Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Maria De Angelis

Showing results (1-10 of 280) with videos related to

Pageof 28
Sort By:
Frontiers in Microbiology|March 26, 2016
Editorial: Microorganisms for Functional FoodFabio Minervini, Maria De Angelis
Proteomics|January 20, 2004
Environmental stress responses in Lactobacillus: a reviewMaria De Angelis, Marco Gobbetti
Journal of Dairy Science|October 7, 2022
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safetyVincenzina Fusco, Daniele Chieffi, Maria De Angelis
Current Medicinal Chemistry|May 20, 2017
Weighing the Impact of Diet and Lifestyle on Female Reproductive FunctionGabriella Garruti, Raffaella Depalo, Maria De Angelis
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, et al.
Microorganisms|August 14, 2020
Genomic Analysis of Three Cheese-Borne <i>Pseudomonas lactis</i> with Biofilm and Spoilage-Associated BehaviorLaura Quintieri, Leonardo Caputo, Maria De Angelis, et al.
Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.
Scientific Reports|January 26, 2019
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparationFabio Minervini, Francesca Rita Dinardo, Maria De Angelis, et al.
International Journal of Molecular Sciences|May 13, 2026
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk AssessmentMirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, et al.
Pageof 28

Showing results (1-10 of 280) with videos related to

Sort By:
Pageof 28
Frontiers in Microbiology|March 26, 2016
Editorial: Microorganisms for Functional FoodFabio Minervini, Maria De Angelis
Proteomics|January 20, 2004
Environmental stress responses in Lactobacillus: a reviewMaria De Angelis, Marco Gobbetti
Journal of Dairy Science|October 7, 2022
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safetyVincenzina Fusco, Daniele Chieffi, Maria De Angelis
Current Medicinal Chemistry|May 20, 2017
Weighing the Impact of Diet and Lifestyle on Female Reproductive FunctionGabriella Garruti, Raffaella Depalo, Maria De Angelis
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, et al.
Microorganisms|August 14, 2020
Genomic Analysis of Three Cheese-Borne <i>Pseudomonas lactis</i> with Biofilm and Spoilage-Associated BehaviorLaura Quintieri, Leonardo Caputo, Maria De Angelis, et al.
Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.
Scientific Reports|January 26, 2019
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparationFabio Minervini, Francesca Rita Dinardo, Maria De Angelis, et al.
International Journal of Molecular Sciences|May 13, 2026
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk AssessmentMirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, et al.
Pageof 28