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Maria De Angelis

Showing results (101-110 of 280) with videos related to

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Applied and Environmental Microbiology|February 2, 2002
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intoleranceRaffaella Di Cagno, Maria De Angelis, Paola Lavermicocca, et al.
Applied and Environmental Microbiology|September 18, 2016
Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic AminesRosa Guarcello, Maria De Angelis, Luca Settanni, et al.
The British Journal of Nutrition|August 19, 2007
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadMaria De Angelis, Carlo G Rizzello, Giuditta Alfonsi, et al.
International Journal of Food Microbiology|October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughsEmilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
Food Microbiology|August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type IFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Microorganisms|April 30, 2021
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional FoodsMargherita D'Alessandro, Carola Parolin, Danka Bukvicki, et al.
Journal of Agricultural and Food Chemistry|May 26, 2005
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intoleranceRaffaella di Cagno, Maria de Angelis, Giuditta Alfonsi, et al.
Food Chemistry|August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough breadNoemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Microorganisms|January 5, 2021
Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat RhizosphereSabrina Strafella, David J Simpson, Mohammad Yaghoubi Khanghahi, et al.
Proteomics|July 12, 2007
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
Pageof 28

Showing results (101-110 of 280) with videos related to

Sort By:
Pageof 28
Applied and Environmental Microbiology|February 2, 2002
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intoleranceRaffaella Di Cagno, Maria De Angelis, Paola Lavermicocca, et al.
Applied and Environmental Microbiology|September 18, 2016
Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic AminesRosa Guarcello, Maria De Angelis, Luca Settanni, et al.
The British Journal of Nutrition|August 19, 2007
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat breadMaria De Angelis, Carlo G Rizzello, Giuditta Alfonsi, et al.
International Journal of Food Microbiology|October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughsEmilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
Food Microbiology|August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type IFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Microorganisms|April 30, 2021
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional FoodsMargherita D'Alessandro, Carola Parolin, Danka Bukvicki, et al.
Journal of Agricultural and Food Chemistry|May 26, 2005
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intoleranceRaffaella di Cagno, Maria de Angelis, Giuditta Alfonsi, et al.
Food Chemistry|August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough breadNoemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Microorganisms|January 5, 2021
Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat RhizosphereSabrina Strafella, David J Simpson, Mohammad Yaghoubi Khanghahi, et al.
Proteomics|July 12, 2007
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
Pageof 28