Search research articles
Contact Us
Filters
Showing results (111-120 of 280) with videos related to
Page
of 28
Sort By:
International Journal of Food Microbiology
|
July 26, 2016
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet
Maria De Angelis, Lucia Vannini, Raffaella Di Cagno, et al.
Experimental Dermatology
|
June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes
Barbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Foods (Basel, Switzerland)
|
July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.
Dermatology Reports
|
June 17, 2025
Durable complete response in a patient with BRAF-mutated advanced melanoma with ocular and skin toxicities from BRAF/MEK targeted therapy after immune checkpoint inhibitor treatment: a case report
Carlotta Bertolina, Marinella Bertolotti, Claudia Leporati, et al.
Plos One
|
March 30, 2016
Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thlien, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
International Journal of Food Microbiology
|
October 7, 2003
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Applied and Environmental Microbiology
|
December 14, 2011
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity
Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, et al.
Plos One
|
May 4, 2016
Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thligene, et al.
Page
of 28
Search research articles
Search
Showing results (111-120 of 280) with videos related to
Sort By:
Page
of 28
International Journal of Food Microbiology
|
July 26, 2016
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet
Maria De Angelis, Lucia Vannini, Raffaella Di Cagno, et al.
Experimental Dermatology
|
June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes
Barbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Foods (Basel, Switzerland)
|
July 2, 2021
Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
Giuseppe Perri, Carlo Giuseppe Rizzello, Marco Ampollini, et al.
Dermatology Reports
|
June 17, 2025
Durable complete response in a patient with BRAF-mutated advanced melanoma with ocular and skin toxicities from BRAF/MEK targeted therapy after immune checkpoint inhibitor treatment: a case report
Carlotta Bertolina, Marinella Bertolotti, Claudia Leporati, et al.
Plos One
|
March 30, 2016
Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thlien, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
International Journal of Food Microbiology
|
October 7, 2003
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Applied and Environmental Microbiology
|
December 14, 2011
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity
Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, et al.
Plos One
|
May 4, 2016
Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thligene, et al.
Page
of 28