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Maria De Angelis

Showing results (121-130 of 280) with videos related to

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Applied and Environmental Microbiology|March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationRaffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Journal of Food Protection|February 3, 2007
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergyMaria De Angelis, Carlo G Rizzello, Enrico Scala, et al.
Frontiers in Microbiology|October 16, 2018
Proteome Response of <i>Staphylococcus xylosus</i> DSM 20266T to Anaerobiosis and Nitrite ExposureLaura Quintieri, Marzia Giribaldi, Maria Gabriella Giuffrida, et al.
Antioxidants (Basel, Switzerland)|April 14, 2025
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell LinesRosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
International Journal of Pharmaceutics|May 14, 2024
Multistimuli responsive microcapsules produced by the prilling/vibration technique for targeted colonic delivery of probioticsVita D'Amico, Antonio Lopalco, Rosa Maria Iacobazzi, et al.
Journal of Agricultural and Food Chemistry|September 9, 2010
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cellsRaffaella Di Cagno, Francesco Mazzacane, Carlo G Rizzello, et al.
Nutrients|February 27, 2020
Increased Colonic Permeability and Lifestyles as Contributing Factors to Obesity and Liver SteatosisDomenica Maria Di Palo, Gabriella Garruti, Agostino Di Ciaula, et al.
European Journal of Clinical Investigation|January 22, 2020
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patientsLeonilde Bonfrate, Domenica M Di Palo, Giuseppe Celano, et al.
International Journal of Food Microbiology|June 10, 2008
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheeseMaria De Angelis, Silvia de Candia, Maria Piera Calasso, et al.
Foods (Basel, Switzerland)|November 27, 2024
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional PastaIlaria Iacobellis, Alessia Lisi, Mirco Vacca, et al.
Pageof 28

Showing results (121-130 of 280) with videos related to

Sort By:
Pageof 28
Applied and Environmental Microbiology|March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationRaffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Journal of Food Protection|February 3, 2007
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergyMaria De Angelis, Carlo G Rizzello, Enrico Scala, et al.
Frontiers in Microbiology|October 16, 2018
Proteome Response of <i>Staphylococcus xylosus</i> DSM 20266T to Anaerobiosis and Nitrite ExposureLaura Quintieri, Marzia Giribaldi, Maria Gabriella Giuffrida, et al.
Antioxidants (Basel, Switzerland)|April 14, 2025
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell LinesRosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
International Journal of Pharmaceutics|May 14, 2024
Multistimuli responsive microcapsules produced by the prilling/vibration technique for targeted colonic delivery of probioticsVita D'Amico, Antonio Lopalco, Rosa Maria Iacobazzi, et al.
Journal of Agricultural and Food Chemistry|September 9, 2010
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cellsRaffaella Di Cagno, Francesco Mazzacane, Carlo G Rizzello, et al.
Nutrients|February 27, 2020
Increased Colonic Permeability and Lifestyles as Contributing Factors to Obesity and Liver SteatosisDomenica Maria Di Palo, Gabriella Garruti, Agostino Di Ciaula, et al.
European Journal of Clinical Investigation|January 22, 2020
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patientsLeonilde Bonfrate, Domenica M Di Palo, Giuseppe Celano, et al.
International Journal of Food Microbiology|June 10, 2008
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheeseMaria De Angelis, Silvia de Candia, Maria Piera Calasso, et al.
Foods (Basel, Switzerland)|November 27, 2024
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional PastaIlaria Iacobellis, Alessia Lisi, Mirco Vacca, et al.
Pageof 28