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Maria De Angelis

Showing results (131-140 of 280) with videos related to

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Applied Microbiology and Biotechnology|December 17, 2009
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applicationsRaffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello, et al.
Frontiers in Nutrition|June 5, 2026
Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell modelAlessia Lisi, Giusy Rita Caponio, Maria Calasso, et al.
Applied and Environmental Microbiology|August 9, 2005
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic foodPaola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, et al.
Meat Science|November 9, 2011
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausagesRaffaella Di Cagno, Clemencia Chaves Lòpez, Rosanna Tofalo, et al.
Journal of Agricultural and Food Chemistry|August 30, 2008
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta makingMaria De Angelis, Fabio Minervini, Leonardo Caputo, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarumRaffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
International Journal of Food Microbiology|April 6, 2013
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsAnna Lattanzi, Fabio Minervini, Raffaella Di Cagno, et al.
Microorganisms|October 22, 2020
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of <i>Lactiplantibacillus plantarum</i> Strains Selected as Tailored Starter Cultures for Naturally Table OlivesAmanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, et al.
International Journal of Food Microbiology|August 20, 2008
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrowsRaffaella Di Cagno, Rosalinda F Surico, Sonya Siragusa, et al.
Food Microbiology|April 13, 2017
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activityDaniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, et al.
Pageof 28

Showing results (131-140 of 280) with videos related to

Sort By:
Pageof 28
Applied Microbiology and Biotechnology|December 17, 2009
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applicationsRaffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello, et al.
Frontiers in Nutrition|June 5, 2026
Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell modelAlessia Lisi, Giusy Rita Caponio, Maria Calasso, et al.
Applied and Environmental Microbiology|August 9, 2005
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic foodPaola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, et al.
Meat Science|November 9, 2011
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausagesRaffaella Di Cagno, Clemencia Chaves Lòpez, Rosanna Tofalo, et al.
Journal of Agricultural and Food Chemistry|August 30, 2008
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta makingMaria De Angelis, Fabio Minervini, Leonardo Caputo, et al.
Journal of Agricultural and Food Chemistry|December 21, 2006
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarumRaffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
International Journal of Food Microbiology|April 6, 2013
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsAnna Lattanzi, Fabio Minervini, Raffaella Di Cagno, et al.
Microorganisms|October 22, 2020
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of <i>Lactiplantibacillus plantarum</i> Strains Selected as Tailored Starter Cultures for Naturally Table OlivesAmanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, et al.
International Journal of Food Microbiology|August 20, 2008
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrowsRaffaella Di Cagno, Rosalinda F Surico, Sonya Siragusa, et al.
Food Microbiology|April 13, 2017
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activityDaniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, et al.
Pageof 28