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Journal of Proteomics
|
October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensing
Raffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology
|
November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Journal of Bacteriology
|
September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)
Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
International Journal of Food Microbiology
|
December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdough
Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Journal of Pediatric Gastroenterology and Nutrition
|
December 31, 2025
Data over doubt: Clarifications on calcium butyrate efficacy in pediatric irritable bowel syndrome
Fernanda Cristofori, Francesco Maria Calabrese, Maria De Angelis, et al.
Current Medicinal Chemistry
|
October 1, 2019
Medicinal Diets: From Molecules to Nutrients to Foods: Basic and Clinical Implications
Piero Portincasa, Maria De Angelis, Frank Lammert, et al.
Foods (Basel, Switzerland)
|
August 29, 2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
Giuseppe Natrella, Mirco Vacca, Fabio Minervini, et al.
Food Microbiology
|
September 5, 2015
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
Fabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Expert Review of Gastroenterology & Hepatology
|
March 29, 2020
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease
Ruggiero Francavilla, Fernanda Cristofori, Mirco Vacca, et al.
Food Microbiology
|
November 16, 2013
How the sourdough may affect the functional features of leavened baked goods
Marco Gobbetti, Carlo G Rizzello, Raffaella Di Cagno, et al.
Page
of 28
Search research articles
Search
Showing results (11-20 of 280) with videos related to
Sort By:
Page
of 28
Journal of Proteomics
|
October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensing
Raffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology
|
November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Journal of Bacteriology
|
September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)
Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
International Journal of Food Microbiology
|
December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdough
Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Journal of Pediatric Gastroenterology and Nutrition
|
December 31, 2025
Data over doubt: Clarifications on calcium butyrate efficacy in pediatric irritable bowel syndrome
Fernanda Cristofori, Francesco Maria Calabrese, Maria De Angelis, et al.
Current Medicinal Chemistry
|
October 1, 2019
Medicinal Diets: From Molecules to Nutrients to Foods: Basic and Clinical Implications
Piero Portincasa, Maria De Angelis, Frank Lammert, et al.
Foods (Basel, Switzerland)
|
August 29, 2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
Giuseppe Natrella, Mirco Vacca, Fabio Minervini, et al.
Food Microbiology
|
September 5, 2015
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
Fabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Expert Review of Gastroenterology & Hepatology
|
March 29, 2020
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease
Ruggiero Francavilla, Fernanda Cristofori, Mirco Vacca, et al.
Food Microbiology
|
November 16, 2013
How the sourdough may affect the functional features of leavened baked goods
Marco Gobbetti, Carlo G Rizzello, Raffaella Di Cagno, et al.
Page
of 28