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Maria De Angelis

Showing results (21-30 of 280) with videos related to

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Frontiers in Microbiology|April 2, 2019
How <i>Listeria monocytogenes</i> Shapes Its Proteome in Response to Natural Antimicrobial CompoundsRosalba Lanciotti, Giacomo Braschi, Francesca Patrignani, et al.
Food Microbiology|September 30, 2006
Sourdough lactobacilli and celiac diseaseMarco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, et al.
Nutrients|December 6, 2018
New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over StudyMaria Calasso, Ruggiero Francavilla, Fernanda Cristofori, et al.
Food Microbiology|August 25, 2016
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdoughFabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional propertiesFrancesco Caponio, Graziana Difonzo, Maria Calasso, et al.
Microbiology (Reading, England)|June 29, 2001
The acid-stress response in Lactobacillus sanfranciscensis CB1Maria De Angelis, Luca Bini, Vitaliano Pallini, et al.
Research in Microbiology|May 19, 2009
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilliRaffaella Di Cagno, Maria De Angelis, Rossana Coda, et al.
Applied and Environmental Microbiology|May 29, 2012
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotasFabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Food Microbiology|November 28, 2017
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughsFabio Minervini, Anna Lattanzi, Francesca Rita Dinardo, et al.
International Journal of Food Microbiology|September 5, 2018
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughsMaria De Angelis, Fabio Minervini, Sonya Siragusa, et al.
Pageof 28

Showing results (21-30 of 280) with videos related to

Sort By:
Pageof 28
Frontiers in Microbiology|April 2, 2019
How <i>Listeria monocytogenes</i> Shapes Its Proteome in Response to Natural Antimicrobial CompoundsRosalba Lanciotti, Giacomo Braschi, Francesca Patrignani, et al.
Food Microbiology|September 30, 2006
Sourdough lactobacilli and celiac diseaseMarco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, et al.
Nutrients|December 6, 2018
New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over StudyMaria Calasso, Ruggiero Francavilla, Fernanda Cristofori, et al.
Food Microbiology|August 25, 2016
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdoughFabio Minervini, Giuseppe Celano, Anna Lattanzi, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional propertiesFrancesco Caponio, Graziana Difonzo, Maria Calasso, et al.
Microbiology (Reading, England)|June 29, 2001
The acid-stress response in Lactobacillus sanfranciscensis CB1Maria De Angelis, Luca Bini, Vitaliano Pallini, et al.
Research in Microbiology|May 19, 2009
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilliRaffaella Di Cagno, Maria De Angelis, Rossana Coda, et al.
Applied and Environmental Microbiology|May 29, 2012
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotasFabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Food Microbiology|November 28, 2017
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughsFabio Minervini, Anna Lattanzi, Francesca Rita Dinardo, et al.
International Journal of Food Microbiology|September 5, 2018
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughsMaria De Angelis, Fabio Minervini, Sonya Siragusa, et al.
Pageof 28