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Maria De Angelis

Showing results (41-50 of 280) with videos related to

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Nutrients|April 24, 2019
Effects of <i>Bifidobacterium longum</i> and <i>Lactobacillus rhamnosus</i> on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over StudyPaola Vitellio, Giuseppe Celano, Leonilde Bonfrate, et al.
Applied and Environmental Microbiology|August 27, 2017
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese MicrobiomeFabio Minervini, Amalia Conte, Matteo Alessandro Del Nobile, et al.
Applied and Environmental Microbiology|August 3, 2014
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheeseIlaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
International Journal of Food Microbiology|February 3, 2009
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteriaStella L Lonigro, Francesca Valerio, Maria De Angelis, et al.
Plos One|April 14, 2016
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk CheesesIlaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributesIlaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
Applied and Environmental Microbiology|July 6, 2006
Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperaturesRaffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
Current Medicinal Chemistry|May 3, 2017
The Food-gut Human Axis: The Effects of Diet on Gut Microbiota and MetabolomeMaria De Angelis, Gabriella Garruti, Fabio Minervini, et al.
Food Microbiology|May 17, 2011
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothiesRaffaella Di Cagno, Giovanna Minervini, Carlo G Rizzello, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2019
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industryMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Pageof 28

Showing results (41-50 of 280) with videos related to

Sort By:
Pageof 28
Nutrients|April 24, 2019
Effects of <i>Bifidobacterium longum</i> and <i>Lactobacillus rhamnosus</i> on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over StudyPaola Vitellio, Giuseppe Celano, Leonilde Bonfrate, et al.
Applied and Environmental Microbiology|August 27, 2017
Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese MicrobiomeFabio Minervini, Amalia Conte, Matteo Alessandro Del Nobile, et al.
Applied and Environmental Microbiology|August 3, 2014
Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheeseIlaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
International Journal of Food Microbiology|February 3, 2009
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteriaStella L Lonigro, Francesca Valerio, Maria De Angelis, et al.
Plos One|April 14, 2016
Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk CheesesIlaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
Food Research International (Ottawa, Ont.)|February 6, 2019
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributesIlaria De Pasquale, Raffaella Di Cagno, Solange Buchin, et al.
Applied and Environmental Microbiology|July 6, 2006
Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperaturesRaffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
Current Medicinal Chemistry|May 3, 2017
The Food-gut Human Axis: The Effects of Diet on Gut Microbiota and MetabolomeMaria De Angelis, Gabriella Garruti, Fabio Minervini, et al.
Food Microbiology|May 17, 2011
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothiesRaffaella Di Cagno, Giovanna Minervini, Carlo G Rizzello, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2019
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industryMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Pageof 28