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The Journal of Dairy Research
|
September 12, 2002
Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking
Maria De Angelis, Aine C Curtin, Paul L H McSweeney, et al.
Food Microbiology
|
April 28, 2020
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
Marco Montemurro, Giuseppe Celano, Maria De Angelis, et al.
Proteomics
|
September 12, 2012
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium
Claudio Giorgio Bove, Maria De Angelis, Monica Gatti, et al.
Frontiers in Psychiatry
|
September 19, 2022
Factors influencing the outcome of integrated therapy approach in schizophrenia: A narrative review of the literature
Giulia M Giordano, Francesco Brando, Pasquale Pezzella, et al.
Applied and Environmental Microbiology
|
December 22, 2019
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese
Maria Calasso, Fabio Minervini, Francesca De Filippis, et al.
Plos One
|
July 18, 2022
Lichen Planopilaris: The first biopsy layer microbiota inspection
Daniela Pinto, Francesco Maria Calabrese, Maria De Angelis, et al.
International Journal of Food Microbiology
|
September 2, 2018
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials
Giacomo Braschi, Diana I Serrazanetti, Lorenzo Siroli, et al.
Applied and Environmental Microbiology
|
December 18, 2008
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters
Sonya Siragusa, Raffaella Di Cagno, Danilo Ercolini, et al.
Applied and Environmental Microbiology
|
October 14, 2008
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage
Rossana Coda, Carlo G Rizzello, Franco Nigro, et al.
Applied and Environmental Microbiology
|
February 12, 2013
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400
Maria Calasso, Raffaella Di Cagno, Maria De Angelis, et al.
Page
of 28
Search research articles
Search
Showing results (51-60 of 280) with videos related to
Sort By:
Page
of 28
The Journal of Dairy Research
|
September 12, 2002
Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking
Maria De Angelis, Aine C Curtin, Paul L H McSweeney, et al.
Food Microbiology
|
April 28, 2020
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
Marco Montemurro, Giuseppe Celano, Maria De Angelis, et al.
Proteomics
|
September 12, 2012
Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium
Claudio Giorgio Bove, Maria De Angelis, Monica Gatti, et al.
Frontiers in Psychiatry
|
September 19, 2022
Factors influencing the outcome of integrated therapy approach in schizophrenia: A narrative review of the literature
Giulia M Giordano, Francesco Brando, Pasquale Pezzella, et al.
Applied and Environmental Microbiology
|
December 22, 2019
Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese
Maria Calasso, Fabio Minervini, Francesca De Filippis, et al.
Plos One
|
July 18, 2022
Lichen Planopilaris: The first biopsy layer microbiota inspection
Daniela Pinto, Francesco Maria Calabrese, Maria De Angelis, et al.
International Journal of Food Microbiology
|
September 2, 2018
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials
Giacomo Braschi, Diana I Serrazanetti, Lorenzo Siroli, et al.
Applied and Environmental Microbiology
|
December 18, 2008
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters
Sonya Siragusa, Raffaella Di Cagno, Danilo Ercolini, et al.
Applied and Environmental Microbiology
|
October 14, 2008
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage
Rossana Coda, Carlo G Rizzello, Franco Nigro, et al.
Applied and Environmental Microbiology
|
February 12, 2013
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400
Maria Calasso, Raffaella Di Cagno, Maria De Angelis, et al.
Page
of 28