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Maria De Angelis

Showing results (71-80 of 280) with videos related to

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Frontiers in Microbiology|June 21, 2018
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt ConcentrationsAlessandra Pino, Maria De Angelis, Aldo Todaro, et al.
Applied and Environmental Microbiology|May 14, 2017
Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal DigestionRuggiero Francavilla, Maria De Angelis, Carlo Giuseppe Rizzello, et al.
Antioxidants (Basel, Switzerland)|March 25, 2022
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive CompoundsGiusy Rita Caponio, Mirella Noviello, Francesco Maria Calabrese, et al.
Applied and Environmental Microbiology|March 10, 2004
Heat shock response in Lactobacillus plantarumMaria De Angelis, Raffaella Di Cagno, Claude Huet, et al.
International Journal of Molecular Sciences|December 31, 2020
Regulation of Cholesterol Metabolism by Bioactive Components of Soy Proteins: Novel Translational EvidenceGiusy Rita Caponio, David Q-H Wang, Agostino Di Ciaula, et al.
Frontiers in Microbiology|March 18, 2017
A Few <i>Pseudomonas</i> Oligotypes Dominate in the Meat and Dairy Processing EnvironmentGiuseppina Stellato, Daniel R Utter, Andy Voorhis, et al.
Frontiers in Nutrition|February 28, 2022
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
International Journal of Food Microbiology|May 27, 2018
Novel insights on the functional/nutritional features of the sourdough fermentationMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Food Research International (Ottawa, Ont.)|July 22, 2018
How to improve the gluten-free diet: The state of the art from a food science perspectiveMarco Gobbetti, Erica Pontonio, Pasquale Filannino, et al.
Peptides|July 26, 2011
Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genesDaniela Pinto, Barbara Marzani, Fabio Minervini, et al.
Pageof 28

Showing results (71-80 of 280) with videos related to

Sort By:
Pageof 28
Frontiers in Microbiology|June 21, 2018
Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt ConcentrationsAlessandra Pino, Maria De Angelis, Aldo Todaro, et al.
Applied and Environmental Microbiology|May 14, 2017
Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal DigestionRuggiero Francavilla, Maria De Angelis, Carlo Giuseppe Rizzello, et al.
Antioxidants (Basel, Switzerland)|March 25, 2022
Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive CompoundsGiusy Rita Caponio, Mirella Noviello, Francesco Maria Calabrese, et al.
Applied and Environmental Microbiology|March 10, 2004
Heat shock response in Lactobacillus plantarumMaria De Angelis, Raffaella Di Cagno, Claude Huet, et al.
International Journal of Molecular Sciences|December 31, 2020
Regulation of Cholesterol Metabolism by Bioactive Components of Soy Proteins: Novel Translational EvidenceGiusy Rita Caponio, David Q-H Wang, Agostino Di Ciaula, et al.
Frontiers in Microbiology|March 18, 2017
A Few <i>Pseudomonas</i> Oligotypes Dominate in the Meat and Dairy Processing EnvironmentGiuseppina Stellato, Daniel R Utter, Andy Voorhis, et al.
Frontiers in Nutrition|February 28, 2022
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, et al.
International Journal of Food Microbiology|May 27, 2018
Novel insights on the functional/nutritional features of the sourdough fermentationMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Food Research International (Ottawa, Ont.)|July 22, 2018
How to improve the gluten-free diet: The state of the art from a food science perspectiveMarco Gobbetti, Erica Pontonio, Pasquale Filannino, et al.
Peptides|July 26, 2011
Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genesDaniela Pinto, Barbara Marzani, Fabio Minervini, et al.
Pageof 28