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Maria de Angelis

Showing results (1-10 of 280) with videos related to

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Frontiers in Microbiology|March 26, 2016
Editorial: Microorganisms for Functional FoodFabio Minervini, Maria De Angelis
Proteomics|January 20, 2004
Environmental stress responses in Lactobacillus: a reviewMaria De Angelis, Marco Gobbetti
Journal of Dairy Science|October 7, 2022
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safetyVincenzina Fusco, Daniele Chieffi, Maria De Angelis
Current Medicinal Chemistry|May 20, 2017
Weighing the Impact of Diet and Lifestyle on Female Reproductive FunctionGabriella Garruti, Raffaella Depalo, Maria De Angelis
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, et al.
Microorganisms|August 14, 2020
Genomic Analysis of Three Cheese-Borne <i>Pseudomonas lactis</i> with Biofilm and Spoilage-Associated BehaviorLaura Quintieri, Leonardo Caputo, Maria De Angelis, et al.
Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.
Journal of Proteomics|October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensingRaffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology|November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentationRaffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Pageof 28

Showing results (1-10 of 280) with videos related to

Sort By:
Pageof 28
Frontiers in Microbiology|March 26, 2016
Editorial: Microorganisms for Functional FoodFabio Minervini, Maria De Angelis
Proteomics|January 20, 2004
Environmental stress responses in Lactobacillus: a reviewMaria De Angelis, Marco Gobbetti
Journal of Dairy Science|October 7, 2022
Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safetyVincenzina Fusco, Daniele Chieffi, Maria De Angelis
Current Medicinal Chemistry|May 20, 2017
Weighing the Impact of Diet and Lifestyle on Female Reproductive FunctionGabriella Garruti, Raffaella Depalo, Maria De Angelis
Microorganisms|October 24, 2020
Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory EvaluationGiuseppe Costantino, Maria Calasso, Fabio Minervini, et al.
Frontiers in Microbiology|November 24, 2016
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid ProfilesGiuseppe Celano, Maria De Angelis, Fabio Minervini, et al.
Microorganisms|August 14, 2020
Genomic Analysis of Three Cheese-Borne <i>Pseudomonas lactis</i> with Biofilm and Spoilage-Associated BehaviorLaura Quintieri, Leonardo Caputo, Maria De Angelis, et al.
Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.
Journal of Proteomics|October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensingRaffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology|November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentationRaffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Pageof 28