Search research articles
Contact Us
Filters
Showing results (101-110 of 283) with videos related to
Page
of 29
Sort By:
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.
Microorganisms
|
December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou
Fabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Unveiling the survivability of probiotic CA15 strain with and without fluconazole co-administration and its effect on gut microbiota and metabolome through SHIME® model
Amanda Vaccalluzzo, Giuseppe Celano, Francesco Maria Calabrese, et al.
International Journal of Food Microbiology
|
October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs
Emilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
Nutrients
|
July 15, 2026
Phenolic-Rich Extracts from Artichoke By-Products Promote Apoptosis in Human Colorectal Cancer Cell Lines
Rosa Calvello, Antonia Cianciulli, Antonella Compierchio, et al.
Food Microbiology
|
August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Microorganisms
|
April 30, 2021
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods
Margherita D'Alessandro, Carola Parolin, Danka Bukvicki, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2005
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance
Raffaella di Cagno, Maria de Angelis, Giuditta Alfonsi, et al.
Food Chemistry
|
August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Noemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Microorganisms
|
January 5, 2021
Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere
Sabrina Strafella, David J Simpson, Mohammad Yaghoubi Khanghahi, et al.
Page
of 29
Search research articles
Search
Showing results (101-110 of 283) with videos related to
Sort By:
Page
of 29
Antioxidants (Basel, Switzerland)
|
April 28, 2023
Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
Mirco Vacca, Daniela Pinto, Alessandro Annunziato, et al.
Microorganisms
|
December 28, 2019
Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou
Fabio Minervini, Jihen Missaoui, Giuseppe Celano, et al.
Food Research International (Ottawa, Ont.)
|
November 21, 2025
Unveiling the survivability of probiotic CA15 strain with and without fluconazole co-administration and its effect on gut microbiota and metabolome through SHIME® model
Amanda Vaccalluzzo, Giuseppe Celano, Francesco Maria Calabrese, et al.
International Journal of Food Microbiology
|
October 7, 2015
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs
Emilie Lhomme, Anna Lattanzi, Xavier Dousset, et al.
Nutrients
|
July 15, 2026
Phenolic-Rich Extracts from Artichoke By-Products Promote Apoptosis in Human Colorectal Cancer Cell Lines
Rosa Calvello, Antonia Cianciulli, Antonella Compierchio, et al.
Food Microbiology
|
August 7, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Microorganisms
|
April 30, 2021
Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods
Margherita D'Alessandro, Carola Parolin, Danka Bukvicki, et al.
Journal of Agricultural and Food Chemistry
|
May 26, 2005
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance
Raffaella di Cagno, Maria de Angelis, Giuditta Alfonsi, et al.
Food Chemistry
|
August 3, 2017
Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Noemi Cavallo, Maria De Angelis, Maria Calasso, et al.
Microorganisms
|
January 5, 2021
Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere
Sabrina Strafella, David J Simpson, Mohammad Yaghoubi Khanghahi, et al.
Page
of 29