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International Journal of Food Microbiology
|
July 26, 2016
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet
Maria De Angelis, Lucia Vannini, Raffaella Di Cagno, et al.
Experimental Dermatology
|
June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes
Barbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Plos One
|
March 30, 2016
Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thlien, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
International Journal of Food Microbiology
|
October 7, 2003
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Applied and Environmental Microbiology
|
December 14, 2011
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity
Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, et al.
Plos One
|
May 4, 2016
Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thligene, et al.
Applied and Environmental Microbiology
|
March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Journal of Food Protection
|
February 3, 2007
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy
Maria De Angelis, Carlo G Rizzello, Enrico Scala, et al.
Page
of 28
Search research articles
Search
Showing results (111-120 of 274) with videos related to
Sort By:
Page
of 28
International Journal of Food Microbiology
|
July 26, 2016
Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet
Maria De Angelis, Lucia Vannini, Raffaella Di Cagno, et al.
Experimental Dermatology
|
June 30, 2012
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes
Barbara Marzani, Daniela Pinto, Fabio Minervini, et al.
Plos One
|
March 30, 2016
Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thlien, et al.
Foods (Basel, Switzerland)
|
January 28, 2026
Valorization of Organic Third-Category Fruits Through Vinegar Fermentation: A Laboratory-Scale Evaluation of Apples, Peaches, and Clementines
Yasmin Muhammed Refaie Muhammed, Ivana Cavoski, Carmen Aurora Apa, et al.
International Journal of Food Microbiology
|
October 7, 2003
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
Maria De Angelis, Giovanna Gallo, Maria Rosaria Corbo, et al.
Food Chemistry
|
April 2, 2021
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread
Giuseppe Perri, Rossana Coda, Carlo Giuseppe Rizzello, et al.
Applied and Environmental Microbiology
|
December 14, 2011
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity
Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, et al.
Plos One
|
May 4, 2016
Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties
Pasquale Filannino, Ivana Cavoski, Nadia Thligene, et al.
Applied and Environmental Microbiology
|
March 18, 2014
Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Raffaella Di Cagno, Erica Pontonio, Solange Buchin, et al.
Journal of Food Protection
|
February 3, 2007
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy
Maria De Angelis, Carlo G Rizzello, Enrico Scala, et al.
Page
of 28