Search research articles
Contact Us
Filters
Showing results (121-130 of 274) with videos related to
Page
of 28
Sort By:
International Journal of Pharmaceutics
|
May 14, 2024
Multistimuli responsive microcapsules produced by the prilling/vibration technique for targeted colonic delivery of probiotics
Vita D'Amico, Antonio Lopalco, Rosa Maria Iacobazzi, et al.
Frontiers in Microbiology
|
October 16, 2018
Proteome Response of <i>Staphylococcus xylosus</i> DSM 20266T to Anaerobiosis and Nitrite Exposure
Laura Quintieri, Marzia Giribaldi, Maria Gabriella Giuffrida, et al.
Antioxidants (Basel, Switzerland)
|
April 14, 2025
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines
Rosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
Journal of Agricultural and Food Chemistry
|
September 9, 2010
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells
Raffaella Di Cagno, Francesco Mazzacane, Carlo G Rizzello, et al.
Nutrients
|
February 27, 2020
Increased Colonic Permeability and Lifestyles as Contributing Factors to Obesity and Liver Steatosis
Domenica Maria Di Palo, Gabriella Garruti, Agostino Di Ciaula, et al.
European Journal of Clinical Investigation
|
January 22, 2020
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients
Leonilde Bonfrate, Domenica M Di Palo, Giuseppe Celano, et al.
International Journal of Food Microbiology
|
June 10, 2008
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese
Maria De Angelis, Silvia de Candia, Maria Piera Calasso, et al.
Applied and Environmental Microbiology
|
August 9, 2005
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
Paola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, et al.
Meat Science
|
November 9, 2011
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
Raffaella Di Cagno, Clemencia Chaves Lòpez, Rosanna Tofalo, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2008
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making
Maria De Angelis, Fabio Minervini, Leonardo Caputo, et al.
Page
of 28
Search research articles
Search
Showing results (121-130 of 274) with videos related to
Sort By:
Page
of 28
International Journal of Pharmaceutics
|
May 14, 2024
Multistimuli responsive microcapsules produced by the prilling/vibration technique for targeted colonic delivery of probiotics
Vita D'Amico, Antonio Lopalco, Rosa Maria Iacobazzi, et al.
Frontiers in Microbiology
|
October 16, 2018
Proteome Response of <i>Staphylococcus xylosus</i> DSM 20266T to Anaerobiosis and Nitrite Exposure
Laura Quintieri, Marzia Giribaldi, Maria Gabriella Giuffrida, et al.
Antioxidants (Basel, Switzerland)
|
April 14, 2025
Antioxidant Activity and Anti-Inflammatory Effect of Blood Orange By-Products in Treated HT-29 and Caco-2 Colorectal Cancer Cell Lines
Rosa Calvello, Giusy Rita Caponio, Antonia Cianciulli, et al.
Journal of Agricultural and Food Chemistry
|
September 9, 2010
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells
Raffaella Di Cagno, Francesco Mazzacane, Carlo G Rizzello, et al.
Nutrients
|
February 27, 2020
Increased Colonic Permeability and Lifestyles as Contributing Factors to Obesity and Liver Steatosis
Domenica Maria Di Palo, Gabriella Garruti, Agostino Di Ciaula, et al.
European Journal of Clinical Investigation
|
January 22, 2020
Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients
Leonilde Bonfrate, Domenica M Di Palo, Giuseppe Celano, et al.
International Journal of Food Microbiology
|
June 10, 2008
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese
Maria De Angelis, Silvia de Candia, Maria Piera Calasso, et al.
Applied and Environmental Microbiology
|
August 9, 2005
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
Paola Lavermicocca, Francesca Valerio, Stella Lisa Lonigro, et al.
Meat Science
|
November 9, 2011
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
Raffaella Di Cagno, Clemencia Chaves Lòpez, Rosanna Tofalo, et al.
Journal of Agricultural and Food Chemistry
|
August 30, 2008
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making
Maria De Angelis, Fabio Minervini, Leonardo Caputo, et al.
Page
of 28