Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Maria de Angelis

Showing results (131-140 of 274) with videos related to

Pageof 28
Sort By:
Journal of Agricultural and Food Chemistry|December 21, 2006
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarumRaffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
International Journal of Food Microbiology|April 6, 2013
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsAnna Lattanzi, Fabio Minervini, Raffaella Di Cagno, et al.
Microorganisms|October 22, 2020
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of <i>Lactiplantibacillus plantarum</i> Strains Selected as Tailored Starter Cultures for Naturally Table OlivesAmanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, et al.
Foods (Basel, Switzerland)|November 27, 2024
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional PastaIlaria Iacobellis, Alessia Lisi, Mirco Vacca, et al.
Applied Microbiology and Biotechnology|December 17, 2009
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applicationsRaffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello, et al.
Frontiers in Nutrition|June 5, 2026
Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell modelAlessia Lisi, Giusy Rita Caponio, Maria Calasso, et al.
Applied and Environmental Microbiology|April 29, 2014
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato PuglieseIlaria De Pasquale, Maria Calasso, Leonardo Mancini, et al.
International Journal of Food Microbiology|August 20, 2008
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrowsRaffaella Di Cagno, Rosalinda F Surico, Sonya Siragusa, et al.
Food Microbiology|April 13, 2017
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activityDaniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, et al.
Scientific Reports|December 19, 2015
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac childrenDanilo Ercolini, Ruggiero Francavilla, Lucia Vannini, et al.
Pageof 28

Showing results (131-140 of 274) with videos related to

Sort By:
Pageof 28
Journal of Agricultural and Food Chemistry|December 21, 2006
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarumRaffaella Di Cagno, Maria De Angelis, Antonio Limitone, et al.
International Journal of Food Microbiology|April 6, 2013
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsAnna Lattanzi, Fabio Minervini, Raffaella Di Cagno, et al.
Microorganisms|October 22, 2020
Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of <i>Lactiplantibacillus plantarum</i> Strains Selected as Tailored Starter Cultures for Naturally Table OlivesAmanda Vaccalluzzo, Alessandra Pino, Maria De Angelis, et al.
Foods (Basel, Switzerland)|November 27, 2024
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional PastaIlaria Iacobellis, Alessia Lisi, Mirco Vacca, et al.
Applied Microbiology and Biotechnology|December 17, 2009
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applicationsRaffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello, et al.
Frontiers in Nutrition|June 5, 2026
Carrot flour-enriched pasta with <i>in vitro</i> antioxidant activity and capacity of modulating inflammatory pathways in human colon cell modelAlessia Lisi, Giusy Rita Caponio, Maria Calasso, et al.
Applied and Environmental Microbiology|April 29, 2014
Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato PuglieseIlaria De Pasquale, Maria Calasso, Leonardo Mancini, et al.
International Journal of Food Microbiology|August 20, 2008
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrowsRaffaella Di Cagno, Rosalinda F Surico, Sonya Siragusa, et al.
Food Microbiology|April 13, 2017
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activityDaniela Campanella, Carlo Giuseppe Rizzello, Cristina Fasciano, et al.
Scientific Reports|December 19, 2015
From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac childrenDanilo Ercolini, Ruggiero Francavilla, Lucia Vannini, et al.
Pageof 28