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Journal of Bacteriology
|
September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)
Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
Scientific Reports
|
January 26, 2019
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation
Fabio Minervini, Francesca Rita Dinardo, Maria De Angelis, et al.
International Journal of Molecular Sciences
|
May 13, 2026
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment
Mirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, et al.
International Journal of Food Microbiology
|
December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdough
Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Journal of Pediatric Gastroenterology and Nutrition
|
December 31, 2025
Data over doubt: Clarifications on calcium butyrate efficacy in pediatric irritable bowel syndrome
Fernanda Cristofori, Francesco Maria Calabrese, Maria De Angelis, et al.
Current Medicinal Chemistry
|
October 1, 2019
Medicinal Diets: From Molecules to Nutrients to Foods: Basic and Clinical Implications
Piero Portincasa, Maria De Angelis, Frank Lammert, et al.
Foods (Basel, Switzerland)
|
August 29, 2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
Giuseppe Natrella, Mirco Vacca, Fabio Minervini, et al.
Food Microbiology
|
September 5, 2015
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
Fabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Expert Review of Gastroenterology & Hepatology
|
March 29, 2020
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease
Ruggiero Francavilla, Fernanda Cristofori, Mirco Vacca, et al.
Food Microbiology
|
November 16, 2013
How the sourdough may affect the functional features of leavened baked goods
Marco Gobbetti, Carlo G Rizzello, Raffaella Di Cagno, et al.
Page
of 28
Search research articles
Search
Showing results (11-20 of 280) with videos related to
Sort By:
Page
of 28
Journal of Bacteriology
|
September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)
Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
Scientific Reports
|
January 26, 2019
Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation
Fabio Minervini, Francesca Rita Dinardo, Maria De Angelis, et al.
International Journal of Molecular Sciences
|
May 13, 2026
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment
Mirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, et al.
International Journal of Food Microbiology
|
December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdough
Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.
Journal of Pediatric Gastroenterology and Nutrition
|
December 31, 2025
Data over doubt: Clarifications on calcium butyrate efficacy in pediatric irritable bowel syndrome
Fernanda Cristofori, Francesco Maria Calabrese, Maria De Angelis, et al.
Current Medicinal Chemistry
|
October 1, 2019
Medicinal Diets: From Molecules to Nutrients to Foods: Basic and Clinical Implications
Piero Portincasa, Maria De Angelis, Frank Lammert, et al.
Foods (Basel, Switzerland)
|
August 29, 2024
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
Giuseppe Natrella, Mirco Vacca, Fabio Minervini, et al.
Food Microbiology
|
September 5, 2015
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
Fabio Minervini, Anna Lattanzi, Maria De Angelis, et al.
Expert Review of Gastroenterology & Hepatology
|
March 29, 2020
Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease
Ruggiero Francavilla, Fernanda Cristofori, Mirco Vacca, et al.
Food Microbiology
|
November 16, 2013
How the sourdough may affect the functional features of leavened baked goods
Marco Gobbetti, Carlo G Rizzello, Raffaella Di Cagno, et al.
Page
of 28