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

Marta Laranjo

Showing results (1-10 of 42) with videos related to

Pageof 5
Sort By:
Antonie Van Leeuwenhoek|December 15, 2010
Tolerance of Mesorhizobium type strains to different environmental stressesMarta Laranjo, Solange Oliveira
Microbial Ecology|January 4, 2006
Natural populations of chickpea rhizobia evaluated by antibiotic resistance profiles and molecular methodsAna Alexandre, Marta Laranjo, Solange Oliveira
Microbiological Research|October 26, 2013
Legume growth-promoting rhizobia: an overview on the Mesorhizobium genusMarta Laranjo, Ana Alexandre, Solange Oliveira
DNA Research : an International Journal for Rapid Publication of Reports on Genes and Genomes|November 27, 2013
Global transcriptional response to heat shock of the legume symbiont Mesorhizobium loti MAFF303099 comprises extensive gene downregulationAna Alexandre, Marta Laranjo, Solange Oliveira
Applied Microbiology and Biotechnology|June 17, 2014
Genes commonly involved in acid tolerance are not overexpressed in the plant microsymbiont Mesorhizobium loti MAFF303099 upon acidic shockMarta Laranjo, Ana Alexandre, Solange Oliveira
Research in Microbiology|August 3, 2016
Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099Marta Laranjo, Ana Alexandre, Solange Oliveira
Foods (Basel, Switzerland)|February 27, 2026
A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat ProductsErfan Bagherzadehsurbagh, Marta Laranjo, Ricardo Assunção
Current Microbiology|June 16, 2006
Effect of heat and pH stress in the growth of chickpea mesorhizobiaCarla S Rodrigues, Marta Laranjo, Solange Oliveira
Frontiers in Microbiology|May 29, 2019
Role of Starter Cultures on the Safety of Fermented Meat ProductsMarta Laranjo, Maria Eduarda Potes, Miguel Elias
Microorganisms|October 28, 2023
Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health PerspectiveSara Conceição, Maria Cristina Queiroga, Marta Laranjo
Pageof 5

Showing results (1-10 of 42) with videos related to

Sort By:
Pageof 5
Antonie Van Leeuwenhoek|December 15, 2010
Tolerance of Mesorhizobium type strains to different environmental stressesMarta Laranjo, Solange Oliveira
Microbial Ecology|January 4, 2006
Natural populations of chickpea rhizobia evaluated by antibiotic resistance profiles and molecular methodsAna Alexandre, Marta Laranjo, Solange Oliveira
Microbiological Research|October 26, 2013
Legume growth-promoting rhizobia: an overview on the Mesorhizobium genusMarta Laranjo, Ana Alexandre, Solange Oliveira
DNA Research : an International Journal for Rapid Publication of Reports on Genes and Genomes|November 27, 2013
Global transcriptional response to heat shock of the legume symbiont Mesorhizobium loti MAFF303099 comprises extensive gene downregulationAna Alexandre, Marta Laranjo, Solange Oliveira
Applied Microbiology and Biotechnology|June 17, 2014
Genes commonly involved in acid tolerance are not overexpressed in the plant microsymbiont Mesorhizobium loti MAFF303099 upon acidic shockMarta Laranjo, Ana Alexandre, Solange Oliveira
Research in Microbiology|August 3, 2016
Global transcriptional response to salt shock of the plant microsymbiont Mesorhizobium loti MAFF303099Marta Laranjo, Ana Alexandre, Solange Oliveira
Foods (Basel, Switzerland)|February 27, 2026
A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat ProductsErfan Bagherzadehsurbagh, Marta Laranjo, Ricardo Assunção
Current Microbiology|June 16, 2006
Effect of heat and pH stress in the growth of chickpea mesorhizobiaCarla S Rodrigues, Marta Laranjo, Solange Oliveira
Frontiers in Microbiology|May 29, 2019
Role of Starter Cultures on the Safety of Fermented Meat ProductsMarta Laranjo, Maria Eduarda Potes, Miguel Elias
Microorganisms|October 28, 2023
Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health PerspectiveSara Conceição, Maria Cristina Queiroga, Marta Laranjo
Pageof 5