Showing results (21-30 of 67) with videos related to

Sort By:
Pageof 7
Molecules (Basel, Switzerland)|November 22, 2016
Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) ExtractPedro Mena, Martina Cirlini, Michele Tassotti, et al.
Toxins|August 21, 2019
Impact of Naturally Contaminated Substrates on <i>Alphitobius diaperinus</i> and <i>Hermetia illucens</i>: Uptake and Excretion of MycotoxinsGiulia Leni, Martina Cirlini, Johan Jacobs, et al.
Microorganisms|November 28, 2019
Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial CompoundsAnnalisa Ricci, Valentina Bernini, Antonietta Maoloni, et al.
Foods (Basel, Switzerland)|November 14, 2023
<i>Lacticaseibacillus</i> Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in CheesemakingLuca Bettera, Alessia Levante, Elena Bancalari, et al.
Toxins|July 28, 2015
Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making TechnologySilvia Generotti, Martina Cirlini, Alexandra Malachova, et al.
Food Chemistry|April 5, 2017
Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-makingSilvia Generotti, Martina Cirlini, Bojan Šarkanj, et al.
Molecules (Basel, Switzerland)|November 14, 2023
Untargeted Metabolomics of Meat Digests: Its Potential to Differentiate Pork Depending on the Feeding RegimenMartina Cirlini, Laura Righetti, Lorenzo Del Vecchio, et al.
Molecules (Basel, Switzerland)|December 23, 2022
Sprouts of <i>Moringa oleifera</i> Lam.: Germination, Polyphenol Content and Antioxidant ActivityMartina Cirlini, Lorenzo Del Vecchio, Leandra Leto, et al.
Foods (Basel, Switzerland)|April 28, 2023
Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient CropsMia Marchini, Maria Paciulli, Lorenza Broccardo, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentationMarcello Alinovi, Elena Bancalari, Saverio Monica, et al.
Pageof 7