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Pasquale Filannino

Showing results (1-10 of 80) with videos related to

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Current Opinion in Biotechnology|August 23, 2017
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinthPasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Foods (Basel, Switzerland)|June 2, 2021
Microbial Metabolic Pathways and the "Fermented Plant Foods-Human Health" AxisRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
International Journal of Food Microbiology|March 1, 2017
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juiceRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Food Microbiology|April 28, 2019
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee breadRaffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
Computational and Structural Biotechnology Journal|September 30, 2020
Microbial high throughput phenomics: The potential of an irreplaceable omicsMarta Acin-Albiac, Pasquale Filannino, Marco Gobbetti, et al.
International Journal of Molecular Sciences|May 13, 2026
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk AssessmentMirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, et al.
Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.
Foods (Basel, Switzerland)|May 25, 2024
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive ReviewLamia Ayed, Sana M'hir, Domenico Nuzzolese, et al.
Applied and Environmental Microbiology|September 18, 2016
Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron AcceptorsPasquale Filannino, Raffaella Di Cagno, Rocco Addante, et al.
Microbial Cell Factories|September 18, 2020
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of conceptMarta Acín Albiac, Raffaella Di Cagno, Pasquale Filannino, et al.
Pageof 8

Showing results (1-10 of 80) with videos related to

Sort By:
Pageof 8
Current Opinion in Biotechnology|August 23, 2017
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinthPasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Foods (Basel, Switzerland)|June 2, 2021
Microbial Metabolic Pathways and the "Fermented Plant Foods-Human Health" AxisRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
International Journal of Food Microbiology|March 1, 2017
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juiceRaffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Food Microbiology|April 28, 2019
Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee breadRaffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, et al.
Computational and Structural Biotechnology Journal|September 30, 2020
Microbial high throughput phenomics: The potential of an irreplaceable omicsMarta Acin-Albiac, Pasquale Filannino, Marco Gobbetti, et al.
International Journal of Molecular Sciences|May 13, 2026
Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk AssessmentMirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, et al.
Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.
Foods (Basel, Switzerland)|May 25, 2024
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive ReviewLamia Ayed, Sana M'hir, Domenico Nuzzolese, et al.
Applied and Environmental Microbiology|September 18, 2016
Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron AcceptorsPasquale Filannino, Raffaella Di Cagno, Rocco Addante, et al.
Microbial Cell Factories|September 18, 2020
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of conceptMarta Acín Albiac, Raffaella Di Cagno, Pasquale Filannino, et al.
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