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Environmental Pollution (Barking, Essex : 1987)
|
April 20, 2004
Screening of bean cultivars for their response to ozone as evaluated by visible symptoms and leaf chlorophyll fluorescence
L Guidi, R Di Cagno, G F Soldatini
Critical Reviews in Food Science and Nutrition
|
September 11, 2010
Functional microorganisms for functional food quality
M Gobbetti, R Di Cagno, M De Angelis
Journal of Agricultural and Food Chemistry
|
July 17, 2008
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria
C G Rizzello, A Cassone, R Di Cagno, et al.
Journal of Dairy Science
|
August 25, 2012
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli
R Di Cagno, I De Pasquale, M De Angelis, et al.
The New Phytologist
|
April 15, 2021
Combined cadmium and ozone treatments affect photosynthesis and ascorbate-dependent defences in sunflower
R Di Cagno, L Guidi, L De Gara, et al.
Critical Reviews in Food Science and Nutrition
|
June 13, 2002
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing
M Gobbetti, L Stepaniak, M De Angelis, et al.
International Journal of Food Microbiology
|
July 10, 2007
Cell-cell communication in food related bacteria
M Gobbetti, M De Angelis, R Di Cagno, et al.
Journal of Applied Microbiology
|
February 10, 2009
Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease
S M'hir, C G Rizzello, R Di Cagno, et al.
Journal of Applied Microbiology
|
July 29, 2010
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression
M De Angelis, M Calasso, R Di Cagno, et al.
Applied and Environmental Microbiology
|
September 25, 2007
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 20) with videos related to
Sort By:
Page
of 2
Environmental Pollution (Barking, Essex : 1987)
|
April 20, 2004
Screening of bean cultivars for their response to ozone as evaluated by visible symptoms and leaf chlorophyll fluorescence
L Guidi, R Di Cagno, G F Soldatini
Critical Reviews in Food Science and Nutrition
|
September 11, 2010
Functional microorganisms for functional food quality
M Gobbetti, R Di Cagno, M De Angelis
Journal of Agricultural and Food Chemistry
|
July 17, 2008
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria
C G Rizzello, A Cassone, R Di Cagno, et al.
Journal of Dairy Science
|
August 25, 2012
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli
R Di Cagno, I De Pasquale, M De Angelis, et al.
The New Phytologist
|
April 15, 2021
Combined cadmium and ozone treatments affect photosynthesis and ascorbate-dependent defences in sunflower
R Di Cagno, L Guidi, L De Gara, et al.
Critical Reviews in Food Science and Nutrition
|
June 13, 2002
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing
M Gobbetti, L Stepaniak, M De Angelis, et al.
International Journal of Food Microbiology
|
July 10, 2007
Cell-cell communication in food related bacteria
M Gobbetti, M De Angelis, R Di Cagno, et al.
Journal of Applied Microbiology
|
February 10, 2009
Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease
S M'hir, C G Rizzello, R Di Cagno, et al.
Journal of Applied Microbiology
|
July 29, 2010
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression
M De Angelis, M Calasso, R Di Cagno, et al.
Applied and Environmental Microbiology
|
September 25, 2007
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, et al.
Page
of 2