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International Journal of Food Microbiology
|
September 21, 2010
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits
R Di Cagno, G Minervini, E Sgarbi, et al.
International Journal of Food Microbiology
|
April 20, 2010
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar
F Minervini, M De Angelis, R F Surico, et al.
Journal of Dairy Science
|
October 13, 2006
Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses
R Coda, E Brechany, M De Angelis, et al.
Journal of Dairy Science
|
May 23, 2007
Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno, S Buchin, S de Candia, et al.
Journal of Dairy Science
|
November 5, 2013
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
R Di Cagno, I De Pasquale, M De Angelis, et al.
Applied and Environmental Microbiology
|
February 4, 2014
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices
P Filannino, G Cardinali, C G Rizzello, et al.
Food Microbiology
|
September 1, 2006
Defined multi-species semi-liquid ready-to-use sourdough starter
M Gaggiano, R Di Cagno, M De Angelis, et al.
International Journal of Food Microbiology
|
January 16, 2007
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs
M De Angelis, R Di Cagno, G Gallo, et al.
Journal of Applied Microbiology
|
September 28, 2007
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough
R Di Cagno, M De Angelis, G Gallo, et al.
International Journal of Food Microbiology
|
April 5, 2011
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria
M Servili, C G Rizzello, A Taticchi, et al.
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of 2
Search research articles
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Showing results (11-20 of 20) with videos related to
Sort By:
Page
of 2
You have reached the last page of results.
This site can display upto 20 results.
International Journal of Food Microbiology
|
September 21, 2010
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits
R Di Cagno, G Minervini, E Sgarbi, et al.
International Journal of Food Microbiology
|
April 20, 2010
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar
F Minervini, M De Angelis, R F Surico, et al.
Journal of Dairy Science
|
October 13, 2006
Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses
R Coda, E Brechany, M De Angelis, et al.
Journal of Dairy Science
|
May 23, 2007
Characterization of Italian cheeses ripened under nonconventional conditions
R Di Cagno, S Buchin, S de Candia, et al.
Journal of Dairy Science
|
November 5, 2013
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
R Di Cagno, I De Pasquale, M De Angelis, et al.
Applied and Environmental Microbiology
|
February 4, 2014
Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices
P Filannino, G Cardinali, C G Rizzello, et al.
Food Microbiology
|
September 1, 2006
Defined multi-species semi-liquid ready-to-use sourdough starter
M Gaggiano, R Di Cagno, M De Angelis, et al.
International Journal of Food Microbiology
|
January 16, 2007
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs
M De Angelis, R Di Cagno, G Gallo, et al.
Journal of Applied Microbiology
|
September 28, 2007
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough
R Di Cagno, M De Angelis, G Gallo, et al.
International Journal of Food Microbiology
|
April 5, 2011
Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria
M Servili, C G Rizzello, A Taticchi, et al.
Page
of 2