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Raffaella di Cagno

Showing results (1-10 of 173) with videos related to

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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
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
Food Research International (Ottawa, Ont.)|August 15, 2024
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomesOlga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
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.
Journal of Proteomics|October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensingRaffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology|November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentationRaffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Journal of Bacteriology|September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
Food Microbiology|November 16, 2013
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentationRossana Coda, Raffaella Di Cagno, Marco Gobbetti, et al.
Pageof 18

Showing results (1-10 of 173) with videos related to

Sort By:
Pageof 18
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
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
Food Research International (Ottawa, Ont.)|August 15, 2024
Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomesOlga Nikoloudaki, Francis Aheto, Raffaella Di Cagno, et al.
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.
Journal of Proteomics|October 14, 2010
Proteomics of the bacterial cross-talk by quorum sensingRaffaella Di Cagno, Maria De Angelis, Maria Calasso, et al.
Food Microbiology|November 6, 2012
Exploitation of vegetables and fruits through lactic acid fermentationRaffaella Di Cagno, Rossana Coda, Maria De Angelis, et al.
Journal of Bacteriology|September 12, 2012
Draft genome sequence of Lactobacillus rossiae DSM 15814(T)Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, et al.
Food Microbiology|November 16, 2013
Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentationRossana Coda, Raffaella Di Cagno, Marco Gobbetti, et al.
Pageof 18