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Vittorio Capozzi

Showing results (51-60 of 104) with videos related to

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Food Microbiology|September 10, 2013
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, ItalyMariana Tristezza, Cosimo Vetrano, Gianluca Bleve, et al.
Food Microbiology|April 8, 2016
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentationCarmen Berbegal, Nuria Peña, Pasquale Russo, et al.
Microorganisms|November 25, 2023
<i>Lactiplantibacillus plantarum</i> from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food ApplicationsHiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, et al.
Microorganisms|February 27, 2026
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented FoodsSabrine Alebidi, Hana Mallek, Mariagiovanna Fragasso, et al.
Food Research International (Ottawa, Ont.)|June 11, 2020
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentationPasquale Russo, Vasileios Englezos, Vittorio Capozzi, et al.
International Journal of Molecular Sciences|July 4, 2012
Beta-glucans improve growth, viability and colonization of probiotic microorganismsPasquale Russo, Paloma López, Vittorio Capozzi, et al.
Food Research International (Ottawa, Ont.)|February 18, 2026
Cryopreservation of fermented table olives microbiomes: an integrative case study on viability, functional stability, and biobanking applicationsKatia Gialluisi, Luciana De Vero, Giuseppe Petruzzino, et al.
Frontiers in Microbiology|April 10, 2012
Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in WineVittorio Capozzi, Pasquale Russo, Victor Ladero, et al.
Foods (Basel, Switzerland)|February 24, 2017
Functional Starters for Functional YogurtMattia P Arena, Graziano Caggianiello, Pasquale Russo, et al.
Foods (Basel, Switzerland)|August 27, 2021
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other IngredientsNicola De Simone, Pasquale Russo, Maria Tufariello, et al.
Pageof 11

Showing results (51-60 of 104) with videos related to

Sort By:
Pageof 11
Food Microbiology|September 10, 2013
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, ItalyMariana Tristezza, Cosimo Vetrano, Gianluca Bleve, et al.
Food Microbiology|April 8, 2016
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentationCarmen Berbegal, Nuria Peña, Pasquale Russo, et al.
Microorganisms|November 25, 2023
<i>Lactiplantibacillus plantarum</i> from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food ApplicationsHiba Selmi, Maria Teresa Rocchetti, Vittorio Capozzi, et al.
Microorganisms|February 27, 2026
Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented FoodsSabrine Alebidi, Hana Mallek, Mariagiovanna Fragasso, et al.
Food Research International (Ottawa, Ont.)|June 11, 2020
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentationPasquale Russo, Vasileios Englezos, Vittorio Capozzi, et al.
International Journal of Molecular Sciences|July 4, 2012
Beta-glucans improve growth, viability and colonization of probiotic microorganismsPasquale Russo, Paloma López, Vittorio Capozzi, et al.
Food Research International (Ottawa, Ont.)|February 18, 2026
Cryopreservation of fermented table olives microbiomes: an integrative case study on viability, functional stability, and biobanking applicationsKatia Gialluisi, Luciana De Vero, Giuseppe Petruzzino, et al.
Frontiers in Microbiology|April 10, 2012
Biogenic Amines Degradation by Lactobacillus plantarum: Toward a Potential Application in WineVittorio Capozzi, Pasquale Russo, Victor Ladero, et al.
Foods (Basel, Switzerland)|February 24, 2017
Functional Starters for Functional YogurtMattia P Arena, Graziano Caggianiello, Pasquale Russo, et al.
Foods (Basel, Switzerland)|August 27, 2021
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other IngredientsNicola De Simone, Pasquale Russo, Maria Tufariello, et al.
Pageof 11