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Food Chemistry: X
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November 25, 2024
Comparative analysis of multifaceted properties of <i>Agaricus bisporus</i> and <i>Ganoderma lucidum</i> macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity
Vaishali Singh, Aarti Bains, Gulden Goksen, et al.
Food Microbiology
|
August 19, 2019
Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae
Carmela Gerardi, Mariana Tristezza, Luca Giordano, et al.
Journal of Mass Spectrometry : JMS
|
September 16, 2016
Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat
Salim Makhoul, Sine Yener, Iuliia Khomenko, et al.
Applied Microbiology and Biotechnology
|
January 14, 2014
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread
Pasquale Russo, Vittorio Capozzi, Mattia Pia Arena, et al.
Frontiers in Microbiology
|
May 23, 2019
The Phenotypic Analysis of <i>Lactobacillus plantarum shsp</i> Mutants Reveals a Potential Role for <i>hsp1</i> in Cryotolerance
Mattia Pia Arena, Vittorio Capozzi, Angela Longo, et al.
Probiotics and Antimicrobial Proteins
|
September 29, 2022
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey
Nicola De Simone, Maria Teresa Rocchetti, Barbara la Gatta, et al.
Journal of Agricultural and Food Chemistry
|
June 18, 2011
Biotechnological production of vitamin B2-enriched bread and pasta
Vittorio Capozzi, Valeria Menga, Anna Maria Digesu, et al.
International Journal of Molecular Sciences
|
October 31, 2012
Comparative proteomic analysis of Lactobacillus plantarum WCFS1 and ΔctsR mutant strains under physiological and heat stress conditions
Pasquale Russo, María De la Luz Mohedano, Vittorio Capozzi, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits
Gulden Goksen, Qazi Sugra Altaf, Salma Farooq, et al.
Microorganisms
|
May 3, 2020
New Insights into the Oenological Significance of <i>Candida zemplinina</i>: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines
Pasquale Russo, Maria Tufariello, Raffaela Renna, et al.
Page
of 11
Search research articles
Search
Showing results (61-70 of 104) with videos related to
Sort By:
Page
of 11
Food Chemistry: X
|
November 25, 2024
Comparative analysis of multifaceted properties of <i>Agaricus bisporus</i> and <i>Ganoderma lucidum</i> macro-fungi powder: Techno-functional and structural characterization, mineral uptake, and photocatalytic activity
Vaishali Singh, Aarti Bains, Gulden Goksen, et al.
Food Microbiology
|
August 19, 2019
Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae
Carmela Gerardi, Mariana Tristezza, Luca Giordano, et al.
Journal of Mass Spectrometry : JMS
|
September 16, 2016
Rapid non-invasive quality control of semi-finished products for the food industry by direct injection mass spectrometry headspace analysis: the case of milk powder, whey powder and anhydrous milk fat
Salim Makhoul, Sine Yener, Iuliia Khomenko, et al.
Applied Microbiology and Biotechnology
|
January 14, 2014
Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread
Pasquale Russo, Vittorio Capozzi, Mattia Pia Arena, et al.
Frontiers in Microbiology
|
May 23, 2019
The Phenotypic Analysis of <i>Lactobacillus plantarum shsp</i> Mutants Reveals a Potential Role for <i>hsp1</i> in Cryotolerance
Mattia Pia Arena, Vittorio Capozzi, Angela Longo, et al.
Probiotics and Antimicrobial Proteins
|
September 29, 2022
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey
Nicola De Simone, Maria Teresa Rocchetti, Barbara la Gatta, et al.
Journal of Agricultural and Food Chemistry
|
June 18, 2011
Biotechnological production of vitamin B2-enriched bread and pasta
Vittorio Capozzi, Valeria Menga, Anna Maria Digesu, et al.
International Journal of Molecular Sciences
|
October 31, 2012
Comparative proteomic analysis of Lactobacillus plantarum WCFS1 and ΔctsR mutant strains under physiological and heat stress conditions
Pasquale Russo, María De la Luz Mohedano, Vittorio Capozzi, et al.
Food Research International (Ottawa, Ont.)
|
October 7, 2023
A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits
Gulden Goksen, Qazi Sugra Altaf, Salma Farooq, et al.
Microorganisms
|
May 3, 2020
New Insights into the Oenological Significance of <i>Candida zemplinina</i>: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines
Pasquale Russo, Maria Tufariello, Raffaela Renna, et al.
Page
of 11