Sfoglia per Autore
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses
2003-01-01 DI CAGNO, Raffaella; Banks, J.; Sheehan, L.; Fox, P. F.; Brechany, E. Y.; Corsetti, A.; Gobbetti, Marco
Use of selected lactobacilli to produce a sourdough bread made of wheat and non-toxic flours: in vitro and in vivo human gluten tolerance
2003-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; Auricchio, S; Greco, L; Clarke, C; DE VINCENZI, M; Landolfo, F; Parrilli, G; Gobbetti, Marco
A sourdough bread which is tolerated in Celiac Sprue (CS)
2003-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; Auricchio, S; Greco, L; Clarke, C; DE VINCENZI, M; Giovannini, C; Darchivio, M; Landolfo, F; Parrilli, G; Minervini, F; Gobbetti, Marco
Detossificazione delle frazioni proteiche responsabili dell’intolleranza umana ai cereali: uso di lattobacilli selezionati per la produzione di pani contenenti farina di grano in miscela con farine non tossiche
2003-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; Aurichhio, S; Greco, L; Clarke, C; DE VINCENZI, M; Landolfo, F; Parrilli, G; Gobbetti, Marco
Heat stress resistance in Lactobacillus plantarum
2004-01-01 DE ANGELIS, Maria; DI CAGNO, Raffaella; Huet, C; Crecchio, Carmine; Gobbetti, Marco
Uses of mares’ milk in manufacture of fermented milks
2004-01-01 DI CAGNO, Raffaella; Tamborrino, Antonia; Gallo, G; Leone, C; DE ANGELIS, Maria; Faccia, Michele; Amirante, P; Gobbetti, Marco
Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese
2004-01-01 DI CAGNO, Raffaella; Upadhyay, Vk; Mcsweeney, Plh; Corbo, Mr; Faccia, Michele; Gobbetti, Marco
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients
2004-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; Auricchio, S.; Greco, L; Clarke, C.; DE VINCENZI, M.; Giovannini, C.; D'Archivio, M.; Landolfo, F.; Parrilli, G.; Minervini, Fabio; Arendt, E.; Gobbetti, Marco
Heat stress resistance in Lactobacillus plantarum
2004-01-01 DE ANGELIS, Maria; DI CAGNO, Raffaella; C., Huet; Crecchio, Carmine; P. F., Fox; Gobbetti, Marco
Heat shock response in Lactobacillus plantarum
2004-01-01 DE ANGELIS, Maria; DI CAGNO, Raffaella; Huet, C.; Crecchio, Carmine; Fox, P. F.; Gobbetti, Marco
Biochemistry and physiology of sourdough lactic acid bacteria
2005-01-01 Gobbetti, Marco; DE ANGELIS, Maria; A., Corsetti; DI CAGNO, Raffaella
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance
2005-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; G., Alfonsi; M., DE VINCENZI; M., Silano; O., Vincentini; Gobbetti, Marco
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance
2005-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; Alfonsi, G.; DE VINCENZI, M.; Silano, M; Vincentini, O.; Gobbetti, Marco
The biochemistry and physiology of sourdough lactic acid bacteria
2005-01-01 Gobbetti, Marco; DE ANGELIS, Maria; A., Corsetti; DI CAGNO, Raffaella
Physiological mechanisms of adaptation of Lactobacillus helveticus to different temperatures during natural whey starter manufacture
2005-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; A., Limitone; Gobbetti, Marco
PHYSIOLOGICAL MECHANISMS OF ADAPTATION OF LACTOBACILLUS HELVETICUS TO DIFFERENT TEMPERATURES DURING NATURAL WHEY STARTER MANUFACTURE
2005-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; A., Limitone; Gobbetti, Marco
Diversità genotipica e fenotipica di ceppi di Lactobacillus sanfranciscensis isolati da impasti acidi
2005-01-01 G., Gallo; DE ANGELIS, Maria; E., Parente; DI CAGNO, Raffaella; G., Alfonsi; Gobbetti, Marco
Compositional, microbiological, biochemical and volatile profile characterization of Italian cheeses ripened under non-conventional conditions
2006-01-01 Gobbetti, Marco; S., DE CANDIA; DI CAGNO, Raffaella; DE ANGELIS, Maria; S., Bouchin; J. L., LA QUERE
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs
2006-01-01 DE ANGELIS, Maria; F., Minervini; DI CAGNO, Raffaella; G., Gallo; S., Siragusa; M., Curci; Crecchio, Carmine; E., Parente; Gobbetti, Marco
Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures
2006-01-01 DI CAGNO, Raffaella; DE ANGELIS, Maria; A., Limitone; P. F., Fox; Gobbetti, Marco
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of the three Italian PDO ewes milk cheeses | 1-gen-2003 | DI CAGNO, Raffaella; Banks, J.; Sheehan, L.; Fox, P. F.; Brechany, E. Y.; Corsetti, A.; Gobbetti, Marco | |
Use of selected lactobacilli to produce a sourdough bread made of wheat and non-toxic flours: in vitro and in vivo human gluten tolerance | 1-gen-2003 | DI CAGNO, Raffaella; DE ANGELIS, Maria; Auricchio, S; Greco, L; Clarke, C; DE VINCENZI, M; Landolfo, F; Parrilli, G; Gobbetti, Marco | |
A sourdough bread which is tolerated in Celiac Sprue (CS) | 1-gen-2003 | DI CAGNO, Raffaella; DE ANGELIS, Maria; Auricchio, S; Greco, L; Clarke, C; DE VINCENZI, M; Giovannini, C; Darchivio, M; Landolfo, F; Parrilli, G; Minervini, F; Gobbetti, Marco | |
Detossificazione delle frazioni proteiche responsabili dell’intolleranza umana ai cereali: uso di lattobacilli selezionati per la produzione di pani contenenti farina di grano in miscela con farine non tossiche | 1-gen-2003 | DI CAGNO, Raffaella; DE ANGELIS, Maria; Aurichhio, S; Greco, L; Clarke, C; DE VINCENZI, M; Landolfo, F; Parrilli, G; Gobbetti, Marco | |
Heat stress resistance in Lactobacillus plantarum | 1-gen-2004 | DE ANGELIS, Maria; DI CAGNO, Raffaella; Huet, C; Crecchio, Carmine; Gobbetti, Marco | |
Uses of mares’ milk in manufacture of fermented milks | 1-gen-2004 | DI CAGNO, Raffaella; Tamborrino, Antonia; Gallo, G; Leone, C; DE ANGELIS, Maria; Faccia, Michele; Amirante, P; Gobbetti, Marco | |
Microbiological, compositional and biochemical characterisation of PDO Canestrato Pugliese cheese | 1-gen-2004 | DI CAGNO, Raffaella; Upadhyay, Vk; Mcsweeney, Plh; Corbo, Mr; Faccia, Michele; Gobbetti, Marco | |
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients | 1-gen-2004 | DI CAGNO, Raffaella; DE ANGELIS, Maria; Auricchio, S.; Greco, L; Clarke, C.; DE VINCENZI, M.; Giovannini, C.; D'Archivio, M.; Landolfo, F.; Parrilli, G.; Minervini, Fabio; Arendt, E.; Gobbetti, Marco | |
Heat stress resistance in Lactobacillus plantarum | 1-gen-2004 | DE ANGELIS, Maria; DI CAGNO, Raffaella; C., Huet; Crecchio, Carmine; P. F., Fox; Gobbetti, Marco | |
Heat shock response in Lactobacillus plantarum | 1-gen-2004 | DE ANGELIS, Maria; DI CAGNO, Raffaella; Huet, C.; Crecchio, Carmine; Fox, P. F.; Gobbetti, Marco | |
Biochemistry and physiology of sourdough lactic acid bacteria | 1-gen-2005 | Gobbetti, Marco; DE ANGELIS, Maria; A., Corsetti; DI CAGNO, Raffaella | |
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance | 1-gen-2005 | DI CAGNO, Raffaella; DE ANGELIS, Maria; G., Alfonsi; M., DE VINCENZI; M., Silano; O., Vincentini; Gobbetti, Marco | |
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance | 1-gen-2005 | DI CAGNO, Raffaella; DE ANGELIS, Maria; Alfonsi, G.; DE VINCENZI, M.; Silano, M; Vincentini, O.; Gobbetti, Marco | |
The biochemistry and physiology of sourdough lactic acid bacteria | 1-gen-2005 | Gobbetti, Marco; DE ANGELIS, Maria; A., Corsetti; DI CAGNO, Raffaella | |
Physiological mechanisms of adaptation of Lactobacillus helveticus to different temperatures during natural whey starter manufacture | 1-gen-2005 | DI CAGNO, Raffaella; DE ANGELIS, Maria; A., Limitone; Gobbetti, Marco | |
PHYSIOLOGICAL MECHANISMS OF ADAPTATION OF LACTOBACILLUS HELVETICUS TO DIFFERENT TEMPERATURES DURING NATURAL WHEY STARTER MANUFACTURE | 1-gen-2005 | DI CAGNO, Raffaella; DE ANGELIS, Maria; A., Limitone; Gobbetti, Marco | |
Diversità genotipica e fenotipica di ceppi di Lactobacillus sanfranciscensis isolati da impasti acidi | 1-gen-2005 | G., Gallo; DE ANGELIS, Maria; E., Parente; DI CAGNO, Raffaella; G., Alfonsi; Gobbetti, Marco | |
Compositional, microbiological, biochemical and volatile profile characterization of Italian cheeses ripened under non-conventional conditions | 1-gen-2006 | Gobbetti, Marco; S., DE CANDIA; DI CAGNO, Raffaella; DE ANGELIS, Maria; S., Bouchin; J. L., LA QUERE | |
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs | 1-gen-2006 | DE ANGELIS, Maria; F., Minervini; DI CAGNO, Raffaella; G., Gallo; S., Siragusa; M., Curci; Crecchio, Carmine; E., Parente; Gobbetti, Marco | |
Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures | 1-gen-2006 | DI CAGNO, Raffaella; DE ANGELIS, Maria; A., Limitone; P. F., Fox; Gobbetti, Marco |
Legenda icone
- file ad accesso aperto
- file disponibili sulla rete interna
- file disponibili agli utenti autorizzati
- file disponibili solo agli amministratori
- file sotto embargo
- nessun file disponibile