LATTANZI, ANNA

LATTANZI, ANNA  

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Titolo Data di pubblicazione Autore(i) File
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough 1-gen-2016 Minervini, Fabio; Celano, Giuseppe; Lattanzi, Anna; DE ANGELIS, Maria; Gobbetti, Marco
Assessment of comparative methods for storing type-I wheat sourdough 1-gen-2014 Lattanzi, Anna; Minervini, Fabio; Gobbetti, Marco
Helicobacter pylori: Survival in cultivable and non-cultivable form in artificially contaminated Mytilus galloprovincialis 1-gen-2020 Quaglia, Nicoletta C.; Storelli, Maria M.; Scardocchia, Teresa; Lattanzi, Anna; Celano, Gaetano V.; Monno, Rosa; Dambrosio, Angela
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs 1-gen-2015 Minervini, Fabio; Lattanzi, Anna; DE ANGELIS, Maria; Celano, Giuseppe; Gobbetti, Marco
Lactic acid bacteria in durum wheat are endophytic components of the plant during its entire life cycle 1-gen-2015 Minervini, Fabio; Celano, Giuseppe; Lattanzi, Anna; Tedone, Luigi; DE MASTRO, Giuseppe; Gobbetti, Marco; DE ANGELIS, Maria
Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs 1-gen-2015 Lhomme, Emilie; Lattanzi, Anna; Dousset, Xavier; Minervini, Fabio; DE ANGELIS, Maria; Lacaze, Guylaine; Onno, Bernard; Gobbetti, Marco
Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs 1-gen-2018 Minervini, Fabio; Lattanzi, Anna; Dinardo, FRANCESCA RITA; DE ANGELIS, Maria; Gobbetti, Marco