PINTO, DANIELA
PINTO, DANIELA
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Risultati 1 - 4 di 4 (tempo di esecuzione: 0.077 secondi).
Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity
2017-01-01 Campanella, Daniela; Rizzello, CARLO GIUSEPPE; Fasciano, Cristina; Gambacorta, Giuseppe; Pinto, Daniela; Marzani, Barbara; Scarano, Nicola; DE ANGELIS, Maria; Gobbetti, Marco
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
2017-01-01 Rizzello, CARLO GIUSEPPE; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; Gobbetti, Marco
Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides
2015-01-01 Rizzello, CARLO GIUSEPPE; Hernández Ledesma, Blanca; Fernández Tomé, Samuel; Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Coda, Rossana; Gobbetti, Marco
Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries
2015-01-01 Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Filannino, Pasquale; Farris, Giovanni Antonio; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity | 1-gen-2017 | Campanella, Daniela; Rizzello, CARLO GIUSEPPE; Fasciano, Cristina; Gambacorta, Giuseppe; Pinto, Daniela; Marzani, Barbara; Scarano, Nicola; DE ANGELIS, Maria; Gobbetti, Marco | |
| Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria | 1-gen-2017 | Rizzello, CARLO GIUSEPPE; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; Gobbetti, Marco | |
| Italian legumes: Effect of sourdough fermentation on lunasin-like polypeptides | 1-gen-2015 | Rizzello, CARLO GIUSEPPE; Hernández Ledesma, Blanca; Fernández Tomé, Samuel; Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Coda, Rossana; Gobbetti, Marco | |
| Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries | 1-gen-2015 | Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Filannino, Pasquale; Farris, Giovanni Antonio; Gobbetti, Marco; Rizzello, CARLO GIUSEPPE |