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Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
2005-01-01 Rizzello, CARLO GIUSEPPE; Losito, Ilario; Gobbetti, Marco; Carbonara, T; DE BARI, Md; Zambonin, Pg
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread
2013-01-01 Coda, R; Rizzello, CARLO GIUSEPPE; DI CAGNO, Raffaella; Trani, Antonio; Cardinali, G; Gobbetti, Marco
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
2011-01-01 Rizzello, CARLO GIUSEPPE; Cassone, A; Coda, R; Gobbetti, Marco
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread
2011-01-01 Coda, R; Cassone, A; Rizzello, CARLO GIUSEPPE; Nionelli, L; Cardinali, G; Gobbetti, Marco
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57
1996-01-01 A., Corsetti; Gobbetti, Marco; E., Smacchi
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
1998-01-01 A., Corsetti; Gobbetti, Marco; J. ROSSI AND P., Damiani
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alfa-L-arabinofuranosidase: a tool to increase the production of acetic acid
2000-01-01 Gobbetti, Marco; Lavermicocca, P.; Minervini, Fabio; DE ANGELIS, Maria; Corsetti, A.
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the Arginine Deiminase (ADI) pathway enzymes from Lactobacillus sanfranciscensis CB1
2002-01-01 DE ANGELIS, Maria; Mariotti, L.; Rossi, J.; Servili, M.; Fox, P. F.; Rollan, G.; Gobbetti, Marco
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct starters in miniature cheeses
2006-01-01 DI CAGNO, Raffaella; Maurizio, Quinto; Aldo, Corsetti; Minervini, Fabio; Gobbetti, Marco
ASSESSING THE PROTEOLYTIC AND LIPOLYTIC OF SINGLE STRAINS OF MESOPHILIC LACTOBACILLI AS ADJUNCT STARTERS IN MINIATURE CHEESES
2006-01-01 DI CAGNO, Raffaella; Quinto, M; Corsetti, A; Minervini, F; Gobbetti, Marco
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Opzioni
Scopri
Tipologia
- 1 Contributo su Rivista 402
- 1 Contributo su Rivista::1.1 Arti... 392
- 1 Contributo su Rivista::1.5 Abst... 9
- 1 Contributo su Rivista::1.2 Rece... 1
Data di pubblicazione
- 2020 - 2024 30
- 2010 - 2019 179
- 2000 - 2009 103
- 1990 - 1999 85
- 1985 - 1989 5
Rivista
- INTERNATIONAL JOURNAL OF FOOD MIC... 42
- APPLIED AND ENVIRONMENTAL MICROBI... 39
- FOOD MICROBIOLOGY 37
- INTERNATIONAL DAIRY JOURNAL 14
- ITALIAN JOURNAL OF FOOD SCIENCE 13
- FRONTIERS IN MICROBIOLOGY 10
- JOURNAL OF DAIRY SCIENCE 10
- FOOD CHEMISTRY 9
- JOURNAL OF APPLIED MICROBIOLOGY 9
- LEBENSMITTEL-WISSENSCHAFT + TECHN... 7
Keyword
- Food Science 30
- Lactic acid bacteria 26
- Sourdough 24
- Microbiology 21
- Fermentation 15
- lactic acid bacteria 12
- Bread 10
- Humans 10
- Flour 8
- Biotechnology 7
Lingua
- eng 224
- ita 25
Accesso al fulltext
- no fulltext 320
- reserved 46
- open 33
- partially open 3