Хайлтын үр дүнгүүд - Fabio Minervini

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  1. 1
    Identification of Antibacterial Peptides from Bovine κ-Casein

    Identification of Antibacterial Peptides from Bovine κ-Casein -н Iván López‐Expósito, Fabio Minervini, Lourdes Amigo, Isidra Recio

    Хэвлэсэн 2006
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    Artigo
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  2. 2
    A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies

    A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies -н Giuseppe Natrella, Mirco Vacca, Fabio Minervini, Michele Faccia, Maria De Angelis

    Хэвлэсэн 2024
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    Revisão
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  3. 3
    Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects

    Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects -н Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta, Maria De Angelis

    Хэвлэсэн 2023
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    Artigo
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  4. 4
    Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from <i>Lactobacillus helveticus</i> PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

    Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from <i>Lactobacillus helveticus</i> PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species -н Fabio Minervini, Florence Algaron, Carlo Giuseppe Rizzello, Patrick F. Fox, Véronique Monnet, Marco Gobbetti

    Хэвлэсэн 2003
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    Artigo
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  5. 5
    Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

    Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation -н Danilo Ercolini, Erica Pontonio, Francesca De Filippis, Fabio Minervini, Antonietta La Storia, Marco Gobbetti, Raffaella Di Cagno

    Хэвлэсэн 2013
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    Artigo
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  6. 6
    Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

    Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines -н Rosa Guarcello, Maria De Angelis, Luca Settanni, Sabino Formiglio, Raimondo Gaglio, Fabio Minervini, Giancarlo Moschetti, Marco Gobbetti

    Хэвлэсэн 2016
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    Artigo
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  7. 7
    Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

    Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity -н Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, Maria De Angelis, Livio Antonielli, Gianluigi Cardinali, Stefan Cappelle, Marco Gobbetti

    Хэвлэсэн 2011
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    Artigo
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  8. 8
    Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects

    Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects -н Leidiane Andréia Acordi Menezes, Fabio Minervini, Pasquale Filannino, Maria Luisa Savo Sardaro, Monica Gatti, Juliano De Dea Lindner

    Хэвлэсэн 2018
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    Revisão
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  9. 9
    Glucan and Fructan Production by Sourdough <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i>

    Glucan and Fructan Production by Sourdough <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i> -н Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, Fabio Minervini, Paola Carnevali, Aldo Corsetti, Michael Gaenzle, R. Ciati, Marco Gobbetti

    Хэвлэсэн 2006
    Бүрэн текст авах
    Artigo
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  10. 10
    Mechanism of Degradation of Immunogenic Gluten Epitopes from <i>Triticum turgidum</i> L. var. <i>durum</i> by Sourdough Lactobacilli and Fungal Proteases

    Mechanism of Degradation of Immunogenic Gluten Epitopes from <i>Triticum turgidum</i> L. var. <i>durum</i> by Sourdough Lactobacilli and Fungal Proteases -н Maria De Angelis, Angela Cassone, Carlo Giuseppe Rizzello, F. Gagliardi, Fabio Minervini, Maria Calasso, Raffaella Di Cagno, Ruggiero Francavilla, Marco Gobbetti

    Хэвлэсэн 2009
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    Artigo
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  11. 11
    Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins

    Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins -н Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, Graziana Difonzo, Giuseppe Celano, Fabio Minervini, Marianna Ranieri, Giovanna Valenti, Grazia Tamma, Maria De Angelis

    Хэвлэсэн 2024
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    Artigo
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  12. 12
    Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple

    Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple -н Maria Calasso, Antonino De Lisi, Arianna Ressa, Giusy Rita Caponio, Graziana Difonzo, Fabio Minervini, Maria Letizia Gargano, Mirco Vacca, Maria De Angelis

    Хэвлэсэн 2025
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    Artigo
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  13. 13
    Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

    Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients -н Raffaella Di Cagno, Maria De Angelis, Salvatore Auricchio, Luigi Greco, Charmaine I. Clarke, Massimo De Vincenzi, Claudio Giovannini, Massimo D’Archivio, Francesca Landolfo, Giampaolo Parrilli, Fabio Minervini, Elke K. Arendt, Marco Gobbetti

    Хэвлэсэн 2004
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    Artigo
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