Canlyniadau Chwilio - Giancarlo Moschetti

  • Dangos 1 - 6 canlyniadau o 6
Mireinio'r Canlyniadau
  1. 1
    Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens

    Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens gan Antonio Alfonzo, Sandra Lo Piccolo, Gaetano Conigliaro, Valeria Ventorino, Santa Burruano, Giancarlo Moschetti

    Cyhoeddwyd 2012
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  2. 2
    An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

    An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production gan Luca Settanni, Giusi Daniela Ventimiglia, Antonio Alfonzo, Onofrio Corona, Alessandro Miceli, Giancarlo Moschetti

    Cyhoeddwyd 2013
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  3. 3
    Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

    Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder gan Raimondo Gaglio, Antonio Alfonzo, Marcella Barbera, Elena Franciosi, Nicola Francesca, Giancarlo Moschetti, Luca Settanni

    Cyhoeddwyd 2019
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  4. 4
    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 gan Rosa Guarcello, Maria De Angelis, Luca Settanni, Sabino Formiglio, Raimondo Gaglio, Fabio Minervini, Giancarlo Moschetti, Marco Gobbetti

    Cyhoeddwyd 2016
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  5. 5
    Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks

    Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks gan Raimondo Gaglio, Nicola Francesca, Rosalia Di Gerlando, Jennifer Mahony, Simone De Martino, Carlo Stucchi, Giancarlo Moschetti, Luca Settanni

    Cyhoeddwyd 2017
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  6. 6
    Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

    Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin gan Raimondo Gaglio, Luisa Tesoriere, Antonella Maggio, Enrico Viola, Alessandro Attanzio, Anna Frazzitta, Natale Badalamenti, Maurizio Bruno, Elena Franciosi, Giancarlo Moschetti, Francesco Sottile, Luca Settanni, Nicola Francesca

    Cyhoeddwyd 2023
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