Found: 16
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Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 174, doi. 10.1016/j.fbp.2021.03.001
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- Article
Surface Layer Protein Pattern of Levilactobacillus brevis Strains Investigated by Proteomics.
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- Nutrients, 2022, v. 14, n. 18, p. N.PAG, doi. 10.3390/nu14183679
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- Article
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread.
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- Foods, 2024, v. 13, n. 3, p. 460, doi. 10.3390/foods13030460
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- Article
Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects.
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- Foods, 2023, v. 12, n. 22, p. 4096, doi. 10.3390/foods12224096
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- Article
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy.
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- Foods, 2023, v. 12, n. 9, p. 1866, doi. 10.3390/foods12091866
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- Article
Alginate-Assisted Lemongrass (Cymbopogon nardus) Essential Oil Dispersions for Antifungal Activity.
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- Foods, 2021, v. 10, n. 7, p. 1528, doi. 10.3390/foods10071528
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- Article
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.
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- Frontiers in Microbiology, 2019, p. 1, doi. 10.3389/fmicb.2019.01621
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- Article
Selection of Non- Saccharomyces Wine Yeasts for the Production of Leavened Doughs.
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- Microorganisms, 2022, v. 10, n. 9, p. 1849, doi. 10.3390/microorganisms10091849
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- Article
Essential Oils from Indigenous Iranian Plants: A Natural Weapon vs. Multidrug-Resistant Escherichia coli.
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- Microorganisms, 2022, v. 10, n. 1, p. 109, doi. 10.3390/microorganisms10010109
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- Article
Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves.
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- Molecules, 2023, v. 28, n. 20, p. 7207, doi. 10.3390/molecules28207207
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- Article
Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles.
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- Food Science & Nutrition, 2020, v. 8, n. 4, p. 1837, doi. 10.1002/fsn3.1464
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- Article
Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00429
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- Article
Pharmacomicrobiomics of Classical Immunosuppressant Drugs: A Systematic Review.
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- Biomedicines, 2023, v. 11, n. 9, p. 2562, doi. 10.3390/biomedicines11092562
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- Article
Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.
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- Foods, 2024, v. 13, n. 15, p. 2342, doi. 10.3390/foods13152342
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- Article
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
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- Foods, 2024, v. 13, n. 9, p. 1382, doi. 10.3390/foods13091382
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- Article
Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods.
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- World Journal of Microbiology & Biotechnology, 2011, v. 27, n. 2, p. 237, doi. 10.1007/s11274-010-0448-x
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- Article