Works by Simone, Nicola
Results: 28
A case study on the application of destructive and non-destructive methods for evaluating jet-grouting column integrity for bridge-pier scour protection (Cuneo, NW Italy).
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- Bulletin of Engineering Geology & the Environment, 2018, v. 77, n. 2, p. 541, doi. 10.1007/s10064-017-1223-0
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- Article
Effect of different anaesthetic techniques on gene expression profiles in patients who underwent hip arthroplasty.
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- PLoS ONE, 2019, v. 14, n. 7, p. 1, doi. 10.1371/journal.pone.0219113
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- Article
Unmalted Cereals, Oenological Yeasts, and In-Bottle Sugar Addition as Synergic Strategies to Enhance the Quality of Craft Beers.
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- Beverages, 2024, v. 10, n. 1, p. 8, doi. 10.3390/beverages10010008
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- Article
A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis.
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- Foods, 2023, v. 12, n. 2, p. 241, doi. 10.3390/foods12020241
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- Article
Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit.
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- Microorganisms, 2021, v. 9, n. 4, p. 773, doi. 10.3390/microorganisms9040773
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- Article
Repolarization Changes in a Double-Blind Crossover Study of Dofetilide Versus Sotalol in the Treatment of Ventricular Tachycardia.
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- Pacing & Clinical Electrophysiology, 2000, v. 23, n. 11, p. 1935, doi. 10.1111/j.1540-8159.2000.tb07056.x
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- Article
Inclusion of Antifungal and Probiotic Lactiplantibacillus plantarum Strains in Edible Alginate Coating as a Promising Strategy to Produce Probiotic Table Grapes and Exploit Biocontrol Activity.
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- Horticulturae, 2024, v. 10, n. 4, p. 419, doi. 10.3390/horticulturae10040419
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- Article
Directing the Cation Recognition Ability of Calix[4]arenes toward Asymmetric Phase-Transfer Catalysis.
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- European Journal of Organic Chemistry, 2017, v. 2017, n. 37, p. 5649, doi. 10.1002/ejoc.201700912
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- Article
Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040239
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- Article
Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010024
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- Article
Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040126
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- Article
A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.
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- Molecules, 2024, v. 29, n. 10, p. 2236, doi. 10.3390/molecules29102236
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- Article
Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects.
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- Molecules, 2020, v. 25, n. 24, p. 5967, doi. 10.3390/molecules25245967
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- Article
Front Cover: Transmembrane Transport of Bicarbonate Unravelled (Chem. Eur. J. 26/2021).
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- Chemistry - A European Journal, 2021, v. 27, n. 26, p. 7315, doi. 10.1002/chem.202101358
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- Article
Transmembrane Transport of Bicarbonate Unravelled.
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- Chemistry - A European Journal, 2021, v. 27, n. 26, p. 7320, doi. 10.1002/chem.202101345
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- Article
Transmembrane Transport of Bicarbonate Unravelled**.
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- Chemistry - A European Journal, 2021, v. 27, n. 26, p. 7367, doi. 10.1002/chem.202100491
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- Article
Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.
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- Foods, 2021, v. 10, n. 8, p. 1831, doi. 10.3390/foods10081831
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- Article
Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest.
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- Foods, 2020, v. 9, n. 9, p. 1138, doi. 10.3390/foods9091138
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- Article
Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity.
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- Foods, 2020, v. 9, n. 3, p. 301, doi. 10.3390/foods9030301
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- Article
<sup>1</sup>H NMR and Multivariate Analysis for Geographic Characterization of Commercial Extra Virgin Olive Oil: A Possible Correlation with Climate Data.
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- Foods, 2017, v. 6, n. 11, p. 96, doi. 10.3390/foods6110096
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- Article
Development of a Specific Lexicon to Describe Sensory and Textural Characteristics of Olive Paté.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 21, p. 11745, doi. 10.3390/app132111745
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- Article
Spontaneous and Controlled Fermentation Tests in Industrial Table Olives Production.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 16, p. 9455, doi. 10.3390/app13169455
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- Article
Interactions among Relevant Non- Saccharomyces , Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 24, p. 12760, doi. 10.3390/app122412760
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- Article
Exploring the Probiotic Potential of Dairy Industrial-Relevant Lactobacilli.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 10, p. 4989, doi. 10.3390/app12104989
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- Article
Immunomodulatory Activity on Human Macrophages by Cell-Free Supernatants to Explore the Probiotic and Postbiotic Potential of Lactiplantibacillus plantarum Strains of Plant Origin.
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- Probiotics & Antimicrobial Proteins, 2024, v. 16, n. 3, p. 911, doi. 10.1007/s12602-023-10084-4
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- Article
Antimicrobial Properties, Functional Characterisation and Application of Fructobacillus fructosus and Lactiplantibacillus plantarum Isolated from Artisanal Honey.
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- Probiotics & Antimicrobial Proteins, 2023, v. 15, n. 5, p. 1406, doi. 10.1007/s12602-022-09988-4
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- Article
A single change in the aptamer of the Lactiplantibacillus plantarum rib operon riboswitch severely impairs its regulatory activity and leads to a vitamin B<sub>2</sub>‐ overproducing phenotype.
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- Microbial Biotechnology, 2022, v. 15, n. 4, p. 1253, doi. 10.1111/1751-7915.13919
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- Article
Bioactive constituents, flavors and aromas of virgin oils obtained by processing olives with a natural enzyme extract.
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- European Journal of Lipid Science & Technology, 2004, v. 106, n. 3, p. 187, doi. 10.1002/ejlt.200300863
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- Article