GOBBETTI, MARCO

GOBBETTI, MARCO  

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Titolo Data di pubblicazione Autore(i) File
. Batchwise fermentations with Ca- alginate immobilized multistarter cells for kefir production. 1-gen-1993 Gobbetti, Marco; J., Rossi
Accelerated ripening of Pecorino umbro cheese. 1-gen-1998 A., Corsetti; Gobbetti, Marco; E., Smacchi; M. DE ANGELIS AND J., Rossi
Acid and cold temperature stress response in Lactobacillus sanfranciscensis 1-gen-1999 Gobbetti, Marco; DE ANGELIS, M.; Corsetti, A.
Added pentosans in breadmaking: fermentation of derived pentoses by sourdough lactic acid bacteria. 1-gen-1999 Gobbetti, Marco; DE ANGELIS, M.; Arnaut, P.; Tossut, A.; Corsetti, A.; Lavermicocca, P.
Alternative Lactic Acid Baverages procuced from wheat and maize flours. 1-gen-1990 Rossi, J; Gobbetti, Marco
Amino acids racemization in same processed foods. 1-gen-1991 Cossignani, L; Gobbetti, Marco; Magnarini, C; Rossi, J; Damiani, P.
Angiotensin I-converting-enzyme-inhibitory and antimicrobial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species 1-gen-2003 Minervini, F.; Algaron, F.; Rizzello, C. G.; Fox, P. F.; Monnet, V.; Gobbetti, Marco
Antimicrobial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. 1-gen-1996 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. 1-gen-1998 A., Corsetti; Gobbetti, Marco; J. ROSSI AND P., Damiani
Arabinose fermentation by Lactobacillus plantarum in sourdough added of pentosans and alfa-L-arabinofuranoside: a tool to increase the production of acetic acid. 1-gen-2000 Gobbetti, Marco; Lavermicocca, P.; Minervini, F.; DE ANGELIS, M.; Corsetti, A.
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the Arginine Deiminase (ADI) pathway enzymes from Lactobacillus sanfranciscensis CB1 1-gen-2002 DE ANGELIS, M.; Mariotti, L.; Rossi, J.; Servili, M.; Fox, P. F.; Rollan, G.; Gobbetti, Marco
Aspectos microbiologicos en el control de calidad de productos lacteos. 1-gen-1992 Rossi, J; Gobbetti, Marco
Aspetti nutrizionali e tecnologici del latte di capra. 1-gen-1988 Rossi, J; Gobbetti, Marco; Clementi, F; Damiani, P; Panella, F.
Autolysis of Lactobacillus sanfranciscensis. 1-gen-1999 DE ANGELIS, M.; Pollacci, P.; Gobbetti, Marco
Batch production of Kefir.Analysis of the relationships among the biological components of the systems. 1-gen-1990 Gobbetti, Marco; Rossi, J; Toba, T.
Batteri lattici e lieviti da farine di frumento tenero e farine biologiche. 1-gen-1998 A., Corsetti; Gobbetti, Marco; J., Rossi; S., Haznedari; T. BUFFA AND G., Rocchetti
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. 1-gen-2000 Smacchi, E.; Gobbetti, Marco
Biomass from the grape must by Kluyveromyces fragilis. 1-gen-1986 Gobbetti, Marco; S., Haznedari
Boissons lactiques a base vegetable. 1-gen-1993 Rossi, J; Gobbetti, Marco
Caratterizzazione dell'attività peptidasica di Pseudomonas fluorescens ATCC 948. 1-gen-1993 Gobbetti, Marco; Rossi, J.