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Showing results 6 to 14 of 14 < previous 
PreviewIssue DateTitleAuthor(s)Type
May-2022Lactic acid bacteria and bioactive compounds: production in fermented foods and fate after digestionBottari, Benedetta; Castellone, VincenzoDoctoral thesis
Mar-2019Lactic acid fermentation: a traditional process for new applicationsLazzi, Camilla; Galaverna, Gianni; Ricci, AnnalisaDoctoral thesis
Mar-2021Microbiological approaches for the implementation of algae in food: exploitation and safety evaluationBernini, Valentina; Neviani, Erasmo; Martelli, FrancescoDoctoral thesis
24-Mar-2017Modulazione del microbiota in soggetti sani o in presenza di processi patologici: focus sull'asse intestino:fegato:cervelloBottari, Benedetta; Mancini, AndreaDoctoral thesis
Mar-2017New findings on the adaptation of Lactobacillus casei group to cheese environmentLazzi, Camilla; Neviani, Erasmo; Levante, AlessiaDoctoral thesis
2023Non-starter Lactic Acid Bacteria characterization for their control in cheese makingGatti, Monica; Bettera, LucaDoctoral thesis
2013Poultry Industry Waste: Protein hydrolizates as growth stimulator for microorganisms potentially probioticNeviani, Erasmo; Meli, FedericaDoctoral thesis
2011Role of Lactobacillus rhamnosus in Parmigiano Reggiano cheese ripening: a genotypic and post-genomic studyGatti, Monica; Bove, Claudio GiorgioDoctoral thesis
Mar-2008Traditional and innovative approaches to evaluate microbial contribution in long ripened fermented foods: the case of Parmigiano Reggiano cheeseNeviani, Erasmo; Gatti, Monica; De Dea Lindner, JulianoDoctoral thesis