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Your search keyword '"Anna Rita Bavaro"' showing total 15 results

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1. Technological Properties of Inulin-Enriched Doughs and Breads, Influence on Short-Term Storage and Glycemic Response

2. Potential Prebiotic Effect of Inulin-Enriched Pasta after In Vitro Gastrointestinal Digestion and Simulated Gut Fermentation

3. A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

4. Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough

5. Characterization of Dextran Produced by the Food-Related Strain Weissella cibaria C43-11 and of the Relevant Dextransucrase Gene

6. Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

7. Probiotic potential and safety assessment of type strains of Weissella and Periweissella species

8. Author response for 'Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation'

9. Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

10. Weissella cibaria short-fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation

11. The viability of probiotic Lactobacillus paracasei IMPC2.1 coating on apple slices during dehydration and simulated gastro-intestinal digestion

12. Biotechnological features of Lactic Acid Bacteria and their application in food processing

13. Microbiological and Physico-Chemical Parameters for Predicting Quality of Fat and Low-fat Raw Ground Beef During Refrigerated Aerobic Storage

14. Tuna Burgers Preserved by the Selected Lactobacillus paracasei IMPC 4.1 Strain

15. Lactobacillus plantarum ITM21B fermentation product and chickpea flour enhance the nutritional profile of salt reduced bakery products

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