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Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage

Journal of applied microbiology, 2013-12, Vol.115 (6), p.1379-1387

2013

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A comparative study of gluten-free sprouts in the gluten-free bread-making process

European food research & technology, 2019-03, Vol.245 (3), p.617-629

2019

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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Food microbiology, 2014-02, Vol.37, p.44-50

2014

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Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters

European food research & technology, 2019-01, Vol.245 (1), p.213-223

2019

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Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

Journal of applied microbiology, 2016-08, Vol.121 (2), p.485-494

2016

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Cereal Grains for the Food and Beverage Industries

Elke K Arendt, Emanuele Zannini

1, 2013

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Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy

Journal of applied microbiology, 2007-10, Vol.103 (4), p.948-960

2007

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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

Letters in applied microbiology, 2006-08, Vol.43 (2), p.161-167

2006

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Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems

Journal of the Academy of Nutrition and Dietetics, 2023-09, Vol.123 (9), p.A48-A48

2023

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361 Assessment of Nomadic and Niche-specialist Lactobacilli as Potential Vaginal Probiotics

Journal of investigative dermatology, 2022-12, Vol.142 (12), p.S242-S242

2022

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LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION

Italian journal of food science, 2009, Vol.21 (3), p.269-286

2009

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Wheat bread biofortification with rootlets, a malting by-product

Journal of the science of food and agriculture, 2013-08, Vol.93 (10), p.2372-2383

2013

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Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

Food microbiology, 2009-10, Vol.26 (7), p.744-753

2009

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Barley malt wort fermentation by exopolysaccharide-forming Weissella cibariaMG1 for the production of a novel beverage

Journal of applied microbiology, 2013-12, Vol.115 (6), p.1379

2013

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Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese

Food science & technology, 2007-09, Vol.40 (7), p.1146-1155

2007

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Effect of process parameters on the production of lactic acid bacteria in batch fermentation

Annals of microbiology, 2005, Vol.55 (4), p.273-278

2005

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Evalúese usted en psiquiatría

Revista costarricense de ciencias médicas, 1997-06, Vol.18 (2), p.65-68

Zoch Zannini, Carlos E

1997

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Effects of boron on the morphology of various microorganisms

Nuovi annali d'igiene e microbiologia, 1957-09, Vol.8 (5), p.545

1957

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MICROBIOLOGICAL DETERMINATION OF THE CHLORAMPHENICOL SUCCINATE OF PYRROLIDINOMETHYLTETRACYCLINE

Il Farmaco; edizione pratica, 1964-04, Vol.19, p.210

1964

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Possibility in sterlization of the antibiotics by gamma rays

Bollettino chimico farmaceutico, 1975-04, Vol.114 (4), p.217

1975

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DEFINITIONS OF MEDICAL PRACTICE

Federation bulletin (Fulton, Mo.), 1964-05, Vol.51, p.131

1964

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ENOUGH OF "TOGETHERNESS"

Federation bulletin (Fulton, Mo.), 1964-05, Vol.51, p.129

1964

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On a new antibiotic of streptomycetic origin active against Ehrlich's ascitic carcinoma

Archivio italiano di patologia e clinica dei tumori, 1967-01, Vol.10 (1), p.21

1967

Volltextzugriff (PDF)

Toxicity of antibiotics in animals under suboptimal conditions. I. Subacute toxicity in hypovitaminosis B

Bollettino chimico farmaceutico, 1974-10, Vol.113 (10), p.551

1974

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L’insegnamento della storia nella tempesta digitale

Storia e futuro, 2022-02, Vol.1 (54)

Andrea Zannini

2022

Volltextzugriff (PDF)

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Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage

A comparative study of gluten-free sprouts in the gluten-free bread-making process

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

Cereal Grains for the Food and Beverage Industries

Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy

Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems

361 Assessment of Nomadic and Niche-specialist Lactobacilli as Potential Vaginal Probiotics

LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION

Wheat bread biofortification with rootlets, a malting by-product

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

Barley malt wort fermentation by exopolysaccharide-forming Weissella cibariaMG1 for the production of a novel beverage

Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese

Effect of process parameters on the production of lactic acid bacteria in batch fermentation

Evalúese usted en psiquiatría

Effects of boron on the morphology of various microorganisms

MICROBIOLOGICAL DETERMINATION OF THE CHLORAMPHENICOL SUCCINATE OF PYRROLIDINOMETHYLTETRACYCLINE

Possibility in sterlization of the antibiotics by gamma rays

DEFINITIONS OF MEDICAL PRACTICE

ENOUGH OF "TOGETHERNESS"

On a new antibiotic of streptomycetic origin active against Ehrlich's ascitic carcinoma

Toxicity of antibiotics in animals under suboptimal conditions. I. Subacute toxicity in hypovitaminosis B

L’insegnamento della storia nella tempesta digitale

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