GOBBETTI, Marco

GOBBETTI, Marco  

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Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread 2011 R., Coda; A., Cassone; C. G., Rizzello; L., Nionelli; Cardinali, Gianluigi; Gobbetti, Marco
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing 2010 DI CAGNO, R; Cardinali, Gianluigi; Minervini, G; Antonielli, L; Rizzello, C. G.; Ricciuti, P; Gobbetti, Marco
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods 2013 Anna, Lattanzi; Fabio, Minervini; Raffaella Di, Cagno; Annamaria, Diviccaro; Livio, Antonielli; Cardinali, Gianluigi; Stefan, Cappelle; Maria De, Angelis; Gobbetti, Marco
The lactic acid bacteria and yeast microbiota of nineteen sourdoughs used for the manufacture of traditional/typical Italian breads: interactions between ingredients and microbial species diversity 2012 F., Minervini; R., Di Cagno; A., Lattanzi; M., De Angelis; L., Antonielli; Cardinali, Gianluigi; S., Cappelle; Gobbetti, Marco
Understanding the adaptive growth and survival strategies of Lactobacillus plantarum during plant fermentation and storage 2013 Fiilannino, P.; Cardinali, Gianluigi; Rizzello, C. G.; Buchin, S.; De Angelis, M.; Gobbetti, Marco; Di Cagno, R.