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内部出版物
SpringerLink电子期刊(4)
Elsevier电子期刊(12)
ACS电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
12
条,耗时:小于0.01 秒
在所有数据库中总计命中:
19
条
1.
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
作者:
Fabio
Minervini
;
Giuseppe Celano
;
Anna Lattanzi
;
Maria De Angelis
;
maria.deangelis@uniba.it" class="auth_mail" title="E-mail the corresponding author
;
Marco Gobbetti
关键词:
Flour
;
Baker&rsquo
;
s yeast
;
Fruit
;
Grape must
;
Honey
;
Sourdough
;
Microbiota
刊名:Food Microbiology
出版年:2016
2.
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
作者:
Marco Gobbetti
;
marco.gobbetti@uniba.it" class="auth_mail" title="E-mail the corresponding author
;
Fabio
Minervini
;
Erica Pontonio
;
Raffaella Di Cagno
;
Maria De Angelis
关键词:
Ecological drivers
;
Lactobacilli
;
Sourdough
刊名:International Journal of Food Microbiology
出版年:2016
3.
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions
作者:
Sonya Siragusa
;
Maria De Angelis
;
Maria Calasso
;
Daniela Campanella
;
Fabio
Minervini
;
Raffaella Di Cagno
;
Marco Gobbetti
关键词:
ABC
;
ATP binding cassette
;
CCR
;
carbon catabolite repression
;
CFU
;
colony forming units
;
CGH
;
comparative genome hybridization
;
EF
;
Electro Focusing
;
KEGG
;
Kyoto Encyclopedia of Genes and Genomes
;
LCQ
;
liquid chromatography quadrupole
;
MDLC
;
multidimensional liquid chromatography
;
MRS
;
de Man
;
Rogosa and Sharpe
;
PTS
;
phosphotransfer system
;
TJ
;
tomato juice
;
UDP
;
uridine diphosphate
;
WFH
;
wheat flour hydrolyzed
;
WM
;
whey milk
;
% VOL
;
relative volume.
刊名:Journal of Proteomics
出版年:16 January, 2014
4.
Ecological parameters influencing microbial diversity and stability of traditional sourdough
作者:
Fabio
Minervini
;
Maria De Angelis
;
Raffaella Di Cagno
;
Marco Gobbetti
关键词:
Microbial ecology
;
Traditional sourdough
;
Lactic acid bacteria
;
Yeasts
;
Back-slopping
;
Flour
刊名:International Journal of Food Microbiology
出版年:3 February, 2014
5.
Scouting the application of sourdough to frozen dough bread technology
作者:
Fabio
;
Minervini
;
;
;
f.
minervini
@agr.uniba.it
;
Daniela
;
Pinto
;
Raffaella
;
Di Cagno
;
Maria
;
De Angelis
;
Marco
;
Gobbetti
关键词:
Frozen dough bread
;
Sourdough
;
Cryoprotectant
;
Additives
刊名:Journal of Cereal Science
出版年:2011
6.
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
作者:
Fabio
Minervini
;
Maria De Angelis
;
Raffaella Di Cagno
;
Daniela Pinto
;
Sonya Siragusa
;
Carlo Giuseppe Rizzello
;
Marco Gobbetti
关键词:
Sourdough
;
Lactobacillus plantarum
;
Robustness
刊名:Food Microbiology
出版年:2010
7.
Molecular adaptation of sourdough Lactobacillus plantarum
作者:
Raffaella Di Cagno
;
Maria De Angelis
;
Rossana Coda
;
Fabio
Minervini
;
Marco Gobbetti
关键词:
Proteomics
;
luxS
;
Cell–
;
cell communication
;
Sourdough
;
Lactobacillus plantarum
刊名:Research in Microbiology
出版年:2009
8.
Fermented goats’ milk produced with selected multiple starters as a potentially functional food
作者:
Fabio
Minervini
;
Maria Teresa Bilancia
;
Sonya Siragusa
;
Marco Gobbetti
;
Francesco Caponio
关键词:
Fermented goats’
;
milk
;
GABA
;
ACE-inhibitory activity
;
Functional
刊名:Food Microbiology
出版年:2009
9.
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
作者:
Raffaella Di Cagno
;
Rosalinda F. Surico
;
Sonya Siragusa
;
Maria De Angelis
;
Annalisa Paradiso
;
Fabio
Minervini
;
Laura De Gara
;
Marco Gobbetti
关键词:
Fermented vegetable
;
Starter cultures
;
Lactic acid bacteria
刊名:International Journal of Food Microbiology
出版年:2008
10.
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
作者:
Raffaella Di Cagno
;
Maurizio Quinto
;
Aldo Corsetti
;
Fabio
Minervini
and Marco Gobbetti
关键词:
Cheeses
;
Adjunct cultures
;
NSLAB
;
Proteolysis
;
Lipolysis
刊名:International Dairy Journal
出版年:2006
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