Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Antonio Limitone"'
Publikováno v:
NFS Journal, Vol 23, Iss , Pp 30-36 (2021)
Magnesium is one of the most important micronutrients for the human body, is involved in many physiological pathways and is essential for the maintenance of normal cell and organ function. Magnesium deficiency in healthy individuals on a balanced die
Externí odkaz:
https://doaj.org/article/c96599a79c6a48a1bc5c3c096d4edb57
Publikováno v:
Nutrients
Nutrients, Vol 13, Iss 1913, p 1913 (2021)
Nutrients, Vol 13, Iss 1913, p 1913 (2021)
Vitamin B12 (also known as cobalamin) is an essential water-soluble vitamin that plays a pivotal role for several physiologic functions during one’s lifespan. Only certain microorganisms are able to synthetize B12, thus humans obtain cobalamin excl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b101de1e14a4dc5429c88db36fc38d8
https://doi.org/10.3390/nu13061913
https://doi.org/10.3390/nu13061913
Autor:
José Antonio Curiel, Carlo Giuseppe Rizzello, Mari Raulio, Antonio Limitone, Giammaria Giuliani, Kati Katina, Marco Gobbetti, Rossana Coda
Publikováno v:
Curiel, J A, Coda, R, Limitone, A, Katina, K, Raulio, M, Giuliani, G, Rizzello, C G & Gobbetti, M 2014, ' Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria ', Journal of Cereal Science, vol. 59, no. 1, pp. 79-87 . https://doi.org/10.1016/j.jcs.2013.09.011
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and fungal proteases, was used for manufacturing experimental gluten-free pasta (E-GFp), according to a traditional process with low temperature drying cycle.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9717ce8d88a55bfbcd92517edff00f85
https://cris.vtt.fi/en/publications/77963626-95a5-4831-9f50-05f894eebd23
https://cris.vtt.fi/en/publications/77963626-95a5-4831-9f50-05f894eebd23
Publikováno v:
International Journal of Food Microbiology. 120:34-45
Although the study of quorum sensing is relatively recent, it has been well established that bacteria produce, release, detect and respond to small signalling hormone-like molecules called "autoinducers". When a critical threshold concentration of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4115c58fafe7ced33db6f32481ec225
https://doi.org/10.1016/j.ijfoodmicro.2007.06.012
https://doi.org/10.1016/j.ijfoodmicro.2007.06.012
Autor:
Raffaella Di Cagno, Aldo Corsetti, Fabio Minervini, Paola Carnevali, Antonio Limitone, Maria De Angelis, Marco Gobbetti, Michael Gaenzle, Roberto Ciati
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:9873-9881
After a large screening on sourdough lactic acid bacteria, exopolysaccharide (EPS)-forming strains of Weissella cibaria, Lactobacillus plantarum, and Pediococcus pentosaceus were selected. After 6 days of incubation at 30 degrees C, the synthesis of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::679435c6470a8fb6c2cd5513ee1688c6
https://doi.org/10.1021/jf061393+
https://doi.org/10.1021/jf061393+
Autor:
Raffaella Di Cagno, Maria Carmela Simonetti, Maria De Angelis, Solange Buchin, Fabio Minervini, Antonio Limitone, Marco Gobbetti
Publikováno v:
Proteomics
Proteomics, Wiley-VCH Verlag, 2007, 7 (14), pp.2430-2446. ⟨10.1002/pmic.200700143⟩
Proteomics, Wiley-VCH Verlag, 2007, 7 (14), pp.2430-2446. ⟨10.1002/pmic.200700143⟩
International audience; The mechanisms of cell-cell communication in Lactobacillus sanfranciscensis CB1 were studied. The highest number of dead/damaged cells of L. sanfranciscensis CB1 was found in cocultures with Lactobacillus plantarum DC400 or La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c80fb97a2790a8c29749b66fde25e36
https://hal.inrae.fr/hal-02662595
https://hal.inrae.fr/hal-02662595
Publikováno v:
Applied and environmental microbiology. 72(7)
The heat stress response was studied in Lactobacillus helveticus PR4 during propagation in cheese whey with a gradient of naturally decreasing temperature (55 to 20°C). Growth under a gradient of decreasing temperature was compared to growth at a co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::236e9ff86452ef0ddbf88e1a2ef026d2
https://pubmed.ncbi.nlm.nih.gov/16820437
https://pubmed.ncbi.nlm.nih.gov/16820437
Autor:
Rosalinda F. Surico, Raffaella Di Cagno, Maria De Angelis, Carlo Giuseppe Rizzello, Marco Gobbetti, Antonio Limitone, Angela Cassone, Giammaria Giuliani, Anna Benedusi
Publikováno v:
Scopus-Elsevier
Forty-six strains of sourdough lactic acid bacteria were screened for proteolytic activity and acidification rate in gluten-free (GF) flours. The sourdough cultures consisted of Lactobacillus sanfranciscensis LS40 and LS41 and Lactobacillus plantarum
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66c3746fe1b9a1a90943519e91751792
http://www.scopus.com/inward/record.url?eid=2-s2.0-46949096028&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-46949096028&partnerID=MN8TOARS