Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Aurora Meucci"'
Autor:
Barbara Guantario, Paola Aiello, Chiara Devirgiliis, Flavio Tidona, Fausta Natella, Raffaella Comitato, Raffaella Canali, Fabio Virgili, Paola Zinno, Domenico Carminati, Vincenzo Motta, Giuditta Perozzi, Marianna Roselli, Aurora Meucci, Paolo Trevisi, Cristiano Bello
Publikováno v:
European Journal of Nutrition. 59:345-358
Several studies highlighted a correlation between folic acid deficiency and high plasma homocysteine concentration, considered a risk factor for multifactorial diseases. Natural folates represent an emerging alternative strategy to supplementation wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1940bff24616362b6ce0dad140235329
https://doi.org/10.1007/s00394-019-01911-y
https://doi.org/10.1007/s00394-019-01911-y
Autor:
Lia Rossetti, Lucia Monti, Flavio Tidona, Aurora Meucci, Domenico Carminati, Miriam Zago, Giorgio Giraffa
Publikováno v:
Food Microbiology. 69:116-122
The ability of folate-producer strains of Streptococcus thermophilus to accumulate folates and the expression of two target genes (folK and folP), involved in the folate biosynthesis, were studied during milk fermentation. An over-expression of folK
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50b2cc48af41e83a692957c661af2094
https://doi.org/10.1016/j.fm.2017.08.001
https://doi.org/10.1016/j.fm.2017.08.001
Publikováno v:
Food Chemistry. 220:18-24
A chromatographic method by HPAEC-PAD was developed and in-house validated for the quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese. Particular attention was paid to the extraction procedure, due to residual mic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::319838993a9eb611d6d39e71ca1c9c79
https://doi.org/10.1016/j.foodchem.2016.09.185
https://doi.org/10.1016/j.foodchem.2016.09.185
Autor:
Giulia Maria Pedrolini, Nicolò Pricca, Giovanni Cabassi, Katia Cremonesi, Aurora Meucci, Stefania Barzaghi, Laura Marinoni, A. Galli, Angelo Stroppa
Author Summary: The GRANIR project founded by the Grana Padano Protection Consortium and developed by CREA-ZA research centre is devoted to the development of a rapid and economic method for the chemical characterisation of Grana Padano PDO cheese ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb389e45a25ce55256e3bd8e2a57fc3
https://doi.org/10.1255/nir2017.085
https://doi.org/10.1255/nir2017.085
Autor:
Miriam Zago, Giorgio Giraffa, Giovanna Contarini, Aurora Meucci, Domenico Carminati, Flavio Tidona, Milena Povolo, Valeria Pelizzola
Publikováno v:
International journal of food microbiology. 271
The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two lactococci were characterized for traits of technological and functional interest. Tests in milk inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5495fbe2b3bb405d33f0200bfde72f17
https://pubmed.ncbi.nlm.nih.gov/29459243
https://pubmed.ncbi.nlm.nih.gov/29459243
Autor:
Maria Emanuela Fornasari, Aurora Meucci, Domenico Carminati, Giorgio Giraffa, Antonella Lamontanara, Luigi Cattivelli, Lia Rossetti, Barbara Bonvini, Miriam Zago, Luigi Orrù
Publikováno v:
Food microbiology. 66
In this study the presence and functionality of phage defence mechanisms in Lactobacillus helveticus ATCC 10386, a strain of dairy origin which is sensitive to ΦLh56, were investigated. After exposure of ATCC 10386 to ΦLh56, the whole-genome sequen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::616d3ba83f51bd13f0ad61f42aeb4f0d
https://pubmed.ncbi.nlm.nih.gov/28576359
https://pubmed.ncbi.nlm.nih.gov/28576359
Autor:
Lucia Monti, Aurora Meucci, Domenico Carminati, Roberto Consonni, Laura Ruth Cagliani, Milena Povolo, Giovanna Contarini
Publikováno v:
5° congresso lattiero-caseario AITel, Bari, 9/9/2016
info:cnr-pdr/source/autori:Lucia Monti, Aurora Meucci, Domenico Carminati, Roberto Consonni, Laura Ruth Cagliani, Milena Povolo, Giovanna Contarini/congresso_nome:5° congresso lattiero-caseario AITel/congresso_luogo:Bari/congresso_data:9%2F9%2F2016/anno:2016/pagina_da:/pagina_a:/intervallo_pagine
info:cnr-pdr/source/autori:Lucia Monti, Aurora Meucci, Domenico Carminati, Roberto Consonni, Laura Ruth Cagliani, Milena Povolo, Giovanna Contarini/congresso_nome:5° congresso lattiero-caseario AITel/congresso_luogo:Bari/congresso_data:9%2F9%2F2016/anno:2016/pagina_da:/pagina_a:/intervallo_pagine
I principali sottoprodotti dell'industria casearia, siero e scotta, sono matrici ancora ricche di costituenti, soprattutto zuccheri, peptidi, sali minerali. Per le aziende rappresentano al tempo stesso sia una risorsa che può essere ancora sfruttata
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=cnr_________::bb8522e92da654203d216bce23e05362
http://www.cnr.it/prodotto/i/381108
http://www.cnr.it/prodotto/i/381108
Publikováno v:
Advances in Food Biotechnology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ce9630aeffb03ce3e3ca62bb095a50c
https://doi.org/10.1002/9781118864463.ch15
https://doi.org/10.1002/9781118864463.ch15