Zobrazeno 1 - 10
of 10 383
pro vyhledávání: '"Di Cagno A."'
Publikováno v:
Il Foro Italiano, 2008 Nov 01. 131(11), 555/556-559/560.
Externí odkaz:
https://www.jstor.org/stable/23203851
Publikováno v:
Il Foro Italiano, 2005 Oct 01. 128(10), 545/546-547/548.
Externí odkaz:
https://www.jstor.org/stable/23201589
Publikováno v:
Il Foro Italiano, 2005 Jun 01. 128(6), 1757/1758-1761/1762.
Externí odkaz:
https://www.jstor.org/stable/23200771
Publikováno v:
Il Foro Italiano, 1999 Sep 01. 122(9), 2551/2552-2551/2552.
Externí odkaz:
https://www.jstor.org/stable/23193623
Publikováno v:
Il Foro Italiano, 1998 May 01. 121(5), 1511/1512-1517/1518.
Externí odkaz:
https://www.jstor.org/stable/23194452
Publikováno v:
Il Foro Italiano, 1996 Feb 01. 119(2), 595/596-599/600.
Externí odkaz:
https://www.jstor.org/stable/23190172
Autor:
Rienzo, Maria Gabriella1
Publikováno v:
International Multidisciplinary Scientific Conference on Social Sciences & Arts SGEM. 2019, Vol. 6, p183-189. 7p.
Autor:
Edoardo Bizzotto, Guido Zampieri, Laura Treu, Pasquale Filannino, Raffaella Di Cagno, Stefano Campanaro
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 23, Iss , Pp 2442-2452 (2024)
Bioactive peptides are short amino acid chains possessing biological activity and exerting physiological effects relevant to human health. Despite their therapeutic value, their identification remains a major problem, as it mainly relies on time-cons
Externí odkaz:
https://doaj.org/article/00166a6db57e48008794ae14d9f332ca
Publikováno v:
Il Foro Italiano, 1963 Jan 01. 86(8), 1655/1656-1663/1664.
Externí odkaz:
https://www.jstor.org/stable/23153343
Autor:
Federica Mastrolonardo, Alice Costantini, Andrea Polo, Michela Verni, Wilson José Fernandes Lemos Junior, Ali Zein Alabiden Tlais, Olga Nikoloudaki, Lena Birgitta Marie Granehäll, Marco Gobbetti, Erica Pontonio, Raffaella Di Cagno
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100498- (2024)
Two new recipes of baker's yeast bread fortified with fermented apple by-products and avocado or walnut were designed resulting in enhanced profiles of total free amino acids, in vitro protein digestibility (IVPD) and predicted glycemic index (pGI).
Externí odkaz:
https://doaj.org/article/470c0d2866d2402d89a42c984b200d1b