Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Fabio Dal Bello"'
Autor:
Esteban Aedo-Muñoz, Valentin Tamayo Contreras, Cristian Rojas Reyes, Cristian Hernández Wimmer, Ciro Brito, Bianca Miarka, Rodrigo Arghoty Bucheli, Fabio Dal Bello, Tomás Herrera Valenzuela
Publikováno v:
Pensar en Movimiento: Revista de Ciencias del Ejercicio y la Salud, Vol 18, Iss 1, Pp 1-14 (2020)
Aedo-Muñoz, E., Tamayo Contreras, V., Rojas Reyes, C., Hernández Wimmer, C., Brito, C., Miarka, B., Arghoty Bucheli, R., Dal Bello, F y Herrera Valenzuela, T. (2020). Potencia y actividad electromiográfica en voleibolistas universitarios. PENSAR E
Externí odkaz:
https://doaj.org/article/ecfcf79492324acb8efd530f5febf530
Autor:
Eoghan Casey, Brian McDonnell, Kelsey White, Panagiota Stamou, Tadhg Crowley, Ian O’Neill, Katherine Lavelle, Stephen Hayes, Gabriele A. Lugli, Silvia Arboleya, Kieran James, Marco Ventura, Ines Martinez, Miguel Gueimonde, Fabio dal Bello, Ken Nally, Jennifer Mahony, Douwe van Sinderen
Publikováno v:
mBio, Vol 13, Iss 1 (2022)
ABSTRACT The field of metagenomics has rapidly expanded to become the go-to method for complex microbial community analyses. However, there is currently no straightforward route from metagenomics to traditional culture-based methods of strain isolati
Externí odkaz:
https://doaj.org/article/ca76f81284154aceb59e371d15446d80
Autor:
Esteban Aedo-Muñoz, Valentin Tamayo Contreras, Cristian Rojas Reyes, Cristian Hernández Wimmer, Ciro Brito, Bianca Miarka, Rodrigo Arghoty Bucheli, Fabio Dal Bello, Tomás Herrera Valenzuela
Publikováno v:
Pensar en Movimiento: Revista de Ciencias del Ejercicio y la Salud, Vol 18, Iss 1 (2020)
Aedo-Muñoz, E., Tamayo Contreras, V., Rojas Reyes, C., Hernández Wimmer, C., Brito, C., Miarka, B., Arghoty Bucheli, R., Dal Bello, F y Herrera Valenzuela, T. (2020). Potencia y actividad electromiográfica en voleibolistas universitarios. Pensar e
Externí odkaz:
https://doaj.org/article/7852753d28f9465caeef34ddce339f0d
Autor:
Daniela Bassi, Simona Gazzola, Eleonora Sattin, Fabio Dal Bello, Barbara Simionati, Pier Sandro Cocconcelli
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1199 (2020)
Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear o
Externí odkaz:
https://doaj.org/article/b423541f020c462ab8654c2d5612edba
Autor:
Katherine Lavelle, Ines Martinez, Horst Neve, Gabriele A. Lugli, Charles M. A. P. Franz, Marco Ventura, Fabio dal Bello, Douwe van Sinderen, Jennifer Mahony
Publikováno v:
Viruses, Vol 10, Iss 10, p 577 (2018)
Streptococcus thermophilus strains are among the most widely employed starter cultures in dairy fermentations, second only to those of Lactococcus lactis. The extensive application of this species provides considerable opportunity for the proliferati
Externí odkaz:
https://doaj.org/article/5c82b1e5d23a4452803be5112ffe6d4a
Autor:
Fábio Dal Bello
Estas páginas abordan la rehabilitación con una mirada multidisciplinaria, mediante la descripción de los factores básicos y fundamentales acerca de la temática. El grupo de autores presenta, además de la experiencia teórica del abordaje actua
Autor:
Alex Sandro Seccato, Fabio dal Bello, Andreia Cristiane Carrenho Queiroz, João Carlos Bouzas Marins, Bianca Miarka, Pedro Henrique Berbert de Carvalho, Ciro José Brito
Publikováno v:
Motriz: Revista de Educacao Fisica, Vol 25, Iss 2
Abstract Aim: We investigated the effect of high-protein (HI-PRO - 70% protein and 30% carbohydrate) and high-carbohydrate supplementation (HI-CHO - 70% carbohydrate and 30% protein) on muscle damage, haemoglobin, immune response, perceived pain and
Externí odkaz:
https://doaj.org/article/809d1e62314145599d55bb561ddd0f49
Autor:
Elke Arendt, Fabio Dal Bello
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the d
Autor:
Kelsey White, Jun-Hyeok Yu, Giovanni Eraclio, Fabio Dal Bello, Arjen Nauta, Jennifer Mahony, Douwe van Sinderen
Publikováno v:
Microbiome Research Reports.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d27d8d6d2ce233fae1fc143554ed16c
https://doi.org/10.20517/mrr.2021.04
https://doi.org/10.20517/mrr.2021.04
Autor:
Marta H. Mikš, Anne Bückle, Aurélie Dubois, Fabio Dal Bello, Duresa Fritz, Dinesh K Sharma, Rober Kemperman, Su Yao, Svend Laulund, Ueli Von Ah, Photis Papademas, Andrzej Babuchowski, Vania Patrone, Alessandra Fontana, Edward Sliwinski, Catherine Stanton, Emmanuelle Arias, François Bourdichon, Lorenzo Morelli, Olivia McAuliffe
Publikováno v:
FEMS Microbiology Letters
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f52df933c6134f40446ad852940c8a
http://hdl.handle.net/10807/182018
http://hdl.handle.net/10807/182018