Zobrazeno 1 - 10
of 35
pro vyhledávání: '"LOPEZ DE LACEY A."'
Autor:
Erwin Strahsburger, Ana Maria Lopez de Lacey, Ilaria Marotti, Diana DiGioia, Bruno Biavati, Giovanni Dinelli
Publikováno v:
Electronic Journal of Biotechnology, Vol 30, Iss , Pp 83-87 (2017)
Background: β-Glucosidase assay is performed with purified or semipurified enzymes extracted from cell lysis. However, in screening studies, to find bacteria with β-glucosidase activity among many tested bacteria, a fast method without cell lysis i
Externí odkaz:
https://doaj.org/article/e20f2b1ca5c44f8f8f78e49d3eccbd1e
Publikováno v:
In LWT - Food Science and Technology October 2014 58(2):633-638
Publikováno v:
In LWT - Food Science and Technology March 2014 55(2):559-564
Publikováno v:
In LWT - Food Science and Technology January 2014 55(1):314-322
Autor:
Diana Di Gioia, Erwin Strahsburger, Ana M. Lopez de Lacey, Valeria Bregola, Ilaria Marotti, Irene Aloisio, Bruno Biavati, Giovanni Dinelli
Publikováno v:
Journal of Functional Foods, Vol 7, Iss , Pp 671-679 (2014)
Flavonoids are plant derived compounds mainly present as O-glycosides. They are hydrolyzed by gut microbial enzymes to their aglycons, which represent the bioavailable and bioactive form. In this work the capability of a Bifidobacterium strain (Bifid
Externí odkaz:
https://doaj.org/article/1d1fc4a66de34a0c88951decaf09858c
Publikováno v:
In Food Hydrocolloids January 2013 30(1):264-271
Autor:
López de Lacey, A.M., López-Caballero, M.E., Gómez-Estaca, J., Gómez-Guillén, M.C., Montero, P.
Publikováno v:
In Innovative Food Science and Emerging Technologies October 2012 16:277-282
Autor:
López de Lacey, A.M., Giménez, B., Pérez-Santín, E., Faulks, R., Mandalari, G., López-Caballero, M.E., Montero, P.
Publikováno v:
In Food Research International October 2012 48(2):462-469
Autor:
Gómez-Estaca, J., López-Caballero, M.E., Gómez-Guillén, M.C., López de Lacey, A., Montero, P.
Publikováno v:
In Innovative Food Science and Emerging Technologies 2009 10(2):148-154
Autor:
M.P. Montero, Miguel Ángel Martínez-Bartolomé, María del Carmen Gómez-Guillén, María Elvira López-Caballero, Ana Maria Lopez de Lacey, Joaquín Gómez-Estaca
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and stability of salmon carpaccio. In a pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::526489f5b1911d08f25dfc226634726a
https://doi.org/10.1016/j.ijfoodmicro.2018.06.015
https://doi.org/10.1016/j.ijfoodmicro.2018.06.015