المؤلفون: Chiara Demarinis, Michela Verni, Prabin Koirala, Silvia Cera, Carlo Giuseppe Rizzello, Rossana Coda

المصدر: Future Foods, Vol 9, Iss , Pp 100289- (2024)

مصطلحات موضوعية: Legume-based gurt, Fermentation, Lactic acid bacteria, Exopolysaccharides, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833523000746; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/8ce0510da5114d878646b09e4dcea5f9

المؤلفون: Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello

المصدر: Antioxidants, Vol 12, Iss 8, p 1521 (2023)

مصطلحات موضوعية: grape marc, lactic acid bacteria, fermentation, phenolic compounds, Caco2 cells, Therapeutics. Pharmacology, RM1-950

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3921/12/8/1521; https://doaj.org/toc/2076-3921

URL الوصول: https://doaj.org/article/d66a8f9105204323a8099bf276d03056

المؤلفون: Chiara Demarinis, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello

المصدر: Microorganisms, Vol 11, Iss 6, p 1607 (2023)

مصطلحات موضوعية: carob pulp, plant-based beverage, fermentation, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-2607/11/6/1607; https://doaj.org/toc/2076-2607

URL الوصول: https://doaj.org/article/f823046e590645678f6ab6b7cffa7912

المؤلفون: Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Erica Pontonio

المصدر: Foods, Vol 12, Iss 5, p 983 (2023)

مصطلحات موضوعية: bioprocessing, microalgae, nutritional improver, food functionality, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/5/983; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/a9dfe2e2339e47b0afdb68e0e7e6cfdb

المؤلفون: Chiara Demarinis, Michela Verni, Loris Pinto, Carlo Giuseppe Rizzello, Federico Baruzzi

المصدر: Foods, Vol 11, Iss 21, p 3346 (2022)

مصطلحات موضوعية: lactic acid bacteria, legumes, bioprocessing, non-dairy alternatives, sensory properties, free amino acids and peptides, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/21/3346; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/cbd49d6865e84e299e8489ff62470e1e

المؤلفون: Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Federico Baruzzi

المصدر: Foods, Vol 9, Iss 7, p 893 (2020)

مصطلحات موضوعية: plant-based milk substitutes, probiotic lactic acid bacteria, legume grain aqueous extracts, antinutritional factors, soluble proteins, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/7/893; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/6293189522464fac9dcb786ac80fda54

المؤلفون: Carlo Giuseppe Rizzello, Chiara Demarinis, Michela Verni, Erica Pontonio

مصطلحات موضوعية: Health (social science), food functionality, bioprocessing, microalgae, nutritional improver, Plant Science, Health Professions (miscellaneous), Microbiology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa3b3a3e34715364b2f6aaa26a55c106
https://hdl.handle.net/11573/1679621