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Results:
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Results: 20
Authors:
Curtin, AC
De Angelis, M
Cipriani, M
Corbo, MR
McSweeney, PLH
Gobbetti, M
Citation: Ac. Curtin et al., Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology, J APPL MICR, 91(2), 2001, pp. 312-321
Authors:
De Angelis, M
Bini, L
Pallini, V
Cocconcelli, PS
Gobbetti, M
Citation: M. De Angelis et al., The acid-stress response in Lactobacillus sanfranciscensis CB1, MICROBI-SGM, 147, 2001, pp. 1863-1873
Authors:
De Angelis, M
Citation: M. De Angelis, Asymptotic analysis for the strip problem related to a parabolic third-order operator, APPL MATH L, 14(4), 2001, pp. 425-430
Authors:
De Angelis, M
Citation: M. De Angelis, The mysterious elegies of Marco Molinari - Introduction, GRADIVA, (19), 2001, pp. 92-92
Authors:
Marsilio, V
Campestre, C
Lanza, B
De Angelis, M
Citation: V. Marsilio et al., Sugar and polyol compositions of some European olive fruit varieties (Oleaeuropaea L.) suitable for table olive purposes, FOOD CHEM, 72(4), 2001, pp. 485-490
Authors:
Albenzio, M
Corbo, MR
Rehman, SU
Fox, PF
De Angelis, M
Corsetti, A
Sevi, A
Gobbetti, M
Citation: M. Albenzio et al., Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey, INT J F MIC, 67(1-2), 2001, pp. 35-48
Authors:
De Angelis, M
Corsetti, A
Tosti, N
Rossi, J
Corbo, MR
Gobbetti, M
Citation: M. De Angelis et al., Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses, APPL ENVIR, 67(5), 2001, pp. 2011-2020
Authors:
Mafra, I
Lanza, B
Reis, A
Marsilio, V
Campestre, C
De Angelis, M
Coimbra, MA
Citation: I. Mafra et al., Effect of ripening on texture, microstructure and cell wall polysaccharidecomposition of olive fruit (Olea europaea), PHYSL PLANT, 111(4), 2001, pp. 439-447
Authors:
Campiani, G
De Angelis, M
Armaroli, S
Fattorusso, C
Catalanotti, B
Ramunno, A
Nacci, V
Novellino, E
Grewer, C
Ionescu, D
Rauen, T
Griffiths, R
Sinclair, C
Fumagalli, E
Mennini, T
Citation: G. Campiani et al., A rational approach to the design of selective substrates and potent nontransportable inhibitors of the excitatory amino acid transporter EAAC1 (EAAT3). New glutamate and aspartate analogues as potential neuroprotective agents, J MED CHEM, 44(16), 2001, pp. 2507-2510
Authors:
Corbo, MR
Albenzio, M
De Angelis, M
Sevi, A
Gobbetti, M
Citation: Mr. Corbo et al., Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria, J DAIRY SCI, 84(3), 2001, pp. 551-561
Authors:
Gobbetti, M
Lavermicocca, P
Minervini, F
De Angelis, M
Corsetti, A
Citation: M. Gobbetti et al., Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alpha-L-arabinofuranosidase: a tool to increase the production of acetic acid, J APPL MICR, 88(2), 2000, pp. 317-324
Authors:
Migliari, R
De Angelis, M
Madeddu, G
Verdacchi, T
Citation: R. Migliari et al., Tension-free vaginal mesh repair for anterior vaginal wall prolapse, EUR UROL, 38(2), 2000, pp. 151-155
Authors:
Marsilio, V
Lanza, B
Campestre, C
De Angelis, M
Citation: V. Marsilio et al., Oven-dried table olives: textural properties as related to pectic composition, J SCI FOOD, 80(8), 2000, pp. 1271-1276
Authors:
De Angelis, M
Pollacci, P
Gobbetti, M
Citation: M. De Angelis et al., Autolysis of Lactobacillus sanfranciscensis, EUR FOOD RE, 210(1), 1999, pp. 57-61
Authors:
De Angelis, M
Gobbetti, M
Corsetti, A
Citation: M. De Angelis et al., Esterase and lipase activities of Lactobacillus sanfranciscensis strains used in sourdough fermentation, ITAL J FOOD, 11(2), 1999, pp. 167-172
Authors:
Gobbetti, M
Lanciotti, R
De Angelis, M
Corbo, MR
Massini, R
Fox, PF
Citation: M. Gobbetti et al., Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology, INT DAIRY J, 9(12), 1999, pp. 865-875
Authors:
Gobbetti, M
Folkertsma, B
Fox, PF
Corsetti, A
Smacchi, E
De Angelis, M
Rossi, J
Kilcawley, K
Cortini, M
Citation: M. Gobbetti et al., Microbiology and biochemistry of Fossa (pit) cheese, INT DAIRY J, 9(11), 1999, pp. 763-773
Authors:
Gobbetti, M
De Angelis, M
Arnaut, P
Tossut, P
Corsetti, A
Lavermicocca, P
Citation: M. Gobbetti et al., Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria, FOOD MICROB, 16(4), 1999, pp. 409-418
Authors:
De Angelis, M
Gobbetti, M
Citation: M. De Angelis et M. Gobbetti, Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism, APPL MICR B, 51(3), 1999, pp. 358-363
Authors:
Gobbetti, M
Lanciotti, R
De Angelis, M
Corbo, MR
Massini, R
Fox, P
Citation: M. Gobbetti et al., Study of the effects of temperature, pH, NaCl, and a(w) on the proteolyticand lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology, ENZYME MICR, 25(10), 1999, pp. 795-809
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