Search Results - "Zannini, E"

Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage by Zannini, E., Mauch, A., Galle, S., Gänzle, M., Coffey, A., Arendt, E.K., Taylor, J.P., Waters, D.M.

“…Aims The growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive…”
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A comparative study of gluten-free sprouts in the gluten-free bread-making process by Horstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E., Lynch, K. M., Arendt, E. K.

“…The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven…”
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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours by Wolter, A., Hager, A.-S., Zannini, E., Galle, S., Gänzle, M.G., Waters, D.M., Arendt, E.K.

“…This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and…”
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Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters by Horstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E., Arendt, E. K.

“…Yeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products…”
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Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains by Lynch, K.M., Zannini, E., Guo, J., Axel, C., Arendt, E.K., Kildea, S., Coffey, A.

“…Aims This study explored an effective biological control agent based on lactic acid bacteria culture or culture supernatant, which was effective against…”
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Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy by Aquilanti, L, Silvestri, G, Zannini, E, Osimani, A, Santarelli, S, Clementi, F

“…Identification and biotyping of lactic acid bacteria (LAB) isolated from raw-milk Pecorino cheese manufactured in the Marche region (central Italy) for…”
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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese by Aquilanti, L, Dell'Aquila, L, Zannini, E, Zocchetti, A, Clementi, F

“…Investigation of the autochthonous lactic acid bacteria (LAB) population of the raw milk Protected Designation of Origin Canestrato Pugliese cheese using…”
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LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION by OSIMANI, A, ZANNINI, E, AQUILANTI, L, MANNAZZU, I, COMITINI, F, CLEMENTI, F

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Everpro as the Missing Piece in the Plant Protein Portfolio to Aid the Transformation to Sustainable Food Systems by Jaeger, A., Sahin, A., Nyhan, L., Zannini, E., Belt, G., Münch, S., Arendt, E.

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361 Assessment of Nomadic and Niche-specialist Lactobacilli as Potential Vaginal Probiotics by Cappello, C., Albiac, M. Acin, Rinaldi, F., Zannini, E., Giuliani, G., Pinto, D.

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Wheat bread biofortification with rootlets, a malting by-product by Waters, Deborah M, Kingston, Wilma, Jacob, Fritz, Titze, Jean, Arendt, Elke K, Zannini, Emanuele

“…BACKGROUND Barley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST…”
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Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour by Zannini, Emanuele, Garofalo, Cristiana, Aquilanti, Lucia, Santarelli, Sara, Silvestri, Gloria, Clementi, Francesca

“…The aim of the present study was the microbiological and technological characterization of laboratory- made sourdoughs for use in barley-flour-based…”
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Barley malt wort fermentation by exopolysaccharide-forming Weissella cibariaMG1 for the production of a novel beverage by Zannini, E, Mauch, A, Galle, S, Ganzle, M, Coffey, A, Arendt, EK, Taylor, JP, Waters, DM

“…Aims The growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive…”
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Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese by Aquilanti, Lucia, Zannini, Emanuele, Zocchetti, Annalisa, Osimani, Andrea, Clementi, Francesca

“…A polyphasic approach, involving both genotypic and phenotypic analyses was used to characterize 33 isolates of lactic acid bacteria from the raw milk…”
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ENOUGH OF "TOGETHERNESS" by ZANNINI, E, QUINTARELLI, M P

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DEFINITIONS OF MEDICAL PRACTICE by ZANNINI, E, QUINTARELLI, M P

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Toxicity of antibiotics in animals under suboptimal conditions. III. Toxicity in animals with experimental thyrotoxicosis by Mascitelli-Coriandoli, E, Cavalieri, E, Clini, V, Jerano, A, Zannini, E

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Toxicity of antibiotics in animals under suboptimal conditions. II. Subacute toxicity in animals on an iron-deficient diet by Cavalieri, E, Ieranò, A, Longoni, R, Mascitelli-Coriandoli, E, Rigamonti, A F, Zannini, E

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Effects of boron on the morphology of various microorganisms by NOVATI, G, ZANNINI, E

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Evalúese usted en psiquiatría by Zoch Zannini, Carlos E

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