IRISanRaf

VERNI, MICHELA
 Distribuzione geografica
Salva come PNG Salva come JPEG
Continente #
AS - Asia 12
NA - Nord America 7
EU - Europa 4
Totale 23
Salva come PNG Salva come JPEG
Nazione #
BD - Bangladesh 12
US - Stati Uniti d'America 6
IT - Italia 4
CA - Canada 1
Totale 23
Salva come PNG Salva come JPEG
Città #
Buffalo 3
Cagliari 1
Columbus 1
Florence 1
Los Angeles 1
Martellago 1
Mississauga 1
New York 1
Totale 10
Salva come PNG Salva come JPEG
Nome #
Fermentation-driven biotransformation of a carob-based yogurt alternative enhances antioxidant responses in human keratinocytes 4
Substrate Optimization for PHB Production from Ricotta Cheese Exhausted Whey Using Azohydromonas lata DSM 1123 3
Fermentation-Driven Valorization of a Carrot Juice By-Product into an Exopolysaccharide-Enriched Beverage 3
Upcycling Grape Pomace in a Plant-Based Yogurt Alternative: Starter Selection, Phenolic Profiling, and Antioxidant Efficacy on Human Keratinocytes 3
Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications 3
Short-term effect of native and bioprocessed food residues on the suppression of root-knot Meloidogyne incognita in tomato plants 3
Unveiling the impact of traditional sourdough propagation methods on the microbiological, biochemical, sensory, and technological properties of sourdough and bread: a comprehensive first study 3
Molecular characterization of exopolysaccharide from Periweissella beninensis LMG 25373T and technological properties in plant-based food production 3
Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification 3
Gut microbiome modulation by cricket, pea, and whey protein using the SHIME in vitro simulator 3
Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour 2
Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality 2
Totale 35
Salva come PNG Salva come JPEG
Categoria #
all - tutte 361
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 361
Salva come PNG Salva come JPEG


Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2025/202635 0 0 0 0 0 0 0 0 0 0 24 11
Totale 35