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The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology 1-gen-2021 Solieri, Lisa
An integrated peptidomics and in silico approach to identify novel anti-diabetic peptides in parmigiano-reggiano cheese 1-gen-2021 Martini, S.; Solieri, L.; Cattivelli, A.; Pizzamiglio, V.; Tagliazucchi, D.
Characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: From spoilage agents to potential cell factories for whey valorization 1-gen-2021 Martini, S.; Bonazzi, M.; Malorgio, I.; Pizzamiglio, V.; Tagliazucchi, D.; Solieri, L.
Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation 1-gen-2021 Catallo, Martina; Iattici, Fabrizio; Randazzo, Cinzia; Caggia, Cinzia; Krogerus, Kristoffer; Magalhaes, Frederico; Gibson, Brian; Solieri, Lisa
Peptidomics: new trends in food science 1-gen-2021 Martini, S.; Solieri, L.; Tagliazucchi, D.
Metabolomic and Transcriptional Profiling of Oleuropein Bioconversion into Hydroxytyrosol during Table Olive Fermentation by Lactiplantibacillus plantarum 1-gen-2022 Vaccalluzzo, A; Solieri, L; Tagliazucchi, D; Cattivelli, A; Martini, S; Pino, A; Caggia, C; Randazzo, Cl
Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait 1-gen-2022 Sola, L.; Quadu, E.; Bortolazzo, E.; Bertoldi, L.; Randazzo, C. L.; Pizzamiglio, V.; Solieri, L.
Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations 1-gen-2022 Pino, A; Russo, N; Solieri, L; Sola, L; Caggia, C; Randazzo, Cl
Characterization of Cell-Envelope Proteinases from Two Lacticaseibacillus casei Strains Isolated from Parmigiano Reggiano Cheese 1-gen-2022 Solieri, L; Sola, L; Vaccalluzzo, A; Randazzo, Cl; Martini, S /; Tagliazucchi, D
Fermentation of whey protein concentrate by Streptococcus thermophilus strains releases peptides with biological activities 1-gen-2022 Solieri, L.; Valentini, M.; Cattivelli, A.; Sola, L.; Helal, A.; Martini, S.; Tagliazucchi, D.
Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures 1-gen-2023 Nasuti, C.; Ruffini, J.; Sola, L.; Di Bacco, M.; Raimondi, S.; Candeliere, F.; Solieri, L.
Effect of Fermentation with Streptococcus thermophilus Strains on In Vitro Gastro-Intestinal Digestion of Whey Protein Concentrates 1-gen-2023 Helal, A.; Pierri, S.; Tagliazucchi, D.; Solieri, L.
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study 1-gen-2023 MOHAMED IBRAHIM HELAL, Ahmed; Nasuti, Chiara; Sola, Laura; Sassi, Giada; Tagliazucchi, Davide; Solieri, Lisa
Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese 1-gen-2024 Martini, S.; Sola, L.; Cattivelli, A.; Cristofolini, M.; Pizzamiglio, V.; Tagliazucchi, D.; Solieri, L.
Mostrati risultati da 121 a 134 di 134
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