Lista de obras - Fabio Minervini - Dominio Público Uruguay

Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59 proteome in response to different environmental conditions

artículo científico publicado en 2021

Cell-cell communication in food related bacteria.

artículo científico publicado en 2007

Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere ⬇️

scientific article published on 30 December 2020

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.

artículo científico publicado en 2007

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

artículo científico publicado en 2016

Ecological parameters influencing microbial diversity and stability of traditional sourdough

artículo científico publicado en 2013

Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400

artículo científico publicado en 2013

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions.

artículo científico publicado en 2013

Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

artículo científico publicado en 2019

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

artículo científico publicado en 2010

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

artículo científico publicado en 2015

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

artículo científico publicado en 2012

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.

artículo científico publicado en 2015

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

artículo científico publicado en 2012

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

artículo científico publicado en 2009

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

artículo científico publicado en 2017

Microbial ecology dynamics during rye and wheat sourdough preparation

artículo científico publicado en 2013

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

artículo científico publicado en 2009

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

artículo científico publicado en 2007

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.

artículo científico publicado en 2010

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

article published in 2015

Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies.

artículo científico publicado en 2007

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

scientific article published on 29 August 2008

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

artículo científico publicado en 2010

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

artículo científico publicado en 2004

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

artículo científico publicado en 2009

The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes

article

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

article

Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

artículo científico publicado en 2019

Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

artículo científico publicado en 2020

Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

artículo científico publicado en 2017

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

artículo científico publicado en 2018

Lista de obras de Fabio Minervini

Adaptive remodelling of blue pigmenting Pseudomonas fluorescens pf59 proteome in response to different environmental conditions

Cell-cell communication in food related bacteria.

Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere ⬇️

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

Ecological parameters influencing microbial diversity and stability of traditional sourdough

Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions.

Fermented Seeds ("Zgougou") from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

Microbial ecology dynamics during rye and wheat sourdough preparation

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies.

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs