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DE ANGELIS, MARIA

DE ANGELIS, MARIA  

Istituto di Scienze delle Produzioni Alimentari - ISPA  

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Titolo Data di pubblicazione Autore(i) File
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum l. var. durum cultivars for pasta making. 1-gen-2008 De Angelis M.; Minervini F.; Caputo L.; Coda R.; Calasso M. P.; Divella F.; Gobbetti M.
Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese) 1-gen-2006 ChavesLopez C.; De Angelis M.; Martuscelli M.; Serio A.; Paparella A. And Suzzi G.
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food 1-gen-2005 Lavermicocca P.; Valerio F.; Lonigro S. L.; De Angelis M.; Morelli L.; Callegari M. L.; Rizzello C. G.; Visconti A.
Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741 1-gen-2003 Di Cagno, R; De Angelis, M; Upadhyay, V K; Mcsweeney, Plh; Minervini, F; Gallo, G; Gobbetti, M
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. 1-gen-2003 De Angelis, M; Gallo, G; Corbo, Mr; Mcsweeney, Pl; Faccia, M; Giovine, M; Gobbetti, M
Arginine catabolism by sourdough lactic acid bacteria: Purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1 1-gen-2002 De Angelis M.; Mariotti L. ; Rossi J. ; Servili M. ; Fox P.F. ; Rollan G. ; Gobbetti. M.
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing 1-gen-2002 Gobbetti M. ; Stepaniak L. ; De Angelis M. ; Corsetti A. ; Di Cagno R.
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin-peptides involved in human cereal intolerance 1-gen-2002 Di Cagno R. ; De Angelis M. ; Lavermicocca P. ; De Vincenzi M. ; Giovannini C. ; Faccia M. ; Gobbetti M.