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Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian CheesesSIRAGUSA, S; DE ANGELIS, M; DI CAGNO, R et al.Applied and environmental microbiology (Print). 2007, Vol 73, Num 22, pp 7283-7290, issn 0099-2240, 8 p.Article

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread makingCODA, R; NIONELLI, L; RIZZELLO, C. G et al.Journal of applied microbiology (Print). 2010, Vol 108, Num 3, pp 925-935, issn 1364-5072, 11 p.Article

Synthesis of Angiotensin I-Converting Enzyme (ACE)-lnhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid BacteriaRIZZELLO, C. G; CASSONE, A; DI CAGNO, R et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 16, pp 6936-6943, issn 0021-8561, 8 p.Article

Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six speciesMINERVINI, F; ALGARON, F; RIZZELLO, C. G et al.Applied and environmental microbiology (Print). 2003, Vol 69, Num 9, pp 5297-5305, issn 0099-2240, 9 p.Article

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