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Search Results - VENTIMIGLIA, Giusi
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Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production
by
Corona, Onofrio
,
Alfonzo, Antonio
,
Ventimiglia, Giusi
,
Nasca, Anna
,
Francesca, Nicola
,
Martorana, Alessandra
,
Moschetti, Giancarlo
,
Settanni, Luca
Published in
Food microbiology
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Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation
by
Ventimiglia, Giusi
,
Alfonzo, Antonio
,
Galluzzo, Paola
,
Corona, Onofrio
,
Francesca, Nicola
,
Caracappa, Santo
,
Moschetti, Giancarlo
,
Settanni, Luca
Published in
Food microbiology
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Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
by
Alfonzo, Antonio
,
Miceli, Claudia
,
Nasca, Anna
,
Franciosi, Elena
,
Ventimiglia, Giusi
,
Di Gerlando, Rosalia
,
Tuohy, Kieran
,
Francesca, Nicola
,
Moschetti, Giancarlo
,
Settanni, Luca
Published in
Food microbiology
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The neuropsychiatric profile of Parkinson’s disease subjects with and without mild cognitive impairment
by
Monastero, Roberto
,
Di Fiore, Paola
,
Ventimiglia, Giusi D.
,
Camarda, Rosolino
,
Camarda, Cecilia
Published in
Journal of Neural Transmission
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Development and validation of a simultaneous extraction procedure for HPLC-MS quantification of daptomycin, amikacin, gentamicin, and rifampicin in human plasma
by
Baietto, Lorena
,
D'Avolio, Antonio
,
De Rosa, Francesco Giuseppe
,
Garazzino, Silvia
,
Michelazzo, Marianna
,
Ventimiglia, Giusi
,
Siccardi, Marco
,
Simiele, Marco
,
Sciandra, Mauro
,
Di Perri, Giovanni
Published in
Analytical and bioanalytical chemistry
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Development, Validation, and Routine Application of a High-Performance Liquid Chromatography Method Coupled with a Single Mass Detector for Quantification of Itraconazole, Voricona...
by
BAIETTO, Lorena
,
D'AVOLIO, Antonio
,
VENTIMIGLIA, Giusi
,
GIUSEPPE DE ROSA, Francesco
,
SICCARDI, Marco
,
SIMIELE, Marco
,
SCIANDRA, Mauro
,
DI PERRI, Giovanni
Published in
Antimicrobial Agents and Chemotherapy
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Diversity and technological potential of lactic acid bacteria of wheat flours
by
Alfonzo, Antonio
,
Ventimiglia, Giusi
,
Corona, Onofrio
,
Di Gerlando, Rosalia
,
Gaglio, Raimondo
,
Francesca, Nicola
,
Moschetti, Giancarlo
,
Settanni, Luca
Published in
Food microbiology
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An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
by
Settanni, Luca
,
Ventimiglia, Giusi
,
Alfonzo, Antonio
,
Corona, Onofrio
,
Miceli, Alessandro
,
Moschetti, Giancarlo
Published in
Food research international
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Food Microbiology
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Random Amplified Polymorphic Dna Technique
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