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9篇 您的检索式：作者名="Rizzello CG"

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		题名	作者	年代	出处	被引量
	1	Manufacture and characteri-zation of functional emmer beverages fermented by selected lactic acidbacteria显示文摘	CODA R RIZZELLO CG TRANI A	2011	Food Microbiol’2011，28，：	1
	2	Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel com- pounds and long-term effect during storage of wheat bread 显示文摘	Coda R Cassone A Rizzello CG	2011	Applied and Environmental Microbiology2011，77，10：	1
	3	Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Laetobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species显示文摘	Minervini F Algaron F Rizzello CG	2003	Appl Environ Microbiol2003，69，9：	1
	4	How the sourdough may affect the functional features of leavened baked goods显示文摘	Gobbetti M Rizzello CG Di Cagno R	2014	Food Mi- crobiology2014，37，：	1
	5	Synthesis of angiotensin I-converting enzyme(ACE)-inhibitory peptides and gamma-aminobutyric acid(GABA)during sourdough fermentation by selected lactic acid bacteria显示文摘	Rizzello CG Cassone A Di Cagno R	2008	J Agric Food Chem2008，56，16：	1
	6	Synthesis of 2-methoxy benzoquinone and 2, 6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ显示文摘	Rizzello CG Mueller T Coda R	2013	Mierob Cell Fact2013，12，1：	1
	7	Antibacterial activity of peptides from the water - soluble extracts of Italian cheese varieties 显示文摘	Rizzello CG Losito l Gobbetti M	2005	J Dairy Sci2005，88，：	1
	8	Functional milk beverage forti? ed with phenolic compounds extracted from olive vegetation water,and fermented with functional lactic acid bacteria显示文摘	Servili M Rizzello CG	2011	International Journal of Food Microbiol2011，147，：	1
	9	Angiotensin 1-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species显示文摘	ALGARON F RIZZELLO CG	2003	Appl Environ Microbiol2003，69，9：	1

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