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Items: 5

1.

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review.

Melini F, Melini V, Luziatelli F, Ficca AG, Ruzzi M.

Nutrients. 2019 May 27;11(5). pii: E1189. doi: 10.3390/nu11051189. Review.

2.

Foliar Application of Vegetal-Derived Bioactive Compounds Stimulates the Growth of Beneficial Bacteria and Enhances Microbiome Biodiversity in Lettuce.

Luziatelli F, Ficca AG, Colla G, Baldassarre Švecová E, Ruzzi M.

Front Plant Sci. 2019 Feb 5;10:60. doi: 10.3389/fpls.2019.00060. eCollection 2019.

3.

Screening, isolation, and characterization of glycosyl-hydrolase-producing fungi from desert halophyte plants.

Luziatelli F, Crognale S, D'Annibale A, Moresi M, Petruccioli M, Ruzzi M.

Int Microbiol. 2014 Mar;17(1):41-8.

4.

Metabolic engineering of Pseudomonas fluorescens for the production of vanillin from ferulic acid.

Di Gioia D, Luziatelli F, Negroni A, Ficca AG, Fava F, Ruzzi M.

J Biotechnol. 2011 Dec 20;156(4):309-16. doi: 10.1016/j.jbiotec.2011.08.014. Epub 2011 Aug 22.

PMID:
21875627
5.

Comparison between Escherichia coli K-12 strains W3110 and MG1655 and wild-type E. coli B as platforms for xylitol production.

Khankal R, Luziatelli F, Chin JW, Frei CS, Cirino PC.

Biotechnol Lett. 2008 Sep;30(9):1645-53. doi: 10.1007/s10529-008-9720-7. Epub 2008 Apr 15.

PMID:
18414795

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