LEADER 01767nam 2200529 450 001 9910145913703321 005 20200505163911.0 035 $a(CKB)1000000000279010 035 $a(ItFiC)it 02252053 035 $a(SSID)ssj0001701623 035 $a(PQKBManifestationID)16565422 035 $a(PQKBTitleCode)TC0001701623 035 $a(PQKBWorkID)15084090 035 $a(PQKB)25298518 035 $a(EXLCZ)991000000000279010 100 $a20050504d2002 uy 0 101 0 $aeng 181 $ctxt 182 $cc 183 $acr 200 04$aThe Italian Renaissance in the twentieth century $eacts of an international conference ... /$fedited by Allen J. Grieco, Michael Rocke, Fiorella Gioffredi Superbi 210 $aFirenze $cOlschki$d2002 215 $aviii, 433 p., [4] l. of pl. $cill 225 0$aVilla i Tatti / The Harvard University, Center for Italian Renaissance Studies, Florence ;$v19 300 $aProceedings, Florence, 1999. 300 $aTexts in English or Italian. 311 $a88-222-5118-0 320 $aIncludes bibliographical references. 606 $aRenaissance$zItaly$vCongresses 607 $aItaly$xCivilization$y1268-1559$vCongresses 607 $aItaly$xCivilization$y1268-1559$xHistoriography$vCongresses 615 0$aRenaissance 676 $a945 676 $a306 676 $a709 676 $a850 676 $a907 701 $aGrieco$b Allen James$01025516 701 $aGioffredi Superbi$b Fiorella$0169432 701 $aRocke$b Michael$0280515 712 02$aVilla I Tatti (Florence, Italy) 801 0$bItFiC 801 1$bItFiC 906 $aBOOK 912 $a9910145913703321 996 $aThe Italian Renaissance in the twentieth century$92438547 997 $aUNINA LEADER 04046nam 2201213z- 450 001 9910566483903321 005 20220506 035 $a(CKB)5680000000037540 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81003 035 $a(oapen)doab81003 035 $a(EXLCZ)995680000000037540 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aNew Insights into Food Fermentation 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (226 p.) 311 08$a3-0365-3920-4 311 08$a3-0365-3919-0 330 $aThis reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, as well as papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods. 606 $aBiology, life sciences$2bicssc 606 $aMicrobiology (non-medical)$2bicssc 606 $aResearch & information: general$2bicssc 610 $a16S metagenomics 610 $aaldehydes 610 $aantimicrobial activity 610 $aaromatic profile 610 $aArthrospira platensis 610 $abacterial diversity 610 $abiogenic amines 610 $acabbage 610 $acholesterol removal 610 $aCNC 610 $acombination fermentation 610 $acorrelation analysis 610 $adate fruit bars 610 $aDNA (meta)fingerprinting 610 $aDNA metabarcoding 610 $adry fermented sausages 610 $aesters 610 $aEthiopia 610 $aethnobiology 610 $aethnozymology 610 $afermentation 610 $afermentative microorganisms 610 $afermented fish 610 $afermented foods 610 $afish sauce 610 $aflavor components 610 $afood safety 610 $afood supplement 610 $afunctional snack 610 $agenerical hard cheeses 610 $aGrana Padano cheese 610 $aHepatitis E virus 610 $ahistamine 610 $ahistidine decarboxylation pathway 610 $aL. plantarum EM 610 $alactic acid bacteria 610 $alactofermentation 610 $alipase 610 $aMesoamerican biocultural heritage 610 $ametagenomic analysis 610 $amicrobial biodiversity 610 $amicrobial community dynamics 610 $amicrobial ecology 610 $an/a 610 $anatto 610 $anattokinase 610 $anatural fermentation 610 $aneural network 610 $aphysicochemical 610 $apolyphenols 610 $apredictive models 610 $aprobiotic 610 $aprocessing 610 $aProteus 610 $aProteus bacillus 610 $ared radish 610 $arice bran fermentation 610 $aRotavirus-A 610 $asensory quality 610 $asmoked horsemeat sausage 610 $astarter 610 $aswine and pork production chain 610 $athrombolytic property 610 $athyme microcapsules 610 $atraditional alcoholic beverage 610 $atraditional food systems 610 $avolatile compounds 615 7$aBiology, life sciences 615 7$aMicrobiology (non-medical) 615 7$aResearch & information: general 700 $aBernini$b Valentina$4edt$01309630 702 $aLindner$b Juliano De Dea$4edt 702 $aBernini$b Valentina$4oth 702 $aLindner$b Juliano De Dea$4oth 906 $aBOOK 912 $a9910566483903321 996 $aNew Insights into Food Fermentation$93029474 997 $aUNINA