How the sourdough may affect the functional features of leavened baked goods von Gobbetti, Marco, Rizzello, Carlo G., Di Cagno, Raffaella, De Angelis, Maria

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Closed loop control of dielectric elastomer actuators based on self-sensing displacement feedback von Rizzello, G, Naso, D, York, A, Seelecke, S

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Metal muscles and nerves-a self-sensing SMA-actuated hand concept von Simone, F, Rizzello, G, Seelecke, S

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Modeling and experimental validation of thin, tightly rolled dielectric elastomer actuators von Prechtl, J, Kunze, J, Moretti, G, Bruch, D, Seelecke, S, Rizzello, G

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Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses von SIRAGUSA, S, DE ANGELIS, M, DI CAGNO, R, RIZZELLO, C. G, CODA, R, GOBBETTI, M

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Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry von Verni, Michela, Minisci, Andrea, Convertino, Sonia, Nionelli, Luana, Rizzello, Carlo G

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Silicone based dielectric elastomer strip actuators coupled with nonlinear biasing elements for large actuation strains von Hau, S, Bruch, D, Rizzello, G, Motzki, P, Seelecke, S

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Modeling of the effects of the electrical dynamics on the electromechanical response of a DEAP circular actuator with a mass-spring load von Rizzello, G, Hodgins, M, Naso, D, York, A, Seelecke, S

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Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of... von CODA, Rossana, CASSONE, Angela, RIZZELLO, Carlo G, NIONELLI, Luana, CARDINALI, Gianluigi, GOBBETTI, Marco

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Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes von Coda, Rossana, Xu, Yan, Moreno, David Sàez, Mojzita, Dominik, Nionelli, Luana, Rizzello, Carlo G., Katina, Kati

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A lumped parameter model for strip-shaped dielectric elastomer membrane transducers with arbitrary aspect ratio von Rizzello, G, Loew, P, Agostini, L, Fontana, M, Seelecke, S

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Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species von Minervini, F, Algaron, F, Rizzello, C.G, Fox, P.F, Monnet, V, Gobbetti, M

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Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria von Rizzello, C. G, Cassone, A, Di Cagno, R, Gobbetti, M

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Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity von Pontonio, E, Montemurro, M, Pinto, D, Marzani, B, Trani, A, Ferrara, G, Mazzeo, A, Gobbetti, M, Rizzello, C G

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An electro-mechanically coupled model for the dynamic behavior of a dielectric electro-active polymer actuator von Hodgins, M, Rizzello, G, Naso, D, York, A, Seelecke, S

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Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria von Verni, Michela, Wang, Changyin, Montemurro, Marco, De Angelis, Maria, Katina, Kati, Rizzello, Carlo G, Coda, Rossana

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Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies von Di Cagno, Raffaella, Minervini, Giovanna, Rizzello, Carlo G., De Angelis, Maria, Gobbetti, Marco

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Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean... von Sozer, Nesli, Melama, Leena, Silbir, Selim, Rizzello, Carlo G, Flander, Laura, Poutanen, Kaisa

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Distributed Electro-Mechanical Coupling Effects in a Dielectric Elastomer Membrane Array von Neu, J., Croce, S., Willian, T., Hubertus, J., Schultes, G., Seelecke, S., Rizzello, G.

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A finite element model of rigid body structures actuated by dielectric elastomer actuators von Simone, F, Linnebach, P, Rizzello, G, Seelecke, S

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