Sfoglia per Rivista FOOD MICROBIOLOGY
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage
2008-01-01 OSORIO CADAVID, E; CHAVES LOPEZ, Clemencia; Tofalo, Rosanna; Paparella, Antonello; Suzzi, Giovanna
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food
2018-01-01 Luciani, Mirella; Schirone, Maria; Portanti, Ottavio; Visciano, Pierina; Armillotta, Gisella; Tofalo, Rosanna; Suzzi, Giovanna; Sonsini, Luigia; Di Febo, Tiziana
Diversity of Candida zemplinina strains from grapes and Italian wines
2012-01-01 Tofalo, Rosanna; Schirone, Maria; Torriani, S; Rantsiou, K; Cocolin, L; Perpetuini, Giorgia; Suzzi, Giovanna
High content of biogenic amines in Pecorino cheeses
2013-01-01 Schirone, Maria; Tofalo, Rosanna; Fasoli, Giuseppe; Perpetuini, Giorgia; Corsetti, Aldo; Manetta, Anna Chiara; Ciarrocchi, Aurora; Suzzi, Giovanna
Identification of subdominant lactic acid bacteria and their evolution during laboratory-scale fermentations
2007-01-01 Corsetti, Aldo; Settanni, L; Valmorri, S; Mastrangelo, M; Suzzi, Giovanna
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations
2007-01-01 Corsetti, Aldo; Settanni, L; Valmorri, S; Mastrangelo, M; Suzzi, Giovanna
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
2014-01-01 CHAVES LOPEZ, Clemencia; Serio, Annalisa; Paparella, Antonello; Martuscelli, Maria; Corsetti, Aldo; Tofalo, Rosanna; Suzzi, Giovanna
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
2022-01-01 Tofalo, R.; Perpetuini, G.; Rossetti, A. P.; Gaggiotti, S.; Piva, A.; Olivastri, L.; Cichelli, A.; Compagnone, D.; Arfelli, G.
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties
2003-01-01 R., DI CAGNO; M., DE ANGELIS; Corsetti, Aldo; P., Lavermicocca; P., Arnault; P., Tossut; G., Gallo; M., Gobbetti
Lactobacillus sanfrancisco a key lactic acid bacterium: a review
1997-01-01 M., Gobbetti; Corsetti, Aldo
Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy
2020-01-01 Iannetti, L.; Schirone, M.; Neri, D.; Visciano, P.; Acciari, V. A.; Centorotola, G.; Mangieri, M. S.; Torresi, M.; Santarelli, G. A.; Di Marzio, V.; Marfoglia, C.; Migliorati, G.; Pomilio, F.
Metabolic impact and potential exploitation of the stress reactions in lactobacilli
2009-01-01 D. I., Serrazanetti; M. E., Guerzoni; Corsetti, Aldo; R., Vogel
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population
2011-01-01 CHAVES LOPEZ, Clemencia; Serio, Annalisa; Martuscelli, Maria; Paparella, Antonello; Esteban Osorio, Cadavid; Suzzi, Giovanna
Modelling of the activity of selected starters during sourdough fermentation
1997-01-01 A., Gianotti; L., Vannini; M., Gobbetti; Corsetti, Aldo; F., Gardini; M. E., Guerzoni
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains
2008-01-01 L., Settanni; S., Valmorri; Suzzi, Giovanna; Corsetti, Aldo
Vibrio parahaemolyticus control in mussels by a Halobacteriovorax isolated from the Adriatic sea, Italy
2020-01-01 Ottaviani, D.; Pieralisi, S.; Chierichetti, S.; Rocchegiani, E.; Hattab, J.; Mosca, F.; Tiscar, P. G.; Leoni, F.; Angelico, G.
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking
1995-01-01 M., Gobbetti; M. S., Simonetti; Corsetti, Aldo; F., Santinelli; J., Rossi; P., Damiani
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Detection and identification of wild yeasts in Champus, a fermented Colombian maize beverage | 1-gen-2008 | OSORIO CADAVID, E; CHAVES LOPEZ, Clemencia; Tofalo, Rosanna; Paparella, Antonello; Suzzi, Giovanna | |
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food | 1-gen-2018 | Luciani, Mirella; Schirone, Maria; Portanti, Ottavio; Visciano, Pierina; Armillotta, Gisella; Tofalo, Rosanna; Suzzi, Giovanna; Sonsini, Luigia; Di Febo, Tiziana | |
Diversity of Candida zemplinina strains from grapes and Italian wines | 1-gen-2012 | Tofalo, Rosanna; Schirone, Maria; Torriani, S; Rantsiou, K; Cocolin, L; Perpetuini, Giorgia; Suzzi, Giovanna | |
High content of biogenic amines in Pecorino cheeses | 1-gen-2013 | Schirone, Maria; Tofalo, Rosanna; Fasoli, Giuseppe; Perpetuini, Giorgia; Corsetti, Aldo; Manetta, Anna Chiara; Ciarrocchi, Aurora; Suzzi, Giovanna | |
Identification of subdominant lactic acid bacteria and their evolution during laboratory-scale fermentations | 1-gen-2007 | Corsetti, Aldo; Settanni, L; Valmorri, S; Mastrangelo, M; Suzzi, Giovanna | |
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations | 1-gen-2007 | Corsetti, Aldo; Settanni, L; Valmorri, S; Mastrangelo, M; Suzzi, Giovanna | |
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk | 1-gen-2014 | CHAVES LOPEZ, Clemencia; Serio, Annalisa; Paparella, Antonello; Martuscelli, Maria; Corsetti, Aldo; Tofalo, Rosanna; Suzzi, Giovanna | |
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production | 1-gen-2022 | Tofalo, R.; Perpetuini, G.; Rossetti, A. P.; Gaggiotti, S.; Piva, A.; Olivastri, L.; Cichelli, A.; Compagnone, D.; Arfelli, G. | |
Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties | 1-gen-2003 | R., DI CAGNO; M., DE ANGELIS; Corsetti, Aldo; P., Lavermicocca; P., Arnault; P., Tossut; G., Gallo; M., Gobbetti | |
Lactobacillus sanfrancisco a key lactic acid bacterium: a review | 1-gen-1997 | M., Gobbetti; Corsetti, Aldo | |
Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy | 1-gen-2020 | Iannetti, L.; Schirone, M.; Neri, D.; Visciano, P.; Acciari, V. A.; Centorotola, G.; Mangieri, M. S.; Torresi, M.; Santarelli, G. A.; Di Marzio, V.; Marfoglia, C.; Migliorati, G.; Pomilio, F. | |
Metabolic impact and potential exploitation of the stress reactions in lactobacilli | 1-gen-2009 | D. I., Serrazanetti; M. E., Guerzoni; Corsetti, Aldo; R., Vogel | |
Microbiological characteristics of Kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population | 1-gen-2011 | CHAVES LOPEZ, Clemencia; Serio, Annalisa; Martuscelli, Maria; Paparella, Antonello; Esteban Osorio, Cadavid; Suzzi, Giovanna | |
Modelling of the activity of selected starters during sourdough fermentation | 1-gen-1997 | A., Gianotti; L., Vannini; M., Gobbetti; Corsetti, Aldo; F., Gardini; M. E., Guerzoni | |
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strains | 1-gen-2008 | L., Settanni; S., Valmorri; Suzzi, Giovanna; Corsetti, Aldo | |
Vibrio parahaemolyticus control in mussels by a Halobacteriovorax isolated from the Adriatic sea, Italy | 1-gen-2020 | Ottaviani, D.; Pieralisi, S.; Chierichetti, S.; Rocchegiani, E.; Hattab, J.; Mosca, F.; Tiscar, P. G.; Leoni, F.; Angelico, G. | |
Volatile compound and organic acid production by mixed wheat sourdough starters: influence of fermentation parameters and dynamic during baking | 1-gen-1995 | M., Gobbetti; M. S., Simonetti; Corsetti, Aldo; F., Santinelli; J., Rossi; P., Damiani |
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