Sfoglia per Rivista FOOD MICROBIOLOGY
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 |
---|---|---|---|
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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