Sfoglia per Autore
Effects of high pressure homogenization on biochemical and texture characteristics of yoghurt
1997-01-01 Guerzoni, M. E.; Suzzi, Giovanna; Lanciotti, R.; Vannini, L.; CHAVES LOPEZ, Clemencia
Evaluation of the safety prediction of the shelf life of vacuum cooked foods
1997-01-01 CHAVES LOPEZ, Clemencia; A., Gianotti; S. TORRIANI AND M. E., Guerzoni
Study on the product feasibility of preserved chestnuts under low sugar content syrup
1998-01-01 Pinnavaia, Gg; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Romani, S.
EFFETTI DELLA PRESSIONE DI OMOGENEIZZAZIONE SULLA SHELF-LIFE E SULLA SICUREZZA IGIENICA DI UOVA E OVOPRODOTTI
1998-01-01 Lanciotti, R; Vannini, L; CHAVES LOPEZ, Clemencia; Guerzoni, M. E.
Trehalose accumulation in Bacillus subtilis and Yarrowia lipolytica during exposure to high pressure homogenization
1998-01-01 Lanciotti, R; CHAVES LOPEZ, Clemencia; Versari, A; Guerzoni, M. E.
MICROBIOLOGICAL QUALITY OF FILLED PASTA IN RELATION TO THE COMPOSITION AND SEVERITY OF THERMAL TREATMENT
1998-01-01 CHAVES LOPEZ, Clemencia; Vannini, L; Lanciotti, R; Guerzoni, M. E.
Characterisation of sporeforming bacteria associated with vacuum cooked foods
1999-01-01 CHAVES LOPEZ, Clemencia; Gianotti, A; Guerzoni, Me
Effect of some process variables on safety and shelf of “sous vide” cooked foods
1999-01-01 Guerzoni, Me; Gianotti, A; CHAVES LOPEZ, Clemencia
Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheese
1999-01-01 Guerzoni, M. E.; Vannini, L.; CHAVES LOPEZ, Clemencia; Lanciotti, R.; Suzzi, Giovanna; Giannotti, A.
Study on the product feasibility of preserved chestnuts under low sugar content syrup.
1999-01-01 Pinnavaia, G; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Romani, S.
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types.
2000-01-01 Romani, S.; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Pinnavaia, ; G. G. AND DALLA ROSA, M.
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami.
2001-01-01 Tofalo, Rosanna; Paparella, Antonello; Suzzi, Giovanna; CHAVES LOPEZ, Clemencia; Suzzi, G.
Attività aminoossidasica di Staphylococcus xylosus e riduzione del contenuto di amine biogene negli insaccati stagionati
2001-01-01 Paparella, Antonello; Suzzi, Giovanna; CHAVES LOPEZ, Clemencia; Suzzi, G.
"Criteri di selezione dei principi attivi ad azione disinfettante nella produzione e distribuzione dei prodotti alimentari”,
2002-01-01 Paparella, Antonello; CHAVES LOPEZ, Clemencia
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese
2002-01-01 Suzzi, Giovanna; Martuscelli, Maria; Schirone, Maria; CHAVES LOPEZ, Clemencia; Guerzoni, Me
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese
2003-01-01 Lanciotti, R.; CHAVES LOPEZ, Clemencia; Patrignani, F.; Paparella, Antonello; M, Guerzoni; Suzzi, Giovanna; Suzzi, Giovanna; Paparella, Antonello
Growth dynamic of starter microflora on gluten-free doughs
2003-01-01 Gianotti, A; Guerzoni, Me; CHAVES LOPEZ, Clemencia; Paparella, Antonello; Suzzi, Giovanna
Influence of starter microflora on gluten free bakery products quality
2003-01-01 Gianotti, A; Pironi, S; Vernocchi, P; Guerzoni, Me; CHAVES LOPEZ, Clemencia; Paparella, Antonello; Suzzi, Giovanna
“Influences of high-pressure homogenisation and chemical physical stresses on the spore viability of Bacillus cereus and Bacillus subtilis”,
2003-01-01 CHAVES LOPEZ, Clemencia; Paparella, Antonello; Lanciotti, R; Guerzoni, Me
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese
2004-01-01 Martuscelli, Maria; Suzzi, Giovanna; Mastrocola, Dino; Casacchia, T; Serio, Annalisa; CHAVES LOPEZ, Clemencia; Schirone, Maria; Ianieri, A; Suzzi, G.
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Effects of high pressure homogenization on biochemical and texture characteristics of yoghurt | 1-gen-1997 | Guerzoni, M. E.; Suzzi, Giovanna; Lanciotti, R.; Vannini, L.; CHAVES LOPEZ, Clemencia | |
Evaluation of the safety prediction of the shelf life of vacuum cooked foods | 1-gen-1997 | CHAVES LOPEZ, Clemencia; A., Gianotti; S. TORRIANI AND M. E., Guerzoni | |
Study on the product feasibility of preserved chestnuts under low sugar content syrup | 1-gen-1998 | Pinnavaia, Gg; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Romani, S. | |
EFFETTI DELLA PRESSIONE DI OMOGENEIZZAZIONE SULLA SHELF-LIFE E SULLA SICUREZZA IGIENICA DI UOVA E OVOPRODOTTI | 1-gen-1998 | Lanciotti, R; Vannini, L; CHAVES LOPEZ, Clemencia; Guerzoni, M. E. | |
Trehalose accumulation in Bacillus subtilis and Yarrowia lipolytica during exposure to high pressure homogenization | 1-gen-1998 | Lanciotti, R; CHAVES LOPEZ, Clemencia; Versari, A; Guerzoni, M. E. | |
MICROBIOLOGICAL QUALITY OF FILLED PASTA IN RELATION TO THE COMPOSITION AND SEVERITY OF THERMAL TREATMENT | 1-gen-1998 | CHAVES LOPEZ, Clemencia; Vannini, L; Lanciotti, R; Guerzoni, M. E. | |
Characterisation of sporeforming bacteria associated with vacuum cooked foods | 1-gen-1999 | CHAVES LOPEZ, Clemencia; Gianotti, A; Guerzoni, Me | |
Effect of some process variables on safety and shelf of “sous vide” cooked foods | 1-gen-1999 | Guerzoni, Me; Gianotti, A; CHAVES LOPEZ, Clemencia | |
Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheese | 1-gen-1999 | Guerzoni, M. E.; Vannini, L.; CHAVES LOPEZ, Clemencia; Lanciotti, R.; Suzzi, Giovanna; Giannotti, A. | |
Study on the product feasibility of preserved chestnuts under low sugar content syrup. | 1-gen-1999 | Pinnavaia, G; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Romani, S. | |
Screening on the occurrence of ochratoxin A in green coffee beans of different origins and types. | 1-gen-2000 | Romani, S.; Sacchetti, Giampiero; CHAVES LOPEZ, Clemencia; Pinnavaia, ; G. G. AND DALLA ROSA, M. | |
Antibiotico resistenza mulitipla in ceppi di stafilococchi isolati da salami. | 1-gen-2001 | Tofalo, Rosanna; Paparella, Antonello; Suzzi, Giovanna; CHAVES LOPEZ, Clemencia; Suzzi, G. | |
Attività aminoossidasica di Staphylococcus xylosus e riduzione del contenuto di amine biogene negli insaccati stagionati | 1-gen-2001 | Paparella, Antonello; Suzzi, Giovanna; CHAVES LOPEZ, Clemencia; Suzzi, G. | |
"Criteri di selezione dei principi attivi ad azione disinfettante nella produzione e distribuzione dei prodotti alimentari”, | 1-gen-2002 | Paparella, Antonello; CHAVES LOPEZ, Clemencia | |
Influence of heat shock on the viability and polyamine metabolism in the thermotolerant yeast Trichosporon asahii 21 isolated from cheese | 1-gen-2002 | Suzzi, Giovanna; Martuscelli, Maria; Schirone, Maria; CHAVES LOPEZ, Clemencia; Guerzoni, Me | |
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese | 1-gen-2003 | Lanciotti, R.; CHAVES LOPEZ, Clemencia; Patrignani, F.; Paparella, Antonello; M, Guerzoni; Suzzi, Giovanna; Suzzi, Giovanna; Paparella, Antonello | |
Growth dynamic of starter microflora on gluten-free doughs | 1-gen-2003 | Gianotti, A; Guerzoni, Me; CHAVES LOPEZ, Clemencia; Paparella, Antonello; Suzzi, Giovanna | |
Influence of starter microflora on gluten free bakery products quality | 1-gen-2003 | Gianotti, A; Pironi, S; Vernocchi, P; Guerzoni, Me; CHAVES LOPEZ, Clemencia; Paparella, Antonello; Suzzi, Giovanna | |
“Influences of high-pressure homogenisation and chemical physical stresses on the spore viability of Bacillus cereus and Bacillus subtilis”, | 1-gen-2003 | CHAVES LOPEZ, Clemencia; Paparella, Antonello; Lanciotti, R; Guerzoni, Me | |
Biogenic Amines during ripening of "Pecorino Abruzzese Cheese | 1-gen-2004 | Martuscelli, Maria; Suzzi, Giovanna; Mastrocola, Dino; Casacchia, T; Serio, Annalisa; CHAVES LOPEZ, Clemencia; Schirone, Maria; Ianieri, A; Suzzi, G. |
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