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Pubblicazioni
FOOD MICROBIOLOGY
Rivista
Codice:
E066463
ISSN:
0740-0020
Dati Generali
Dati Generali
Pubblicazioni (12)
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Ordina Pubblicazioni:
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Antimicrobial peptide cocktail activity in minced turkey meat
Articolo
Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar
Articolo
Development of a new prototypal natural whey starter production system to study biodiversity and technological features fluctuations during back-slopping practice used in Parmigiano Reggiano PDO cheese production: penicillin G as a case study
Articolo
Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges
Articolo
Effectiveness of polimeric coated films containing bacteriocin-producer living bacteria for Listeria monocytogenes control under simulated cold chain break
Articolo
Evaluation and optimisation of bacterial genomic DNA extraction forno-culture techniques applied to vinegars
Articolo
Evaluation of fingerprinting techniques to assess genotype variation among Zygosaccharomyces strains
Articolo
Impact of non-starter lactobacilli on release of peptides with angiotensin-converting enzyme inhibitory and antioxidant activities during bovine milk fermentation
Articolo
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons
Articolo
Prebiotic effects of a wheat germ preparation in human healthy subjects
Articolo
Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food
Articolo
Tailoring the probiotic potential of non-starter Lactobacillus strains from ripened Parmigiano Reggiano cheese by in vitro screening and principal component analysis
Articolo
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