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Pubblicazioni
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Rivista
Codice:
E085336
ISSN:
0168-1605
Dati Generali
Dati Generali
Pubblicazioni (26)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
Acetic acid bacteria in traditional balsamic vinegar: Phenotypic traits relevant for starter cultures selection
Articolo
Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii
Articolo
Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging
Articolo
Bacterial community of Industrial raw Sausage Packaged in Modified Atmosphere throughout the Shelf Life
Articolo
Bacteriocin-producing Enterococcus casseliflavus IM 416K1, a natural antagonist for control of Listeria monocytogenes in Italian sausages ("cacciatore").
Articolo
Candida humilis - dominant species in sourdoughs for the production of durum wheat bran flour bread
Articolo
Characterization of Bifidobacterium strains for use in soymilk fermentation
Articolo
Characterization of acetic acid bacteria in traditional balsamic vinegar
Articolo
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria
Articolo
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits
Articolo
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides
Articolo
Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain
Articolo
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese
Articolo
Efficacy of the combined application of chitosan and Locust Bean Gum with different citrus essential oils to control postharvest spoilage caused by Aspergillus flavus in dates
Articolo
Enterocin 416K1, an antilisterial bacteriocin produced by Enterococcus casseliflavus IM 416K1 isolated from Italian sausages.
Articolo
Genus-specific profile of acetic acid bacteria by 16S rDNA PCR-DGGE
Articolo
Identification of Pichia anomala isolated from yoghurt by RFLP of the ITS region
Articolo
Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles
Articolo
Introductory note [to special issue on vinegars and acetic acid bacteria]
Articolo
Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth
Articolo
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products
Articolo
Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP
Articolo
PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption
Articolo
Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mould caused by Penicillium digitatum
Articolo
Vancomycin-resistant enterococci (VRE) in meat and environmental samples.
Articolo
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features
Articolo
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