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Pubblicazioni
FOOD MICROBIOLOGY
Rivista
Codice:
E066463
ISSN:
0740-0020
Dati Generali
Dati Generali
Pubblicazioni (32)
Pulisci
Ordina Pubblicazioni:
ascendente
decrescente
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foods
Articolo
Attribution of Listeria monocytogenes human infections to food and animal sources inNorthern Italy
Articolo
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain
Articolo
Characterization of Aspergillus section Flavi isolated from fresh chestnuts and along the chestnut flour process
Articolo
Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant
Articolo
Description of the bacteriocins produced by two strains of Enterococcus faecium isoalted from Italian goat milk
Articolo
Detection and identification ofListeria monocytogenes in foodby PCR and oligonucleotide-specificcapture plate hybridization
Articolo
Development of spoilage microbiota in beef stored in nisin activated packaging
Articolo
Differential gene expression profiling of Listeria monocytogenes in Cacciatore and Felino salami to reveal potential stress resistance biomarkers
Articolo
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring
Articolo
Diversity of Candida zemplinina strains from grapes and Italian wines
Articolo
Fate of Lactococcus lactis starter cultures during late ripening in cheese models
Articolo
Genetic characterization of some lactic acid bacteria occurring in an artisanal protected denomination origin (PDO) Italian cheese, the Toma piemontese
Articolo
Management of Listeria monocytogenes in fermented sausages using the Food Safety Objective concept underpinned by stochastic modeling and meta-analysis
Articolo
Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE
Articolo
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria
Articolo
Microbiota diversity of three Brazilian native fishes during ice and frozen storage
Articolo
Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture
Articolo
Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy
Articolo
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk
Articolo
Molecular investigation of bacterial communities during the manufacturing and ripening of semi-hard Iranian Liqvan cheese
Articolo
Molecular phylogeny and characterization of secondary metabolite profile of plant pathogenic Alternaria species isolated from basil
Articolo
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae
Articolo
Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food
Articolo
Selection of food cultures with protective properties for cooked ham
Articolo
Several secondary metabolite gene clusters in the genomes of ten Penicillium spp. raise the risk of multiple mycotoxin occurrence in chestnuts
Articolo
Several species of Penicillium isolated from chestnut flour processing are pathogenic on fresh chestnuts and produce mycotoxins
Articolo
Short-term response of different Saccharomyces cerevisiae strains to hyperosmotic stress caused by inoculation in grape must: RT-qPCR study and metabolite analysis
Articolo
Staphylococcus aureus undergoes major transcriptional reorganization during growth with Enterococcus faecalis in milk
Articolo
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS
Articolo
The rpoB gene as a target for PCR-DGGE analysis to follow lactic acid bacteria dynamics during food fermentations
Articolo
Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish
Articolo
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