Sfoglia per Autore
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
2004 LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F.
Characterization of the yeast population involved in the production of a typical italian bread
2004 VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOLA D.; GARDINI F.
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees
2004 GATTI M.; TRIVISANO C.; FABRIZI E.; NEVIANI E.; GARDINI F.
Biogenic amines during ripening of ‘Pecorino abruzzese’ cheese
2004 Martuscelli M.; Gardini F.; Mastrocola D.; Casacchia T.; Serio A.; Chaves-Lopez C.; Schirone M.; Suzzi G
Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits
2004 Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E.
Characterisation of yeasts involved in the ripening of Pecorino crotonese.
2004 Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G.
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages
2004 Sado S.; Patrignani F.; De Cesare A.; Gardini F.; Guerzoni M.E.
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening
2004 Neviani E.; Fornasari M. E.; Gardini F.; Mucchetti G.; Gatti M.
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae
2004 BELLETTI N.; NDAGIJIMANA M.; SISTO C.; GUERZONI M.E.; LANCIOTTI R.; GARDINI F.
Biogenic amines metabolisms in foods from the perspective of yeasts
2004 G. SUZZI; F. GARDINI; N. BELLETTI; M. MARTUSCELLI; S. TORRIANI
Rapid screening of tyramine-producing gram positive baceria associated with fermented foods by PCR-based methods
2004 S. Torriani; S. Sembeni; V. Gatto; G. Suzzi; F. Gardini
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation
2004 VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F.
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks
2004 NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F.
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
2005 Martuscelli M.; Gardini F.; Torriani S.; Mastrocola D.; Serio A.; Chaves-López C.; Schirone M.; Suzzi G.
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system
2005 GARDINI F.; ZACCARELLI A.; BELLETTI N.; FAUSTINI F.; CAVAZZA A.; MARTUSCELLI M.; MASTROCOLA D.; SUZZI G.
Classification Techniques in Order to Study DNA Fingerprinting of Lactic Acid Bacteria of Dairy Origin
2005 Gatti M; Gardini F.; Trivisano C.; Fabrizi E.; Neviani E.
Lieviti per spumantizzazione
2005 Suzzi G.; Gardini f.
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)
2006 S. Valmorri; L. Settanni; G. Suzzi; F. Gardini; P. Vernocchi; A. Corsetti
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari
2006 Vannini L.; Paparella A.; Tofalo R.; Ndagijimana M.; Gardini F.; Guerzoni M.E.; Suzzi G.
Classification techniquesfor the evaluation of DNA fingerprinting of lactic acidbacteria of dairy origin
2006 F. Gardini; M. Gatti; C. Trivisano; E. Fabrizi; E. Neviani
Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
---|---|---|---|---|---|---|
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits | LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F. | 2004-01-01 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | - | 1.01 Articolo in rivista | - |
Characterization of the yeast population involved in the production of a typical italian bread | VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOL...A D.; GARDINI F. | 2004-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees | GATTI M.; TRIVISANO C.; FABRIZI E.; NEVIANI E.; GARDINI F. | 2004-01-01 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
Biogenic amines during ripening of ‘Pecorino abruzzese’ cheese | Martuscelli M.; Gardini F.; Mastrocola D.; Casacchia T.; Serio A.; Chaves-Lopez C.; Schirone M.; ...Suzzi G | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits | Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Characterisation of yeasts involved in the ripening of Pecorino crotonese. | Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages | Sado S.; Patrignani F.; De Cesare A.; Gardini F.; Guerzoni M.E. | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening | Neviani E.; Fornasari M. E.; Gardini F.; Mucchetti G.; Gatti M. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae | BELLETTI N.; NDAGIJIMANA M.; SISTO C.; GUERZONI M.E.; LANCIOTTI R.; GARDINI F. | 2004-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
Biogenic amines metabolisms in foods from the perspective of yeasts | G. SUZZI; F. GARDINI; N. BELLETTI; M. MARTUSCELLI; S. TORRIANI | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
Rapid screening of tyramine-producing gram positive baceria associated with fermented foods by PCR-based methods | S. Torriani; S. Sembeni; V. Gatto; G. Suzzi; F. Gardini | 2004-01-01 | - | Slovenian microbiological society | 4.02 Riassunto (Abstract) | - |
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation | VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F. | 2004-01-01 | FOOD RESEARCH INTERNATIONAL | - | 1.01 Articolo in rivista | - |
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks | NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F. | 2004-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese | Martuscelli M.; Gardini F.; Torriani S.; Mastrocola D.; Serio A.; Chaves-López C.; Schirone M.; S...uzzi G. | 2005-01-01 | INTERNATIONAL DAIRY JOURNAL | - | 1.01 Articolo in rivista | - |
Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system | GARDINI F.; ZACCARELLI A.; BELLETTI N.; FAUSTINI F.; CAVAZZA A.; MARTUSCELLI M.; MASTROCOLA D.; S...UZZI G. | 2005-01-01 | FOOD CONTROL | - | 1.01 Articolo in rivista | - |
Classification Techniques in Order to Study DNA Fingerprinting of Lactic Acid Bacteria of Dairy Origin | Gatti M; Gardini F.; Trivisano C.; Fabrizi E.; Neviani E. | 2005-01-01 | - | Nova Science Publishers | 2.01 Capitolo / saggio in libro | - |
Lieviti per spumantizzazione | Suzzi G.; Gardini f. | 2005-01-01 | - | Casa Editrice Ambrosiana | 2.01 Capitolo / saggio in libro | - |
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy) | S. Valmorri; L. Settanni; G. Suzzi; F. Gardini; P. Vernocchi; A. Corsetti | 2006-01-01 | LETTERS IN APPLIED MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari | Vannini L.; Paparella A.; Tofalo R.; Ndagijimana M.; Gardini F.; Guerzoni M.E.; Suzzi G. | 2006-01-01 | - | Chiriotti Editore | 4.01 Contributo in Atti di convegno | - |
Classification techniquesfor the evaluation of DNA fingerprinting of lactic acidbacteria of dairy origin | F. Gardini; M. Gatti; C. Trivisano; E. Fabrizi; E. Neviani | 2006-01-01 | SCIENZA E TECNICA LATTIERO-CASEARIA | - | 1.01 Articolo in rivista | - |
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