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Mostrati risultati da 1 a 20 di 186
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 -
Mostrati risultati da 1 a 20 di 186
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