| Nome |
# |
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Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME), file e1dcb336-0552-7715-e053-1705fe0a6cc9
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154
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Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials, file e1dcb330-3d26-7715-e053-1705fe0a6cc9
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120
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Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-fe83-7715-e053-1705fe0a6cc9
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120
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Contribution of two different packaging material to microbial contamination of peaches: Implications in their microbiological quality, file e1dcb333-1a44-7715-e053-1705fe0a6cc9
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106
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Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids, file e1dcb332-4c1c-7715-e053-1705fe0a6cc9
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98
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Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in trebbiano must, file e1dcb333-02c7-7715-e053-1705fe0a6cc9
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92
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Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts, file e1dcb32e-7d7d-7715-e053-1705fe0a6cc9
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91
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Formation of ethyl carbamate during the production process of Cantonese soy sauce, file e1dcb333-760c-7715-e053-1705fe0a6cc9
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88
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Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products, file e1dcb32f-362f-7715-e053-1705fe0a6cc9
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87
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Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli, file e1dcb32c-dd8d-7715-e053-1705fe0a6cc9
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84
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(Ultra) high pressure homogenization potential on the shelf-life and functionality of kiwifruit juice, file e1dcb332-ecb1-7715-e053-1705fe0a6cc9
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84
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Flow cytometric assessment of the morphological and physiological changes of listeria monocytogenes and escherichia coli in response to natural antimicrobial exposure, file e1dcb332-f2de-7715-e053-1705fe0a6cc9
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80
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Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica, file e1dcb338-902c-7715-e053-1705fe0a6cc9
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80
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Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by Saccharomyces cerevisiae and Saccharomyces bayanus Strains, file e1dcb333-adb1-7715-e053-1705fe0a6cc9
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76
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Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks, file e1dcb333-af6d-7715-e053-1705fe0a6cc9
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70
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Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08, file e1dcb337-ded3-7715-e053-1705fe0a6cc9
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68
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Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections, file e1dcb332-1e34-7715-e053-1705fe0a6cc9
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66
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Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin, file e1dcb335-9ac0-7715-e053-1705fe0a6cc9
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59
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How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds, file e1dcb335-a275-7715-e053-1705fe0a6cc9
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56
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Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production, file e1dcb335-e8ca-7715-e053-1705fe0a6cc9
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54
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Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents, file e1dcb335-f67c-7715-e053-1705fe0a6cc9
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54
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Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, file e1dcb336-88a2-7715-e053-1705fe0a6cc9
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53
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Lactobacillus paracasei A13 and high-pressure homogenization stress response, file e1dcb335-e8c7-7715-e053-1705fe0a6cc9
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50
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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production, file e1dcb338-5cc3-7715-e053-1705fe0a6cc9
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46
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Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix, file e1dcb338-786a-7715-e053-1705fe0a6cc9
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46
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Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb338-84d7-7715-e053-1705fe0a6cc9
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45
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Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb33a-2183-7715-e053-1705fe0a6cc9
|
40
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Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb339-ec67-7715-e053-1705fe0a6cc9
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32
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Valorization of citrus processing by-products as a potential prebiotic ingredient and creamy products, file e1dcb336-7792-7715-e053-1705fe0a6cc9
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26
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Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds, file e1dcb336-c01c-7715-e053-1705fe0a6cc9
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21
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Lamiaceae in the treatment of cardiovascular diseases, file e1dcb336-d1aa-7715-e053-1705fe0a6cc9
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20
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Applications of High and Ultra High Pressure Homogenization for Food Safety, file e1dcb32e-7d80-7715-e053-1705fe0a6cc9
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18
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Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, file e1dcb338-c718-7715-e053-1705fe0a6cc9
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18
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Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese, file e1dcb32c-df3e-7715-e053-1705fe0a6cc9
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12
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Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese, file e1dcb32c-e59d-7715-e053-1705fe0a6cc9
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11
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High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods, file e1dcb32c-4d75-7715-e053-1705fe0a6cc9
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10
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Leuconostoc bacteriophages from blue cheese manufacture: long-term
survival, resistance to thermal treatments, high pressure
homogenization and chemical biocides of industrial application, file e1dcb32c-5bfd-7715-e053-1705fe0a6cc9
|
10
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SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic, file e1dcb336-f885-7715-e053-1705fe0a6cc9
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10
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Saccharomyces Eubayanus potential in winemaking field, file e1dcb332-ffd4-7715-e053-1705fe0a6cc9
|
9
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Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder, file e1dcb334-8986-7715-e053-1705fe0a6cc9
|
9
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Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens, file e1dcb338-81e1-7715-e053-1705fe0a6cc9
|
9
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|
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods, file e1dcb338-3b91-7715-e053-1705fe0a6cc9
|
8
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Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product, file 59362d63-a371-4423-a1f6-2809457cc0db
|
7
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High pressure homogenization vs heat treatment: Safety and
functional properties of liquid whole egg, file e1dcb32c-5bfb-7715-e053-1705fe0a6cc9
|
7
|
|
Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb32e-208e-7715-e053-1705fe0a6cc9
|
6
|
|
Probiotic survival and in vitro digestion of L. salivarius spp. salivarius encapsulated by high homogenization pressures and incorporated into a fruit matrix, file e1dcb333-adb3-7715-e053-1705fe0a6cc9
|
6
|
|
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-9430-7715-e053-1705fe0a6cc9
|
6
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|
Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri, file e1dcb338-be7c-7715-e053-1705fe0a6cc9
|
6
|
|
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters, file e1dcb338-3b90-7715-e053-1705fe0a6cc9
|
5
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Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains, file e1dcb333-056b-7715-e053-1705fe0a6cc9
|
4
|
|
Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice, file e1dcb333-7854-7715-e053-1705fe0a6cc9
|
4
|
|
Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages, file e1dcb334-0705-7715-e053-1705fe0a6cc9
|
4
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|
High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods, file e1dcb336-3c9f-7715-e053-1705fe0a6cc9
|
4
|
|
Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process, file e1dcb336-a007-7715-e053-1705fe0a6cc9
|
4
|
|
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce, file e1dcb338-4d88-7715-e053-1705fe0a6cc9
|
4
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High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice, file e1dcb338-8d87-7715-e053-1705fe0a6cc9
|
4
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|
Human Breast Milk: A Source of Potential Probiotic Candidates, file 5927b99d-719e-4921-8e94-5904ab5bbb41
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3
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Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts, file 5ab93fe8-051f-40f6-9af9-ca518ff3e76a
|
3
|
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Effect of a sublethal high-pressure homogenization
treatment on the fatty acid membrane composition of
probiotic lactobacilli, file e1dcb32c-565c-7715-e053-1705fe0a6cc9
|
3
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Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species, file e1dcb32c-576d-7715-e053-1705fe0a6cc9
|
3
|
|
null, file e1dcb32d-3021-7715-e053-1705fe0a6cc9
|
3
|
|
Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables, file e1dcb32e-182c-7715-e053-1705fe0a6cc9
|
3
|
|
Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production, file e1dcb330-74d2-7715-e053-1705fe0a6cc9
|
3
|
|
New challenging yeasts in enology: the case of Saccharomyces eubayanus, file e1dcb332-29c9-7715-e053-1705fe0a6cc9
|
3
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|
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, file e1dcb333-adae-7715-e053-1705fe0a6cc9
|
3
|
|
Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds, file 0ab602eb-daa8-45e6-8d87-98e3d7f3cc70
|
2
|
|
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products, file 6b70b9a7-35b4-425c-b1d6-6110339b85b4
|
2
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|
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY, file cec387d4-3d7d-4c27-a060-b1428c677840
|
2
|
|
Impact of High Pressure Homogenization (HPH)
Treatment on the Nutritional Quality of Egg/Yogurt,
Vegetable and Fruit Based Creams, file e1dcb32c-49f6-7715-e053-1705fe0a6cc9
|
2
|
|
Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species, file e1dcb32c-5770-7715-e053-1705fe0a6cc9
|
2
|
|
Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, file e1dcb32c-e3c5-7715-e053-1705fe0a6cc9
|
2
|
|
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples, file e1dcb32c-e59e-7715-e053-1705fe0a6cc9
|
2
|
|
Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must, file e1dcb32e-cf29-7715-e053-1705fe0a6cc9
|
2
|
|
Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms, file e1dcb330-3441-7715-e053-1705fe0a6cc9
|
2
|
|
Physiological response of Saccharomyces cerevisiae to citral combined with thermal treatment, file e1dcb332-702c-7715-e053-1705fe0a6cc9
|
2
|
|
Human milk microbiota and fatty acid composition in relation to the woman lactation stage, file e1dcb336-5901-7715-e053-1705fe0a6cc9
|
2
|
|
Biotechnological approaches to obtain cricket based bakery products, file e1dcb336-5e9b-7715-e053-1705fe0a6cc9
|
2
|
|
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS, file 00a34fb8-c38b-4024-ae30-3fbae2459cf2
|
1
|
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Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey, file 134b4f57-5da6-4196-aec4-2d00a984b973
|
1
|
|
Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process, file 64ff0c9b-470e-4915-ac8b-39174a0d9949
|
1
|
|
Natural antimicrobials to prolong the shelf-life of minimally processed lamb's lettuce, file e1dcb32c-e368-7715-e053-1705fe0a6cc9
|
1
|
|
USE OF EPS PRODUCING BIFIDOBACTERIUM AESCULAPII STRAINS TO IMPROVE TEXTURE AND QUALITY OF SOY MILK BASED FERMENTED MILKS, file e1dcb32e-ae6b-7715-e053-1705fe0a6cc9
|
1
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|
Hanseniaspora uvarum and Saccharomyces cerevisiae in scalar fermentation for the production of Sangiovese wine, file e1dcb32e-cb2d-7715-e053-1705fe0a6cc9
|
1
|
|
Volatile Profiles and Mannoprotein content in Saccharomyces cerevisiae strains of enological interest, file e1dcb32e-cff6-7715-e053-1705fe0a6cc9
|
1
|
|
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb330-619d-7715-e053-1705fe0a6cc9
|
1
|
|
HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION, file e1dcb330-e71b-7715-e053-1705fe0a6cc9
|
1
|
|
Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking, file e1dcb331-9602-7715-e053-1705fe0a6cc9
|
1
|
|
Lactobacillus crispatus to produce a functional cheese as dietary strategy to improve woman wellbeing, file e1dcb331-9e77-7715-e053-1705fe0a6cc9
|
1
|
|
The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage., file e1dcb331-9ff9-7715-e053-1705fe0a6cc9
|
1
|
|
Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability, file e1dcb332-0104-7715-e053-1705fe0a6cc9
|
1
|
|
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production, file e1dcb332-0b49-7715-e053-1705fe0a6cc9
|
1
|
|
High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion, file e1dcb332-0b59-7715-e053-1705fe0a6cc9
|
1
|
|
Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure, file e1dcb332-1e23-7715-e053-1705fe0a6cc9
|
1
|
|
Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials, file e1dcb332-6873-7715-e053-1705fe0a6cc9
|
1
|
|
Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics, file e1dcb335-9ac6-7715-e053-1705fe0a6cc9
|
1
|
|
Ultra High Pressure Homogenization potential within the Made in-Italy project “ATENA”, file e1dcb336-124e-7715-e053-1705fe0a6cc9
|
1
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|
Use of Ultra High Pressure Homogenization for Rice based beverage Stabilization, file e1dcb336-1250-7715-e053-1705fe0a6cc9
|
1
|
|
Saccharomyces eubayanus potential in winemaking field., file e1dcb336-3ca9-7715-e053-1705fe0a6cc9
|
1
|
|
Role of Yeasts on the Sensory Component of Wines, file fae6dc9f-251f-42e7-a25f-b287cbbaf8ba
|
1
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| Totale |
2434 |