| Nome |
# |
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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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644
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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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541
|
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Saccharomyces Eubayanus potential in winemaking field, file e1dcb332-ffd4-7715-e053-1705fe0a6cc9
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274
|
|
Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains, file e1dcb333-056b-7715-e053-1705fe0a6cc9
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259
|
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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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227
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Lamiaceae in the treatment of cardiovascular diseases, file e1dcb336-d1aa-7715-e053-1705fe0a6cc9
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217
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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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204
|
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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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171
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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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156
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Lactobacillus paracasei A13 and high-pressure homogenization stress response, file e1dcb335-e8c7-7715-e053-1705fe0a6cc9
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155
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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production, file e1dcb338-5cc3-7715-e053-1705fe0a6cc9
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155
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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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148
|
|
Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, file e1dcb336-fe83-7715-e053-1705fe0a6cc9
|
147
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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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128
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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
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127
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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
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125
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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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119
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Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review, file a4aaee8b-5c98-4066-93ae-793f53b7c52f
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117
|
|
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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116
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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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113
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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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110
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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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106
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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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102
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Formation of ethyl carbamate during the production process of Cantonese soy sauce, file e1dcb333-760c-7715-e053-1705fe0a6cc9
|
101
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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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97
|
|
How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds, file e1dcb335-a275-7715-e053-1705fe0a6cc9
|
97
|
|
Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, file e1dcb336-88a2-7715-e053-1705fe0a6cc9
|
90
|
|
Volatile molecule profiles and anti-listeria monocytogenes activity of nisin producers lactococcus lactis strains in vegetable drinks, file e1dcb333-af6d-7715-e053-1705fe0a6cc9
|
77
|
|
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
|
76
|
|
Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, file e1dcb338-84d7-7715-e053-1705fe0a6cc9
|
74
|
|
Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections, file e1dcb332-1e34-7715-e053-1705fe0a6cc9
|
73
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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
|
69
|
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Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds, file 0ab602eb-daa8-45e6-8d87-98e3d7f3cc70
|
66
|
|
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
|
64
|
|
Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents, file e1dcb335-f67c-7715-e053-1705fe0a6cc9
|
64
|
|
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
|
64
|
|
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
|
59
|
|
Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption, file 1038ee25-3164-4157-91f5-9e8621303be6
|
54
|
|
Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process, file 64ff0c9b-470e-4915-ac8b-39174a0d9949
|
52
|
|
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics, file c843ea94-afe3-44c7-94fe-ed1758869cad
|
45
|
|
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey, file 134b4f57-5da6-4196-aec4-2d00a984b973
|
35
|
|
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product, file 59362d63-a371-4423-a1f6-2809457cc0db
|
33
|
|
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products, file 6b70b9a7-35b4-425c-b1d6-6110339b85b4
|
33
|
|
Applications of High and Ultra High Pressure Homogenization for Food Safety, file e1dcb32e-7d80-7715-e053-1705fe0a6cc9
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29
|
|
Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds, file e1dcb336-c01c-7715-e053-1705fe0a6cc9
|
28
|
|
Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods, file e1dcb338-3b91-7715-e053-1705fe0a6cc9
|
26
|
|
Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri, file e1dcb338-be7c-7715-e053-1705fe0a6cc9
|
25
|
|
Human Breast Milk: A Source of Potential Probiotic Candidates, file 5927b99d-719e-4921-8e94-5904ab5bbb41
|
24
|
|
High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice, file e1dcb338-8d87-7715-e053-1705fe0a6cc9
|
22
|
|
High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods, file e1dcb32c-4d75-7715-e053-1705fe0a6cc9
|
16
|
|
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
|
13
|
|
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
|
12
|
|
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
|
|
High pressure homogenization vs heat treatment: Safety and
functional properties of liquid whole egg, file e1dcb32c-5bfb-7715-e053-1705fe0a6cc9
|
9
|
|
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
|
|
Role of Yeasts on the Sensory Component of Wines, file fae6dc9f-251f-42e7-a25f-b287cbbaf8ba
|
9
|
|
Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts, file 5ab93fe8-051f-40f6-9af9-ca518ff3e76a
|
8
|
|
Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures, file ad13bd13-2e93-4da7-86b6-16f690b60627
|
7
|
|
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay, file b88d69f7-f22f-4750-a111-b42ba7de7e36
|
7
|
|
Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico, file 168b0d48-8c9b-47aa-a756-ea5228ca0fc9
|
6
|
|
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
|
|
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
|
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
|
|
Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters, file e1dcb338-3b90-7715-e053-1705fe0a6cc9
|
6
|
|
Lactobacilli and yeasts for phytate degradation in soy milk fermented products, file 2d5737de-ebc2-480d-8bd5-75ca8a0efc6a
|
5
|
|
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients, file b145881d-a68f-42f2-8fd3-067e8366cc3c
|
5
|
|
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products, file 661365cf-c79c-4831-a2ae-0832cd173126
|
4
|
|
null, file e1dcb32d-3021-7715-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
|
|
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
|
|
Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life, file ec6734d6-7faa-42a1-811d-e66c2728b9c8
|
4
|
|
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains, file 194cfde9-0498-41dd-b22f-0a390f786bc6
|
3
|
|
HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY, file cec387d4-3d7d-4c27-a060-b1428c677840
|
3
|
|
Effect of a sublethal high-pressure homogenization
treatment on the fatty acid membrane composition of
probiotic lactobacilli, file e1dcb32c-565c-7715-e053-1705fe0a6cc9
|
3
|
|
Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species, file e1dcb32c-576d-7715-e053-1705fe0a6cc9
|
3
|
|
Potential of Natural Antimicrobials for the Production of Minimally Processed Fresh-Cut Apples, file e1dcb32c-e59e-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
|
|
Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, file e1dcb333-adae-7715-e053-1705fe0a6cc9
|
3
|
|
PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS, file 00a34fb8-c38b-4024-ae30-3fbae2459cf2
|
2
|
|
Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry, file d10c6d14-2681-4577-80cb-78f4bc33d363
|
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
|
|
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
|
|
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability, file 50d06059-0a34-4ee0-851c-8f5d427a4961
|
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
|
|
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
|
| Totale |
6.166 |