NIKODINOSKA, IVANA
NIKODINOSKA, IVANA
DIPARTIMENTO DI SCIENZE AGRARIE (attivo dal 28/10/2011 al 31/12/2017)
Dottorandi
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties
2023 Nikodinoska, Ivana; Tabanelli, Giulia; Baffoni, Loredana; Gardini, Fausto; Gaggìa, Francesca; Barbieri, Federica; Di Gioia, Diana
Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
2019 Nikodinoska, Ivana; Baffoni, Loredana; Di Gioia, Diana; Manso, Beatriz; García-Sánchez, Lourdes; Melero, Beatriz*; Rovira, Jordi
Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth
2016 Di Gioia, Diana; Mazzola, Giuseppe; Nikodinoska, Ivana; Aloisio, Irene; Langerholc, Tomaz; Rossi, Maddalena; Raimondi, Stefano; Melero, Beatriz; Rovira, Jordi
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties | Nikodinoska, Ivana; Tabanelli, Giulia; Baffoni, Loredana; Gardini, Fausto; Gaggìa, Francesca; Bar...bieri, Federica; Di Gioia, Diana | 2023-01-01 | FOODS | - | 1.01 Articolo in rivista | Nikodinoska et al. 2023 Foods.pdf |
| Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product | Nikodinoska, Ivana; Baffoni, Loredana; Di Gioia, Diana; Manso, Beatriz; García-Sánchez, Lourdes; ...Melero, Beatriz*; Rovira, Jordi | 2019-01-01 | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE | - | 1.01 Articolo in rivista | Articolo scheda 676721 postprint + disclaimer.pdf |
| Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth | Di Gioia, Diana; Mazzola, Giuseppe; Nikodinoska, Ivana; Aloisio, Irene; Langerholc, Tomaz; Rossi,... Maddalena; Raimondi, Stefano; Melero, Beatriz; Rovira, Jordi | 2016-01-01 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | DiGioia_IJFM_2016_postprint.pdf |