Sfoglia per Autore
Use of conductance to detect bacteriocin activity
1990-01-01 Giraffa, G.; Neviani, E.; Veneroni, A.
Selection of Some Bacteriophage and Lysozyme-Resistant Variants of Lactobacillus helveticus CNRZ 892
1992-01-01 Neviani, E.; Carminati, D.; Giraffa, G.
Antilisterial Activity by Enterococci in a Model Predicting the Temperature Evolution of Taleggio, an Italian Soft Cheese
1994-01-01 Giraffa, G.; Neviani, E.; Tarelli, G. T.
Amino acid requirements and peptidase activities of Streptococcus salivarius subsp. thermophilus
1995-01-01 Neviani, E.; Giraffa, G.; Brizzi, A.; Carminati, D.
Production and stability of an Enterococcus faecium bacteriocin during taleggio cheesemaking and ripening
1995-01-01 Giraffa, G.; Picchioni, N.; Neviani, E.; Carminati, D.
Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products
1998-01-01 Andrighetto, C.; De Dea, P.; Lombardi, A.; Neviani, E.; Rossetti, L.; Giraffa, G.
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese
1998-01-01 Giraffa, G.; Rossetti, L.; Mucchetti, G.; Addeo, F.; Neviani, E.
Microorganisms belonging to the genus enterococcus in foods: Antibiotic resistance and opportunistic pathogenicity
1999-01-01 Giraffa, G.; Neviani, E.
Effetti di colture starter e coagulanti innovativi sul processo produttivo della crescenza: resa casearia e caratteristiche
2016-01-01 Giraffa, Giorgio; Alinovi, Marcello; Carminati, Domenico; Cordioli, Matteo; Francolino, Salvatore; Ghiglietti, Roberta; Locci, Francesco; Monti, Lucia; Tidona, Flavio; Mucchetti, Germano
Partial substitution of 40 g/100 g fresh milk with reconstituted low heat skim milk powder in high-moisture mozzarella cheese production: Rheological and water-related properties
2020-01-01 Tidona, Flavio; Alinovi, Marcello; Francolino, Salvatore; Brusa, Gianluca; Ghiglietti, Roberta; Locci, Francesco; Mucchetti, Germano; Giraffa, Giorgio
Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties
2020-01-01 Tidona, Flavio; Francolino, Salvatore; Ghiglietti, Roberta; Locci, Francesco; Brusa, Gianluca; Alinovi, Marcello; Mucchetti, Germano; Giraffa, Giorgio
Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage
2022-01-01 Alinovi, Marcello; Tidona, Flavio; Monti, Lucia; Francolino, Salvatore; Brusa, Gianluca; Ghiglietti, Roberta; Locci, Francesco; Giraffa, Giorgio
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