| Nome |
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Solid-state fermentation of Arthrospira platensis to implement new food products: evaluation of stabilization treatments and bacterial growth on the volatile fraction, file e177fbc7-0000-50b0-e053-d805fe0adaee
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81
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Novel insights on pink discoloration in cheese: The case of Pecorino Toscano, file e177fbc7-bac4-50b0-e053-d805fe0adaee
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59
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Heat resistance of Listeria monocytogenes in dairy matrices involved in Mozzarella di Bufala Campana PDO cheese, file e177fbc7-0676-50b0-e053-d805fe0adaee
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48
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Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese, file e177fbc7-d018-50b0-e053-d805fe0adaee
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38
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Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation, file e177fbc5-2ea7-50b0-e053-d805fe0adaee
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34
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Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters, file e177fbc6-c8a6-50b0-e053-d805fe0adaee
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32
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The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life, file e177fbc4-38d9-50b0-e053-d805fe0adaee
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29
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In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria, file e177fbc7-6c65-50b0-e053-d805fe0adaee
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26
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Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses, file e177fbc6-9314-50b0-e053-d805fe0adaee
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23
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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation, file e177fbc6-9c6e-50b0-e053-d805fe0adaee
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22
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Diversity and dynamic of lactic acid bacteria strains during aging of along ripened hard cheese produced from raw milk and undefined natural starter, file e177fbc4-38db-50b0-e053-d805fe0adaee
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21
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Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures, file e177fbc7-2693-50b0-e053-d805fe0adaee
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21
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Application of AFLP fingerprint analysis for studying the biodiversity ofStreptococcus thermophilus, file e177fbc4-1cfb-50b0-e053-d805fe0adaee
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20
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Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some bifidobacterium species, file e177fbc4-38da-50b0-e053-d805fe0adaee
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16
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Nonstarter lactic acid bacteria volatilomes produced using cheese components, file e177fbc4-38dd-50b0-e053-d805fe0adaee
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16
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How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese, file e177fbc8-0ff3-50b0-e053-d805fe0adaee
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16
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Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium, file e177fbc4-35f1-50b0-e053-d805fe0adaee
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13
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Analysis of bifidobacterial evolution using a multilocus approach, file e177fbc4-15ec-50b0-e053-d805fe0adaee
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11
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Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet, file e177fbc5-f260-50b0-e053-d805fe0adaee
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11
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Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production, file e177fbc7-5ac3-50b0-e053-d805fe0adaee
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10
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Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese, file e177fbc8-0ff4-50b0-e053-d805fe0adaee
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9
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Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains, file e177fbc4-3643-50b0-e053-d805fe0adaee
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8
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The spxB gene as a target to identify Lactobacillus casei group species in cheese., file e177fbc4-f7aa-50b0-e053-d805fe0adaee
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8
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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano, file e177fbc7-6606-50b0-e053-d805fe0adaee
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8
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Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology, file e177fbc7-dc8e-50b0-e053-d805fe0adaee
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8
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Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract, file e177fbc7-e816-50b0-e053-d805fe0adaee
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8
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Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR, file e177fbc5-42af-50b0-e053-d805fe0adaee
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7
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Solid state lactic acid fermentation: A strategy to improve wheat bran functionality, file e177fbc6-9c68-50b0-e053-d805fe0adaee
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5
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Drivers that establish and assembly the lactic acid bacteria biota in cheeses, file e177fbc7-5800-50b0-e053-d805fe0adaee
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5
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Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR, file e177fbc7-f829-50b0-e053-d805fe0adaee
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5
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Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of Lactobacillus, file e177fbc4-38de-50b0-e053-d805fe0adaee
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4
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High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome., file e177fbc5-3868-50b0-e053-d805fe0adaee
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4
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Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production, file e177fbc7-1ab1-50b0-e053-d805fe0adaee
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4
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Food Microbionet: a tool for the visualisation and exploration of food microbial communities based on network analysis, file e177fbc7-5032-50b0-e053-d805fe0adaee
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4
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BIOCHAIN: Towards a platform for securely sharing microbiological data, file 82cfe1aa-99cc-449c-b43b-c3cefdb1c6df
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3
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Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods, file e177fbc5-704c-50b0-e053-d805fe0adaee
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3
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Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds, file e177fbc6-a7c5-50b0-e053-d805fe0adaee
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3
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Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses, file e177fbc7-1514-50b0-e053-d805fe0adaee
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3
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null, file e177fbc7-5801-50b0-e053-d805fe0adaee
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3
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Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans, file e177fbc7-debd-50b0-e053-d805fe0adaee
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3
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How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese, file e177fbc8-19e2-50b0-e053-d805fe0adaee
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3
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BIOCHAIN: Towards a platform for securely sharing microbiological data, file 17c763b6-c5cb-440a-bf68-72c0dc0516a1
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2
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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano, file e177fbc4-e11c-50b0-e053-d805fe0adaee
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2
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Development of lactic acid-fermented tomato products, file e177fbc6-db98-50b0-e053-d805fe0adaee
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2
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Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution, file e177fbc7-1453-50b0-e053-d805fe0adaee
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2
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Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus, file e177fbc7-2362-50b0-e053-d805fe0adaee
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2
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Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications, file e177fbc7-2849-50b0-e053-d805fe0adaee
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2
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Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses, file e177fbc7-65ba-50b0-e053-d805fe0adaee
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2
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Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese, file e177fbc8-0d61-50b0-e053-d805fe0adaee
|
2
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Invited Review: Microbial evolution in raw milk, long-ripened cheeses produced using undefined natural whey starters, file e177fbc4-3b45-50b0-e053-d805fe0adaee
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1
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Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP, file e177fbc4-8563-50b0-e053-d805fe0adaee
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1
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Toward the identification of a type i toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus, file e177fbc6-4470-50b0-e053-d805fe0adaee
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1
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Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening, file e177fbc6-9cc9-50b0-e053-d805fe0adaee
|
1
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|
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria, file e177fbc6-9cfd-50b0-e053-d805fe0adaee
|
1
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The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice, file e177fbc6-9ed3-50b0-e053-d805fe0adaee
|
1
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|
Mitigation of marine toxins by interactions with bacteria: The case of okadaic acid and tetrodotoxin, file e177fbc7-3b31-50b0-e053-d805fe0adaee
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1
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Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods, file e177fbc7-5a6c-50b0-e053-d805fe0adaee
|
1
|
|
Bacteriostatic or bactericidal? Impedometric measurements to test the antimicrobial activity of Arthrospira platensis extract, file e177fbc7-d5b8-50b0-e053-d805fe0adaee
|
1
|
|
Novel insights on pink discoloration in cheese: The case of Pecorino Toscano, file e177fbc8-15f2-50b0-e053-d805fe0adaee
|
1
|
| Totale |
681 |