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Application of PCR-DGGE for the identification of lactic acid bacteria in acitve dry wine yeasts.
- Published in:
- Annals of Microbiology, 2007, v. 57, n. 1, p. 137, doi. 10.1007/BF03175063
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- Article
Shelf-life extension of fresh-like ready-to-use pear cubes.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 955, doi. 10.1002/(SICI)1097-0010(19990515)79:7<955::AID-JSFA310>3.0.CO;2-3
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- Article
A Simple and Fast PCR Protocol to Detect Listeria monocytogenes from Meat.
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- Journal of the Science of Food & Agriculture, 1997, v. 74, n. 1, p. 25, doi. 10.1002/(SICI)1097-0010(199705)74:1<25::AID-JSFA759>3.0.CO;2-V
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- Article
Microbial and sensory quality of vegetables for soup packaged in different atmospheres.
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- Journal of the Science of Food & Agriculture, 1995, v. 67, n. 4, p. 521, doi. 10.1002/jsfa.2740670415
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- Article
Influence of specific fermentation conditions on natural microflora of pomace in 'Grappa' production.
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- World Journal of Microbiology & Biotechnology, 2012, v. 28, n. 4, p. 1747, doi. 10.1007/s11274-011-0989-7
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- Article
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes.
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- World Journal of Microbiology & Biotechnology, 2010, v. 26, n. 8, p. 1483, doi. 10.1007/s11274-010-0323-9
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- Article
Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
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- Applied Microbiology & Biotechnology, 2006, v. 71, n. 4, p. 480, doi. 10.1007/s00253-005-0172-x
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- Article
Development and application of DNA molecular probes.
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- AIMS Bioengineering, 2017, v. 4, n. 1, p. 113, doi. 10.3934/bioeng.2017.1.113
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- Article
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays).
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 4, p. M196, doi. 10.1111/j.1750-3841.2009.01142.x
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- Article
Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.796655
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- Article
Assessment of Aerobic and Respiratory Growth in the <i>Lactobacillus casei</i> Group.
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- PLoS ONE, 2014, v. 9, n. 6, p. 1, doi. 10.1371/journal.pone.0099189
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- Article
Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested.
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- Microorganisms, 2024, v. 12, n. 6, p. 1175, doi. 10.3390/microorganisms12061175
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- Article
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.
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- Microorganisms, 2023, v. 11, n. 8, p. 1942, doi. 10.3390/microorganisms11081942
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- Article
Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production.
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- Microorganisms, 2023, v. 11, n. 3, p. 611, doi. 10.3390/microorganisms11030611
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- Article
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures.
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- Microorganisms, 2022, v. 10, n. 9, p. 1786, doi. 10.3390/microorganisms10091786
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- Article
Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy.
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- Microorganisms, 2021, v. 9, n. 3, p. 587, doi. 10.3390/microorganisms9030587
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- Article
Special Issue "Interplay between Fungal Pathogens and Harvested Crops and Fruits".
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- Microorganisms, 2021, v. 9, n. 3, p. 553, doi. 10.3390/microorganisms9030553
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- Article
Genetic Characterization of Fungal Biodiversity in Storage Grains: Towards Enhancing Food Safety in Northern Uganda.
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- Microorganisms, 2021, v. 9, n. 2, p. 383, doi. 10.3390/microorganisms9020383
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- Article
The Interplay between Campylobacter and the Caecal Microbial Community of Commercial Broiler Chickens over Time.
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- Microorganisms, 2021, v. 9, n. 2, p. 221, doi. 10.3390/microorganisms9020221
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- Article
Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham.
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- Microorganisms, 2020, v. 8, n. 10, p. 1623, doi. 10.3390/microorganisms8101623
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- Article
Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies.
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- Microorganisms, 2020, v. 8, n. 8, p. 1099, doi. 10.3390/microorganisms8081099
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- Article
Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria.
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- Microorganisms, 2020, v. 8, n. 6, p. 898, doi. 10.3390/microorganisms8060898
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- Article
Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 114, doi. 10.1111/j.1365-2621.2011.02816.x
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- Article
New Cause of Spoilage in San Daniele Dry Cured Ham.
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- Journal of Food Safety, 2014, v. 34, n. 4, p. 263, doi. 10.1111/jfs.12122
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- Article
OCHRATOXIGENIC MOLD AND OCHRATOXIN A IN FERMENTED SAUSAGES FROM DIFFERENT AREAS IN NORTHERN ITALY: OCCURRENCE, REDUCTION OR PREVENTION WITH OZONATED AIR.
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- Journal of Food Safety, 2011, v. 31, n. 4, p. 538, doi. 10.1111/j.1745-4565.2011.00332.x
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- Article
Detection and identification of Listeria monocytogenes from milk and cheese by a single-step PCR.
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- Molecular Biotechnology, 1997, v. 7, n. 1, p. 85, doi. 10.1007/BF02821546
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- Article
Detection and identification of Campylobacter coli and Campylobacter jejuni by two-step polymerase chain reaction.
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- Molecular Biotechnology, 1995, v. 3, n. 3, p. 266, doi. 10.1007/BF02789337
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- Article
Contemplare e condividere la luce di Dio. La missione della Teologia in Tommaso d’Aquino.
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- Asprenas, 2014, v. 61, n. 1-4, p. 292
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- Article
Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C
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- Biology (2079-7737), 2022, v. 11, n. 2, p. 217, doi. 10.3390/biology11020217
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- Article
Craft Beer Microflora Identification Before and After a Cleaning Process.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 343, doi. 10.1002/j.2050-0416.2011.tb00478.x
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- Article
Manuka Honey Inhibits Biofilm Formation and Reduces the Expression of the Associated Genes in Pectobacterium brasiliense.
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- Scientifica, 2024, v. 2024, p. 1, doi. 10.1155/2024/8837149
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- Article
Cyberlindnera fabianii , an Uncommon Yeast Responsible for Gluten Bread Spoilage.
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- Foods, 2024, v. 13, n. 15, p. 2381, doi. 10.3390/foods13152381
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- Article
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery.
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- Foods, 2023, v. 12, n. 14, p. 2685, doi. 10.3390/foods12142685
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- Article
Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182753
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- Article
Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology.
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- Foods, 2020, v. 9, n. 3, p. 338, doi. 10.3390/foods9030338
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- Article
Prospects for the Use of Whey for Polyhydroxyalkanoate (PHA) Production.
- Published in:
- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00992
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- Article
Investigating Safety and Technological Traits of a Leading Probiotic Species: Lacticaseibacillus paracasei.
- Published in:
- Nutrients, 2024, v. 16, n. 14, p. 2212, doi. 10.3390/nu16142212
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- Article