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Aloe-Based Edible Coating to Maintain Quality of Fresh-Cut Italian Pears (Pyrus communis L.) during Cold Storage.
- Published in:
- Horticulturae, 2021, v. 7, n. 12, p. 581, doi. 10.3390/horticulturae7120581
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- Article
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010035
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- Article
Polyphasic Characterization of Microbiota of "Mastredda", a Traditional Wooden Tool Used during the Production of PDO Provola dei Nebrodi Cheese.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 18, p. 8647, doi. 10.3390/app11188647
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- Article
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese.
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- Antioxidants, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/antiox11102004
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- Article
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese.
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- Journal of Applied Microbiology, 2022, v. 133, n. 1, p. 130, doi. 10.1111/jam.15354
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- Article
Modified Atmosphere Packaging and low temperature storage extend marketability of cherimoya (Annona cherimola Mill.).
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- Italus Hortus, 2022, v. 29, n. 1, p. 115, doi. 10.26353/j.itahort/2022.1.115137
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- Article
A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe's Yoghurt Fermented by a Selected Multi-Strain Starter Culture.
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- Foods, 2023, v. 12, n. 18, p. 3454, doi. 10.3390/foods12183454
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- Article
Phytochemical Profile and Antioxidant, Antiproliferative, and Antimicrobial Properties of Rubus idaeus Seed Powder.
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- Foods, 2022, v. 11, n. 17, p. 2605, doi. 10.3390/foods11172605
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- Article
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.
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- Foods, 2022, v. 11, n. 5, p. 774, doi. 10.3390/foods11050774
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- Article
Development of "Quadrello di Ovino", a Novel Fresh Ewe's Cheese.
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- Foods, 2022, v. 11, n. 1, p. 25, doi. 10.3390/foods11010025
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- Publication type:
- Article