Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese.
- Published in:
- Italian Journal of Food Safety, 2020, v. 9, n. 2, p. 114, doi. 10.4081/ijfs.2020.8552
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- Publication type:
- Article
Works matching AU Cosciani-Cunico, Elena
Results: 8
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Behaviour of Listeria monocytogenes and Escherichia coli O157:H7 during the cheese making of traditional raw-milk cheeses from Italian Alps.
- Published in:
- Italian Journal of Food Safety, 2015, v. 4, n. 3, p. 1
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- Publication type:
- Article
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Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk.
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- Italian Journal of Food Safety, 2014, v. 3, n. 4, p. 222, doi. 10.4081/ijfs.2014.4586
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- Article
4
Growth Rate Determination of Listeria monocytogenes in Ready-To-Eat Fish Products Under Different Storage Conditions for Possible Shelf-Life Extension.
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- Foods, 2025, v. 14, n. 5, p. 777, doi. 10.3390/foods14050777
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- Article
5
One-Day Molecular Detection of Salmonella and Campylobacter in Chicken Meat: A Pilot Study.
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- Foods, 2021, v. 10, n. 5, p. 1132, doi. 10.3390/foods10051132
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- Article
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Raw donkey milk versus raw cow's milk. A preliminary study to compare the growth of Listeria monocytogenes and Staphylococcus aureus.
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- Veterinaria Italiana, 2020, v. 56, n. 2, p. 115, doi. 10.12834/VetIt.2140.13666.1
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- Article
7
Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process.
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- Frontiers in Microbiology, 2022, v. 13, p. 01, doi. 10.3389/fmicb.2022.1052222
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- Article
8
Inactivation of Listeria monocytogenes and Salmonella spp. in Milano-Type Salami Made with Alternative Formulations to the Use of Synthetic Nitrates/Nitrites.
- Published in:
- Microorganisms, 2022, v. 10, n. 3, p. 562, doi. 10.3390/microorganisms10030562
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- Publication type:
- Article