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Presence of pathogenic bacteria in ice cubes and evaluation of their survival in different systems.
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- Annals of Microbiology, 2017, v. 67, n. 12, p. 827, doi. 10.1007/s13213-017-1311-1
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- Article
Effects of irrigation treatments on the quality of table olives produced with the Greek-style process.
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- Annals of Microbiology, 2017, v. 67, n. 1, p. 37, doi. 10.1007/s13213-016-1234-2
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- Article
Biological activity of Bacillus spp. evaluated on eggs and larvae of red palm weevil Rhynchophorus ferrugineus.
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- Annals of Microbiology, 2015, v. 65, n. 1, p. 477, doi. 10.1007/s13213-014-0881-4
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- Article
Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production.
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- Annals of Microbiology, 2014, v. 64, n. 4, p. 1643, doi. 10.1007/s13213-014-0808-0
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- Article
Microbial characterisation of fermented meat products from the Sicilian swine breed 'Suino Nero Dei Nebrodi'.
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- Annals of Microbiology, 2013, v. 63, n. 1, p. 53, doi. 10.1007/s13213-012-0444-5
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- Article
Antifungal peptides produced by Bacillus amyloliquefaciens AG1 active against grapevine fungal pathogens.
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- Annals of Microbiology, 2012, v. 62, n. 4, p. 1593, doi. 10.1007/s13213-011-0415-2
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- Article
Response to salinity stress of Rhizobium leguminosarum bv. viciae strains in the presence of different legume host plants.
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- Annals of Microbiology, 2012, v. 62, n. 2, p. 811, doi. 10.1007/s13213-011-0322-6
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- Article
Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area.
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- Annals of Microbiology, 2011, v. 61, n. 1, p. 79, doi. 10.1007/s13213-010-0109-1
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- Article
Presence of endophytic bacteria in Vitis vinifera leaves as detected by fluorescence in situ hybridization.
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- Annals of Microbiology, 2010, v. 60, n. 1, p. 161, doi. 10.1007/s13213-010-0023-6
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- Article
Characterization of halophilic Archaea isolated from different hypersaline ecosystems.
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- Annals of Microbiology, 2006, v. 56, n. 2, p. 119, doi. 10.1007/BF03174992
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- Article
Dissemination of wine-related yeasts by migratory birds.
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- Environmental Microbiology Reports, 2012, v. 4, n. 1, p. 105, doi. 10.1111/j.1758-2229.2011.00310.x
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- Article
Indigenous yeast communities in the environment of âRovello biancoâ grape variety and their use in commercial white wine fermentation.
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- World Journal of Microbiology & Biotechnology, 2010, v. 26, n. 2, p. 337, doi. 10.1007/s11274-009-0181-5
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- Article
Changes in soil mineral N content and abundances of bacterial communities involved in N reactions under laboratory conditions as predictors of soil N availability to maize under field conditions.
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- Biology & Fertility of Soils, 2016, v. 52, n. 4, p. 523, doi. 10.1007/s00374-016-1095-7
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- Article
Effects of indole-3-acetic acid on Sinorhizobium meliloti survival and on symbiotic nitrogen fixation and stem dry weight production.
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- Applied Microbiology & Biotechnology, 2009, v. 83, n. 4, p. 727, doi. 10.1007/s00253-009-1974-z
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- Article
Filamentous Fungi Transported by Birds During Migration Across the Mediterranean Sea.
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- Current Microbiology, 2013, v. 66, n. 3, p. 236, doi. 10.1007/s00284-012-0262-9
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- Article
Genetic Diversity of a Natural Population of Rhizobium leguminosarum bv. viciae Nodulating Plants of Vicia faba in the Vesuvian Area.
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- Current Microbiology, 2007, v. 55, n. 6, p. 512, doi. 10.1007/s00284-007-9024-5
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- Article
Behavior of Variable V3 Region from 16S rDNA of Lactic Acid Bacteria in Denaturing Gradient Gel Electrophoresis.
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- Current Microbiology, 2001, v. 42, n. 3, p. 199, doi. 10.1007/s002840010204
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- Article
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese.
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- European Food Research & Technology, 2011, v. 233, n. 6, p. 931, doi. 10.1007/s00217-011-1593-7
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- Article
Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2004, doi. 10.1002/jsfa.7311
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- Article
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
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- Microorganisms, 2023, v. 11, n. 4, p. 825, doi. 10.3390/microorganisms11040825
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- Article
Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
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- Journal of Dairy Research, 2006, v. 73, n. 3, p. 264, doi. 10.1017/s0022029906001804
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Microbiological, chemical and sensory aspects of bread supplemented with different percentages of the culinary mushroom Pleurotus eryngii in powder form.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 4, p. 1197, doi. 10.1111/ijfs.13997
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- Article
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041
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- Article
Antagonism of Bacillus subtilis strain AG1 against vine wood fungal pathogens.
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- Phytopathologia Mediterranea, 2009, v. 48, n. 1, p. 155
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- Article
Effect of Glucose and Inactivated Yeast Additions on the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Nocellara del Belice Table Olives.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 634, doi. 10.3390/fermentation9070634
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- Article
Correction: Gaglio et al. Performances of Different Metabolic Lactobacillus Groups during the Fermentation of Pizza Doughs Processed from Semolina. Fermentation 2018, 4, 61.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030143
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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
Evaluation of the Fermentation Dynamics of Commercial Baker's Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010002
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- Article
Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030061
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- Article
Application of Hydrogen Peroxide to Improve the Microbiological Stability of Food Ice Produced in Industrial Facilities.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 1, p. 210, doi. 10.3390/app12010210
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- Article
Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level.
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- Toxins, 2022, v. 14, n. 5, p. 293, doi. 10.3390/toxins14050293
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- Article
Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfpp.13955
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- Article
Introduction of a novel pathway for IAA biosynthesis to rhizobia alters vetch root nodule development.
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- Archives of Microbiology, 2008, v. 190, n. 1, p. 67, doi. 10.1007/s00203-008-0365-7
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- Article
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
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- Antioxidants, 2023, v. 12, n. 2, p. 439, doi. 10.3390/antiox12020439
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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 on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition.
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- Antioxidants, 2021, v. 10, n. 2, p. 306, doi. 10.3390/antiox10020306
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- Article
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.
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- Yeast, 2020, v. 37, n. 9/10, p. 475, doi. 10.1002/yea.3505
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- Article
Oenological Capabilities of Yeasts Isolated from High-Sugar Matrices (Manna and Honey) as Potential Starters and Co-Starters for Winemaking.
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- Beverages, 2024, v. 10, n. 3, p. 48, doi. 10.3390/beverages10030048
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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
The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
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- Foods, 2021, v. 10, n. 2, p. 461, doi. 10.3390/foods10020461
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Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations.
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- Foods, 2019, v. 8, n. 9, p. 400, doi. 10.3390/foods8090400
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- Article
In situ polymerization of soil organic matter by oxidative biomimetic catalysis.
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- Chemical & Biological Technologies in Agriculture, 2017, v. 4, n. 1, p. 1, doi. 10.1186/s40538-017-0094-8
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- Article
Hygienic characteristics of radishes grown in soil contaminated with Stenotrophomonas maltophilia.
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- Chemical & Biological Technologies in Agriculture, 2015, v. 2, n. 1, p. 1, doi. 10.1186/s40538-015-0050-4
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- Article
Insights Into the Cultivable Microbial Ecology of "Manna" Ash Products Extracted From Fraxinus angustifolia (Oleaceae) Trees in Sicily, Italy.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00984
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- Article