| Nome |
# |
|
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples, file e27ce0c2-d120-055e-e053-6605fe0a7873
|
140
|
|
Prospects for the use of whey for polyhydroxyalkanoate (PHA) production, file e27ce0c6-757d-055e-e053-6605fe0a7873
|
127
|
|
Phage Inactivation of Listeria monocytogenes on San Daniele Dry-Cured Ham and Elimination of Biofilms from Equipment and Working Environments, file e27ce0c3-385b-055e-e053-6605fe0a7873
|
124
|
|
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR, file e27ce0c7-562e-055e-e053-6605fe0a7873
|
29
|
|
A new cause of spoilage in goose sausages, file e27ce0c7-acca-055e-e053-6605fe0a7873
|
21
|
|
Listeria monocytogenes survey in cubed cooked ham packaged in modified atmosphere and bioprotective effect of selected lactic acid bacteria, file e27ce0c9-31f7-055e-e053-6605fe0a7873
|
21
|
|
OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples, file e27ce0c7-50bd-055e-e053-6605fe0a7873
|
19
|
|
Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon, file e27ce0c7-6343-055e-e053-6605fe0a7873
|
18
|
|
Processing fresh mussels (M. galloprovincialis) by sous vide technology: effect on the microbiological characteristics, file e27ce0c3-a415-055e-e053-6605fe0a7873
|
17
|
|
Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP), file e27ce0c7-acd3-055e-e053-6605fe0a7873
|
14
|
|
Microbial quality of raw and ready-to-eat mung bean sprouts produced in Italy, file e27ce0c7-4917-055e-e053-6605fe0a7873
|
13
|
|
Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production, file e27ce0c7-6d00-055e-e053-6605fe0a7873
|
13
|
|
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production, file e27ce0c7-ab22-055e-e053-6605fe0a7873
|
13
|
|
Emulsion pcr (Epcr) as a tool to improve the power of dgge analysis for microbial population studies, file e27ce0c9-1dd5-055e-e053-6605fe0a7873
|
11
|
|
Lactic acid bacteria: Variability due to different pork breeds, breeding systems and fermented sausage production technology, file e27ce0c7-71b0-055e-e053-6605fe0a7873
|
9
|
|
Fate of the microbial population and the physico-chemical parameters of “Sanganel” a typical blood sausages of the Friuli, a north-east region of Italy, file e27ce0c7-491d-055e-e053-6605fe0a7873
|
7
|
|
Dot blot and PCR for Brettanomyces bruxellensis detection in red wine., file e27ce0c2-fad6-055e-e053-6605fe0a7873
|
6
|
|
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, file e27ce0c9-16de-055e-e053-6605fe0a7873
|
6
|
|
A case of spoilage in wurstel sold in an Italian supermarket, file e27ce0c2-fad3-055e-e053-6605fe0a7873
|
5
|
|
Sous-vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3°C), file e27ce0c5-0d6a-055e-e053-6605fe0a7873
|
4
|
|
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers, file e27ce0c7-634f-055e-e053-6605fe0a7873
|
4
|
|
Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains, file e27ce0c9-d0d7-055e-e053-6605fe0a7873
|
4
|
|
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods, file e27ce0c1-d3e9-055e-e053-6605fe0a7873
|
3
|
|
Presenza di muffe micotossinogene in dolci coreani del commercio, file e27ce0c1-e86c-055e-e053-6605fe0a7873
|
3
|
|
Modalità attuabili per il controllo dei pericoli nella filiera alimentare, file e27ce0c1-f0af-055e-e053-6605fe0a7873
|
3
|
|
Alterazioni microbiche in salami artigianali friulani. A case of microbial spoilage of traditional dry sausagesof Friuli region, file e27ce0c1-f2df-055e-e053-6605fe0a7873
|
3
|
|
Nested PCR for the detection of Candidatus arthromitus in fish, file e27ce0c1-f364-055e-e053-6605fe0a7873
|
3
|
|
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays), file e27ce0c1-f4e1-055e-e053-6605fe0a7873
|
3
|
|
Controllo e sopravvivenza di Listeria innocua in fase di cottura e pastorizzazione di prosciutti cotti., file e27ce0c2-5c6b-055e-e053-6605fe0a7873
|
3
|
|
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR, file e27ce0c3-40cc-055e-e053-6605fe0a7873
|
3
|
|
Development and application of molecular probes, file e27ce0c3-6a1e-055e-e053-6605fe0a7873
|
3
|
|
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, file e27ce0c9-dedd-055e-e053-6605fe0a7873
|
3
|
|
USE OF A CULTURE-INDEPENDENT MOLECULAR METHOD FOR THE DIRECT DETECTION ANIDENTIFICATION OF YERSINIA SPP. IN FOOD, file e27ce0c1-ce2e-055e-e053-6605fe0a7873
|
2
|
|
Characterisation of naturally fermented sausages produced in the North East of Italy, file e27ce0c1-d441-055e-e053-6605fe0a7873
|
2
|
|
Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources, file e27ce0c1-db7a-055e-e053-6605fe0a7873
|
2
|
|
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines, file e27ce0c1-e782-055e-e053-6605fe0a7873
|
2
|
|
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines, file e27ce0c1-e7e6-055e-e053-6605fe0a7873
|
2
|
|
Culture-dependent and -independent methods to investigate the microbial ecology of italian fermented sausage, file e27ce0c1-e8c1-055e-e053-6605fe0a7873
|
2
|
|
Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages, file e27ce0c1-ea16-055e-e053-6605fe0a7873
|
2
|
|
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques, file e27ce0c1-ea2e-055e-e053-6605fe0a7873
|
2
|
|
Identification of the unculturable bacteria Candidatus Arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques, file e27ce0c1-ea91-055e-e053-6605fe0a7873
|
2
|
|
PCR-TGGE and RAPD-PCR techniques to analyse Saccharomyces cerevisiae and Saccharomyces carlsbergensis isolated from Craft beers, file e27ce0c1-ec7b-055e-e053-6605fe0a7873
|
2
|
|
Ecology and dinamics of coagulase negative cocci isolated from naturally fermented italian sausages, file e27ce0c1-f0fd-055e-e053-6605fe0a7873
|
2
|
|
Description of the microflora of sourdoughts by culture-dependent and culture independent methods, file e27ce0c1-f361-055e-e053-6605fe0a7873
|
2
|
|
Molecular methods to evaluate biodiversity in Bacillus cereus and Bacillus thuringiensis strains from different origins, file e27ce0c1-f472-055e-e053-6605fe0a7873
|
2
|
|
Molecular methods for Bacillus cereus and Bacillus thuringiensis from humans, pesticides and foods, differentiation, file e27ce0c1-f5cf-055e-e053-6605fe0a7873
|
2
|
|
Shelf-life evaluation of sliced cold-smoked rainbow trout (Oncorhynchus mykiss) under vacuum (PV) and modified atmosphere packaging (MAP), file e27ce0c7-82cd-055e-e053-6605fe0a7873
|
2
|
|
Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production, file e27ce0c7-82d2-055e-e053-6605fe0a7873
|
2
|
|
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, file e27ce0c9-fbd9-055e-e053-6605fe0a7873
|
2
|
|
Development of a PCR microplate-capture hybridization method for simple, fast and sensitive detection of Salmonella serovars in food, file e27ce0c1-c88f-055e-e053-6605fe0a7873
|
1
|
|
Detection and Identification of Listeria monocytogenes from Milk and Cheese by a Single-Step PCR, file e27ce0c1-c8ef-055e-e053-6605fe0a7873
|
1
|
|
Moulds and Ochratoxin A on surfaces of artisanal and industrial dry sausages, file e27ce0c1-ce1e-055e-e053-6605fe0a7873
|
1
|
|
An application of PCR-DGGE analysis to profile the yeast populations in raw milk, file e27ce0c1-d230-055e-e053-6605fe0a7873
|
1
|
|
Single strand conformation polymorphism (SSCP) analysis of Listeria monocytogenes iap gene as tool to detect different serogroups, file e27ce0c1-d366-055e-e053-6605fe0a7873
|
1
|
|
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methods, file e27ce0c1-d3c6-055e-e053-6605fe0a7873
|
1
|
|
Caratterizzazione della frazione volatile del lardo di Colonnata, file e27ce0c1-d423-055e-e053-6605fe0a7873
|
1
|
|
Shelf-life e qualità microbiologica di pizze refrigerate e confezionate in atmosfera modificata, file e27ce0c1-d43d-055e-e053-6605fe0a7873
|
1
|
|
A higly sensitive and fast non-radioactive method for the detection of polymerase chain reaction products from Salmonella serovars, such as Salmonella typhi, in blood specimens, file e27ce0c1-d471-055e-e053-6605fe0a7873
|
1
|
|
Qualità microbiologica dei germogli di soia del commercio, file e27ce0c1-d48c-055e-e053-6605fe0a7873
|
1
|
|
Use of polymerase chain reaction and restriction enzyme analysis to directly detect and identify Salmonella typhimurium in food, file e27ce0c1-d4bc-055e-e053-6605fe0a7873
|
1
|
|
Alterazioni di carne suina preparata confezionata sottovuoto, file e27ce0c1-d590-055e-e053-6605fe0a7873
|
1
|
|
Alcune alterazioni di formaggi molli senza crosta., file e27ce0c1-d5a3-055e-e053-6605fe0a7873
|
1
|
|
Pseudomonas fluorescenti negli alimenti, file e27ce0c1-d5b0-055e-e053-6605fe0a7873
|
1
|
|
Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region to Monitor Dynamic Changes in the Bacterial Population During Fermentation of Italian Sausages, file e27ce0c1-d5c3-055e-e053-6605fe0a7873
|
1
|
|
Qualità sanitaria e caratteristiche microbiologiche e chimico-fisiche del formaggio "Fagagna". II parte, file e27ce0c1-d61c-055e-e053-6605fe0a7873
|
1
|
|
Quadro sinottico dei batteri pigmentanti di alimenti e acque industriali, file e27ce0c1-d6bf-055e-e053-6605fe0a7873
|
1
|
|
Validazione del processo produttivo di un salame tradizionale Veneto per il controllo di Listeria monocytogenes, file e27ce0c1-d716-055e-e053-6605fe0a7873
|
1
|
|
Studio dell’evoluzione della flora microbica durante la fermentazione di salami mediante l’impiego della tecnica elettroforetica DGGE (Denaturing Gradient Gel Electrophoresis), file e27ce0c1-d82d-055e-e053-6605fe0a7873
|
1
|
|
Modificazione di parametri tecnologici per eliminare difetti di colore in speck in corso di stagionatura, file e27ce0c1-d830-055e-e053-6605fe0a7873
|
1
|
|
Presenza di Vibrioni, Shewanella sp., Burkholderia sp. in molluschi, file e27ce0c1-d8c5-055e-e053-6605fe0a7873
|
1
|
|
Classical and Molecular analyses to characterize commercial dry yeasts used in wine fermentations, file e27ce0c1-d952-055e-e053-6605fe0a7873
|
1
|
|
Formaggi con patina rossa e germi responsabili., file e27ce0c1-d9d3-055e-e053-6605fe0a7873
|
1
|
|
Qualità sanitaria e caratteristiche microbiologiche e chimico fisiche del formaggio "Fagagna". parte 1, file e27ce0c1-da20-055e-e053-6605fe0a7873
|
1
|
|
Contaminazione e alterazione di olive nere da Enterobacteriaceae, file e27ce0c1-da48-055e-e053-6605fe0a7873
|
1
|
|
Brewer's Yeasts Strains and Effects on Beer Composition, file e27ce0c1-db4c-055e-e053-6605fe0a7873
|
1
|
|
Microflora of Feta cheese from four Greek manufacturers, file e27ce0c1-dc57-055e-e053-6605fe0a7873
|
1
|
|
Technological characterization of a bacteriocin-producing
Lactobacillus sakei and its use in fermented
sausages production, file e27ce0c1-dd71-055e-e053-6605fe0a7873
|
1
|
|
Sviluppo di Clostridium botulinum e Clostridium sporogenes in pane confezionato in atmosfera modificata., file e27ce0c1-de30-055e-e053-6605fe0a7873
|
1
|
|
Moulds isolated from Istrian dried ham at the pre-ripening level, file e27ce0c1-e54d-055e-e053-6605fe0a7873
|
1
|
|
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Z ilavka grapes, file e27ce0c1-e783-055e-e053-6605fe0a7873
|
1
|
|
Molecular methods for the differentiation of species used in production of cod-fish can detect commercial frauds, file e27ce0c1-e7ef-055e-e053-6605fe0a7873
|
1
|
|
Ricerca di patogeni tramite tecniche molecolari (Polymerase Chain Reaction) e dinamica delle popolazioni microbiche in salsiccia fresca confezionata in atmosfera modificata (MAP), file e27ce0c1-e81b-055e-e053-6605fe0a7873
|
1
|
|
Alterazione nei wurstel durante la conservazione., file e27ce0c1-e934-055e-e053-6605fe0a7873
|
1
|
|
Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis, file e27ce0c1-e982-055e-e053-6605fe0a7873
|
1
|
|
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology, file e27ce0c1-e99a-055e-e053-6605fe0a7873
|
1
|
|
Catalase-positive cocci in fermented sausage: variability due to different pork breeds, breeding systems and sausage production technology, file e27ce0c1-e99c-055e-e053-6605fe0a7873
|
1
|
|
PCR-DGGE DIFFERENTIATION OF SACCHAROMYCES SENSU STRICTO STRAINS, file e27ce0c1-ea45-055e-e053-6605fe0a7873
|
1
|
|
Analisi da mosto a vino di un uvaggio mediante tecniche di microbiologia classica e molecolare, file e27ce0c1-ed84-055e-e053-6605fe0a7873
|
1
|
|
Shelf-life del prosciutto di San Daniele affettato e confezionato in atmosfera modificata, file e27ce0c1-f069-055e-e053-6605fe0a7873
|
1
|
|
A novel polymerase chain reaction (PCR) - Denaturing Gradient Gel Electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages, file e27ce0c1-f07c-055e-e053-6605fe0a7873
|
1
|
|
The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process, file e27ce0c1-f081-055e-e053-6605fe0a7873
|
1
|
|
Gli alimenti “funzionali” a base di carne., file e27ce0c1-f171-055e-e053-6605fe0a7873
|
1
|
|
Microbiological Analyses of dry and slurry yeasts for brewing, file e27ce0c1-f1c8-055e-e053-6605fe0a7873
|
1
|
|
Leuconostoc spp. e rigonfiamento di alimenti confezionati., file e27ce0c1-f260-055e-e053-6605fe0a7873
|
1
|
|
Preliminary analysis of the lipasi gene (gehM) expression of Staphylococcus xilosus in vitro and during fermentation of naturally fermented sausages (in situ), file e27ce0c1-f35c-055e-e053-6605fe0a7873
|
1
|
|
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production., file e27ce0c1-f3ed-055e-e053-6605fe0a7873
|
1
|
|
Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production., file e27ce0c1-f3ee-055e-e053-6605fe0a7873
|
1
|
|
New cause of spoilage in San Daniele dry cured ham, file e27ce0c3-37c5-055e-e053-6605fe0a7873
|
1
|
|
Effect of indigenous Lactobacillus rhamnosus isolated from bovine milk on microbiological characteristics and aromatic profile of traditional yogurt, file e27ce0c3-3b9b-055e-e053-6605fe0a7873
|
1
|
|
A new cause of spoilage in goose sausages, file e27ce0c3-41dd-055e-e053-6605fe0a7873
|
1
|
| Totale |
740 |