RONDININI, Gabriella

RONDININI, Gabriella  

DIAL - DIPARTIMENTO DI SCIENZE DEGLI ALIMENTI (attivo dal 01/01/1900 al 31/12/2015)  

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Titolo Data di pubblicazione Autore(i) File
ACIDIFICATION AND GROWTH KINETICS IN STREPTOCOCCUS THERMOPHILUS STRAINS: CLASSIFICATION OF CULTURES BASED ON CLUSTER ANALYSIS 1-gen-2004 Marino, Marilena; Maifreni, Michela; Breccia, M; Rondinini, Gabriella
Caratterizzazione della flora indigena di batteri lattici isolati da formaggio Montasio 1-gen-2006 Maifreni, Michela; Marino, Marilena; Bartolomeoli, Ingrid; Rondinini, Gabriella
Characterization of Staphylococcus aureus isolated from food 1-gen-2006 Maifreni, Michela; Marino, Marilena; Bartolomeoli, Ingrid; Rondinini, Gabriella
Characterization of Streptococcus thermophilus strains isolated from Montasio cheese using pulsed field gel electrophoresis and ribotyping 1-gen-2001 Maifreni, Michela; Marino, Marilena; Rondinini, Gabriella
Cinetiche di sviluppo e proprietà acidificanti di ceppi di Streptococcus thermophilus 1-gen-2003 Marino, Marilena; Maifreni, Michela; Breccia, M; Rondinini, Gabriella
Contaminazione ambientale 1-gen-2005 Rondinini, Gabriella
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices 1-gen-2008 Marino, Marilena; Maifreni, Michela; Bartolomeoli, Ingrid; Rondinini, Gabriella
Genomic analysis of Pediococcus spp. strains isolated from fermented vegetables 1-gen-2002 Maifreni, Michela; Marino, Marilena; Rondinini, Gabriella
HACCP, APPLICATION IN FOOD CATERING 1-gen-1994 Manzano, Marisa; Rondinini, Gabriella; B., Citterio; Comi, Giuseppe
Influence of starter and milk thermization on the growth of decarboxylase-positive flora in Montasio cheese 1-gen-2004 Marino, Marilena; Maifreni, Michela; Breccia, M; Rondinini, Gabriella
Microbiological aspects (processing and storage) of a fermented vegetable (brovada) 1-gen-1999 Maifreni, Michela; Marino, Marilena; Rondinini, Gabriella
Microbiological aspects of natural starter for Montasio cheese 1-gen-1992 Manzano, Marisa; Citterio, B.; Rondinini, Gabriella
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria 1-gen-2003 Marino, Marilena; Maifreni, Michela; Rondinini, Gabriella
Molecular characterization of lactic acid bacteria in natural fermentation of turnip 1-gen-2003 Maifreni, Michela; Marino, Marilena; Rondinini, Gabriella
Molecular typing of lactic acid bacteria from beer by using PCR-based methods 1-gen-2003 Marino, Marilena; Maifreni, Michela; Rondinini, Gabriella
Prevalence of aminoacid-decarboxylative flora in a traditional Italian cheese 1-gen-2005 Marino, Marilena; Bartolomeoli, Ingrid; Innocente, Nadia; Rondinini, Gabriella
Some microbiological aspects of the Montasio cheese production 1-gen-1995 Citterio, B; Manzano, Marisa; Maifreni, Michela; Rondinini, Gabriella
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters 1-gen-2002 Maifreni, Michela; Marino, Marilena; Pittia, P.; Rondinini, Gabriella
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese 1-gen-2000 Marino, Marilena; Maifreni, Michela; Moret, Sabrina; Rondinini, Gabriella
Use of cluster analysis to differentiate between Streptococcus thermophilus strains with different acidification and growth kinetics 1-gen-2002 Marino, Marilena; Maifreni, Michela; Rondinini, Gabriella