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Results:
1-10
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Results: 10
Authors:
Curtin, AC
De Angelis, M
Cipriani, M
Corbo, MR
McSweeney, PLH
Gobbetti, M
Citation: Ac. Curtin et al., Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology, J APPL MICR, 91(2), 2001, pp. 312-321
Authors:
Corbo, MR
Lanciotti, R
Albenzio, M
Sinigaglia, M
Citation: Mr. Corbo et al., Occurrence and characterization of yeasts isolated from milks and dairy products of Apulia region, INT J F MIC, 69(1-2), 2001, pp. 147-152
Authors:
Albenzio, M
Corbo, MR
Rehman, SU
Fox, PF
De Angelis, M
Corsetti, A
Sevi, A
Gobbetti, M
Citation: M. Albenzio et al., Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey, INT J F MIC, 67(1-2), 2001, pp. 35-48
Authors:
De Angelis, M
Corsetti, A
Tosti, N
Rossi, J
Corbo, MR
Gobbetti, M
Citation: M. De Angelis et al., Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses, APPL ENVIR, 67(5), 2001, pp. 2011-2020
Authors:
Corbo, MR
Albenzio, M
De Angelis, M
Sevi, A
Gobbetti, M
Citation: Mr. Corbo et al., Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria, J DAIRY SCI, 84(3), 2001, pp. 551-561
Authors:
Corbo, MR
Lanciotti, R
Gardini, F
Sinigaglia, M
Guerzoni, ME
Citation: Mr. Corbo et al., Effects of hexanal, trans-2-hexenal, and storage temperature on shelf lifeof fresh sliced apples, J AGR FOOD, 48(6), 2000, pp. 2401-2408
Authors:
Sinigaglia, M
Albenzio, M
Corbo, MR
Citation: M. Sinigaglia et al., Influence of process operations on shelf-life and microbial population of fresh-cut vegetables, J IND MIC B, 23(6), 1999, pp. 484-488
Authors:
Gobbetti, M
Lanciotti, R
De Angelis, M
Corbo, MR
Massini, R
Fox, PF
Citation: M. Gobbetti et al., Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology, INT DAIRY J, 9(12), 1999, pp. 865-875
Authors:
Gobbetti, M
Lanciotti, R
De Angelis, M
Corbo, MR
Massini, R
Fox, P
Citation: M. Gobbetti et al., Study of the effects of temperature, pH, NaCl, and a(w) on the proteolyticand lipolytic activities of cheese-related lactic acid bacteria by quadratic response surface methodology, ENZYME MICR, 25(10), 1999, pp. 795-809
Authors:
Lanciotti, R
Corbo, MR
Gardini, F
Sinigaglia, M
Guerzoni, ME
Citation: R. Lanciotti et al., Effect of hexanal on the shelf life of fresh apple slices, J AGR FOOD, 47(11), 1999, pp. 4769-4776
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