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Results: 1-17 |
Results: 17
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy
Authors: Parente, E Martuscelli, M Gardini, F Grieco, S Crudele, MA Suzzi, G
Citation: E. Parente et al., Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy, J APPL MICR, 90(6), 2001, pp. 882-891
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages
Authors: Rossi, F Tofalo, R Torriani, S Suzzi, G
Citation: F. Rossi et al., Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages, J APPL MICR, 90(3), 2001, pp. 365-371
Biogenic amines during ripening in 'Semicotto Caprino' cheese: role of enterococci
Authors: Galgano, F Suzzi, G Favati, F Caruso, M Martuscelli, M Gardini, F Salzano, G
Citation: F. Galgano et al., Biogenic amines during ripening in 'Semicotto Caprino' cheese: role of enterococci, INT J FOOD, 36(2), 2001, pp. 153-160
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area
Authors: Romano, P Ricciardi, A Salzano, G Suzzi, G
Citation: P. Romano et al., Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area, INT J F MIC, 69(1-2), 2001, pp. 45-51
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese
Authors: Suzzi, G Lanorte, MT Galgano, F Andrighetto, C Lombardi, A Lanciotti, R Guerzoni, ME
Citation: G. Suzzi et al., Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese, INT J F MIC, 69(1-2), 2001, pp. 69-77
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions
Authors: Guerzoni, ME Lanciotti, R Vannini, L Galgano, F Favati, F Gardini, F Suzzi, G
Citation: Me. Guerzoni et al., Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions, INT J F MIC, 69(1-2), 2001, pp. 79-89
Contribution of Gal(-) lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk
Authors: Neviani, E Gatti, M Vannini, L Gardini, F Suzzi, G
Citation: E. Neviani et al., Contribution of Gal(-) lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk, INT J F MIC, 69(1-2), 2001, pp. 91-99
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis
Authors: Gardini, F Martuscelli, M Caruso, MC Galgano, F Crudele, MA Favati, F Guerzoni, ME Suzzi, G
Citation: F. Gardini et al., Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis, INT J F MIC, 64(1-2), 2001, pp. 105-117
Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy)
Authors: Martuscelli, M Tofalo, R Fiore, C Galgano, F Caruso, N Suzzi, G
Citation: M. Martuscelli et al., Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy), IND ALI, 40(399), 2001, pp. 22-26
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
Authors: Suzzi, G Caruso, M Gardini, F Lombardi, A Vannini, L Guerzoni, ME Andrighetto, C Lanorte, MT
Citation: G. Suzzi et al., A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino), J APPL MICR, 89(2), 2000, pp. 267-274
Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese
Authors: Suzzi, G Lombardi, A Lanorte, MT Caruso, M Andrighetto, C Gardini, F
Citation: G. Suzzi et al., Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese, J APPL MICR, 88(1), 2000, pp. 117-123
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages
Authors: Martuscelli, M Crudele, MA Gardini, F Suzzi, G
Citation: M. Martuscelli et al., Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages, LETT APPL M, 31(3), 2000, pp. 228-232
Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products
Authors: Andrighetto, C Psomas, E Tzanetakis, N Suzzi, G Lombardi, A
Citation: C. Andrighetto et al., Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products, LETT APPL M, 30(1), 2000, pp. 5-9
Effect of indigenous starter cultures on the quality of "salsiccia sotto sugna" salami
Authors: Martuscelli, M Crudele, MA Fiore, C Suzzi, G Amato, D Di Gennaro, P Laurita, C
Citation: M. Martuscelli et al., Effect of indigenous starter cultures on the quality of "salsiccia sotto sugna" salami, IND ALI, 39(394), 2000, pp. 817-823
Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses
Authors: Guerzoni, ME Vannini, L Lopez, CC Lanciotti, R Suzzi, G Gianotti, A
Citation: Me. Guerzoni et al., Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses, J DAIRY SCI, 82(5), 1999, pp. 851-862
Characterization of typical products from Lucania: "Salsiccia sotto sugna"
Authors: Amato, D Di Gennaro, P Fiore, C Lanorte, MT Caruso, M Suzzi, G Laurita, C
Citation: D. Amato et al., Characterization of typical products from Lucania: "Salsiccia sotto sugna", IND ALI, 38(382), 1999, pp. 683-691
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine - Diversity of Saccharomyces strains from Amarone wine
Authors: Torriani, S Zapparoli, G Suzzi, G
Citation: S. Torriani et al., Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine - Diversity of Saccharomyces strains from Amarone wine, ANTON LEEUW, 75(3), 1999, pp. 207-215
Risultati: 1-17 |