Sfoglia per Rivista FOOD MICROBIOLOGY
Characterisation of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage
1998-01-01 Coppola, Raffaele; Giagnacovo, B; Iorizzo, Massimo; Grazia, L.
Characterisazion of Micrococcaceae isolated from soppressata molisana, a southern Italy fermented sausage
1997-01-01 Coppola, Raffaele; Iorizzo, Massimo; Saotta, R.; Sorrentino, Elena; Grazia, L.
Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausage
1998-01-01 Coppola, R.; Giagnacovo, B.; Iorizzo, Massimo; Grazia, L.
Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage
1997-01-01 Coppola, R; Iorizzo, M; Saotta, R; Sorrentino, Elena; Grazia, L.
Distribution of dimorphic yeast species in commercial extra virgin olive oil
2010-01-01 Zullo, B. A.; Cioccia, Giuseppe; Ciafardini, Gino
Effect of chestnut extract and chestnut fiber on viability of potential probiotic Lactobacillus strains under gastrointestinal tract conditions
2013-01-01 Blaiotta, G; La Gatta, B; Di Capua, M; Di Luccia, A; Coppola, Raffaele; Aponte, M.
Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content
2015-01-01 Ciafardini, Gino; Zullo, B. A.
Effects of some oil-born yeasts on the sensory characteristics of italian virgin olive oil during its storage
2013-01-01 Zullo, B. A.; Cioccia, G; Ciafardini, Gino
Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait
2019-01-01 Zullo, B. A.; Ciafardini, G.
High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group andcomparison with species-specific PCRs and multiplex PCR
2015-01-01 Iacumin, Lucilla; Ginaldi, Federica; Manzano, Marisa; Anastasi, Veronica; Reale, Anna; Zotta, Teresa; Rossi, Franca; Coppola, Raffaele; Comi, Giuseppe
Lipase production by yeasts from extra virgin olive oil
2006-01-01 Ciafardini, Gino; B. A., Zullo; A., Iride
Lipolytic yeasts distibution in commercial extra virgin olive oil
2008-01-01 Zullo, B. A.; Ciafardini, Gino
Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process
2014-01-01 Blaiotta, G; Di Capua, M; Romano, A; Coppola, Raffaele; Aponte, M.
Prevalence and quantification of thermophilic Campylobacter spp. in Italian retail poultry meat: Analysis of influencing factors
2017-01-01 Stella, Simone; Soncini, Gabriella; Ziino, Graziella; Panebianco, Antonio; Pedonese, Francesca; Nuvoloni, Roberta; Di Giannatale, Elisabetta; Colavita, Giampaolo; Alberghini, Leonardo; Giaccone, Valerio
Survival of micro-rganisms in extra virgin olive oil during storage
2002-01-01 Ciafardini, Gino; Zullo, B. A.
Taggiasca extra virgin olive oil colonization by yeasts during the extraction process
2017-01-01 Ciafardini, Gino; Cioccia, Giuseppe; Zullo, Biagi Angelo
Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage
2015-01-01 Amadoro, Carmela; Rossi, F; Piccirilli, M; Colavita, Giampaolo
Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives
2019-01-01 Ciafardini, G.; Zullo, B. A.
Virgin olive oil yeasts: A review
2018-01-01 Ciafardini, Gino; Zullo, Biagi Angelo
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