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Antimicrobial activity of Lactobacillus plantarum strains isolated from different environments: A preliminary study, file dfbd111e-1c45-d2a0-e053-3705fe0a5a7e
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457
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Recrudescenza della Brucellosi Bovina in Molise, file dfbd111e-c828-d2a0-e053-3705fe0a5a7e
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142
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Homology-based modeling of Universal Stress Protein from Listeria innocua up-regulated under acid stress conditions, file dfbd111d-f21b-d2a0-e053-3705fe0a5a7e
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68
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Effects of natural compounds on food-related microorganisms, file dfbd111d-a177-d2a0-e053-3705fe0a5a7e
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62
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Role of yeasts in the brewing process: Tradition and innovation, file dfbd111e-f331-d2a0-e053-3705fe0a5a7e
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40
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Fungi Occurrence in Ready-to-Eat Hazelnuts (Corylus avellana) From Different Boreal Hemisphere Areas, file dfbd111f-1222-d2a0-e053-3705fe0a5a7e
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14
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From the Intersection of Food-Borne Zoonoses and EU Green Policies
to an In-Embryo One Health Financial Model, file ba6678db-2612-48b1-955d-c4fa82a678f5
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13
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Probiotic properties and potentiality of lactiplantibacillus plantarum strains for the biological control of chalkbrood disease, file dfbd111e-f447-d2a0-e053-3705fe0a5a7e
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10
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Reemerging Bovine Brucellosis and Concomitant Onset of COVID-19 Pandemic Suggest Including Economic Health in the One Health Approach, file dfbd111e-fba7-d2a0-e053-3705fe0a5a7e
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9
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In Vitro Assessment of Bio-Functional Properties from Lactiplantibacillus plantarum Strains, file dfbd111f-123e-d2a0-e053-3705fe0a5a7e
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8
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Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food
processing and in the gastro-intestinal tract, file dfbd111d-8f36-d2a0-e053-3705fe0a5a7e
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7
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GoDiagnostics Srl, file dfbd111d-b658-d2a0-e053-3705fe0a5a7e
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4
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Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni, file dfbd111d-87ad-d2a0-e053-3705fe0a5a7e
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3
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Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax), file dfbd111d-89a6-d2a0-e053-3705fe0a5a7e
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3
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Antimicrobial effect of Malpighia punicifolia and extension of water buffalo steak shelf-life, file dfbd111d-c507-d2a0-e053-3705fe0a5a7e
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3
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Preliminary Evaluation of the Safety and Probiotic Potential of Akkermansia muciniphila DSM 22959 in Comparison with Lactobacillus rhamnosus GG, file dfbd111e-c547-d2a0-e053-3705fe0a5a7e
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3
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Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni, file dfbd111d-9ed4-d2a0-e053-3705fe0a5a7e
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2
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Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.), file dfbd111d-a020-d2a0-e053-3705fe0a5a7e
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2
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Effetto di batteri lattici sulle caratteristiche qualitative di impasti ottenuti con farine di frumento, quinoa e kamut, file dfbd111d-a17b-d2a0-e053-3705fe0a5a7e
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2
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Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity, file dfbd111d-b179-d2a0-e053-3705fe0a5a7e
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2
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Il trasferimento tecnologico dei risultati della ricerca: know how e spin off, file dfbd111d-baab-d2a0-e053-3705fe0a5a7e
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2
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GoDiagnostics Srl, file dfbd111d-bc30-d2a0-e053-3705fe0a5a7e
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2
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Effects of pre-fermented wheat bran on dough and bread characteristics, file dfbd111d-d643-d2a0-e053-3705fe0a5a7e
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2
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Detection of different microenvironments and Lactobacillus sakei biotypes in Ventricina, a traditional fermented sausage from central Italy, file dfbd111d-f09d-d2a0-e053-3705fe0a5a7e
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2
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Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a P-31 NMR study, file dfbd111e-3f26-d2a0-e053-3705fe0a5a7e
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2
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Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains, file dfbd111e-bf4c-d2a0-e053-3705fe0a5a7e
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2
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Potential application of Apilactobacillus kunkeei for human use: Evaluation of probiotic and functional properties, file dfbd111e-f449-d2a0-e053-3705fe0a5a7e
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2
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Use of lactic acid bacteria in forage production of Alto Sannio area, file 3aeffd5e-5635-48a3-aa1c-3f8cbee0c597
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1
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Production of functional Ricotta Cheese, file dfbd111d-872b-d2a0-e053-3705fe0a5a7e
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1
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Lactic Acid Bacteria in Pharmaceutical Formulations: Presence and Viability of “Healthy Microorganisms”, file dfbd111d-881d-d2a0-e053-3705fe0a5a7e
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1
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Biodiversity of Lactobacillus plantarum from traditional Italian wines, file dfbd111d-8a62-d2a0-e053-3705fe0a5a7e
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1
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Presence of lactic acid bacteria in wines from Southern Italy, file dfbd111d-9448-d2a0-e053-3705fe0a5a7e
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1
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Hygiene and health parameters of donkey’s milk, file dfbd111d-9bcb-d2a0-e053-3705fe0a5a7e
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1
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Experimental study on optimizing cheese drying and ripening process., file dfbd111d-9ecc-d2a0-e053-3705fe0a5a7e
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1
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Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni, file dfbd111d-9ed6-d2a0-e053-3705fe0a5a7e
|
1
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Use of chitosan, ultrasound and modified atmosphere packaging to extend the shelf-life of fresh black truffle (Tuber aestivum Vitt.), file dfbd111d-a01f-d2a0-e053-3705fe0a5a7e
|
1
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Protein expression of Listeria innocua in presence of different vegetal extracts, file dfbd111d-a2d0-d2a0-e053-3705fe0a5a7e
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1
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Hygiene and health parameters of donkey’s milk, file dfbd111d-ae08-d2a0-e053-3705fe0a5a7e
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1
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Microbiological characteristics of raw ass’s milk: manual vs. machine milking, file dfbd111d-ae09-d2a0-e053-3705fe0a5a7e
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1
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Use of chitosan for the quality preservation of fresh sea bass fillets (Dicentrarchus labrax), file dfbd111d-ae1c-d2a0-e053-3705fe0a5a7e
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1
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GoDiagnostics Srl, file dfbd111d-b657-d2a0-e053-3705fe0a5a7e
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1
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MITs - Multiple Immuno-Diagnostic Technologies, file dfbd111d-baa3-d2a0-e053-3705fe0a5a7e
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1
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Exploiting molecular competition between two solid phases for the rapid immunological diagnosis of pulmonary and non-pulmonary tuberculosis., file dfbd111d-bab0-d2a0-e053-3705fe0a5a7e
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1
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Il trasferimento tecnologico dei risultati della ricerca: know how e spin off, file dfbd111d-bbf6-d2a0-e053-3705fe0a5a7e
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1
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Pre-cultivation with selected prebiotics enhances the survival and the stress response of Lactobacillus rhamnosus strains in simulated gastrointestinal transit, file dfbd111e-1bfa-d2a0-e053-3705fe0a5a7e
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1
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Preservation by freezing of potentially probiotic strains of Lactobacillus rhamnosus, file dfbd111e-3840-d2a0-e053-3705fe0a5a7e
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1
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Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures, file dfbd111e-3df9-d2a0-e053-3705fe0a5a7e
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1
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Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise, file dfbd111e-409d-d2a0-e053-3705fe0a5a7e
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1
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Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage, file dfbd111e-43b3-d2a0-e053-3705fe0a5a7e
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1
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Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese, file dfbd111e-7159-d2a0-e053-3705fe0a5a7e
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1
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Detection of antilisterial activity of 3-Phenyllactic acid using Listeria innocua as a model, file dfbd111e-867e-d2a0-e053-3705fe0a5a7e
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1
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Low-Fat and High-Quality Fermented Sausages, file dfbd111e-cd75-d2a0-e053-3705fe0a5a7e
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1
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Inter-and intra-species diversity of lactic acid bacteria in apis mellifera ligustica colonies, file dfbd111e-cf33-d2a0-e053-3705fe0a5a7e
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1
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Probiotic Potentiality from Versatile Lactiplantibacillus plantarum Strains as Resource to Enhance Freshwater Fish Health, file dfbd111f-0a5f-d2a0-e053-3705fe0a5a7e
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1
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Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum), file fcb2bc7a-45e0-4278-be93-5b078ec9f78a
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1
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| Totale |
896 |