| Nome |
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Beneficial Effects of Pomegranate Peel Extract and Probiotics on Pre-adipocyte Differentiation, file dfe4d22b-c602-bb0a-e053-d805fe0a78d9
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43
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Nutritional and Functional Properties of Novel Protein Sources, file 0a5245c2-1c3c-4fd1-9d5d-e3073d049779
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22
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Bacterial population in traditional sourdough evaluated by molecular methods, file dfe4d226-fd2a-bb0a-e053-d805fe0a78d9
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21
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A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production, file dfe4d227-4077-bb0a-e053-d805fe0a78d9
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20
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Comparative genomic and functional analysis of Lactobacillus casei and Lactobacillus rhamnosus strains marketed as probiotics, file dfe4d227-3918-bb0a-e053-d805fe0a78d9
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18
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Effects of Microencapsulated Blend of Organic Acids and Essential Oils as Feed Additive on Quality of Chicken Breast Meat, file dfe4d22b-10b3-bb0a-e053-d805fe0a78d9
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17
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Dietary supplementation of tannin-extracts to lambs: Effects on meat fatty acids composition and stability and on microbial characteristics, file dfe4d229-d818-bb0a-e053-d805fe0a78d9
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9
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Effect of sequential inoculum of beta-glucosidase positive and probiotic strains on brine fermentation to obtain low salt sicilian table olives, file dfe4d229-a096-bb0a-e053-d805fe0a78d9
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8
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Detection of vaginal lactobacilli as probiotic candidates, file dfe4d229-a13a-bb0a-e053-d805fe0a78d9
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8
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Comparative Genomic and Functional Analysis of 100 Lactobacillus rhamnosus Strains and Their Comparison with Strain GG, file dfe4d227-3416-bb0a-e053-d805fe0a78d9
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6
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Lactic Acid Bacteria in Table Olive Fermentation, file dfe4d227-54e8-bb0a-e053-d805fe0a78d9
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5
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Effects of different stress parameters on growth and on oleuropein-degrading abilities of Lactiplantibacillus plantarum strains selected as tailored starter cultures for naturally table olives, file dfe4d22e-40eb-bb0a-e053-d805fe0a78d9
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5
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Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat’s cheese., file dfe4d228-67bf-bb0a-e053-d805fe0a78d9
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4
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Influence of PDO Ragusano cheese biofilm microbiota on flavour compounds formation., file dfe4d229-32f0-bb0a-e053-d805fe0a78d9
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4
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Piacentinu ennese PDO cheese as reservoir of promising probiotic bacteria, file dfe4d229-d814-bb0a-e053-d805fe0a78d9
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4
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Influence of packaging on spoilage yeast population in minimally processed orange slices, file dfe4d226-f9c9-bb0a-e053-d805fe0a78d9
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3
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Probiotic supplementation in systemic nickel allergy syndrome patients: Study of its effects on lactic acid bacteria population and on clinical symptoms, file dfe4d227-212e-bb0a-e053-d805fe0a78d9
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3
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Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits, file dfe4d227-2a14-bb0a-e053-d805fe0a78d9
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3
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Shelf-life of minimally processed blood oranges as effected by modified atmosphere packaging, file dfe4d227-2d36-bb0a-e053-d805fe0a78d9
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3
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Evaluation of Some Quality Parameters of Minimally Processed White and Violet-pigmented Cauliflowers Curds, file dfe4d227-2eca-bb0a-e053-d805fe0a78d9
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3
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Preliminary characterization of a beta-glucosidase from a Pichia anomala yeast strain of olive brine, file dfe4d227-49f0-bb0a-e053-d805fe0a78d9
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3
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Fermentation of Nocellara Etnea table olives by functional starter cultures at different low salt concentrations, file dfe4d229-3413-bb0a-e053-d805fe0a78d9
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3
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Effect of molasses and dried orange pulp as sheep dietary supplementation on physico-chemical, microbiological and fatty acid profile of comisana ewe's milk and cheese, file dfe4d22b-1a9c-bb0a-e053-d805fe0a78d9
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3
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Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures., file dfe4d22e-3ab5-bb0a-e053-d805fe0a78d9
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3
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Characterization of Bifidobacterium asteroides Isolates, file dfe4d22e-cb75-bb0a-e053-d805fe0a78d9
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3
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Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses, file dfe4d226-f9ca-bb0a-e053-d805fe0a78d9
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2
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Listeria innoucua growth in fresh cut mixed leaf salad paskaged in modified atmosphere, file dfe4d226-fbf5-bb0a-e053-d805fe0a78d9
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2
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Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per Panettone, file dfe4d227-1253-bb0a-e053-d805fe0a78d9
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2
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Biopreservation of minimally processed iceberg lettuces using a bacteriocin produced by Lactococcus lactis wild strains, file dfe4d227-4019-bb0a-e053-d805fe0a78d9
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2
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LAB species and strain identification, file dfe4d229-e057-bb0a-e053-d805fe0a78d9
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2
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Antibiotic resistance and microbial indicator removals in a constructed wetland treating wastewater for agricultural reuse, file dfe4d22c-2d24-bb0a-e053-d805fe0a78d9
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2
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Phenols recovered from olive mill wastewater as natural booster to fortify blood orange juice, file 463f8635-70b2-420d-bd2a-05cba849ea11
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1
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Olive da tavola probiotiche, prospettive e possibilità, file dfe4d226-f748-bb0a-e053-d805fe0a78d9
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1
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Application of molecular approach to study lactic acid bacteria in artisanal cheeses, file dfe4d226-f79b-bb0a-e053-d805fe0a78d9
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1
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Sicurezza dei ceppi probiotici, file dfe4d226-f8d7-bb0a-e053-d805fe0a78d9
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1
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Physicochemical, microbiological, and sensory evaluation of minimally processed tarocco clone oranges packaged with 3 different permeability films, file dfe4d226-f8f9-bb0a-e053-d805fe0a78d9
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1
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Evoluzione della popolazione microbica del cavolo cinese di IV gamma in atmosfera modificata, file dfe4d226-fc08-bb0a-e053-d805fe0a78d9
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1
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Polyphasic characterization of bacterial community in fresh cut salads, file dfe4d226-fc2d-bb0a-e053-d805fe0a78d9
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1
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Lactobacillus plantarum, specie dominante nei vini siciliani a fermentazione malolattica spontanea, file dfe4d226-fd2e-bb0a-e053-d805fe0a78d9
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1
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Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly, file dfe4d227-0585-bb0a-e053-d805fe0a78d9
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1
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Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese, file dfe4d227-11c9-bb0a-e053-d805fe0a78d9
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1
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An alkaline beta-glucosidase isolated from an olive brine strain of Wickerhamomyces anomalus, file dfe4d227-1373-bb0a-e053-d805fe0a78d9
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1
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Preliminary characterization of wild lactic acid bacteria and their abilities to produce flavour compounds in ripened model cheese system, file dfe4d227-1670-bb0a-e053-d805fe0a78d9
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1
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Saccharomyces hybrids as a tool for improving the quality of Moscato di Siracusa DOC wine, file dfe4d227-1b27-bb0a-e053-d805fe0a78d9
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1
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Pecorino Crotonese cheese: study of bacterial population and flavour compounds, file dfe4d227-2779-bb0a-e053-d805fe0a78d9
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1
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Diversity of bacterial population of table olives assessed by PCR-DGGE analysis, file dfe4d227-2789-bb0a-e053-d805fe0a78d9
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1
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Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine, file dfe4d227-3848-bb0a-e053-d805fe0a78d9
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1
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Survival of Lactobacillus rhamnosus in the upper gastro-intestinal tract, file dfe4d227-386d-bb0a-e053-d805fe0a78d9
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1
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PARTIAL SEQUENCING OF THE β-GLUCOSIDASE-ENCODING GENE OF YEAST STRAINS ISOLATED FROM MUSTS AND WINES, file dfe4d227-38e2-bb0a-e053-d805fe0a78d9
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1
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Biological control of peach fungal pathogens by commercial products and indigenous yeast, file dfe4d227-3c3b-bb0a-e053-d805fe0a78d9
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1
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Growth acid-adapted Listeria monocytogenes in orange juice and in minimally processed orange slices, file dfe4d227-3eab-bb0a-e053-d805fe0a78d9
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1
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null, file dfe4d227-4ab5-bb0a-e053-d805fe0a78d9
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1
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Shelf-life of Chinese cabbage (Brassica campestris L. ssp. pekinensis Lour) packaged in ordinary atmosphere, file dfe4d227-8e97-bb0a-e053-d805fe0a78d9
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1
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Olive da tavola probiotiche, prospettive e possibilità, file dfe4d227-a110-bb0a-e053-d805fe0a78d9
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1
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Polyphasic characterization of bacterial community in fresh cut salads, file dfe4d227-b4ed-bb0a-e053-d805fe0a78d9
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1
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Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives, file dfe4d228-68e7-bb0a-e053-d805fe0a78d9
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1
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Bacterial biota of women with bacterial vaginosis treated with lactoferrin: an open prospective randomized trial, file dfe4d228-a410-bb0a-e053-d805fe0a78d9
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1
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Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale, file dfe4d229-340e-bb0a-e053-d805fe0a78d9
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1
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Constructed wetlands combined with disinfection systems for removal of urban wastewater contaminants, file dfe4d229-be97-bb0a-e053-d805fe0a78d9
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1
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Constructed wetland for winery wastewater treatment and irrigation reuse, file dfe4d229-e971-bb0a-e053-d805fe0a78d9
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1
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Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses, file dfe4d22b-d28c-bb0a-e053-d805fe0a78d9
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1
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Selection of promising probiotic strains isolated from Piacentinu Ennese PDO cheese, file dfe4d22b-e0e2-bb0a-e053-d805fe0a78d9
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1
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Characterization of bioactive Leuconostoc mesenteroides producing bacteriocin strains isolated from camel’s and goat’s Algerian raw milks, file dfe4d22d-ebf8-bb0a-e053-d805fe0a78d9
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1
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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products, file dfe4d22e-145e-bb0a-e053-d805fe0a78d9
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1
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Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts, file dfe4d22e-5971-bb0a-e053-d805fe0a78d9
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1
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Coating Lacticaseibacillus rhamnosus GG in Alginate Systems: an Emerging Strategy Towards Improved Viability in Orange Juice, file dfe4d22e-b40f-bb0a-e053-d805fe0a78d9
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1
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Effect of seasonality on physico-chemical and microbiological properties of nicastrese milk and artisanal cheese, file dfe4d22e-c942-bb0a-e053-d805fe0a78d9
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1
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Hybridization of saccharomyces cerevisiae sourdough strains with cryotolerant saccharomyces bayanus nbrc1948 as a strategy to increase diversity of strains available for lager beer fermentation, file dfe4d22e-cc66-bb0a-e053-d805fe0a78d9
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1
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Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed, file dfe4d22e-cd05-bb0a-e053-d805fe0a78d9
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1
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Olive mill wastewater as renewable raw materials to generate high added-value products for agro-food industries., file dfe4d22e-d853-bb0a-e053-d805fe0a78d9
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1
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Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations, file dfe4d22e-d897-bb0a-e053-d805fe0a78d9
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1
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| Totale |
276 |