Nome |
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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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319
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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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142
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Nutritional and Functional Properties of Novel Protein Sources, file 0a5245c2-1c3c-4fd1-9d5d-e3073d049779
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93
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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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70
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Ragusana donkey milk as a source of lactic acid bacteria and yeast strains of dairy technological interest, file dfe4d227-1609-bb0a-e053-d805fe0a78d9
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46
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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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44
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Bacterial population in traditional sourdough evaluated by molecular methods, file dfe4d226-fd2a-bb0a-e053-d805fe0a78d9
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43
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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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43
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Analysis of the Microbial Intestinal Tract in Broiler Chickens during the Rearing Period, file dfe4d22e-6cdd-bb0a-e053-d805fe0a78d9
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41
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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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38
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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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34
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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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32
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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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31
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Piacentinu ennese PDO cheese as reservoir of promising probiotic bacteria, file dfe4d229-d814-bb0a-e053-d805fe0a78d9
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29
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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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22
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Detection of vaginal lactobacilli as probiotic candidates, file dfe4d229-a13a-bb0a-e053-d805fe0a78d9
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21
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Antimicrobial activity of bovine lactoferrin against Gardnerella species clinical isolates, file aa81cd4c-60e1-4815-9c9a-b73948cd0be2
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14
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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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14
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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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13
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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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13
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Characterization of Bifidobacterium asteroides Isolates, file dfe4d22e-cb75-bb0a-e053-d805fe0a78d9
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13
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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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13
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Metabolomic and transcriptional profiling of oleuropein bioconversion into hydroxytyrosol during table olive fermentation by Lactiplantibacillus plantarum, file dfe4d22e-e4b5-bb0a-e053-d805fe0a78d9
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13
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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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12
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The Wide Range of Antibiotic Resistance and Variability of Genotypic Profiles in Escherichia coli from Domestic Animals in Eastern Sicily, file dfe4d22e-3ae3-bb0a-e053-d805fe0a78d9
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12
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Constructed wetland for winery wastewater treatment and irrigation reuse, file dfe4d229-e971-bb0a-e053-d805fe0a78d9
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11
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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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11
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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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10
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Fast method for identifying inter- and intra-species Saccharomyces hybrids in extensive genetic improvement programs based on yeast breeding, file dfe4d227-3162-bb0a-e053-d805fe0a78d9
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10
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Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts, file dfe4d22e-5971-bb0a-e053-d805fe0a78d9
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10
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Plant Milk-Clotting Enzymes for Cheesemaking., file dfe4d22e-d7c4-bb0a-e053-d805fe0a78d9
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10
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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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9
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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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7
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Effect of olive by-products feed supplementation on physicochemical and microbiological profile of Provola cheese, file b0d6985c-2f6d-403b-b24a-fe85f49e0fec
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6
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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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6
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Influence of Saccharomyces uvarum on volatile acidity, aromatic sensory profile of Malvasia delle Lipari wine, file dfe4d227-4ab5-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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6
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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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6
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Sustainable Use of Citrus Waste as Organic Amendment in Orange Orchards, file 032f7e0e-4e62-4547-9f0e-711a67d3b612
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5
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Formulation of germinated brown rice fermented products functionalized by probiotics, file a0d6db80-a670-467c-8bfc-e725eb680f1e
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5
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Shelf-life of minimally processed blood oranges as affected by modified atmosphere packaging, file dfe4d227-2d36-bb0a-e053-d805fe0a78d9
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5
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Protective Effect of Treated Olive Mill Wastewater on Target Bacteria and Mitochondrial Voltage-Dependent Anion-Selective Channel 1, file 01e385bf-84bc-4684-995d-eed131bf1602
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4
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Olive mill wastewater fermented with microbial pools as a new potential functional beverage., file ce81d42f-ba56-4e0f-93a2-83d2258a083c
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4
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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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4
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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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4
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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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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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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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4
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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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4
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Multi-Functional Potential of Lactic Acid Bacteria Strains and Antimicrobial Effects in Minimally Processed Pomegranate (Punica granatum L. cv Jolly Red) Arils., file e558e1ad-74db-47dd-a2e7-453b22e46915
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4
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Assessment of sensory properties and in vitro antimicrobial activity of monofloral Sicilian honey, file 17fc2952-5f38-477e-bf45-2408ce078f67
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3
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GUT MICROBIOTA, PROBIOTICS AND COLORECTAL CANCER: A TIGHT RELATION, file 26d3aa79-d2fa-480e-a911-82d80108d449
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3
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Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese, file 5af74103-88c1-4e71-ab76-666aa207ff3c
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3
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Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts, file 6ba303b4-ce59-49b1-8d78-7d5a3386c2c0
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3
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A clinical pilot study on the effect of the probiotic Lacticaseibacillus rhamnosus TOM 22.8 strain in women with vaginal dysbiosis, file bb308587-106d-4e29-bff1-6efc3aeb542c
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3
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A Comprehensive Study on Antibiotic Resistance among Coagulase-Negative Staphylococci (CoNS) Strains Isolated from Ready-to-Eat Food Served in Bars and Restaurants., file c54880e9-eda7-4cdf-83cc-8bfdb8ac7b2c
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3
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Oral Intake of the Commercial Probiotic Blend Synbio® for the Management of Vaginal Dysbiosis, file db01e9b4-ffd7-4a07-a7d9-d5b882650a47
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3
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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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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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3
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Caratterizzazione fenotipica e genotipica di lieviti e batteri lattici isolati da lievito naturale per Panettone.
(Phenotypic and genotypic characterization of lactic acid bacteria and yeasts from sourdough for Panettone production), file dfe4d227-1253-bb0a-e053-d805fe0a78d9
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3
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Survival of Lactobacillus rhamnosus in the upper gastro-intestinal tract, file dfe4d227-386d-bb0a-e053-d805fe0a78d9
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3
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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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3
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Effect of kaolin and copper based products and of starter cultures on green table olive fermentation, file dfe4d227-cad8-bb0a-e053-d805fe0a78d9
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3
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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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3
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LAB species and strain identification, file dfe4d229-e057-bb0a-e053-d805fe0a78d9
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3
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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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3
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An Easy and Cheap Kiwi-Based Preparation as Vegetable Milk Coagulant: Preliminary Study at the Laboratory Scale, file e391d35a-1975-40d4-934e-4c751251770f
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3
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Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese, file eed2f3fd-98a1-4cc5-a2d7-48789a6eafeb
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3
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Melatonin loaded hybrid nanomedicine: DoE approach, optimization and in vitro study on diabetic retinopathy model, file fff576f2-c697-4d63-b993-d72e2b9f8101
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3
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Effect of olive cake supplementation on faecal microbiota profile of Holstein and Modicana dairy cattle, file 22cb48c1-21a9-47ef-8905-dac7ad0d5e5b
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2
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Lacticaseibacillus rhamnosus CA15 (DSM 33960) strain as a new driver in restoring the normal vaginal microbiota: A randomized, double-blind, placebo-controlled clinical trial, file 360994a7-791b-400d-9782-1f40bae88727
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2
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Current challenges of microalgae applications: exploiting the potential of non‐conventional microalgae species, file 36e47c51-a86c-44eb-8719-93b00b6ac20d
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2
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Influence of olive cake dietary supplementation on fecal microbiota of dairy cows, file 3cc79fe0-8b17-4fd9-868f-9d4585e01fc9
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2
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Comparative Phycoremediation Performance of Three Microalgae Species in Two Different Magnitude of Pollutants in Wastewater from Farmhouse, file 3f87f53a-87f7-404c-99a1-03c30e6ea8f7
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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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2
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Mixotrophic and heterotrophic growth of Galdieria sulphuraria using buttermilk as a carbon source, file 65aba660-ba58-48f5-b43c-80e9aaf0f16e
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2
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Molecular Analysis of Pathogenicity, Adhesive Matrix Molecules (MSCRAMMs) and Biofilm Genes of Coagulase-Negative Staphylococci Isolated from Ready-to-Eat Food, file 66c5ec06-e50b-4191-8fdc-2b0719398c9d
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2
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Lactococcus lactis subsp. lactis bv. diacetylactis Q5C6 strain as debittering adjunct culture for vegetable clotted cheese, file 688e031a-283d-44c2-b770-80a1801ae770
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2
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Diversity of filamentous fungi associated with dairy processing environments and spoiled products in Brazil, file 85baa48c-31b6-4887-a7d0-4edfda2f0908
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2
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Adjunct culture of non-starter lactic acid bacteria for the production of provola dei nebrodi PDO cheese: In vitro screening and pilot-scale cheese-making, file a1e145f8-5b79-4bab-b24e-7a7209e0f711
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2
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Inhibitory activity of an emulsifying salt polyphosphate (JOHA HBS®) used
in processed cheese: An in vitro analysis of its antibacterial potential, file d6aa23fe-5e91-4754-bcb9-656c32612e21
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2
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Olive da tavola probiotiche, prospettive e possibilità, file dfe4d226-f748-bb0a-e053-d805fe0a78d9
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2
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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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2
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Sicurezza dei ceppi probiotici, file dfe4d226-f8d7-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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Evoluzione della popolazione microbica del cavolo cinese di IV gamma in atmosfera modificata, file dfe4d226-fc08-bb0a-e053-d805fe0a78d9
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2
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Polyphasic characterization of bacterial community in fresh cut salads, file dfe4d226-fc2d-bb0a-e053-d805fe0a78d9
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2
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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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2
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Il pecorino Crotonese: un formaggio tradizionale e funzionale, file dfe4d226-ff34-bb0a-e053-d805fe0a78d9
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2
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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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2
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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
|
2
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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
|
2
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Pecorino Crotonese cheese: study of bacterial population and flavour compounds, file dfe4d227-2779-bb0a-e053-d805fe0a78d9
|
2
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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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2
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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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2
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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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2
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Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating system, file dfe4d227-96e1-bb0a-e053-d805fe0a78d9
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2
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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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2
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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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2
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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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2
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Totale |
1.443 |