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Antonietta La Storia

Showing results (1-10 of 33) with videos related to

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Food Microbiology|January 2, 2017
Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencingFrancesca De Filippis, Antonietta La Storia, Giuseppe Blaiotta
International Journal of Food Microbiology|December 3, 2014
Bacterial biogeographical patterns in a cooking center for hospital foodserviceGiuseppina Stellato, Antonietta La Storia, Teresa Cirillo, et al.
Plos One|August 13, 2013
Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencingFrancesca De Filippis, Antonietta La Storia, Francesco Villani, et al.
Applied and Environmental Microbiology|September 4, 2012
"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheeseDanilo Ercolini, Francesca De Filippis, Antonietta La Storia, et al.
Applied and Environmental Microbiology|September 6, 2015
Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing EnvironmentGiuseppina Stellato, Francesca De Filippis, Antonietta La Storia, et al.
Applied and Environmental Microbiology|October 28, 2018
Strain-Level Diversity Analysis of Pseudomonas fragi after <i>In Situ</i> Pangenome Reconstruction Shows Distinctive Spoilage-Associated Metabolic Traits Clearly Selected by Different Storage ConditionsFrancesca De Filippis, Antonietta La Storia, Francesco Villani, et al.
Food Microbiology|February 7, 2018
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausagesMarina Giello, Antonietta La Storia, Francesca De Filippis, et al.
Plos One|March 4, 2014
A selected core microbiome drives the early stages of three popular italian cheese manufacturesFrancesca De Filippis, Antonietta La Storia, Giuseppina Stellato, et al.
International Journal of Food Microbiology|June 25, 2014
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactationPaola Dolci, Francesca De Filippis, Antonietta La Storia, et al.
International Journal of Food Microbiology|March 1, 2015
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approachesAnna Greppi, Ilario Ferrocino, Antonietta La Storia, et al.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
Food Microbiology|January 2, 2017
Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencingFrancesca De Filippis, Antonietta La Storia, Giuseppe Blaiotta
International Journal of Food Microbiology|December 3, 2014
Bacterial biogeographical patterns in a cooking center for hospital foodserviceGiuseppina Stellato, Antonietta La Storia, Teresa Cirillo, et al.
Plos One|August 13, 2013
Exploring the sources of bacterial spoilers in beefsteaks by culture-independent high-throughput sequencingFrancesca De Filippis, Antonietta La Storia, Francesco Villani, et al.
Applied and Environmental Microbiology|September 4, 2012
"Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheeseDanilo Ercolini, Francesca De Filippis, Antonietta La Storia, et al.
Applied and Environmental Microbiology|September 6, 2015
Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing EnvironmentGiuseppina Stellato, Francesca De Filippis, Antonietta La Storia, et al.
Applied and Environmental Microbiology|October 28, 2018
Strain-Level Diversity Analysis of Pseudomonas fragi after <i>In Situ</i> Pangenome Reconstruction Shows Distinctive Spoilage-Associated Metabolic Traits Clearly Selected by Different Storage ConditionsFrancesca De Filippis, Antonietta La Storia, Francesco Villani, et al.
Food Microbiology|February 7, 2018
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausagesMarina Giello, Antonietta La Storia, Francesca De Filippis, et al.
Plos One|March 4, 2014
A selected core microbiome drives the early stages of three popular italian cheese manufacturesFrancesca De Filippis, Antonietta La Storia, Giuseppina Stellato, et al.
International Journal of Food Microbiology|June 25, 2014
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactationPaola Dolci, Francesca De Filippis, Antonietta La Storia, et al.
International Journal of Food Microbiology|March 1, 2015
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approachesAnna Greppi, Ilario Ferrocino, Antonietta La Storia, et al.
Pageof 4