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B A Zullo

Showing results (1-10 of 11) with videos related to

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Journal of Applied Microbiology|November 17, 2019
In vitro potential antioxidant activity of indigenous yeasts isolated from virgin olive oilG Ciafardini, B A Zullo
Food Microbiology|January 14, 2015
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 contentG Ciafardini, B A Zullo
Food Microbiology|October 29, 2008
Lipolytic yeasts distribution in commercial extra virgin olive oilB A Zullo, G Ciafardini
Food Microbiology|December 1, 2018
Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic traitB A Zullo, G Ciafardini
International Journal of Food Microbiology|May 10, 2002
Microbiological activity in stored olive oilG Ciafardini, B A Zullo
Food Microbiology|August 19, 2019
Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olivesG Ciafardini, B A Zullo
Food Microbiology|September 1, 2006
Lipase production by yeasts from extra virgin olive oilG Ciafardini, B A Zullo, A Iride
Food Microbiology|September 14, 2010
Distribution of dimorphic yeast species in commercial extra virgin olive oilB A Zullo, G Cioccia, G Ciafardini
Food Microbiology|November 28, 2016
Taggiasca extra virgin olive oil colonization by yeasts during the extraction processG Ciafardini, G Cioccia, B A Zullo
Food Microbiology|June 15, 2013
Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storageB A Zullo, G Cioccia, G Ciafardini
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Journal of Applied Microbiology|November 17, 2019
In vitro potential antioxidant activity of indigenous yeasts isolated from virgin olive oilG Ciafardini, B A Zullo
Food Microbiology|January 14, 2015
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 contentG Ciafardini, B A Zullo
Food Microbiology|October 29, 2008
Lipolytic yeasts distribution in commercial extra virgin olive oilB A Zullo, G Ciafardini
Food Microbiology|December 1, 2018
Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic traitB A Zullo, G Ciafardini
International Journal of Food Microbiology|May 10, 2002
Microbiological activity in stored olive oilG Ciafardini, B A Zullo
Food Microbiology|August 19, 2019
Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olivesG Ciafardini, B A Zullo
Food Microbiology|September 1, 2006
Lipase production by yeasts from extra virgin olive oilG Ciafardini, B A Zullo, A Iride
Food Microbiology|September 14, 2010
Distribution of dimorphic yeast species in commercial extra virgin olive oilB A Zullo, G Cioccia, G Ciafardini
Food Microbiology|November 28, 2016
Taggiasca extra virgin olive oil colonization by yeasts during the extraction processG Ciafardini, G Cioccia, B A Zullo
Food Microbiology|June 15, 2013
Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storageB A Zullo, G Cioccia, G Ciafardini
Pageof 2