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C Lazzi

Showing results (1-10 of 12) with videos related to

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Letters in Applied Microbiology|April 8, 2006
Fluorescence microscopy for studying the viability of micro-organisms in natural whey startersM Gatti, V Bernini, C Lazzi, et al.
Journal of Applied Microbiology|August 13, 2003
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheeseM Gatti, C Lazzi, L Rossetti, et al.
Journal of Applied Microbiology|February 14, 2004
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCRC Lazzi, L Rossetti, M Zago, et al.
Journal of Applied Microbiology|June 3, 2009
Transcriptional analysis of the gdhA gene in Streptococcus thermophilusC Lazzi, C G Bove, R M Marsano, et al.
The Journal of Clinical Endocrinology and Metabolism|May 1, 1976
TSH levels and TSH response to TRH as a guide to the replacement treatment of patients with thyroid carcinomaB Busnardo, R Vagelista, M E Girelli, et al.
Journal of Applied Microbiology|January 16, 2004
Peptidase activity in various species of dairy thermophilic lactobacilliM Gatti, M E Fornasari, C Lazzi, et al.
International Journal of Food Microbiology|February 6, 2003
Molecular typing of Lactobacillus delbrueckii of dairy origin by PCR-RFLP of protein-coding genesG Giraffa, C Lazzi, M Gatti, et al.
Journal of Dairy Science|May 21, 2013
Nonstarter lactic acid bacteria volatilomes produced using cheese componentsE Sgarbi, C Lazzi, G Tabanelli, et al.
Journal of Applied Microbiology|July 19, 2011
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like mediumC G Bove, C Lazzi, V Bernini, et al.
Journal of Dairy Science|February 23, 2008
Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial communityM Santarelli, M Gatti, C Lazzi, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
Letters in Applied Microbiology|April 8, 2006
Fluorescence microscopy for studying the viability of micro-organisms in natural whey startersM Gatti, V Bernini, C Lazzi, et al.
Journal of Applied Microbiology|August 13, 2003
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheeseM Gatti, C Lazzi, L Rossetti, et al.
Journal of Applied Microbiology|February 14, 2004
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCRC Lazzi, L Rossetti, M Zago, et al.
Journal of Applied Microbiology|June 3, 2009
Transcriptional analysis of the gdhA gene in Streptococcus thermophilusC Lazzi, C G Bove, R M Marsano, et al.
The Journal of Clinical Endocrinology and Metabolism|May 1, 1976
TSH levels and TSH response to TRH as a guide to the replacement treatment of patients with thyroid carcinomaB Busnardo, R Vagelista, M E Girelli, et al.
Journal of Applied Microbiology|January 16, 2004
Peptidase activity in various species of dairy thermophilic lactobacilliM Gatti, M E Fornasari, C Lazzi, et al.
International Journal of Food Microbiology|February 6, 2003
Molecular typing of Lactobacillus delbrueckii of dairy origin by PCR-RFLP of protein-coding genesG Giraffa, C Lazzi, M Gatti, et al.
Journal of Dairy Science|May 21, 2013
Nonstarter lactic acid bacteria volatilomes produced using cheese componentsE Sgarbi, C Lazzi, G Tabanelli, et al.
Journal of Applied Microbiology|July 19, 2011
cDNA-amplified fragment length polymorphism to study the transcriptional responses of Lactobacillus rhamnosus growing in cheese-like mediumC G Bove, C Lazzi, V Bernini, et al.
Journal of Dairy Science|February 23, 2008
Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial communityM Santarelli, M Gatti, C Lazzi, et al.
Pageof 2