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Danilo Ercolini

Showing results (91-100 of 179) with videos related to

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International Journal of Food Microbiology|September 19, 2015
The microbiota of high-moisture mozzarella cheese produced with different acidification methodsAngela Guidone, Teresa Zotta, Attilio Matera, et al.
Microbial Biotechnology|February 23, 2024
Fermented foods, their microbiome and its potential in boosting human healthVincenzo Valentino, Raffaele Magliulo, Dominic Farsi, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito winesFrancesca De Filippis, Maria Aponte, Paola Piombino, et al.
Meat Science|November 9, 2011
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesAnnalisa Casaburi, M-Conception Aristoy, Silvana Cavella, et al.
International Journal of Food Microbiology|August 14, 2012
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperatureAntonietta La Storia, Ilario Ferrocino, Elena Torrieri, et al.
International Journal of Food Microbiology|July 24, 2017
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripeningAlessia Levante, Francesca De Filippis, Antonietta La Storia, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Evidence of virulence and antibiotic resistance genes from the microbiome mapping in minimally processed vegetables producing facilitiesVincenzo Valentino, Giuseppina Sequino, José F Cobo-Díaz, et al.
International Journal of Food Microbiology|July 2, 2013
Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beefFrancesca De Filippis, Carmela Pennacchia, Rosangela Di Pasqua, et al.
Journal of Food Protection|January 16, 2013
Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°CIlario Ferrocino, Antonietta La Storia, Elena Torrieri, et al.
International Journal of Food Microbiology|July 15, 2010
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilersDanilo Ercolini, Annalisa Casaburi, Antonella Nasi, et al.
Pageof 18

Showing results (91-100 of 179) with videos related to

Sort By:
Pageof 18
International Journal of Food Microbiology|September 19, 2015
The microbiota of high-moisture mozzarella cheese produced with different acidification methodsAngela Guidone, Teresa Zotta, Attilio Matera, et al.
Microbial Biotechnology|February 23, 2024
Fermented foods, their microbiome and its potential in boosting human healthVincenzo Valentino, Raffaele Magliulo, Dominic Farsi, et al.
Food Research International (Ottawa, Ont.)|April 20, 2019
Influence of microbial communities on the chemical and sensory features of Falanghina sweet passito winesFrancesca De Filippis, Maria Aponte, Paola Piombino, et al.
Meat Science|November 9, 2011
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesAnnalisa Casaburi, M-Conception Aristoy, Silvana Cavella, et al.
International Journal of Food Microbiology|August 14, 2012
A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperatureAntonietta La Storia, Ilario Ferrocino, Elena Torrieri, et al.
International Journal of Food Microbiology|July 24, 2017
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripeningAlessia Levante, Francesca De Filippis, Antonietta La Storia, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Evidence of virulence and antibiotic resistance genes from the microbiome mapping in minimally processed vegetables producing facilitiesVincenzo Valentino, Giuseppina Sequino, José F Cobo-Díaz, et al.
International Journal of Food Microbiology|July 2, 2013
Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beefFrancesca De Filippis, Carmela Pennacchia, Rosangela Di Pasqua, et al.
Journal of Food Protection|January 16, 2013
Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°CIlario Ferrocino, Antonietta La Storia, Elena Torrieri, et al.
International Journal of Food Microbiology|July 15, 2010
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilersDanilo Ercolini, Annalisa Casaburi, Antonella Nasi, et al.
Pageof 18