Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Danilo Ercolini

Showing results (11-20 of 179) with videos related to

Pageof 18
Sort By:
International Journal of Food Microbiology|May 22, 2007
Yeast dynamics during spontaneous wine fermentation of the Catalanesca grapeElena Di Maro, Danilo Ercolini, Salvatore Coppola
Current Biology : CB|October 16, 2020
Newly Explored Faecalibacterium Diversity Is Connected to Age, Lifestyle, Geography, and DiseaseFrancesca De Filippis, Edoardo Pasolli, Danilo Ercolini
Applied Microbiology and Biotechnology|October 20, 2006
Application of FISH technology for microbiological analysis: current state and prospectsBenedetta Bottari, Danilo Ercolini, Monica Gatti, et al.
Food Microbiology|January 28, 2009
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milkDanilo Ercolini, Federica Russo, Ilario Ferrocino, et al.
International Journal of Food Microbiology|October 21, 2006
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentationsDanilo Ercolini, Francesco Villani, Maria Aponte, et al.
Research in Microbiology|March 8, 2005
Sequence heterogeneity in the lacSZ operon of Streptococcus thermophilus and its use in PCR systems for strain differentiationDanilo Ercolini, Vincenzina Fusco, Giuseppe Blaiotta, et al.
Applied and Environmental Microbiology|March 15, 2015
Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat MealsVasileios Pothakos, Giuseppina Stellato, Danilo Ercolini, et al.
Journal of Microbiological Methods|December 3, 2002
Development of a fluorescence in situ hybridization method for cheese using a 16S rRNA probeDanilo Ercolini, Philip J Hill, Christine E R Dodd
Applied and Environmental Microbiology|April 12, 2020
A Mediterranean Diet Intervention Reduces the Levels of Salivary Periodontopathogenic Bacteria in Overweight and Obese SubjectsManolo Laiola, Francesca De Filippis, Paola Vitaglione, et al.
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.
Pageof 18

Showing results (11-20 of 179) with videos related to

Sort By:
Pageof 18
International Journal of Food Microbiology|May 22, 2007
Yeast dynamics during spontaneous wine fermentation of the Catalanesca grapeElena Di Maro, Danilo Ercolini, Salvatore Coppola
Current Biology : CB|October 16, 2020
Newly Explored Faecalibacterium Diversity Is Connected to Age, Lifestyle, Geography, and DiseaseFrancesca De Filippis, Edoardo Pasolli, Danilo Ercolini
Applied Microbiology and Biotechnology|October 20, 2006
Application of FISH technology for microbiological analysis: current state and prospectsBenedetta Bottari, Danilo Ercolini, Monica Gatti, et al.
Food Microbiology|January 28, 2009
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milkDanilo Ercolini, Federica Russo, Ilario Ferrocino, et al.
International Journal of Food Microbiology|October 21, 2006
Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentationsDanilo Ercolini, Francesco Villani, Maria Aponte, et al.
Research in Microbiology|March 8, 2005
Sequence heterogeneity in the lacSZ operon of Streptococcus thermophilus and its use in PCR systems for strain differentiationDanilo Ercolini, Vincenzina Fusco, Giuseppe Blaiotta, et al.
Applied and Environmental Microbiology|March 15, 2015
Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat MealsVasileios Pothakos, Giuseppina Stellato, Danilo Ercolini, et al.
Journal of Microbiological Methods|December 3, 2002
Development of a fluorescence in situ hybridization method for cheese using a 16S rRNA probeDanilo Ercolini, Philip J Hill, Christine E R Dodd
Applied and Environmental Microbiology|April 12, 2020
A Mediterranean Diet Intervention Reduces the Levels of Salivary Periodontopathogenic Bacteria in Overweight and Obese SubjectsManolo Laiola, Francesca De Filippis, Paola Vitaglione, et al.
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.
Pageof 18