Elisabetta Daga - JoVE Visualize

Showing results (1-10 of 5) with videos related to

Pageof 1

Sort By:

FEMS Microbiology Letters|July 22, 2020

Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheeseLuigi Chessa, Antonio Paba, Elisabetta Daga, et al.

Microorganisms|July 2, 2021

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO CheeseLuigi Chessa, Antonio Paba, Elisabetta Daga, et al.

Microorganisms|April 28, 2023

A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional FoodsLuigi Chessa, Antonio Paba, Ilaria Dupré, et al.

Foods (Basel, Switzerland)|February 5, 2020

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative StudyAntonio Paba, Luigi Chessa, Elisabetta Daga, et al.

International Journal of Food Microbiology|December 17, 2009

Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foodsRoberta Comunian, Elisabetta Daga, Ilaria Dupré, et al.

Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:

Pageof 1

FEMS Microbiology Letters|July 22, 2020

Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheeseLuigi Chessa, Antonio Paba, Elisabetta Daga, et al.

Microorganisms|July 2, 2021

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO CheeseLuigi Chessa, Antonio Paba, Elisabetta Daga, et al.

Microorganisms|April 28, 2023

A Strategy for the Recovery of Raw Ewe's Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional FoodsLuigi Chessa, Antonio Paba, Ilaria Dupré, et al.

Foods (Basel, Switzerland)|February 5, 2020

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative StudyAntonio Paba, Luigi Chessa, Elisabetta Daga, et al.

International Journal of Food Microbiology|December 17, 2009

Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foodsRoberta Comunian, Elisabetta Daga, Ilaria Dupré, et al.

Pageof 1