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Letters in Applied Microbiology
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October 12, 2013
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli
G Tabanelli, F Patrignani, F Gardini, et al.
International Journal of Food Microbiology
|
October 9, 2001
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions
M E Guerzoni, R Lanciotti, L Vannini, et al.
Journal of Applied Microbiology
|
December 17, 2016
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87
T Zotta, G Tabanelli, C Montanari, et al.
Journal of Applied Microbiology
|
February 26, 2009
Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
S Bover-Cid, S Torriani, V Gatto, et al.
Journal of Veterinary Internal Medicine
|
June 20, 2008
Utility of 12-lead electrocardiogram for differentiating paroxysmal supraventricular tachycardias in dogs
R A Santilli, M Perego, S Crosara, et al.
FEMS Yeast Research
|
April 19, 2003
A survey of yeasts in traditional sausages of southern Italy
F Gardini, G Suzzi, A Lombardi, et al.
Journal of Dairy Science
|
November 9, 2015
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid
G Tabanelli, V Verardo, F Pasini, et al.
Food Microbiology
|
September 1, 2006
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
F Gardini, R Tofalo, N Belletti, et al.
Journal of Dairy Science
|
October 24, 2008
A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening
M Gatti, J De Dea Lindner, F Gardini, et al.
Journal of Applied Microbiology
|
September 6, 2000
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
G Suzzi, M Caruso, F Gardini, et al.
Page
of 5
Search research articles
Search
Showing results (31-40 of 44) with videos related to
Sort By:
Page
of 5
Letters in Applied Microbiology
|
October 12, 2013
Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli
G Tabanelli, F Patrignani, F Gardini, et al.
International Journal of Food Microbiology
|
October 9, 2001
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions
M E Guerzoni, R Lanciotti, L Vannini, et al.
Journal of Applied Microbiology
|
December 17, 2016
Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87
T Zotta, G Tabanelli, C Montanari, et al.
Journal of Applied Microbiology
|
February 26, 2009
Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
S Bover-Cid, S Torriani, V Gatto, et al.
Journal of Veterinary Internal Medicine
|
June 20, 2008
Utility of 12-lead electrocardiogram for differentiating paroxysmal supraventricular tachycardias in dogs
R A Santilli, M Perego, S Crosara, et al.
FEMS Yeast Research
|
April 19, 2003
A survey of yeasts in traditional sausages of southern Italy
F Gardini, G Suzzi, A Lombardi, et al.
Journal of Dairy Science
|
November 9, 2015
Survival of the functional yeast Kluyveromyces marxianus B0399 in fermented milk with added sorbic acid
G Tabanelli, V Verardo, F Pasini, et al.
Food Microbiology
|
September 1, 2006
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
F Gardini, R Tofalo, N Belletti, et al.
Journal of Dairy Science
|
October 24, 2008
A model to assess lactic acid bacteria aminopeptidase activities in Parmigiano Reggiano cheese during ripening
M Gatti, J De Dea Lindner, F Gardini, et al.
Journal of Applied Microbiology
|
September 6, 2000
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
G Suzzi, M Caruso, F Gardini, et al.
Page
of 5