Showing results (11-20 of 80) with videos related to
Sort By:
Pageof 8
Journal of Food Science|March 21, 2012
Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60Giulia Tabanelli, Sandra Torriani, Franca Rossi, et al.Meat Science|March 19, 2013
Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausagesGiulia Tabanelli, Chiara Montanari, Luigi Grazia, et al.Applied and Environmental Microbiology|January 9, 2004
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification treesMonica Gatti, Carlo Trivisano, Enrico Fabrizi, et al.Frontiers in Microbiology|August 30, 2016
Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewFausto Gardini, Yesim Özogul, Giovanna Suzzi, et al.International Journal of Food Microbiology|January 8, 2013
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juiceFrancesca Patrignani, Giulia Tabanelli, Lorenzo Siroli, et al.Food Microbiology|November 9, 2010
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheeseElena Franciosi, Giorgia De Sabbata, Fausto Gardini, et al.Meat Science|November 9, 2011
Use of Staphylococcus xylosus as a starter culture in dried sausages: effect on the biogenic amine contentFausto Gardini, Maria Martuscelli, Maria Antonietta Crudele, et al.International Journal of Food Microbiology|November 27, 2009
Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatmentNicoletta Belletti, Sylvain Sado Kamdem, Giulia Tabanelli, et al.Journal of Food Protection|December 22, 2011
Effects of carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenesSylvain Sado Kamdem, Nicoletta Belletti, Rudy Magnani, et al.Meat Science|April 2, 2011
Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fatFrancesca Patrignani, Lucia Vannini, Fausto Gardini, et al.Pageof 8