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Francesca Clementi

Showing results (41-50 of 66) with videos related to

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Yeast (Chichester, England)|April 29, 2016
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia AllFederica Cardinali, Manuela Taccari, Vesna Milanović, et al.
International Journal of Environmental Health Research|April 3, 2013
Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case studyAnnalisa Petruzzelli, Martina Foglini, Francesca Paolini, et al.
Food Microbiology|April 8, 2015
Bacteria and yeast microbiota in milk kefir grains from different Italian regionsCristiana Garofalo, Andrea Osimani, Vesna Milanović, et al.
Journal of Food Science|January 30, 2019
Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent MethodsIlir Lloha, Anisa Peçuli, Elton Basha, et al.
International Journal of Food Microbiology|November 21, 2016
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCRCristiana Garofalo, Elena Bancalari, Vesna Milanović, et al.
Journal of Food Science|October 11, 2019
Investigating Antibiotic Resistance Genes in Marketed Ready-to-Eat Small Crickets (Acheta domesticus)Andrea Roncolini, Federica Cardinali, Lucia Aquilanti, et al.
International Journal of Food Microbiology|April 18, 2018
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCRAndrea Osimani, Vesna Milanović, Cristiana Garofalo, et al.
Food Microbiology|June 17, 2020
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herringLuca Belleggia, Lucia Aquilanti, Ilario Ferrocino, et al.
International Journal of Food Microbiology|May 31, 2017
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheeseFederica Cardinali, Andrea Osimani, Manuela Taccari, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compoundsLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Pageof 7

Showing results (41-50 of 66) with videos related to

Sort By:
Pageof 7
Yeast (Chichester, England)|April 29, 2016
Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia AllFederica Cardinali, Manuela Taccari, Vesna Milanović, et al.
International Journal of Environmental Health Research|April 3, 2013
Evaluation of the quality of foods for special diets produced in a school catering facility within a HACCP-based approach: a case studyAnnalisa Petruzzelli, Martina Foglini, Francesca Paolini, et al.
Food Microbiology|April 8, 2015
Bacteria and yeast microbiota in milk kefir grains from different Italian regionsCristiana Garofalo, Andrea Osimani, Vesna Milanović, et al.
Journal of Food Science|January 30, 2019
Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent MethodsIlir Lloha, Anisa Peçuli, Elton Basha, et al.
International Journal of Food Microbiology|November 21, 2016
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCRCristiana Garofalo, Elena Bancalari, Vesna Milanović, et al.
Journal of Food Science|October 11, 2019
Investigating Antibiotic Resistance Genes in Marketed Ready-to-Eat Small Crickets (Acheta domesticus)Andrea Roncolini, Federica Cardinali, Lucia Aquilanti, et al.
International Journal of Food Microbiology|April 18, 2018
Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCRAndrea Osimani, Vesna Milanović, Cristiana Garofalo, et al.
Food Microbiology|June 17, 2020
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herringLuca Belleggia, Lucia Aquilanti, Ilario Ferrocino, et al.
International Journal of Food Microbiology|May 31, 2017
Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheeseFederica Cardinali, Andrea Osimani, Manuela Taccari, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compoundsLuca Belleggia, Ilario Ferrocino, Anna Reale, et al.
Pageof 7