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Manuela Giordano

Showing results (11-20 of 28) with videos related to

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Food Microbiology|May 1, 2018
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MSMarianna Ruggirello, Manuela Giordano, Marta Bertolino, et al.
Journal of the Science of Food and Agriculture|July 27, 2018
On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile compositionSimone Giacosa, Manuela Giordano, Mar Vilanova, et al.
International Journal of Food Microbiology|October 17, 2017
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed waterCristian Botta, Ilario Ferrocino, Maria Chiara Cavallero, et al.
Electrophoresis|April 18, 2013
iMole, a web based image retrieval system from biomedical literatureManuela Giordano, Massimo Natale, Moreno Cornaz, et al.
International Journal of Food Microbiology|December 13, 2024
Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheesesDavide Buzzanca, Manuela Giordano, Elisabetta Chiarini, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Kombucha meets circular economy: A microbiome and metabolite perspective on second fermentation with plant by-productsElisabetta Chiarini, Davide Buzzanca, Alessandra Devizia, et al.
Food Chemistry|July 5, 2016
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripeningFabrizio Torchio, Simone Giacosa, Mar Vilanova, et al.
Foods (Basel, Switzerland)|December 17, 2024
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical EffectsElisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, et al.
Applied and Environmental Microbiology|December 3, 2017
Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented SausagesIlario Ferrocino, Alberto Bellio, Manuela Giordano, et al.
Applied and Environmental Microbiology|May 15, 2021
Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean MassJatziri Mota-Gutierrez, Ilario Ferrocino, Manuela Giordano, et al.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
Food Microbiology|May 1, 2018
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MSMarianna Ruggirello, Manuela Giordano, Marta Bertolino, et al.
Journal of the Science of Food and Agriculture|July 27, 2018
On-vine withering process of 'Moscato bianco' grapes: effect of cane-cut system on volatile compositionSimone Giacosa, Manuela Giordano, Mar Vilanova, et al.
International Journal of Food Microbiology|October 17, 2017
Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed waterCristian Botta, Ilario Ferrocino, Maria Chiara Cavallero, et al.
Electrophoresis|April 18, 2013
iMole, a web based image retrieval system from biomedical literatureManuela Giordano, Massimo Natale, Moreno Cornaz, et al.
International Journal of Food Microbiology|December 13, 2024
Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheesesDavide Buzzanca, Manuela Giordano, Elisabetta Chiarini, et al.
Food Research International (Ottawa, Ont.)|March 7, 2026
Kombucha meets circular economy: A microbiome and metabolite perspective on second fermentation with plant by-productsElisabetta Chiarini, Davide Buzzanca, Alessandra Devizia, et al.
Food Chemistry|July 5, 2016
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripeningFabrizio Torchio, Simone Giacosa, Mar Vilanova, et al.
Foods (Basel, Switzerland)|December 17, 2024
Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical EffectsElisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, et al.
Applied and Environmental Microbiology|December 3, 2017
Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented SausagesIlario Ferrocino, Alberto Bellio, Manuela Giordano, et al.
Applied and Environmental Microbiology|May 15, 2021
Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean MassJatziri Mota-Gutierrez, Ilario Ferrocino, Manuela Giordano, et al.
Pageof 3