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P S Cocconcelli

Showing results (1-10 of 23) with videos related to

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International Journal of Food Microbiology|October 9, 2001
Identification of fungi from dairy products by means of 18S rRNA analysisF Cappa, P S Cocconcelli
Food Microbiology|February 28, 2012
Assessment of tetracycline and erythromycin resistance transfer during sausage fermentation by culture-dependent and -independent methodsS Gazzola, C Fontana, D Bassi, et al.
Journal of Applied Microbiology|December 19, 2000
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentationF Baruzzi, M Morea, A Matarante, et al.
International Journal of Food Microbiology|October 7, 1998
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheeseM Morea, F Baruzzi, F Cappa, et al.
Canadian Journal of Microbiology|September 1, 1986
Fast and slow milk-coagulating variants of Lactobacillus helveticus HLM 1L Morelli, M Vescovo, P S Cocconcelli, et al.
The Journal of Applied Bacteriology|October 1, 1991
Use of DNA probes in the study of silage colonization by Lactobacillus and Pediococcus strainsP S Cocconcelli, E Triban, M Basso, et al.
International Journal of Food Microbiology|April 28, 2004
Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural parkE Poznanski, A Cavazza, F Cappa, et al.
Journal of Dairy Science|July 31, 2002
Microbial community dynamics during the Scamorza Altamurana cheese natural fermentationF Baruzzi, A Matarante, M Morea, et al.
Journal of Periodontology|May 1, 1996
In vitro permeability evaluation and colonization of membranes for periodontal regeneration by Porphyromonas gingivalisG Ricci, G Rasperini, M Silvestri, et al.
Letters in Applied Microbiology|July 25, 2009
Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in ArgentinaC Fontana, S Gazzola, P S Cocconcelli, et al.
Pageof 3

Showing results (1-10 of 23) with videos related to

Sort By:
Pageof 3
International Journal of Food Microbiology|October 9, 2001
Identification of fungi from dairy products by means of 18S rRNA analysisF Cappa, P S Cocconcelli
Food Microbiology|February 28, 2012
Assessment of tetracycline and erythromycin resistance transfer during sausage fermentation by culture-dependent and -independent methodsS Gazzola, C Fontana, D Bassi, et al.
Journal of Applied Microbiology|December 19, 2000
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentationF Baruzzi, M Morea, A Matarante, et al.
International Journal of Food Microbiology|October 7, 1998
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheeseM Morea, F Baruzzi, F Cappa, et al.
Canadian Journal of Microbiology|September 1, 1986
Fast and slow milk-coagulating variants of Lactobacillus helveticus HLM 1L Morelli, M Vescovo, P S Cocconcelli, et al.
The Journal of Applied Bacteriology|October 1, 1991
Use of DNA probes in the study of silage colonization by Lactobacillus and Pediococcus strainsP S Cocconcelli, E Triban, M Basso, et al.
International Journal of Food Microbiology|April 28, 2004
Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural parkE Poznanski, A Cavazza, F Cappa, et al.
Journal of Dairy Science|July 31, 2002
Microbial community dynamics during the Scamorza Altamurana cheese natural fermentationF Baruzzi, A Matarante, M Morea, et al.
Journal of Periodontology|May 1, 1996
In vitro permeability evaluation and colonization of membranes for periodontal regeneration by Porphyromonas gingivalisG Ricci, G Rasperini, M Silvestri, et al.
Letters in Applied Microbiology|July 25, 2009
Population structure and safety aspects of Enterococcus strains isolated from artisanal dry fermented sausages produced in ArgentinaC Fontana, S Gazzola, P S Cocconcelli, et al.
Pageof 3