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Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods

Food microbiology, 2016-04, Vol.54, p.142-153

2016

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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Meat science, 2010, Vol.84 (1), p.129-136

2010

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Effect of Storage Temperature on the Microbial Composition of Ready-to-Use Vegetables

Current microbiology, 2014-02, Vol.68 (2), p.133-139

2014

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Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

Journal of dairy science, 2015-12, Vol.98 (12), p.8368-8374

2015

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Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese

Journal of food protection, 2010-04, Vol.73 (4), p.657-662

2010

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Influence of environmental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy

Food control, 2010-08, Vol.21 (8), p.1187-1193

2010

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Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

Meat science, 2013-03, Vol.93 (3), p.477-484

2013

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INFLUENCE OF PACKAGE SIZE FEATURE ON THE QUALITY DECAY OF SONGINO (VALERIANELLA LOCUSTA (L.) LATERR)

Italian journal of food science, 2011-01, Vol.23, p.17-17

2011

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Microbiological quality and shelf life modeling of ready-to-eat cicorino

Journal of food protection, 2001-02, Vol.64 (2), p.228-234

2001

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Characterisation of Pseudomonas spp. isolated from foods

Annals of microbiology, 2007, Vol.57 (1), p.39-47

2007

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SHELF-LIFE STUDY OF CASE-READY MEAT IN A LOW OXYGEN SYSTEM BY MEANS OF OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING

Italian journal of food science, 2011-01, Vol.23, p.3

2011

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Shelf Life Extension of Raspberry: Passive and Active Modified Atmosphere Inside Master Bag Solutions

Chemical engineering transactions, 2015-09, Vol.44

2015

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Development of PCR assay to identify Pseudomonas fluorescens and its biotype

FEMS microbiology letters, 2004-07, Vol.236 (2), p.257-260

2004

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Ready-to-Eat Vegetables: Microbial Quality and Active Packaging Solutions

Chemical engineering transactions, 2015-09, Vol.44

2015

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Carnobacterium spp. in seafood packaged in modified atmosphere

Annals of microbiology, 2003, Vol.53 (2), p.189-198

2003

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Chemical Markers for the Evaluation of Raw Material Hygienic Quality in Egg Products

Journal of agricultural and food chemistry, 2008-02, Vol.56 (4), p.1289-1297

2008

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Reclassification of Lactobacillus maltaromicus (Miller et al. 1974) DSM 20342(T) and DSM 20344 and Carnobacterium piscicola (Collins et al. 1987) DSM 20730(T) and DSM 20722 as Carnobacterium maltaromaticum comb. nov

International journal of systematic and evolutionary microbiology, 2003-05, Vol.53 (Pt 3), p.675-678

2003

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Effect of storage temperature on microbiological quality and shelf-life of ready to use salads

Annals of microbiology, 2001, Vol.51 (1), p.39-52

2001

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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Meat science, 2009, Vol.84 (1), p.129-136

2009

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Hydrolytic and synthetic activities of esterases and lipases of non-starter bacteria isolated from cheese surface

Annals of microbiology, 2000, Vol.50 (2), p.183-189

2000

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Development of genus/species-specific PCR analysis for identification of Carnobacterium strains

Current microbiology, 2002-07, Vol.45 (1), p.24-29

2002

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Phenotypic and Genotypic Characterization of Enterococcus spp. of Different Origins

Current microbiology, 2004-10, Vol.49 (4), p.255-260

2004

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Reclassification of Lactobacillus maltaromicus (Miller et al. 1974) DSM 20342 super(T) and DSM 20344 and Carnobacterium piscicola (Collins et al. 1987) DSM 20730 super(T) and DSM 20722 as Carnobacterium maltaromaticum comb. nov

International journal of systematic and evolutionary microbiology, 2003-05, Vol.53 (3), p.675-678

2003

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A biochemical approach to periodontal regeneration: Tetracycline treatment of dentin promotes fibroblast adhesion and growth

Journal of periodontal research, 1986-07, Vol.21 (4), p.330-337

1986

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Production of cyclopiazonic acid by molds isolated from Taleggio cheese

Journal of food protection, 1999-10, Vol.62 (10), p.1198-1202

1999

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Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Effect of Storage Temperature on the Microbial Composition of Ready-to-Use Vegetables

Setup of a rapid method to distinguish among dead, alive, and viable but not cultivable cells of Pseudomonas spp. in mozzarella cheese

Phenotypic and Genotypic Characterization of Lactic Acid Bacteria Isolated from Artisanal Italian Goat Cheese

Influence of environmental conditions and building structure on food quality: A survey of hand-crafted dairies in Northern Italy

Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging

INFLUENCE OF PACKAGE SIZE FEATURE ON THE QUALITY DECAY OF SONGINO (VALERIANELLA LOCUSTA (L.) LATERR)

Microbiological quality and shelf life modeling of ready-to-eat cicorino

Characterisation of Pseudomonas spp. isolated from foods

SHELF-LIFE STUDY OF CASE-READY MEAT IN A LOW OXYGEN SYSTEM BY MEANS OF OXYGEN SCAVENGERS AND MODIFIED ATMOSPHERE PACKAGING

Shelf Life Extension of Raspberry: Passive and Active Modified Atmosphere Inside Master Bag Solutions

Development of PCR assay to identify Pseudomonas fluorescens and its biotype

Ready-to-Eat Vegetables: Microbial Quality and Active Packaging Solutions

Carnobacterium spp. in seafood packaged in modified atmosphere

Chemical Markers for the Evaluation of Raw Material Hygienic Quality in Egg Products

Reclassification of Lactobacillus maltaromicus (Miller et al. 1974) DSM 20342(T) and DSM 20344 and Carnobacterium piscicola (Collins et al. 1987) DSM 20730(T) and DSM 20722 as Carnobacterium maltaromaticum comb. nov

Effect of storage temperature on microbiological quality and shelf-life of ready to use salads

Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

Hydrolytic and synthetic activities of esterases and lipases of non-starter bacteria isolated from cheese surface

Development of genus/species-specific PCR analysis for identification of Carnobacterium strains

Phenotypic and Genotypic Characterization of Enterococcus spp. of Different Origins

Reclassification of Lactobacillus maltaromicus (Miller et al. 1974) DSM 20342 super(T) and DSM 20344 and Carnobacterium piscicola (Collins et al. 1987) DSM 20730 super(T) and DSM 20722 as Carnobacterium maltaromaticum comb. nov

A biochemical approach to periodontal regeneration: Tetracycline treatment of dentin promotes fibroblast adhesion and growth

Production of cyclopiazonic acid by molds isolated from Taleggio cheese

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