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Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Food science & technology, 2017-11, Vol.85, p.440-444

2017

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Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads

Journal of food science, 2008-09, Vol.73 (7), p.M331-M338

2008

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Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2‐(E)‐hexanal and citral exposure

Journal of applied microbiology, 2018-11, Vol.125 (5), p.1308-1320

2018

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Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

Food science & technology, 2017-11, Vol.85, p.418-422

2017

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Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

Food science & technology, 2018-03, Vol.89, p.689-696

2018

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Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

Trends in Food Science & Technology, 2004-03, Vol.15 (3-4), p.201-208

2004

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Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

Journal of applied microbiology, 2019-10, Vol.127 (4), p.1207-1218

2019

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Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria

Food science & technology, 2013-10, Vol.53 (2), p.580-586

2013

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Effect of a sublethal high‐pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli

Letters in applied microbiology, 2014-02, Vol.58 (2), p.109-117

2014

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Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product

Journal of insects as food and feed, 2022-01, Vol.8 (8), p.921-935

2022

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Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Journal of dairy science, 2008-02, Vol.91 (2), p.500-512

2008

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Biogenic Amines and Ethyl Carbamate in Primitivo Wine: Survey of Their Concentrations in Commercial Products and Relationship with the Use of Malolactic Starter

Journal of food protection, 2012-03, Vol.75 (3), p.591-596

2012

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Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application

Food microbiology, 2012-02, Vol.29 (1), p.99-104

2012

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Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

Journal of dairy science, 2007-10, Vol.90 (10), p.4513-4523

2007

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Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

International journal of food microbiology, 2006-03, Vol.107 (1), p.1-11

2006

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High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Journal of food protection, 2012-09, Vol.75 (9), p.1634-1641

2012

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Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

Food microbiology, 2003-10, Vol.20 (5), p.537-543

2003

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Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese

International journal of dairy technology, 2004-02, Vol.57 (1), p.19-25

2004

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Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Food chemistry, 2007, Vol.102 (2), p.542-550

2007

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Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.2958-2963

2003

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Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Food control, 2007-05, Vol.18 (5), p.421-429

2007

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Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorqanisms in Fruit-Based Salads

Journal of food science, 2008, Vol.73 (7)

2008

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Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

Journal of dairy research, 2006-05, Vol.73 (2), p.216-226

2006

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Primary atypical pneumonia due to psittacosis virus

Il Policlinico. Sezione pratica, 1951-10, Vol.58 (41), p.1281

1951

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Malignant hyperthermia in the course of general anesthesia in oral surgery. A case report

Journal of the International Association of Dentistry for Children, 1981-01, Vol.12 (1), p.25

1981

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Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads

Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2‐(E)‐hexanal and citral exposure

Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms

Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

Novel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics

Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria

Effect of a sublethal high‐pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli

Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product

Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Biogenic Amines and Ethyl Carbamate in Primitivo Wine: Survey of Their Concentrations in Commercial Products and Relationship with the Use of Malolactic Starter

Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application

Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorqanisms in Fruit-Based Salads

Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

Primary atypical pneumonia due to psittacosis virus

Malignant hyperthermia in the course of general anesthesia in oral surgery. A case report

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