Sfoglia per Autore
Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping
2017-01-01 Dolci, Paola; Cocolin, Luca Simone
Study of starter culture persistence and performance in pasture production of Fromadzo PDO cheese
2017-01-01 Simona Zenato, Rita Pramotton, Luca Vernetti, Paola Dolci, Andrea Barmaz.
Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation
2017-01-01 Visintin, Simonetta; Ramos, Lacerda; Batista, Nara; Dolci, Paola; Schwan, Freitas; Cocolin, Luca
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa
2016-01-01 Visintin, Simonetta; Alessandria, Valentina; Valente, Antonio; Dolci, Paola; Cocolin, Luca Simone
Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
2016-01-01 Ruggirello, Marianna; Dolci, Paola; Giordano, Manuela; Doyle, Conor; Osullivan, Orla; Cotter, Paul; Cocolin, Luca
Fate of Lactococcus lactis starter cultures during late ripening in cheese models
2016-01-01 Ruggirello, Marianna; Cocolin, Luca Simone; Dolci, Paola
Lactococcus lactis viability in cheese ripening
2015-01-01 Marianna, Ruggirello; Luca, Cocolin; Paola, Dolci
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun.
2015-01-01 Visintin, Simonetta; Alessandria, Valentina; Dolci, Paola; Cocolin, Luca
Detection and vitality of Lactococcus lactis during ripening of model cheeses.
2014-01-01 M. Ruggirello; L. Cocolin; P. Dolci
Detection and vitality of Lactococcus lactis during ripening of model cheeses.
2014-01-01 M. Ruggirello; L. Cocolin; P. Dolci
Advanced methods for the identification, enumeration, and characterization of microorganisms in fermented foods
2014-01-01 Paola DOLCI; Valentina ALESSANDRIA; Kalliopi RANTSIOU; Luca COCOLIN
Detection and vitality of Lactococcus lactis in cheese ripening
2014-01-01 M. Ruggirello; P. Dolci
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains
2014-01-01 Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN
Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese
2014-01-01 J. Bautista-Gallego;V. Alessandria;M. Fontana;S. Bisotti;S. Taricco;P. Dolci;L. Cocolin;K. Rantsiou
Methodologies for the Study of Microbial Ecology in Fermented Sausages
2014-01-01 Alessandria V.; Rantsiou K.; Dolci P.; Cocolin L.
rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation
2014-01-01 Paola Dolci; Francesca De Filippis; Antonietta La Storia; Danilo Ercolini; Luca Cocolin
Detection and Viability of Lactococcus lactis throughout Cheese Ripening
2014-01-01 Marianna RUGGIRELLO; Paola DOLCI; Luca COCOLIN
Vitality of Lactococcus lactis throughout cheese ripening.
2013-01-01 M. Ruggirello; P. Dolci; L. Cocolin
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?
2013-01-01 P. DOLCI; S. ZENATO; R. PRAMOTTON; A. BARMAZ; V. ALESSANDRIA; K. RANTSIOU; L. COCOLIN
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation
2013-01-01 Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN
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