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| Simultaneous detection of cow and buffalo milk in mozzarella cheese by Real-Time PCR assay | | Food chemistry |
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| Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese | | International journal of food microbiology |
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| 意大利干酪中 Lactobacillus plantarum 菌群的多样性和功能特性 | | Dairy science and technology |
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| Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses | | Food microbiology |
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| The effect of high pressure treatment on the functional and rheological properties of Mozzarella cheese | | Innovative food science and emerging technologies |
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| Validation of a Real-time PCR assay for fast and sensitive quantification of Brucella spp. in water buffalo milk | | Food control |
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| 1H HRMAS-NMR metabolomic to assess quality and traceability of mozzarella cheese from Campania buffalo milk | | Food chemistry |
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| Detection of Hen Lysozyme on Proteic Profiles of Grana Padano Cheese through SELDI-TOF MS High-Throughput Technology during the Ripening Process | | Food analytical methods |
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| Occurrence of aflatoxin M1 in Italian cheese: Results of a survey conducted in 2010 and correlation with manufacturing, production season, milking animals, and maturation of cheese | | Food control |
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| Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology | | Bioresource technology |
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| A RFID web-based infotracing system for the artisanal Italian cheese quality traceability | | Food control |
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| Rapid high performance liquid chromatographic detection of furosine ([epsilon]-N-2-furoylmethyl-L-lysine) in yogurt and cheese marketed in Turkey | | Journal of food quality |
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| Biodiversity of Bacterial Ecosystems in Traditional Egyptian Domiati Cheese | | Applied and environmental microbiology AEM |
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| Volatile fingerprint of Piacentinu cheese produced with different tools and type of saffron | | Small ruminant research |
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| Bioactivity of grapefruit seed extract against pseudomonas spp | | Journal of food processing and preservation |
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| USE OF LYSOZYME AND Na₂-ETHYLENEDIAMINETETRAACETIC ACID FOR THE INHIBITION OF HAFNIA ALVEI OF DAIRY ORIGIN: INDIVIDUATION OF THE MINIMAL INHIBITORY CONCENTRATIONS | | Journal of food processing and preservation |
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| Detection of Staphylococcal enterotoxin A from ricotta cheese by cell culture | | Journal of food quality |
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| Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese | | Dairy science and technology |
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| Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese | | Food microbiology |
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| Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli | | International dairy journal |
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| Structural characterisation of chondroitin sulphate from Italian cheese Parmigiano-Reggiano | | Food chemistry |
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| Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits | | World journal of microbiology and biotechnology |
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| Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters | | Letters in applied microbiology |
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| Application of ethyl esters and d3-methyl esters as internal standards for the gas chromatographic quantification of transesterified fatty acid methyl esters in food | | Journal of agricultural and food chemistry |
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| Assessment of Trentingrana cheese ageing by proton transfer reaction-mass spectrometry and chemometrics | | International dairy journal |
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| Traceability of food products: General framework and experimental evidence | | Journal of food engineering |
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| Extraction of bioactive amines from grated Parmesan cheese using acid, alkaline and organic solvents | | Journal of food composition and analysis |
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| Detection and identification of Lactobacillus delbrueckii subsp. lactis bacteriophages by PCR | | Journal of dairy research |
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| A low-resolution and high-resolution nuclear magnetic resonance integrated approach to investigate the physical structure and metabolic profile of Mozzarella di Bufala Campana cheese | | International dairy journal |
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| Real-Time TaqMan Polymerase Chain Reaction Detection and Quantification of Cow DNA in Pure Water Buffalo Mozzarella Cheese: Method Validation and Its Application on Commercial Samples | | Journal of agricultural and food chemistry |
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| Methicillin-resistant Staphylococcus aureus (MRSA) in foods of animal origin product in Italy | | International journal of food microbiology |
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| Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese | | Journal of food science |
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| Characterization of the volatile fraction and of free fatty acids of “Fontina Valle d'Aosta”, a protected designation of origin Italian cheese | | Food chemistry |
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| Analysis of the volatile fraction of “Pesto Genovese” by headspace sorptive extraction (HSSE) | | Food chemistry |
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| Proton NMR transverse relaxation measurements to study water dynamic states and age-related changes in Mozzarella di Bufala Campana cheese | | Food chemistry |
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| Molecularly imprinted solid-phase extraction for cholesterol determination in cheese products | | Food chemistry |
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| Combinations of antimycotics to inhibit the growth of molds capable of producing 1,3-pentadiene | | Food microbiology |
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| Insertion sequence elements as mediators of strain diversity in Lactobacillus helveticus | | International journal of food microbiology |
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| Detection of cow milk in cooked buffalo Mozzarella used as Pizza topping | | Food chemistry |
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| Microbiological characterization of artisanal Raschera PDO cheese: Analysis of its indigenous lactic acid bacteria | | Food microbiology |
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