화학공학소재연구정보센터
검색결과 : 8건
No. Article
1 Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability
Arioli S, Montanari C, Magnani M, Tabanelli G, Patrignani F, Lanciotti R, Mora D, Gardini F
Journal of Food Engineering, 240, 73, 2019
2 Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87
Zotta T, Tabanelli G, Montanari C, Ianniello RG, Parente E, Gardini F, Ricciardi A
Journal of Applied Microbiology, 122(3), 759, 2017
3 Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations
Bargossi E, Tabanelli G, Montanari C, Gatto V, Chinnici F, Gardini F, Torriani S
Journal of Applied Microbiology, 122(4), 1078, 2017
4 Finite element model of salami ripening process and successive storage in package
Cevoli C, Fabbri A, Tabanelli G, Montanari C, Gardini F, Lanciotti R, Guarnieri A
Journal of Food Engineering, 132, 14, 2014
5 Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening
Bover-Cid S, Torriani S, Gatto V, Tofalo R, Suzzi G, Belletti N, Gardini F
Journal of Applied Microbiology, 106(4), 1397, 2009
6 Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy
Parente E, Martuscelli M, Gardini F, Grieco S, Crudele MA, Suzzi G
Journal of Applied Microbiology, 90(6), 882, 2001
7 Phenotypic and genotypic diversity of yeasts isolated from water-buffalo Mozzarella cheese
Suzzi G, Lombardi A, Lanorte MT, Caruso M, Andrighetto C, Gardini F
Journal of Applied Microbiology, 88(1), 117, 2000
8 A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
Suzzi G, Caruso M, Gardini F, Lombardi A, Vannini L, Guerzoni ME, Andrighetto C, Lanorte MT
Journal of Applied Microbiology, 89(2), 267, 2000