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FOOD MICROBIOLOGY
Journal
Identifier:
E066463
ISSN:
0740-0020
Overview
Overview
Outputs (14)
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Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese
Academic Article
Clonal relationship among Vibrio parahaemolyticus isolated from Mediterranean mussels (Mytilus galloprovincialis) and grooved carpet shells (Ruditapes decussatus) harvested in Sardinia (Italy)
Academic Article
Evaluation of short purification cycles in naturally contaminated Mediterranean mussels (Mytilus galloprovincialis) harvested in Sardinia (Italy)
Academic Article
Fog, phenolic acids and UV-A light irradiation: A new antimicrobial treatment for decontamination of fresh produce
Academic Article
Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations
Academic Article
Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening
Academic Article
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
Academic Article
Microbial biodiversity of Sardinian oleic ecosystems
Academic Article
Molecular characterization of enterotoxigenic and borderline oxacillin resistant Staphylococcus strains from ovine milk
Academic Article
Occurrence and behavior of Bacillus cereus in naturally contaminated ricotta salata cheese during refrigerated storage
Academic Article
Prevalence and characterization of Enterococcus spp. from Brazilian foods
Academic Article
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
Academic Article
Testing commercial biopreservative against spoilage microorganisms in MAP packed Ricotta fresca cheese
Academic Article
Use of Carnobacterium spp protective culture in MAP packed Ricotta fresca cheese to control Pseudomonas spp
Academic Article
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