Detalhe da pesquisa
1.
Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method.
Food Microbiol
; 120: 104477, 2024 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-38431323
2.
Description of Ewiss cheese, a new ewe's milk cheese processed by Swiss cheese manufacturing techniques: microbiological, physicochemical and sensory aspects.
J Dairy Sci
; 2024 May 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-38754834
3.
Exploring yeast-based microbial interactions: The next frontier in postharvest biocontrol.
Yeast
; 40(10): 457-475, 2023 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-37653692
4.
Release Profiles of Carvacrol or Chlorhexidine of PLA/Graphene Nanoplatelets Membranes Prepared Using Electrospinning and Solution Blow Spinning: A Comparative Study.
Molecules
; 28(4)2023 Feb 19.
Artigo
em Inglês
| MEDLINE | ID: mdl-36838955
5.
Effect of grape pomace from red cultivar 'Nero d'Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda-like stretched cheese.
J Appl Microbiol
; 133(1): 130-144, 2022 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34735730
6.
Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily.
Food Microbiol
; 107: 104064, 2022 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-35953174
7.
Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage.
Food Microbiol
; 104: 103968, 2022 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-35287797
8.
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.
Appl Environ Microbiol
; 87(23): e0152421, 2021 11 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-34550766
9.
Ecology of yeasts associated with kernels of several durum wheat genotypes and their role in co-culture with Saccharomyces cerevisiae during dough leavening.
Food Microbiol
; 94: 103666, 2021 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-33279089
10.
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production.
Food Microbiol
; 99: 103806, 2021 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-34119099
11.
Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains.
Yeast
; 37(9-10): 475-486, 2020 09.
Artigo
em Inglês
| MEDLINE | ID: mdl-32548881
12.
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
Food Microbiol
; 91: 103490, 2020 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-32539978
13.
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.
Food Microbiol
; 86: 103349, 2020 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-31703858
14.
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions.
Food Microbiol
; 87: 103385, 2020 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-31948626
15.
Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production.
Appl Environ Microbiol
; 84(4)2018 02 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-29180375
16.
Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes.
Food Microbiol
; 73: 298-304, 2018 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-29526216
17.
Bacterial communities in sediment of a Mediterranean marine protected area.
Can J Microbiol
; 63(4): 303-311, 2017 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-28177796
18.
Enteric bacteria of food ice and their survival in alcoholic beverages and soft drinks.
Food Microbiol
; 67: 17-22, 2017 Oct.
Artigo
em Inglês
| MEDLINE | ID: mdl-28648289
19.
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
Food Microbiol
; 62: 256-269, 2017 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-27889157
20.
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Food Microbiol
; 61: 150-158, 2017 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-27697165