517 results on '"Aquilanti, Lucia"'
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52. Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen
53. Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution
54. Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd
55. Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome
56. Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR
57. Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union
58. Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing
59. Evaluation of HACCP System Implementation on the Quality of Mixed Fresh-Cut Salad Prepared in a University Canteen : A Case Study
60. The influence of clay brick substratum on the inhibitory efficiency of TiO2 nanocoating against biofouling
61. Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet
62. Fermentation of Microalgal Biomass for Innovative Food Production
63. Effects of water absorption and surface roughness on the bioreceptivity of ETICS compared to clay bricks
64. Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals.
65. PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach
66. Exploratory Study for Probiotic Enrichment of a Sea Fennel (Crithmum maritimum L.) Preserve in Brine
67. Evaluation of inhibitory effect of TiO2 nanocoatings against microalgal growth on clay brick façades under weak UV exposure conditions
68. Crithmum maritimum L. Biomass Production in Mediterranean Environment
69. Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages
70. Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy
71. Use of essential oils against foodborne spoilage yeasts: advantages and drawbacks
72. Oenological characterization of non-Saccharomyces yeasts isolated from Croatian white grape variety Maraština
73. Recent investigations and updated criteria for the assessment of antibiotic resistance in food lactic acid bacteria
74. Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread
75. Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR.
76. Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome.
77. A DNA tracer used in column tests for hydrogeology applications
78. Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal
79. DNA and fluorescein tracer tests to study the recharge, groundwater flowpath and hydraulic contact of aquifers in the Umbria-Marche limestone ridge (central Apennines, Italy)
80. Experimental evaluation of the growth rate of mould on finishes for indoor housing environments: Effects of the 2002/91/EC directive
81. Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties
82. Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beers
83. Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl
84. Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed
85. Implementation of a biotechnological process for vat dyeing with woad
86. Multidrug-Resistant Enterococci in Animal Meat and Faeces and Co-Transfer of Resistance from an Enterococcus durans to a Human Enterococcus faecium
87. Crithmum maritimum L.: First Results on Phenological Development and Biomass Production in Mediterranean Areas
88. Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat
89. Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt
90. Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae
91. Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae
92. Spore-forming bacteria in insect-based foods
93. Effect of Planting Density in Two Thistle Species Used for Vegetable Rennet Production in Marginal Mediterranean Areas
94. Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile
95. The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing
96. Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring
97. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds
98. Prevalence of Histidine Decarboxylase Genes of Gram-Positive Bacteria in Surströmming as Revealed by qPCR
99. Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans
100. Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption
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