417 results on '"Paparella, Antonello"'
Search Results
152. EPR investigation of Origanum vulgare essential oil effect on Listeria monocytogenes membrane
153. Plant-based strategies for Listeria monocytogenes control in foods
154. Antibiotico-resistenza di ceppi di Listeria spp. isolati dall’industria delle carni
155. La valutazione del rischio di prodotto nella classificazione degli stabilimenti alimentari
156. Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains
157. Salagione a vuoto pulsato di carne suina: strategie di depurazione per il riutilizzo di salamoie esauste
158. Capitolo 13: Virus, viroidi e prioni
159. Innovation in meat processing: Quality of Italian 'Lonza', cured by vacuum impregnation
160. Innovation in meat processing: quality of Italian 'Lonza' subjected by vacuum impregnation
161. Microbiology: An Introduction (8th Ed.)
162. Effect of Vacuum Impregnation on Quality and Microbial Characteristics of Traditional Meat Products
163. Characterization of the microorganisms isolated at the end of pasteurized milk packaging line
164. Ecologia microbica e caratteristiche fisico-chimiche di lieviti naturali della regione Abruzzo
165. Antibacterial activity of thyme and oregano essential oils against Listeria monocytogenes
166. La valutazione del rischio microbiologico nei prodotti alimentari
167. A survey of the Enterobacteriaceae strains isolated during industrial production of Italian Lonza
168. Growth pattern and biodiversity of yeasts isolated from Italian Coppa
169. Enterotossine stafilococciche: indicazioni comunitare e sostenibilità dei metodi analitici
170. A GROWTH PATTERN AND BIODIVERSITY OF YEASTS ISOLATED FROM ITALIAN COPPA
171. Food biopreservation in clean rooms
172. Survey on Listeria monocytogenes contamination in smoked salmon production
173. Effect of biopreservation treatment on Listeria monocytogenes isolated from meat products
174. Caratterizzazione della popolazione eumicetica del Pecorino Abruzzese
175. Rapid differentiation, in situ detection and monitoring of sourdough lactobacilli from the Abruzzo region (central Italy)
176. Diversità e aspetti di sicurezza di enterococchi isolati da Pecorino Abruzzese
177. Caratteristiche metaboliche di Enterobacteriaceae isolate da Pecorino Abruzzese
178. Application of nine air-dried Capsicum annum cultivars as food preservative: Micronutrient content, antioxidant activity, and foodborne pathogens inhibitory effects.
179. Food preservation in clean rooms
180. Ecology of enterococci in 'Pecorino Abruzzese' ewes’ cheese
181. Bactericidal activity of essential oils from sage and rosemary against different Staphylococcus species
182. Bioconservazione con olii essenziali: effetti sulla sopravvivenza di Listeria spp
183. HACCP e RISK – Previsione, controllo e gestione del rischio alimentare
184. Technological characterization of enterococci isolated from the Italian ewes’ cheese Pecorino Abruzzese
185. 'Microbiological and physico-chemical characterization of Pecorino Abruzzese cheese during ripening'
186. Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products
187. Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products
188. Microbiological, chemical and physical changes in Italian 'Lonza'
189. A survey of the Enterobacteriaceae isolated from an artisanal Italian ewes’ cheese (Pecorino Abruzzese
190. Behaviour of Listeria monocytogenes strains isolated from the smoked salmon industry in Salmon Broth and BHI, at different refrigeration temperatures and NaCl concentrations
191. Ripening and seasonal change in microflora and phisico-chemical characteristics of the ewes’ cheese Pecorino Abruzzese
192. Influenza della temperatura di conservazione e della concentrazione di NaCl sulla sopravvivenza di Listeria monocytogenes inoculata in brodo di salmone e in BHI
193. Il rischio microbiologico da alimenti: sicurezza alimentare e bioconservazione
194. Tecnologia e sicurezza: un binomio inscindibile
195. A SURVEY OF SACCAROMYCES POPULATIONS ASSOCIATED WITH WHITE WINE FERMENTATIONS FROM APULIA REGION (SOUTH ITALY)
196. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
197. Application of Central Composite Design to evaluate the antilisterial activity of hydro-alcohol berry extract of Myrtus communis L.
198. Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage
199. A survey on bacteria isolated as hydrogen sulfide-producers from marine fish
200. Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese
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