517 results on '"Aquilanti, Lucia"'
Search Results
2. Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates
3. Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A review
4. Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci
5. Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese
6. Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour
7. A comprehensive study on the autochthonous microbiota, volatilome, physico-chemical, and morpho-textural features of Montenegrin Njeguški cheese
8. Evaluation of natural compounds against Listeria innocua: Translating in vitro success to processed meat models
9. Lacto-fermented garlic handcrafted in the Lower Silesia Region (Poland): Microbial diversity, morpho-textural traits, and volatile compounds
10. Life cycle assessment of open field sea fennel production in central Italy
11. Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome
12. Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of a traditional Polish cold-smoked raw sausage
13. Sea fennel (Crithmum maritimum L.) leaves and flowers: Bioactive compounds, antioxidant activity and hypoglycaemic potential
14. Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
15. White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures
16. Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami
17. Nonthermal technologies affecting techno-functional properties of edible insect-derived proteins, lipids, and chitin: A literature review
18. Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production
19. Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese
20. Croatian white grape variety Maraština: First taste of its indigenous mycobiota
21. Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.)
22. Valorization of Foods: From Tradition to Innovation
23. Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process
24. Potentialities of aqueous extract from cultivated Onopordum tauricum (Willd.) as milk clotting agent for cheesemaking
25. Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO
26. Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.)
27. Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption
28. Effect of diets containing full-fat Hermetia illucens on rainbow trout microbiota: A dual cultivation-independent approach with DGGE and NGS
29. Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages
30. Soil fungal communities under slash‐and‐burn system in Mozambique: A metataxonomic approach
31. Post-digestate composting shifts microbial composition and degrades antimicrobial resistance genes
32. Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study
33. Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves
34. Prevalence of Histidine Decarboxylase Genes of Gram-Positive Bacteria in Surströmming as Revealed by qPCR
35. Biostimulation effect on Crithmum maritimum L. root development in controlled environments.
36. Morphological and Genomic Differences in the Italian Populations of Onopordum tauricum Willd.—A New Source of Vegetable Rennet
37. Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread
38. Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy
39. Development of sourdough bread from roll-milled and stone-ground soft (Triticum aestivum) wheat flours milled to different extraction rates
40. A Glimpse into the Microbiota of Marketed Ready-to-Eat Crickets (Acheta domesticus)
41. Bacterial and Fungal Communities of Gioddu as Revealed by PCR–DGGE Analysis
42. Effect of temperature and relative humidity on algae biofouling on different fired brick surfaces
43. Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters.
44. Spotlight on autochthonous microbiota, morpho-textural characteristics, and volatilome of traditional Polish raw cold-smoked sausage
45. Impact of Different Drying Methods on the Microbiota, Volatilome, Color, and Sensory Traits of Sea Fennel (Crithmum maritimum L.) Leaves
46. Bacillus cereus foodborne outbreaks in mass catering
47. Knot formation and spread along the shoot stem in 13 olive cultivars inoculated with an indigenous pathobiome of 7 species of Pseudomonas including Pseudomonas savastanoi
48. Characterization of potentially health-promoting constituents in sea fennel ( Crithmum maritimum ) cultivated in the Conero Natural Park (Marche region, Central Italy)
49. Identification of plasmids co-carrying cfr(D)/optrA and cfr(D2)/poxtA linezolid resistance genes in two Enterococcus avium isolates from swine brain
50. Clotting and Proteolytic Activity of Freeze-Dried Crude Extracts Obtained from Wild Thistles Cynara humilis L. and Onopordum platylepis Murb.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.