171 results on '"Iacumin L"'
Search Results
2. List of contributors
3. Impact of CeO2 nanoparticles on the microbiota of the S. flos-cuculi L. (Caryophyllaceae) rhizosphere
4. Impact of CeO2 nanoparticles on the microbiota of the S. flos-cuculi L. (Caryophyllaceae) rhizosphere.
5. Impact of CeO2nanoparticles on the microbiota of the S. flos-cuculiL. (Caryophyllaceae) rhizosphereElectronic supplementary information (ESI) available. See DOI: https://doi.org/10.1039/d3en00479a
6. Identification of the unculturable bacteria Candidatus arthromitus in the intestinal content of trouts using Dot blot and Southern blot techniques
7. Caratterizzazione microbiologica di polvere di cacao e di cioccolato del commercio
8. WGA-LP: a pipeline for whole genome assembly of contaminated reads
9. WGA-LP: a pipeline for Whole Genome Assembly of contaminated reads
10. Study to optimize the effectiveness of Copper treatments for a low impact viticulture
11. Effect of a Lactobacillus sakei (LAK-23) culture on growth of Listeria monocytogenes intentionally inoculated into fillets of cold smoked sea bass vacuum packed and stored at 6°C
12. Antimicrobial activity of copper-coated paper versus intentionally inoculated food microorganisms
13. Bioprotective effects of Lactic acid bacteria versus Listeria monocytogenes intentionally inoculated in cooked ham cubes packaged in MAP and stored at different temperatures
14. Microbial and physico-chemical characteristics of Thai fermented vegetables drinks (Fervida) of Italian domestic production
15. Study of the evolution of Listeria innocua in cubes of bacon packaged in a modified atmosphere and preserved at various temperatures
16. Studio dell'evoluzione di Listeria innocua in cubetti di pancetta confezionati in atmosfera modificata e conservati a diverse temperature
17. A molecular method to detect Bacillus cereus from a coffee concentrate sample used in industrial preparations
18. The use of High Pressure Processing for extending the shelf-life of vacuum packed cold meats
19. Livelli naturali dei nitriti e dei nitrati in Prosciutto di San Daniele DOP e in carne, sale e sugna utilizzati per la sua produzione
20. Fate of Staphylococcus aureus in dry cured ham packaged under vacuum and stored at different temperature
21. Impiego di alte pressioni per prolungare la shelf-life di prodotti di salumeria cotti
22. Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens andSaccharomyces cerevisiae
23. Changes in innate immune parameters and gut physiology in rainbow trout (Oncorhynchus mykiss) subjected to feed restriction and refeeding
24. WGA-LP: a pipeline for whole genome assembly of contaminated reads.
25. High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR
26. OLED-based DNA biochip for Campylobacter spp. detection in poultry meat samples
27. SELECTION OF INDIGENOUS YEAST STRAINS ISOLATED FROM CV. GEWURZTRAMINER FROM ILOK WINEGROWING REGION
28. Microbial ecology of pork meat and pork products
29. Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae.
30. Impiego di ozono per decontaminare attrezzature impiegate nella produzione alimentare
31. Presenza di muffe micotossinogene in dolci coreani del commercio
32. Determination of Killer character of wine yeast isolated from Istria. Odrecrossedsignivanje killer karaktera vinskih kvasaca izoliranih sa područja istre
33. Detection and typing of Lactococcus garvieae, Enterococcus spp. and Staphylococcus xylosus characterizing natural fermentations of Italian dairy products and sausages
34. Profiling of virulence traits in Staphylococcus xylosus isolated from naturally fermented sausages and their selection for starter cultures production
35. Ricerca di patogeni tramite tecniche molecolari (Polymerase Chain Reaction) e dinamica delle popolazioni microbiche in salsiccia fresca confezionata in atmosfera modificata (MAP)
36. Impiego di tecniche biomolecolari per l’identificazione di patogenei da alimenti refrigerati (tartufi, salsicce, pesci)
37. Culture dependent and independent methods to investigate the microbial ecology of Italian fermented sausage
38. Alterazione di prodotti biologici da forno (merendine) del commerico
39. Study of the ecology of fresh sausages and characterization of lactic acid bacteria populations by molecular methods
40. Identificazione diretta da alimenti di Listeria spp. e Listeria monocytogenes attraverso metodi biomolecolari
41. Direct detection and identification of Brettanomyces bruxellensis and Brettanomyces anomalus in wine by molecular methods
42. La biologia molecolare nella identificatione dei Gadidae
43. Primjena metode PCR-DGGE u identifikaciji mikroflore kulena
44. Yersinia spp. direct detection in food by molecular methods
45. PCR-TGGE (Temperature Gradient Gel Electrophoresis) to assess differentiation among enological Saccharomyces cerevisiae strains
46. Identificazione mediante PCR di carne di pesce gatto e della sua presenza in prodotti derivati
47. Growth dynamics of non-toxic Clostridium botulinum E and Clostridium sporogenes in modified-atmosphere packaged and gluten-free white bread
48. Qualità microbiologica di germogli di soja del commercio
49. Application of PCR-DGGE for the microflora identification of Kulen
50. Study for the development of a rapid and non-destructive method for copper analysis in vineyards towards a precision fungal defense strategy
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.