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1. Aloe arborescens supplementation in drying-off dairy cows: influence on rumen, rectum and milk microbiomes

2. Enhancing the fermentation of unsalted Moroccan picholine green olives through heat-shock treatment, Lactiplantibacillus plantarum S61 inoculation and orange peel addition

3. Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

5. NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts

6. High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

7. Effect of a reduced amount of straw bedding on goats’ comfort and hygienic characteristics of milk and straw

8. Air Quality, Management Practices and Calf Health in Italian Dairy Cattle Farms

9. Raw Milk Microbiota Modifications as Affected by Chlorine Usage for Cleaning Procedures: The Trentingrana PDO Case

10. Chemical and nutritional properties of white bread leavened by lactic acid bacteria

11. Recent Advances in the Mechanisms and Regulation of QS in Dairy Spoilage by Pseudomonas spp.

12. Bacterial Communities in the Embryo of Maize Landraces: Relation with Susceptibility to Fusarium Ear Rot

13. Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

14. Evaluation of microbial consortia and chemical changes in spontaneous maize bran fermentation

15. Not Just a Pathogen? Description of a Plant-Beneficial Pseudomonas syringae Strain

16. Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight

17. Assessment of Possible Application of an Atmospheric Pressure Plasma Jet for Shelf Life Extension of Fresh-Cut Salad

18. Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk

19. Multi-dimensional assessment and scoring system for dairy farms

20. Effect of Different Percentage of Camelina sativa Cake in Laying Hens Diet: Performance, Welfare, and Eggshell Quality

21. Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

22. Hybrid genome assembly and annotation of Paenibacillus pasadenensis strain R16 reveals insights on endophytic life style and antifungal activity.

23. Different Analytical Approaches in Assessing Antibacterial Activity and the Purity of Commercial Lysozyme Preparations for Dairy Application

24. Efficiency of cleaning procedure of milking equipment and bacterial quality of milk

25. Phenotypic and Genotypic Characterization of Staphylococcus aureus Strains from Italian Dairy Products

26. NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts

27. Antifungal activity of lactic acid bacteria and their application in food biopreservation

28. Synergistic Action of Reactive Plasma Particles and UV Radiation to Inactivate Staphylococcus Aureus

29. Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm

31. Effects of the Cooling Temperature at the Farm on Milk Maturation and Cheesemaking Process in the Manufacture of Parmigiano Reggiano PDO Cheese

32. Bacterial proteolysis of casein leading to UHT milk gelation: An applicative study

33. Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives

34. Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update

35. Lactic acid bacteria with cholesterol-lowering properties for dairy applications: In vitro and in situ activity

36. High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota–lipidomic approach

37. Proteolytic traits of psychrotrophic bacteria potentially causative of sterilized milk instability: Genotypic, phenotypic and peptidomic insight

39. The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive

40. Screening of lactic acid bacteria producing folate and their potential use as adjunct cultures for cheese bio-enrichment

41. Characterisation of Formaggella della Valle di Scalve Cheese Produced From Cows Reared in Valley Floor Stall or in Mountain Pasture: Fatty Acids Profile and Sensory Properties

42. Effect of different percentage of camelina sativa cake in laying hens diet: Performance, welfare, and eggshell quality

43. Technological properties of potential probiotic lactobacillus strains isolated from traditional fermenting green olive

44. Probiotics from fermented olives

45. Inactivation of Staphylococcus aureus by the synergistic action of charged and reactive plasma particles

46. Bactericidal performance of nanostructured surfaces by fluorocarbon plasma

47. Prototheca blaschkeae subsp. brasiliensis subsp. nov., isolated from cow milk

48. Does

49. Does Enterococcus faecalis from Traditional Raw Milk Cheeses Serve as a Reservoir of Antibiotic Resistance and Pathogenic Traits?

50. Impact of salting and ripening temperatures on late blowing defect in Valtellina Casera PDO cheese

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