360 results on '"Montanari, Chiara"'
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2. Biopreservation of Fish
3. Technological traits and mitigation activity of autochthonous lactic acid bacteria from mediterranean fermented meat-products
4. Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages
5. Possible role of tryptophan metabolism along the microbiota-gut-brain axis on cognitive & behavioral aspects in Phenylketonuria
6. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
7. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite
8. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps
9. Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes
10. Author Correction: Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin
11. Telemedicine in nutritional management of children with severe neurological impairment: implication for quality of life.
12. Boosting the Efficiency of Red Thermally Activated Delayed Fluorescence via Conjugation Enhancement in Push‐Pull Naphthalimide Derivatives.
13. Glycomacropeptide-Based Protein Substitutes for Children with Phenylketonuria in Italy: A Nutritional Comparison
14. Gaucher Disease or Acid Sphingomyelinase Deficiency? The Importance of Differential Diagnosis
15. Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin
16. Contribution of polysaccharides from crustacean in fermented food products
17. Long-COVID symptom monitoring: Insights from a two-year telemedicine study.
18. Microbiota gut-brain axis: implications for pediatric-onset leukodystrophies.
19. Lung Diseases and Rare Disorders: Is It a Lysosomal Storage Disease? Differential Diagnosis, Pathogenetic Mechanisms and Management.
20. Imparare a valutare per insegnare a valutarsi.
21. Effect of Plant Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Textural Properties of Bread
22. Are Phe-Free Protein Substitutes Available in Italy for Infants with PKU All the Same?
23. Dietary Inflammatory Potential in Pediatric Diseases: A Narrative Review
24. Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products
25. Modelling of Listeria monocytogenes Scott A after a mild heat treatment in the presence of thymol and carvacrol: Effects on culturability and viability
26. Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures
27. An experimental and computational study of the inferior vena cava hemodynamics under respiratory-induced collapse of the infrarenal IVC
28. Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy
29. A Strange Spoilage in Goose Sausages and Levilactobacillus Brevis, Mould and Enterococci Are the Responsible
30. Fat-Soluble Vitamins Deficiency in Pediatric Cholestasis: A Scoping Review
31. Are Phe-Free Protein Substitutes Available in Italy for Infants with PKU All the Same?
32. Application of Natural Antimicrobial Strategies in Seafood Preservation
33. Correlation between volatile profiles of Italian fermented sausages and their size and starter culture
34. Lens opacities in glycogenoses type I and III
35. Enabling red thermally activated delayed fluorescence by increasing the push–pull strength in naphthalimide-phenothiazine derivatives.
36. Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus
37. Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages
38. Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines
39. Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages
40. Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures
41. Finite element model of salami ripening process and successive storage in package
42. Desensitization of olipudase alfa-induced anaphylaxis in a child with chronic neurovisceral acid sphingomyelinase deficiency
43. Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure
44. Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid
45. Glycomacropeptide Safety and Its Effect on Gut Microbiota in Patients with Phenylketonuria: A Pilot Study
46. APPLICATION OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM SALTED DRIED CAMEL MEAT (EL KADID) IN THE PRESERVATION OF GOAT CHEESE AGAINST Staphylococcus aureus
47. Insights into the Metabolomic Diversity of Latilactobacillus sakei
48. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity
49. Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report
50. Chapter Two - Contribution of polysaccharides from crustacean in fermented food products.
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