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