Detalles de la búsqueda
1.
Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp.
Food Microbiol
; 122: 104536, 2024 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-38839216
2.
Alpine grazing management, breed and diet effects on coagulation properties, composition, and microbiota of dairy cow milk by commercial mountain based herds.
J Dairy Sci
; 2024 Jun 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-38876212
3.
Spatial and Seasonal Structure of Bacterial Communities Within Alpine Vineyards: Trentino as a Case Study.
Microb Ecol
; 85(1): 108-120, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-35028709
4.
Milk metagenomics and cheese-making properties as affected by indoor farming and summer highland grazing.
J Dairy Sci
; 106(1): 96-116, 2023 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-36400616
5.
In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.
Appl Environ Microbiol
; 87(23): e0152421, 2021 11 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-34550766
6.
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
Food Microbiol
; 91: 103490, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32539978
7.
Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques.
Food Microbiol
; 91: 103504, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32539948
8.
Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder.
Food Microbiol
; 86: 103349, 2020 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-31703858
9.
Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions.
Food Microbiol
; 87: 103385, 2020 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-31948626
10.
A Diet Low in FODMAPs Reduces Symptoms in Patients With Irritable Bowel Syndrome and A Probiotic Restores Bifidobacterium Species: A Randomized Controlled Trial.
Gastroenterology
; 153(4): 936-947, 2017 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-28625832
11.
Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.
Food Microbiol
; 62: 160-168, 2017 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-27889144
12.
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
Food Microbiol
; 62: 256-269, 2017 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-27889157
13.
Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.
Food Microbiol
; 53(Pt B): 94-103, 2016 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-26678135
14.
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.
Food Microbiol
; 48: 123-32, 2015 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-25791000
15.
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.
Int J Food Microbiol
; 410: 110481, 2024 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-37977081
16.
Effect of commission implementing regulation (EU) 2020/1319 on the bacterial composition of PDO Provola dei Nebrodi cheese.
Int J Food Microbiol
; 394: 110188, 2023 Jun 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-36989928
17.
Metagenomic, microbiological, chemical and sensory profiling of Caciocavallo Podolico Lucano cheese.
Food Res Int
; 169: 112926, 2023 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-37254352
18.
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin.
Int J Food Microbiol
; 395: 110194, 2023 Jun 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-37004495
19.
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation.
Food Chem X
; 14: 100357, 2022 Jun 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-35693452
20.
Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas).
Front Nutr
; 9: 1023490, 2022.
Artículo
en Inglés
| MEDLINE | ID: mdl-36846023