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Found 9 items.
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Screening of oxalate degrading lactic acid bacteria of food origin
Published: 13 April 20171945PDF: 1004HTML: 263 -
Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
Published: 27 October 20231274PDF: 253HTML: 3 -
Features of Lactobacillus sakei isolated from Italian sausages: focus on strains from Ventricina del Vastese
Published: 1 December 20152367PDF: 1018HTML: 663 -
Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy
Published: 24 June 20153751PDF: 3342HTML: 298 -
Microorganisms of the intestinal microbiota of Oncorhynchus mykiss produce antagonistic substances against bacteria contaminating food and causing disease in humans
Published: 27 June 20171054PDF: 817HTML: 222 -
Role of verocytotoxigenic Escherichia coli in the swine production chain
Published: 29 June 20151653PDF: 929HTML: 542 -
Behaviour of Listeria monocytogenes in artisanal raw milk Pecorino Umbro cheese: a microbiological challenge test
Published: 4 September 20151455PDF: 803HTML: 147 -
Microbiological profile of chicken carcasses: A comparative analysis using shotgun metagenomic sequencing
Published: 11 April 20181818PDF: 718HTML: 87 -
Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
Published: 10 May 2024522PDF: 146HTML: 6
1 - 9 of 9 items