Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Antonio eBevilacqua"'
Autor:
Pasquale eRusso, Vittorio eCapozzi, Giuseppe eSpano, Maria Rosaria eCorbo, Milena eSinigaglia, Antonio eBevilacqua
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Safety and quality are significant challenges for food; namely, safety represents a big threat all over the world and is one of the most important goal to be achieved in both Western Society and Developing Countries. Wine safety mainly relies upon so
Externí odkaz:
https://doaj.org/article/d50a063f796d41d6a96384b11e8b60cc
Autor:
Antonio eBevilacqua
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
Essential oils (EOs) are liquid preparations, produced from plant materials. Although EOs showed a promising bioactivity in vitro, they could interact in foods with some components (fats, proteins, carbohydrates) and pH, thus many authors have report
Externí odkaz:
https://doaj.org/article/76d75585ce664b7a993ea73fc17ed5e6
Publikováno v:
Frontiers in Microbiology, Vol 3 (2012)
In the past yeasts were traditionally regarded as the spoiling microorganisms for table olives; however, their role and impact for product quality and for the correct course of fermentation has been revised and nowadays many authors suggest a control
Externí odkaz:
https://doaj.org/article/bdb596b3b40d462190cc729f7c1ddeb4
Autor:
Antonio eBevilacqua
Publikováno v:
Frontiers in Microbiology, Vol 2 (2011)
Essential oils (EOs) are promising and friendly antimicrobials for the prolongation of the shelf life of many foods. They have been extensively used to inhibit spoiling and pathogenic microorganisms of many kinds of productslike fruit juices and acid
Externí odkaz:
https://doaj.org/article/040c5b8e20a44fb582cd5112fbf7de21