Zobrazeno 1 - 10
of 35
pro vyhledávání: '"De Lorentiis, A."'
Autor:
De Lorentiis, Daniela1 daniela.delorentiis@gmail.com
Publikováno v:
L'Idomeneo. 2022, Issue 33, p61-72. 12p.
Autor:
Broadbent, J.R., Cai, H., Larsen, R.L., Hughes, J.E., Welker, D.L., De Carvalho, V.G., Tompkins, T.A., Ardö, Y., Vogensen, F., De Lorentiis, A., Gatti, M., Neviani, E., Steele, J.L.
Publikováno v:
In Journal of Dairy Science September 2011 94(9):4313-4328
Autor:
Comunian, Roberta, Daga, Elisabetta, Dupré, Ilaria, Paba, Antonio, Devirgiliis, Chiara, Piccioni, Valeria, Perozzi, Giuditta, Zonenschain, Daniela, Rebecchi, Annalisa, Morelli, Lorenzo, De Lorentiis, Angela, Giraffa, Giorgio
Publikováno v:
In International Journal of Food Microbiology 2010 138(1):151-156
Publikováno v:
Acta Crystallographica Section E, Vol 67, Iss 10, Pp m1356-m1356 (2011)
The structure of the title compound, [Ph3P=N=PPh3]+[Ph3SnCl2]− or (C36H30NP2)[Sn(C6H5)3Cl2], obtained as a by product of the reaction between Ph3SnCl and [Ph3P=N=PPh3]+·HSeO3−, consists of discrete essentially isolated ions. Both the cation and
Externí odkaz:
https://doaj.org/article/aa8b76ed028e4ca589eaa69d3f53a53c
Autor:
Edon Qesari, DE LORENTIIS, DANIELA, Massimo Bucarelli, Alessandro Isoni, Endrit Musaj, Luigi Masella, Daria De Donno, Roberto Nistri, Doriana Dettole, Francesco Altamura, Gaetano Colantuono
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4034::f49b5a1f774660f16d2b11c1593bdf2b
https://hdl.handle.net/11587/418930
https://hdl.handle.net/11587/418930
Autor:
Marcela Santarelli, Erasmo Neviani, Benedetta Bottari, Monica Gatti, Juliano De Dea Lindner, Angela De Lorentiis, Valentina Bernini
Publikováno v:
Applied and Environmental Microbiology. 74:6161-6167
Microbial succession during Parmigiano-Reggiano cheesemaking was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1084b6fb0524ad6be2ab6ebb8caf5fa3
https://doi.org/10.1128/aem.00871-08
https://doi.org/10.1128/aem.00871-08
Autor:
Annalisa Rebecchi, Antonio Paba, Giorgio Giraffa, Ilaria Duprè, Elisabetta Daga, Roberta Comunian, Angela De Lorentiis, Valeria Piccioni, Chiara Devirgiliis, Giuditta Perozzi, Lorenzo Morelli, Daniela Zonenschain
The aim of this study was to evaluate the susceptibility of 197 isolates of Lactobacillus paracasei, isolated from Italian fermented products coming from different geographical areas, to tetracycline and erythromycin, two antimicrobials widely used i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cc63a590e9c50ba7dda625fe3749388
http://hdl.handle.net/10807/28079
http://hdl.handle.net/10807/28079
Autor:
Alberto Pecorari, Juliano De Dea Lindner, Valentina Bernini, Erasmo Neviani, Angela De Lorentiis, Monica Gatti
Parmigiano Reggiano is a Protected Designation of Origin, long-ripened cheese, made from cow’s milk supplemented with natural whey starter, which thus contains a large microbial biodiversity. The aim of this study was to understand the population d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::178fef660839564309cf14ba5c9d69bf
https://hal.archives-ouvertes.fr/hal-00895791
https://hal.archives-ouvertes.fr/hal-00895791
Publikováno v:
The Journal of dairy research. 73(2)
A sensitive PCR method amplifying an internal fragment of the major tail protein gene was developed to detect Lactobacillus delbrueckii subsp. lactis lytic bacteriophages in undefined, thermophilic whey starters used in Italy for production of Grana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89dc54e3c5ecf985cb4b663f8cf8145b
https://pubmed.ncbi.nlm.nih.gov/16412257
https://pubmed.ncbi.nlm.nih.gov/16412257
Publikováno v:
Acta Crystallographica Section E, Vol 67, Iss 10, Pp m1356-m1356 (2011)
Acta Crystallographica Section E: Structure Reports
Acta Crystallographica Section E: Structure Reports
The structure of the title compound, [Ph(3)P=N=PPh(3)](+)[Ph(3)SnCl(2)](-) or (C(36)H(30)NP(2))[Sn(C(6)H(5))(3)Cl(2)], obtained as a by product of the reaction between Ph(3)SnCl and [Ph(3)P=N=PPh(3)](+)·HSeO(3) (-), consists of discrete essentially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee56330998a5314e5c53dd49b7426d61
https://doi.org/10.1107/s1600536811035422
https://doi.org/10.1107/s1600536811035422