Zobrazeno 1 - 10
of 165
pro vyhledávání: '"G. Scolari"'
Publikováno v:
Acta Horticulturae. :335-340
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5adf515a4bd1ce9bbbffa23ad6e8e106
https://doi.org/10.17660/actahortic.2018.1209.49
https://doi.org/10.17660/actahortic.2018.1209.49
Publikováno v:
European Food Research and Technology. 241:317-328
This study examined the effects of combined treatments of high hydrostatic pressures (100–300 MPa) and temperatures (−5 to 45 °C) on raw wild berry smoothies or a sample series containing a Listeria monocytogenes strain. Optimised pressure/tempe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0d0d05a42ea75a91586998c398493c5
https://doi.org/10.1007/s00217-015-2460-8
https://doi.org/10.1007/s00217-015-2460-8
Publikováno v:
Food Control. 47:166-174
In the present study, the combined treatments of high hydrostatic pressure (100 to 300 MPa) and temperature (−5 to 45 °C) were performed according to a central composite design to inactivate Listeria monocytogenes LGB and two strains of Zygosaccha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0aa86ec7159565ca824663919fd99368
https://doi.org/10.1016/j.foodcont.2014.07.006
https://doi.org/10.1016/j.foodcont.2014.07.006
Autor:
G. Scolari
Publikováno v:
Microbiology in Dairy Processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75964c56bbf08a16311285c3deddccff
https://doi.org/10.1002/9781119115007.ch11
https://doi.org/10.1002/9781119115007.ch11
Publikováno v:
Food Microbiology. 23:689-693
The biopreservative potential of three antimicrobial-producing lactic acid bacteria strains was evaluated on cold-smoked salmon. Lactobacillus casei, Lactobacillus plantarum and Carnobacterium piscicola were added singly or in association to cold-smo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4fbf3659e1547886d4c5e921dbf84b35
https://doi.org/10.1016/j.fm.2005.12.002
https://doi.org/10.1016/j.fm.2005.12.002
Autor:
M. Vescovo, G. Scolari
Publikováno v:
European Food Research and Technology. 220:477-482
The influence of the adjunct of a peptidolytic Lactobacillus casei strain on Grana cheese ripening was studied. Strain erythromycin resistance enabled the monitoring of its growth and death kinetics during cheese maturation. Cell lysis was estimated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b28a5d9a2f9fae806a5d144f14421d91
https://doi.org/10.1007/s00217-004-1066-3
https://doi.org/10.1007/s00217-004-1066-3
Publikováno v:
European Food Research and Technology. 218:274-277
The influence of a Lactobacillus plantarum (B4) on the growth of Staphylococcus aureus (Sa4) was verified by impedometric methods in a suitable model reproducing the characteristics of fresh vegetables. The inoculum size of the single strains and the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::158b7abe6fd11fd737b6b50009bbee5e
https://doi.org/10.1007/s00217-003-0841-x
https://doi.org/10.1007/s00217-003-0841-x
Autor:
Annamaria Ricciardi, Eugenio Parente, G. Scolari, Ilaria Maria Mannazzu, Maria Antonietta Crudele, Federica Zanetti
Publikováno v:
Journal of Applied Microbiology. 92:297-306
Aims: To evaluate the effect of yeast extract (YE) concentration, temperature and pH on growth and exopolysaccharide (EPS) production in a whey-based medium by Streptococcus thermophilus SY and to characterize the partially purified EPS. Methods and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf23aebd344157551138c0418c949cee
https://doi.org/10.1046/j.1365-2672.2002.01487.x
https://doi.org/10.1046/j.1365-2672.2002.01487.x
Publikováno v:
Letters in Applied Microbiology. 33:153-158
Aims: To investigate the antimicrobial activity of a strain of Lactobacillus helveticus. Methods and Results: The culture supernatant fluid Lact. helveticus G51 showed antimicrobial activity against thermophilic strains of Lactobacillus. Purification
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69d81e83cc2ec5e9ad5340ceccdf3268
https://doi.org/10.1046/j.1472-765x.2001.00969.x
https://doi.org/10.1046/j.1472-765x.2001.00969.x
Publikováno v:
International Journal of Food Science & Technology. 32:411-419
Carbon dioxide concentration, Lactobacillus casei inoculum size and storage temperature were varied according to a Central Composite Design in order to assess the effects of these variables and their interactions on the growth of Aeromonas hydrophila
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f1d476b33a8d2c0d855570f892c898a
https://doi.org/10.1046/j.1365-2621.1997.00121.x
https://doi.org/10.1046/j.1365-2621.1997.00121.x