Výsledky vyhledávání - "Paola Alfieri"

Effects of a prior exhausting exercise on peak O2 uptake, lactate and ventilatory thresholds during ramp exercise in men

Autor: Arsenio Veicsteinas, Paola Alfieri, Rosalba Vanni, Fabio Esposito, Emiliano Cè

Publikováno v: The FASEB Journal. 22

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c7913662de708f76351e6da660a1263f
https://doi.org/10.1096/fasebj.22.1_supplement.1175.13

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Acute passive stretching alters the mechanical but not the electrical properties of calf muscles in humans

Autor: Paola Alfieri, Giuliano Pizzini, Arsenio Veicsteinas, Fabio Esposito, Emiliano Cè

Publikováno v: The FASEB Journal. 20

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9939eaebbbc7941699c100c107781ff9
https://doi.org/10.1096/fasebj.20.4.a804-c

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Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis

Autor: Alberto Tamburini, Stefano Morandi, Milena Brasca, Paola Alfieri, R. Lodi

Publikováno v: Le Lait (Online) 85 (2005): 181–192. doi:10.1051/lait:2005006
info:cnr-pdr/source/autori:Stefano Morandi; Milena Brasca; Paola Alfieri; Roberta Lodi; Alberto Tamburini/titolo:Influence of pH and temperature on the growth of Enterococcus faecium and Enterococcus faecalis./doi:10.1051%2Flait:2005006/rivista:Le Lait (Online)/anno:2005/pagina_da:181/pagina_a:192/intervallo_pagine:181–192/volume:85

A total of 70 enterococcal strains isolated from traditional Italian raw milk cheeses were identified by API 20 Strep and Biolog GP. All the identifications were confirmed by species-specific PCR. Four species of genus Enterococcus were found: E. fae

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8db88200a194b5509e854d760ae6261b
http://www.cnr.it/prodotto/i/46285

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Tecnologia di produzione e caratteristiche microbiologiche del formaggio Valtellina Casera

Autor: Stefano Morandi, Milena Brasca, Paola Alfieri, Roberta Lodi, Selene Erini, Ezio Turchetti

Publikováno v: Scienza e tecnica lattiero-casearia (1961) 55 (2004): 299–317.
info:cnr-pdr/source/autori:Stefano Morandi; Milena Brasca; Paola Alfieri; Roberta Lodi; Selene Erini; Ezio Turchetti/titolo:Tecnologia di produzione e caratteristiche microbiologiche del formaggio Valtellina Casera/doi:/rivista:Scienza e tecnica lattiero-casearia (1961)/anno:2004/pagina_da:299/pagina_a:317/intervallo_pagine:299–317/volume:55

Valtellina Casera and Bitto are the most important cheeses of Valtellina. Valtellina Casera cheese is produced in plain throughout the year and is very important for the economy of this area. Valtellina Casera characteristics, production area and rip

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=cnr_________::f89681bb2c73e20565d16e81c42f6d48
http://www.cnr.it/prodotto/i/68951

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