Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Portuguese cheese"'
Autor:
Giorgia Rampanti, Ilario Ferrocino, Joanna Harasym, Roberta Foligni, Federica Cardinali, Agnieszka Orkusz, Vesna Milanović, Irene Franciosa, Cristiana Garofalo, Cinzia Mannozzi, Massimo Mozzon, Andrea Osimani, Lucia Aquilanti
Publikováno v:
Foods, Vol 12, Iss 1, p 169 (2022)
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota
Externí odkaz:
https://doaj.org/article/81d89cc935fd471d846ac272d3a4e5da
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Dissertação de mestrado em Património Cultural
Portugal se destaca por sua rica e diversificada gastronomia tradicional, importante património imaterial, que cobre o país de Norte a Sul. Reconhecida, é hoje fortemente explorada pelo turism
Portugal se destaca por sua rica e diversificada gastronomia tradicional, importante património imaterial, que cobre o país de Norte a Sul. Reconhecida, é hoje fortemente explorada pelo turism
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::6a549351b818f518526bd2c0261087c4
Publikováno v:
Milchwissenschaft. 58(7-8):389-392
The main objective of this study was to characterise 8 enterococci strains, isolated from artisanal cheeses of good quality produced in the North of Portugal, including their potential pathogenicity, to determine technologically important characteris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___02017::e63a82c09c993197284eb49a00b9fa1c
https://ciencia.ucp.pt/en/publications/1a20d9a5-0c38-4c64-b050-29890ee81bd7
https://ciencia.ucp.pt/en/publications/1a20d9a5-0c38-4c64-b050-29890ee81bd7
Autor:
Maria Leonor Faleiro
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE
Tese de dout. em Biologia, especialidade de Microbiologia, Unidade de Ciências e Tecnologias Agrárias, Univ. do Algarve, 2000 Lislería momcytogenes has become a serious pathogen associated with food borne disease. The major outbreaks of Usteriosis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0afa44e52e4507570a5b3e52568729c6
O presente documento foi apresentado na 2nd International Conference of the LSIRD Network que decorreu em Bray, Dublin em Dezembro de 1998, tendo integrado os respectivos Proceedings. The “Queijo de Nisa” is a traditional Portuguese half-hard che
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1716::d2336572479b12529e285fcb011a7be9
https://hdl.handle.net/10400.11/1098
https://hdl.handle.net/10400.11/1098
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The paper presents a new medium and a method for the rapid presumptive detection of Listeria spp. in cheese samples by electrical capacitance changes. The Bactometer based capacitance broth (LED medium) required a 30% change in signal within 30 h to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eb8081b3c9c8161290762e1934fe3c8
https://hdl.handle.net/10400.14/6112
https://hdl.handle.net/10400.14/6112
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Rampanti G; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Ferrocino I; Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy., Harasym J; Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland., Foligni R; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Cardinali F; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Orkusz A; Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland., Milanović V; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Franciosa I; Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy., Garofalo C; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Mannozzi C; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Mozzon M; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Osimani A; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy., Aquilanti L; Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Dec 29; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 29.