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of 7
pro vyhledávání: '"Quattrini, Mattia"'
Autor:
Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael
Publikováno v:
In International Journal of Food Microbiology 2 August 2019 302:8-14
Autor:
Quattrini, Mattia, Bernardi, Cristian, Stuknytė, Milda, Masotti, Fabio, Passera, Alessandro, Ricci, Giovanni, Vallone, Lisa, De Noni, Ivano, Brasca, Milena, Fortina, Maria Grazia
Publikováno v:
In Food Research International April 2018 106:936-944
Autor:
Decimo, Marilù1 marilu.decimo@unimi.it, Quattrini, Mattia2 mattia.quattrini@unimi.it, Ricci, Giovanni2 giovanni.ricci@unimi.it, Fortina, Maria2 grazia.fortina@unimi.it, Brasca, Milena1 milena.brasca@ispa.cnr.it, Silvetti, Tiziana1 tiziana.silvetti@ispa.cnr.it, Manini, Federica2 federica.manini7@gmail.com, Erba, Daniela2 daniela.erba@unimi.it, Criscuoli, Franca2 franca.criscuoli@unimi.it, Casiraghi, Maria2 maria.casiraghi@unimi.it
Publikováno v:
AMB Express. 11/16/2017, Vol. 7 Issue 1, p1-13. 13p.
Autor:
QUATTRINI, MATTIA
This PhD thesis deals with the selection and characterization of Lactic Acid Bacteria strains to be applied in different stages of supply chain of bakery and cereal production, in order to set up bio-control strategies, against the cereal-related fun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2854bb6542233462d251611d1e95b650
Autor:
Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca3872552dd10426d0d01cce3a940fa0
Akademický článek
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Publikováno v:
Folia Microbiologica; May2018, Vol. 63 Issue 3, p291-298, 8p