skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Base de dados/Biblioteca: IngentaConnect Journals remover tipo de recurso: Artigos remover Wiley-Blackwell Full Collection 2009 remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese
Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese

Mangia, N.P ; Fancello, F ; Deiana, P

Journal of applied microbiology, 2016-02, Vol.120 (2), p.329-345 [Periódico revisado por pares]

England: Published for the Society for Applied Bacteriology by Blackwell Science

Texto completo disponível

Citações Citado por
2
comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese
comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

comparison of methods used to extract bacterial DNA from raw milk and raw milk cheese

Quigley, L ; O’Sullivan, O ; Beresford, T.P ; Paul Ross, R ; Fitzgerald, G.F ; Cotter, P.D

Journal of applied microbiology, 2012-07, Vol.113 (1), p.96-105 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
3
Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese
Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Application of ARISA to assess the influence of salt content and cation type on microbiological diversity of Cheddar cheese

Porcellato, D ; Brighton, C ; McMahon, D.J ; Oberg, C.J ; Lefevre, M ; Broadbent, J.R ; Steele, J.L

Letters in applied microbiology, 2014-08, Vol.59 (2), p.207-216 [Periódico revisado por pares]

Oxford: Society for Applied Bacteriology by Blackwell Scientific Publications

Texto completo disponível

Citações Citado por
4
Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures
Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures
Material Type:
Artigo 		Adicionar ao Meu Espaço

Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures

Sibanda, T. ; Buys, E.M.

Letters in applied microbiology, 2019-10, Vol.69 (4), p.230-236 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
5
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Material Type:
Artigo 		Adicionar ao Meu Espaço

Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

Ganesan, B ; Weimer, B.C ; Pinzon, J ; Dao Kong, N ; Rompato, G ; Brothersen, C ; McMahon, D.J

Journal of applied microbiology, 2014-06, Vol.116 (6), p.1642-1656 [Periódico revisado por pares]

Oxford: Published for the Society for Applied Bacteriology by Blackwell Science

Texto completo disponível

Citações Citado por
6
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory‐scale
Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory‐scale
Material Type:
Artigo 		Adicionar ao Meu Espaço

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory‐scale

Forgrave, R. ; Donaghy, J.A. ; Fisher, A. ; Rowe, M.T.

Journal of applied microbiology, 2016-11, Vol.121 (5), p.1457-1468 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
7
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese
Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of grape pomace from red cultivar 'Nero d’Avola' on the microbiological, physicochemical, phenolic profile and sensory aspects of ovine Vastedda‐like stretched cheese

Barbaccia, Pietro ; Busetta, Gabriele ; Barbera, Marcella ; Alfonzo, Antonio ; Garofalo, Giuliana ; Francesca, Nicola ; Moscarelli, Angelo ; Moschetti, Giancarlo ; Settanni, Luca ; Gaglio, Raimondo

Journal of applied microbiology, 2022-07, Vol.133 (1), p.130-144 [Periódico revisado por pares]

London: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
8
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols
Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biodiversity and dairy traits of indigenous milk lactic acid bacteria grown in presence of the main grape polyphenols

Barbaccia, Pietro ; Francesca, Nicola ; Gerlando, Rosalia Di ; Busetta, Gabriele ; Moschetti, Giancarlo ; Gaglio, Raimondo ; Settanni, Luca

FEMS microbiology letters, 2020-04, Vol.367 (8), p.1 [Periódico revisado por pares]

England: Oxford University Press

Texto completo disponível

Citações Citado por
9
Whey-cheese production using freeze-dried kefir culture as a starter
Whey-cheese production using freeze-dried kefir culture as a starter
Material Type:
Artigo 		Adicionar ao Meu Espaço

Whey-cheese production using freeze-dried kefir culture as a starter

Dimitrellou, D ; Kourkoutas, Y ; Banat, I.M ; Marchant, R ; Koutinas, A.A

Journal of applied microbiology, 2007-10, Vol.103 (4), p.1170-1183 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
10
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
Material Type:
Artigo 		Adicionar ao Meu Espaço

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type

Milesi, M.M ; McSweeney, P.L.H ; Hynes, E.R

Journal of applied microbiology, 2008-09, Vol.105 (3), p.884-892 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (484)

Data de Publicação 

De até
Refinar
  1. Antes de1990  (21)
  2. 1990Até1997  (93)
  3. 1998Até2005  (233)
  4. 2006Até2014  (137)
  5. Após 2014  (46)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.