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Refinado por: Nome da Publicação: International Journal Of Food Microbiology remover
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1
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening
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Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening

Penland, Marine ; Falentin, Hélène ; Parayre, Sandrine ; Pawtowski, Audrey ; Maillard, Marie-Bernadette ; Thierry, Anne ; Mounier, Jérôme ; Coton, Monika ; Deutsch, Stéphanie-Marie

International journal of food microbiology, 2021-05, Vol.345, p.109130-109130, Article 109130 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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2
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds
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Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds

Bruno Domingues Galli José Guilherme Prado Martin; Paula Porrelli Moreira da Silva; Ernani Porto; Marta Helena Fillet Spoto; José Guilherme Prado Martin

International Journal of Food Microbiology Amsterdam v. 234, p. 71-75, 2016

Amsterdam 2016

Acesso online

3
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese
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Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese

Gaglio, Raimondo ; Todaro, Massimo ; Scatassa, Maria L. ; Franciosi, Elena ; Corona, Onofrio ; Mancuso, Isabella ; Di Gerlando, Rosalia ; Cardamone, Cinzia ; Settanni, Luca

International journal of food microbiology, 2019-10, Vol.307, p.108277-108277, Article 108277 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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4
Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese
Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese
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Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese

Patrícia da Silva Malheiros Voltaire Sant'Anna; Matheus de Souza Barbosa; Adriano Brandelli; Bernadette Dora Gombossy de Melo Franco

International Journal of Food Microbiology Amsterdam v. 156, n. 3, p. 272-277, 2012

Amsterdam 2012

Item não circula. Consulte sua biblioteca.(Acessar)

5
Pulsed-field gel electrophoresis characterization of Listeria monocytogenes isolates from cheese manufacturing plants in São Paulo, Brazil
Pulsed-field gel electrophoresis characterization of Listeria monocytogenes isolates from cheese manufacturing plants in São Paulo, Brazil
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Pulsed-field gel electrophoresis characterization of Listeria monocytogenes isolates from cheese manufacturing plants in São Paulo, Brazil

Giovana Verginia Barancelli Tarsila Mendes de Camargo; Natalia Gonçalves Gagliardi; Ernani Porto; Roberto A Souza; Fabio Campioni; Juliana Pfrimer Falcão; Ernesto Hofer; Adriano Gomes da Cruz; Carlos Augusto Fernandes de Oliveira

International Journal of Food Microbiology Amsterdam v. 173, n. 1, p. 21-29, Mar. 2014

Amsterdam 2014

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 2444050 estantes deslizantes ) e outros locais(Acessar)

6
Simple & better – Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties
Simple & better – Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties
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Simple & better – Accelerated cheese ripening using a mesophilic starter based on a single strain with superior autolytic properties

Zhao, Shuangqing ; Dorau, Robin ; Tømmerholt, Lars ; Gu, Liuyan ; Tadesse, Belay Tilahun ; Zhao, Ge ; Solem, Christian

International journal of food microbiology, 2023-12, Vol.407, p.110398-110398, Article 110398 [Periódico revisado por pares]

Elsevier B.V

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7
Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process
Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process
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Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process

Lecaudé, Cresciense ; Orieux, Nicolas ; Chuzeville, Sarah ; Bertry, Alicia ; Coissac, Eric ; Boyer, Frederic ; Bonin, Aurélie ; Colomb-Boeckler, Nelly ; Mathieu, Bruno ; Recour, Manon ; Vindret, Joël ; Pignol, Céline ; Romand, Stéphane ; Petite, Caroline ; Taberlet, Pierre ; Charles, Cécile ; Bel, Nadège ; Hauwuy, Agnès

International journal of food microbiology, 2024-06, Vol.418, p.110712-110712, Article 110712 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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8
Highlighting the microbial diversity of 12 French cheese varieties
Highlighting the microbial diversity of 12 French cheese varieties
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Highlighting the microbial diversity of 12 French cheese varieties

Dugat-Bony, Eric ; Garnier, Lucille ; Denonfoux, Jeremie ; Ferreira, Stéphanie ; Sarthou, Anne-Sophie ; Bonnarme, Pascal ; Irlinger, Françoise

International journal of food microbiology, 2016-12, Vol.238, p.265-273 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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9
A taxonomic and ecological overview of cheese fungi
A taxonomic and ecological overview of cheese fungi
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A taxonomic and ecological overview of cheese fungi

Ropars, Jeanne ; Cruaud, Corinne ; Lacoste, Sandrine ; Dupont, Joëlle

International journal of food microbiology, 2012-04, Vol.155 (3), p.199-210 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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10
Traditional cheeses: Rich and diverse microbiota with associated benefits
Traditional cheeses: Rich and diverse microbiota with associated benefits
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Traditional cheeses: Rich and diverse microbiota with associated benefits

Montel, Marie-Christine ; Buchin, Solange ; Mallet, Adrien ; Delbes-Paus, Céline ; Vuitton, Dominique A. ; Desmasures, Nathalie ; Berthier, Françoise

International journal of food microbiology, 2014-05, Vol.177, p.136-154 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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Deste Autor:

  1. Porto, E
  2. Campioni, F
  3. Falcão, J
  4. Oliveira, C
  5. Camargo, T

Neste Assunto:

  1. Microbiology
  2. Life Sciences & Biomedicine
  3. Food Science & Technology
  4. Science & Technology
  5. Food Microbiology

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

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