Browsing by Author Neviani, Erasmo

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2012Batteri lattici non starter durante la stagionatura del formaggio: sopravvivenza, crescita e produzione di molecole potenzialmente coinvolte nella formazione dell'aromaNeviani, Erasmo; Gatti, Monica; Sgarbi, ElisaDoctoral thesis
2009Culture independent approach for the evaluation of presence and activity of microorganisms in foodGatti, Monica; Neviani, Erasmo; Bottari, BenedettaDoctoral thesis
Mar-2019Evolutionary study over space and time of lactic acid bacteria used as starter in cheeses manufacturingNeviani, Erasmo; Gatti, Monica; Bertani, GaiaDoctoral thesis
Mar-2010Genomic and ecological studies to understand bifidobacterial adaptation to the human gastro-intestinal tractNeviani, Erasmo; Turroni, FrancescaDoctoral thesis
Mar-2021Microbiological approaches for the implementation of algae in food: exploitation and safety evaluationBernini, Valentina; Neviani, Erasmo; Martelli, FrancescoDoctoral thesis
Mar-2017New findings on the adaptation of Lactobacillus casei group to cheese environmentLazzi, Camilla; Neviani, Erasmo; Levante, AlessiaDoctoral thesis
2013Poultry Industry Waste: Protein hydrolizates as growth stimulator for microorganisms potentially probioticNeviani, Erasmo; Meli, FedericaDoctoral thesis
Mar-2008Traditional and innovative approaches to evaluate microbial contribution in long ripened fermented foods: the case of Parmigiano Reggiano cheeseNeviani, Erasmo; Gatti, Monica; De Dea Lindner, JulianoDoctoral thesis