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PreviewData di pubblicazioneTitoloAutore/iTipo
2009Culture independent approach for the evaluation of presence and activity of microorganisms in foodGatti, Monica; Neviani, Erasmo; Bottari, BenedettaDoctoral thesis
16-mar-2018Different methodological approaches to study lactic acid bacteria traits for their potential technological applicationGatti, Monica; Bancalari, ElenaDoctoral 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-2019Lactic acid fermentation: a traditional process for new applicationsLazzi, Camilla; Galaverna, Gianni; Ricci, AnnalisaDoctoral thesis
mar-2021Microbiological approaches for the implementation of algae in food: exploitation and safety evaluationBernini, Valentina; Neviani, Erasmo; Martelli, FrancescoDoctoral thesis
24-mar-2017Modulazione del microbiota in soggetti sani o in presenza di processi patologici: focus sull'asse intestino:fegato:cervelloBottari, Benedetta; Mancini, AndreaDoctoral 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
2011Role of Lactobacillus rhamnosus in Parmigiano Reggiano cheese ripening: a genotypic and post-genomic studyGatti, Monica; Bove, Claudio GiorgioDoctoral 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