127 related articles for article (PubMed ID: 33228027)
1. "Burrata di Andria" PGI Cheese: Physicochemical and Microbiological Features.
Di Cerbo A; Miraglia D; Marino L; Stocchi R; Loschi AR; Fisichella S; Cammertoni N; Menchetti L; Farneti S; Ranucci D; Branciari R; Rea S
Foods; 2020 Nov; 9(11):. PubMed ID: 33228027
[TBL] [Abstract][Full Text] [Related]
2. Differences in Chemical, Physical and Microbiological Characteristics of Italian
Rea S; Marino L; Stocchi R; Branciari R; Loschi AR; Miraglia D; Ranucci D
Ital J Food Saf; 2016 Jun; 5(3):5879. PubMed ID: 27853715
[TBL] [Abstract][Full Text] [Related]
3. Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK.
Little CL; Rhoades JR; Sagoo SK; Harris J; Greenwood M; Mithani V; Grant K; McLauchlin J
Food Microbiol; 2008 Apr; 25(2):304-12. PubMed ID: 18206773
[TBL] [Abstract][Full Text] [Related]
4. Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome.
Minervini F; Conte A; Del Nobile MA; Gobbetti M; De Angelis M
Appl Environ Microbiol; 2017 Nov; 83(21):. PubMed ID: 28842539
[TBL] [Abstract][Full Text] [Related]
5. Microbiological quality of Burrata cheese produced in Puglia region: southern Italy.
Dambrosio A; Quaglia NC; Saracino M; Malcangi M; Montagna C; Quinto M; Lorusso V; Normanno G
J Food Prot; 2013 Nov; 76(11):1981-4. PubMed ID: 24215706
[TBL] [Abstract][Full Text] [Related]
6. Presence of Certain Foodborne Pathogens in Traditional Balearic Islands' Meat, Pastry, and Cheese Specialties Supported by European Union Quality Schemes, from 2018 to 2021.
Rodríguez A; Bars-Cortina D
Foodborne Pathog Dis; 2022 Dec; 19(12):787-795. PubMed ID: 36409678
[TBL] [Abstract][Full Text] [Related]
7. Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020.
Primavilla S; Roila R; Rocchegiani E; Blasi G; Petruzzelli A; Gabucci C; Ottaviani D; Di Lullo S; Branciari R; Ranucci D; Valiani A
Life (Basel); 2023 Dec; 13(12):. PubMed ID: 38137925
[TBL] [Abstract][Full Text] [Related]
8. Microbiological Assessment of Dairy Products Produced by Small-Scale Dairy Producers in Serbia.
Aleksic B; Udovicki B; Kovacevic J; Miloradovic Z; Djekic I; Miocinovic J; Tomic N; Smigic N
Foods; 2024 May; 13(10):. PubMed ID: 38790756
[TBL] [Abstract][Full Text] [Related]
9. Microbial safety of cheese in Canada.
Ganz K; Yamamoto E; Hardie K; Hum C; Hussein H; Locas A; Steele M
Int J Food Microbiol; 2020 May; 321():108521. PubMed ID: 32045776
[TBL] [Abstract][Full Text] [Related]
10. Foodborne pathogens and microbiological characteristics of raw milk soft cheese produced and on retail sale in Brazil.
Moraes PM; Viçosa GN; Yamazi AK; Ortolani MB; Nero LA
Foodborne Pathog Dis; 2009 Mar; 6(2):245-9. PubMed ID: 19099356
[TBL] [Abstract][Full Text] [Related]
11. Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk.
Schiemann DA
Appl Environ Microbiol; 1978 Aug; 36(2):274-7. PubMed ID: 211937
[TBL] [Abstract][Full Text] [Related]
12. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
[TBL] [Abstract][Full Text] [Related]
13. Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation.
Costantino G; Calasso M; Minervini F; De Angelis M
Microorganisms; 2020 Oct; 8(10):. PubMed ID: 33096692
[TBL] [Abstract][Full Text] [Related]
14.
Praça J; Furtado R; Coelho A; Correia CB; Borges V; Gomes JP; Pista A; Batista R
Microorganisms; 2023 Jan; 11(2):. PubMed ID: 36838288
[TBL] [Abstract][Full Text] [Related]
15. Development of Innovative Vitamin D Enrichment Designs for Two Typical Italian Fresh Cheeses: Burrata and Giuncata.
Santanatoglia A; Nzekoue FK; Alesi A; Ricciutelli M; Sagratini G; Suo X; Torregiani E; Vittori S; Caprioli G
Molecules; 2023 Jan; 28(3):. PubMed ID: 36770714
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of Hygiene and Safety Criteria in the Production of a Traditional Piedmont Cheese.
Astegiano S; Bellio A; Adriano D; Bianchi DM; Gallina S; Gorlier A; Gramaglia M; Lombardi G; Macori G; Zuccon F; Decastelli L
Ital J Food Saf; 2014 Aug; 3(3):1705. PubMed ID: 27800354
[TBL] [Abstract][Full Text] [Related]
17. Isolation of Staphylococcus aureus, Uropathogenic Escherichia coli, and Nontuberculous Mycobacteria Strains from Pasteurized Cheeses and Unpasteurized Cream Sold at Traditional Open Markets in Mexico City.
Rios-Muñiz D; Cerna-Cortes JF; Lopez-Saucedo C; Angeles-Morales E; Bobadilla-Del Valle M; Ponce-DE Leon A; Estrada-Garcia T
J Food Prot; 2022 Dec; 85(12):1848-1854. PubMed ID: 36454541
[TBL] [Abstract][Full Text] [Related]
18. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
Albenzio M; Corbo MR; Rehman SU; Fox PF; De Angelis M; Corsetti A; Sevi A; Gobbetti M
Int J Food Microbiol; 2001 Jul; 67(1-2):35-48. PubMed ID: 11482567
[TBL] [Abstract][Full Text] [Related]
19. Presence of Escherichia coli O157, Salmonella spp., and Listeria monocytogenes in Raw Ovine Milk Destined for Cheese Production and Evaluation of the Equivalence Between the Analytical Methods Applied.
Amagliani G; Petruzzelli A; Carloni E; Tonucci F; Foglini M; Micci E; Ricci M; Di Lullo S; Rotundo L; Brandi G
Foodborne Pathog Dis; 2016 Nov; 13(11):626-632. PubMed ID: 27607835
[TBL] [Abstract][Full Text] [Related]
20. Microbiological quality and safety of raw milk and soft cheese and detection of autochthonous lactic acid bacteria with antagonistic activity against Listeria monocytogenes, Salmonella Spp., and Staphylococcus aureus.
Ortolani MB; Yamazi AK; Moraes PM; Viçosa GN; Nero LA
Foodborne Pathog Dis; 2010 Feb; 7(2):175-80. PubMed ID: 19839761
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
