151 related articles for article (PubMed ID: 37893690)
1. Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling
Meloni MP; Piras F; Siddi G; Migoni M; Cabras D; Cuccu M; Nieddu G; McAuliffe O; De Santis EPL; Scarano C
Foods; 2023 Oct; 12(20):. PubMed ID: 37893690
[TBL] [Abstract][Full Text] [Related]
2. Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against
Meloni MP; Piras F; Siddi G; Cabras D; Comassi E; Lai R; McAuliffe O; De Santis EPL; Scarano C
Foods; 2023 Mar; 12(6):. PubMed ID: 36981109
[No Abstract] [Full Text] [Related]
3. Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.
Kamarinou CS; Papadopoulou OS; Doulgeraki AI; Tassou CC; Galanis A; Chorianopoulos NG; Argyri AA
Front Microbiol; 2023; 14():1254598. PubMed ID: 37886066
[TBL] [Abstract][Full Text] [Related]
4. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
De Pasquale I; Di Cagno R; Buchin S; De Angelis M; Gobbetti M
Food Res Int; 2019 Feb; 116():1344-1356. PubMed ID: 30716924
[TBL] [Abstract][Full Text] [Related]
5. Use of commercial protective cultures in portioned sheep milk cheeses to control
Sanna R; Piras F; Siddi G; Meloni MP; Demontis M; Spanu V; Nieddu G; Cuccu M; De Santis EPL; Scarano C
Ital J Food Saf; 2023 Mar; 12(1):10484. PubMed ID: 37064516
[TBL] [Abstract][Full Text] [Related]
6. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production.
Guarcello R; Carpino S; Gaglio R; Pino A; Rapisarda T; Caggia C; Marino G; Randazzo CL; Settanni L; Todaro M
Food Microbiol; 2016 Oct; 59():66-75. PubMed ID: 27375245
[TBL] [Abstract][Full Text] [Related]
7. Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheese.
Centorotola G; Salini R; Sperandii AF; Neri D; Tucci P; Santarelli GA; Di Marzio V; Romantini R; Candeloro L; Conte A; Migliorati G; Pomilio F; Iannetti L
Int J Food Microbiol; 2020 Sep; 329():108690. PubMed ID: 32497790
[TBL] [Abstract][Full Text] [Related]
8. A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures.
Piras C; Cesare Marincola F; Savorani F; Engelsen SB; Cosentino S; Viale S; Pisano MB
Food Chem; 2013 Dec; 141(3):2137-47. PubMed ID: 23870939
[TBL] [Abstract][Full Text] [Related]
9. Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking.
Todaro M; Garofalo G; Busetta G; Gannuscio R; Di Rosa AR; Scatassa ML; Cardamone C; Mancuso I; Franciosi E; Rando F; Agnolucci M; Chiofalo V; Gaglio R; Settanni L
Int J Food Microbiol; 2024 Jan; 410():110481. PubMed ID: 37977081
[TBL] [Abstract][Full Text] [Related]
10. Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese.
Gaglio R; Todaro M; Settanni L
Int J Environ Res Public Health; 2021 Feb; 18(4):. PubMed ID: 33668630
[TBL] [Abstract][Full Text] [Related]
11. Influence of selected lab cultures on the evolution of free amino acids, free fatty acids and Fiore Sardo cheese microflora during the ripening.
Mangia NP; Murgia MA; Garau G; Sanna MG; Deiana P
Food Microbiol; 2008 Apr; 25(2):366-77. PubMed ID: 18206779
[TBL] [Abstract][Full Text] [Related]
12. The wooden shelf surface and cheese rind mutually exchange microbiota during the traditional ripening process.
Busetta G; Garofalo G; Claps S; Sardina MT; Franciosi E; Alfonzo A; Francesca N; Moschetti G; Settanni L; Gaglio R
Int J Food Microbiol; 2024 Jan; 409():110478. PubMed ID: 37948980
[TBL] [Abstract][Full Text] [Related]
13. Effect of modified atmosphere packaging on the growth of spoilage microorganisms and Listeria monocytogenes on fresh cheese.
Brown SRB; Forauer EC; D'Amico DJ
J Dairy Sci; 2018 Sep; 101(9):7768-7779. PubMed ID: 29960774
[TBL] [Abstract][Full Text] [Related]
14. Addition of selected starter/non-starter lactic acid bacterial inoculums to stabilise PDO Pecorino Siciliano cheese production.
Gaglio R; Franciosi E; Todaro A; Guarcello R; Alfeo V; Randazzo CL; Settanni L; Todaro M
Food Res Int; 2020 Oct; 136():109335. PubMed ID: 32846533
[TBL] [Abstract][Full Text] [Related]
15. Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model.
Lawton MR; Jencarelli KG; Kozak SM; Alcaine SD
J Dairy Sci; 2020 Feb; 103(2):1269-1275. PubMed ID: 31837788
[TBL] [Abstract][Full Text] [Related]
16. Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures.
Pisano MB; Elisabetta Fadda M; Deplano M; Corda A; Casula M; Cosentino S
J Dairy Res; 2007 Aug; 74(3):255-61. PubMed ID: 17466114
[TBL] [Abstract][Full Text] [Related]
17. Behavior of Escherichia coli O157:H7 during the manufacture and ripening of Fontina Protected Designation of Origin cheese.
Bellio A; Bianchi DM; Vitale N; Vernetti L; Gallina S; Decastelli L
J Dairy Sci; 2018 Jun; 101(6):4962-4970. PubMed ID: 29605313
[TBL] [Abstract][Full Text] [Related]
18. Inhibition of
Yoon SH; Kim GB
Food Sci Anim Resour; 2022 Nov; 42(6):1009-1019. PubMed ID: 36415575
[TBL] [Abstract][Full Text] [Related]
19. Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value.
Mara A; Caredda M; Addis M; Sanna F; Deroma M; Georgiou CA; Langasco I; Pilo MI; Spano N; Sanna G
Molecules; 2024 Feb; 29(4):. PubMed ID: 38398621
[TBL] [Abstract][Full Text] [Related]
20. Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese.
Chessa L; Paba A; Daga E; Dupré I; Comunian R
Microorganisms; 2021 Jun; 9(7):. PubMed ID: 34201694
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
