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Journal Abstract Search

283 related items for PubMed ID: 18620970

  • 1. Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGE.
    Bonetta S, Bonetta S, Carraro E, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Sep; 25(6):786-92. PubMed ID: 18620970
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  • 2. Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE.
    Flórez AB, Mayo B.
    Int J Food Microbiol; 2006 Jul 15; 110(2):165-71. PubMed ID: 16806553
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  • 3. Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.
    Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.
    Int J Food Microbiol; 2008 Mar 20; 122(3):302-11. PubMed ID: 18272246
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  • 4. Microbiological and chemical characterization of a typical Italian cheese: Robiola di Roccaverano.
    Bonetta S, Coïsson JD, Barile D, Bonetta S, Travaglia F, Piana G, Carraro E, Arlorio M.
    J Agric Food Chem; 2008 Aug 27; 56(16):7223-30. PubMed ID: 18646764
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  • 5. Microbial characterization of an artisanal production of Robiola di Roccaverano cheese.
    Biolcati F, Andrighetto C, Bottero MT, Dalmasso A.
    J Dairy Sci; 2020 May 27; 103(5):4056-4067. PubMed ID: 32173014
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  • 12. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.
    Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.
    Food Microbiol; 2008 Apr 27; 25(2):392-9. PubMed ID: 18206782
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  • 15. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 27; 26(3):294-304. PubMed ID: 19269572
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  • 16. The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk Cheese.
    Biolcati F, Ferrocino I, Bottero MT, Dalmasso A.
    Front Microbiol; 2021 May 27; 12():776862. PubMed ID: 35173686
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  • 18. Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese.
    Psoni L, Kotzamanidis C, Yiangou M, Tzanetakis N, Litopoulou-Tzanetaki E.
    Int J Food Microbiol; 2007 Mar 10; 114(2):211-20. PubMed ID: 17241681
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  • 20. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):71-5. PubMed ID: 20705353
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