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Journal Abstract Search

91 related items for PubMed ID: 24723471

  • 1. Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy.
    Speranza B, Bevilacqua A, Corbo MR, Altieri C, Sinigaglia M.
    J Sci Food Agric; 2015 Jan; 95(1):88-97. PubMed ID: 24723471
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  • 3. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
    de Candia S, De Angelis M, Dunlea E, Minervini F, McSweeney PL, Faccia M, Gobbetti M.
    Int J Food Microbiol; 2007 Nov 01; 119(3):182-91. PubMed ID: 17884215
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  • 4. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.
    Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F.
    J Dairy Sci; 2015 Mar 01; 98(3):1402-10. PubMed ID: 25547300
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  • 5. Evaluation of microbial diversity during the manufacture of Fior di Latte di Agerola, a traditional raw milk pasta-filata cheese of the Naples area.
    Coppola S, Fusco V, Andolfi R, Aponte M, Blaiotta G, Ercolini D, Moschetti G.
    J Dairy Res; 2006 Aug 01; 73(3):264-72. PubMed ID: 16569276
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  • 6. Active coating to prolong the shelf life of Fior di latte cheese.
    Alessandro Del Nobile M, Gammariello D, Di Giulio S, Conte A.
    J Dairy Res; 2010 Feb 01; 77(1):50-5. PubMed ID: 19889250
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  • 11. Selection of autochthonous strains as starter cultures for fermented fish products.
    Speranza B, Racioppo A, Bevilacqua A, Beneduce L, Sinigaglia M, Corbo MR.
    J Food Sci; 2015 Jan 01; 80(1):M151-60. PubMed ID: 25492526
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  • 13. Biopreservation of Fior di Latte cheese.
    Angiolillo L, Conte A, Zambrini AV, Del Nobile MA.
    J Dairy Sci; 2014 Sep 01; 97(9):5345-55. PubMed ID: 24952776
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  • 14. Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.
    Corbo MR, Bevilacqua A, Campaniello D, Speranza B, Sinigaglia M.
    J Sci Food Agric; 2014 Jul 01; 94(9):1772-80. PubMed ID: 24272992
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  • 20. Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter.
    Pogačić T, Mancini A, Santarelli M, Bottari B, Lazzi C, Neviani E, Gatti M.
    Food Microbiol; 2013 Dec 01; 36(2):207-15. PubMed ID: 24010599
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