Sfoglia per Autore
The spatial distribution of bacteria in Grana-cheese during ripening
2012-01-01 Monfredini, L.; Settanni, L.; Poznanski, E.; Cavazza, A.; Franciosi, E.
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation
2012-01-01 Endrizzi, I.; Fabris, A.; Biasioli, F.; Aprea, E.; Franciosi, E.; Poznanski, E.; Cavazza, A.; Gasperi, F.
Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study
2012-01-01 Franciosi, E.; Gardini, F.; Monfredini, L.; Tabanelli, G.; Fabris, A.; Endrizzi, I.; Poznanski, E.; Gasperi, F.; Cavazza, A.
A metagenomics view of gut microbiota structure in old age
2013-01-01 Franciosi, E.; Carafa, I.; Maidens, C.; Przemska, A.; Dong, H.; Bindayel, I.; Childs, C.; Viola, R.; Yaqoob, P.; Tuohy, K.M.
Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese
2013-01-01 Carafa, I.; Nardin, T.; Larcher, R.; Tuohy, K.M.; Franciosi, E.
Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese
2013-01-01 Carafa, I.; Nardin, T.; Larcher, R.; Tuohy, K.M.; Clementi, F.; Franciosi, E.
Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing.
2013-01-01 Franciosi, E.; Carafa, I.; Maidens, C.; Przemska, A.; Dong, H.; Bin Dayel, I.; Childs, C.; Viola, R.; Yaqoob, P.; Tuohy, K.M.
Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing
2014-01-01 Franciosi, E.; Carafa, I.; Vierin, A.; Zenato, S.; Promotton, P.; Vernetti, L.; Viola, R.; Barmaz, A.; Tuohy, K.M.
The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory
2014-01-01 Guzzon, R.; Nardin, T.; Malacarne, M.; Franciosi, E.; Larcher, R.
Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing
2014-01-01 Carafa, I.; Prot, L.V.; Pramotton, R.; Zenato, S.; Vierin, A.; Tuohy, K.M.; Franciosi, E.; Barmaz, A.
Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion
2014-01-01 Carafa, I.; Framba, V.; Tuohy, K.M.; Franciosi, E.
Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese
2014-01-01 Mancini, A.; Franciosi, E.; Carafa, I.; Fava, F.; Viola, R.; Tuohy, K.M.
A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea
2014-01-01 Guzzon, R.; Franciosi, E.; Larcher, R.
Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese
2015-01-01 Mancini, A.; Franciosi, E.; Carafa, I.; Fava, F.; Viola, R.; Tuohy, K.M.
The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production
2015-01-01 Stefanini, I.; Albanese, D.; Cavazza, A.; Franciosi, E.; De Filippo, C.; Donati, C.; Cavalieri, D.
L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali
2015-01-01 Guzzon, R.; Franciosi, E.; Carafa, I.; Larcher, R.; Tuohy, K.M.
Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
2015-01-01 Carafa, I.; Nardin, T.; Larcher, R.; Viola, R.; Tuohy, K.M.; Franciosi, E.
Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses
2015-01-01 Franciosi, E.; Carafa, I.; Nardin, T.; Schiavon, S.; Poznanski, E.; Cavazza, A.; Larcher, R.; Tuohy, K.M.
Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese
2016-01-01 Carafa, I.; Perghem, V.; Nardin, T.; Larcher, R.; Stanton, C.; Bittante, G.; Tuohy, K.M.; Franciosi, E.
Isolamento di lieviti autoctoni per valorizzare la biodiversità
2016-01-01 Guzzon, R.; Carletto, L.; Franciosi, E.
| Data di pubblicazione | Titolo | Autore(i) | Tipo | File |
|---|---|---|---|---|
| 1-gen-2012 | The spatial distribution of bacteria in Grana-cheese during ripening | Monfredini, L.; Settanni, L.; Poznanski, E.; Cavazza, A.; Franciosi, E. | Articolo in rivista | |
| 1-gen-2012 | The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation | Endrizzi, I.; Fabris, A.; Biasioli, F.; Aprea, E.; Franciosi, E.; Poznanski, E.; Cavazza, A.; Gasperi, F. | Articolo in rivista | |
| 1-gen-2012 | Does milk treatment before cheese-making affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study | Franciosi, E.; Gardini, F.; Monfredini, L.; Tabanelli, G.; Fabris, A.; Endrizzi, I.; Poznanski, E.; Gasperi, F.; Cavazza, A. | Articolo in rivista | |
| 1-gen-2013 | A metagenomics view of gut microbiota structure in old age | Franciosi, E.; Carafa, I.; Maidens, C.; Przemska, A.; Dong, H.; Bindayel, I.; Childs, C.; Viola, R.; Yaqoob, P.; Tuohy, K.M. | Abstract in Atti di convegno | |
| 1-gen-2013 | Biotechnological and health potential of wild non-starter lactic acid bacteria isolated from Italian traditional malga-cheese | Carafa, I.; Nardin, T.; Larcher, R.; Tuohy, K.M.; Franciosi, E. | Abstract in Atti di convegno | |
| 1-gen-2013 | Biotechnological and Health Potential of Wild Non-Starter Lactic Acid Bacteria Isolated from Italian Traditional Malga-Cheese | Carafa, I.; Nardin, T.; Larcher, R.; Tuohy, K.M.; Clementi, F.; Franciosi, E. | Abstract in Atti di convegno | |
| 1-gen-2013 | Metagenomics view of gut microbiota structure in old and young age by 454-pyrosequencing. | Franciosi, E.; Carafa, I.; Maidens, C.; Przemska, A.; Dong, H.; Bin Dayel, I.; Childs, C.; Viola, R.; Yaqoob, P.; Tuohy, K.M. | Abstract in Atti di convegno | |
| 1-gen-2014 | Effects of different stages of lactation on the raw milk for Fontina cheese manufacturing: chemical composition and microbiota analysis by 454 –pyrosequencing | Franciosi, E.; Carafa, I.; Vierin, A.; Zenato, S.; Promotton, P.; Vernetti, L.; Viola, R.; Barmaz, A.; Tuohy, K.M. | Abstract in Atti di convegno | |
| 1-gen-2014 | The ozone, a powerful tool in the prevention of microbial spoilage in traditional food factory | Guzzon, R.; Nardin, T.; Malacarne, M.; Franciosi, E.; Larcher, R. | Abstract in Atti di convegno | |
| 1-gen-2014 | Microbiota delle scalere coinvolto nella colorazione arancione-rossa del formaggio Fontina: investigazione attraverso 454-pyrosequencing | Carafa, I.; Prot, L.V.; Pramotton, R.; Zenato, S.; Vierin, A.; Tuohy, K.M.; Franciosi, E.; Barmaz, A. | Abstract in Atti di convegno | |
| 1-gen-2014 | Survival of lactic acid bacteria from Traditional Mountain Malga (TMM) cheese after in vitro human gastrointrestinal digestion | Carafa, I.; Framba, V.; Tuohy, K.M.; Franciosi, E. | Abstract in Atti di convegno | |
| 1-gen-2014 | Probiotic potential of a BSH positive, high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese | Mancini, A.; Franciosi, E.; Carafa, I.; Fava, F.; Viola, R.; Tuohy, K.M. | Abstract in Atti di convegno | |
| 1-gen-2014 | A new resource from traditional wines: characterisation of the microbiota of “Vino Santo” grapes as a biocontrol agent against Botrytis cinerea | Guzzon, R.; Franciosi, E.; Larcher, R. | Articolo in rivista | |
| 1-gen-2015 | Probiotic potential of a high GABA producing strain, Lactobacillus brevis FEM 1874, isolated from traditional “wild” Alpine cheese | Mancini, A.; Franciosi, E.; Carafa, I.; Fava, F.; Viola, R.; Tuohy, K.M. | Poster | |
| 1-gen-2015 | The microbial dynamics of the fermentation of Vino Santo, a typical sweet wine Trentinian production | Stefanini, I.; Albanese, D.; Cavazza, A.; Franciosi, E.; De Filippo, C.; Donati, C.; Cavalieri, D. | Abstract in Atti di convegno | |
| 1-gen-2015 | L'ozono, un innovativo strumento per il controllo microbiologico in aziende lattiero-casearie tradizionali | Guzzon, R.; Franciosi, E.; Carafa, I.; Larcher, R.; Tuohy, K.M. | Articolo in rivista | |
| 1-gen-2015 | Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese | Carafa, I.; Nardin, T.; Larcher, R.; Viola, R.; Tuohy, K.M.; Franciosi, E. | Articolo in rivista | |
| 1-gen-2015 | Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional Alpine raw cow’s milk cheeses | Franciosi, E.; Carafa, I.; Nardin, T.; Schiavon, S.; Poznanski, E.; Cavazza, A.; Larcher, R.; Tuohy, K.M. | Articolo in rivista | |
| 1-gen-2016 | Lactobacillus brevis FEM 1874 for the development of GABA-enriched cheese | Carafa, I.; Perghem, V.; Nardin, T.; Larcher, R.; Stanton, C.; Bittante, G.; Tuohy, K.M.; Franciosi, E. | Abstract in rivista | |
| 1-gen-2016 | Isolamento di lieviti autoctoni per valorizzare la biodiversità | Guzzon, R.; Carletto, L.; Franciosi, E. | Articolo in rivista |
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