FRANCIOSI, ELENA

FRANCIOSI, ELENA  

CRI [2022-01 - today]: BIOTECHNOLOGY OF NATURAL PRODUCTS  

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Risultati 1 - 20 di 136 (tempo di esecuzione: 0.046 secondi).
Data di pubblicazione Titolo Autore(i) Tipo File
1-gen-2009 A combined approach to investigate sensory quality of cheese by means of trained and expert panels and instrumental characterisation Endrizzi, I.; Franciosi, E.; Poznanski, E.; Gasperi, F. Contributo in Atti di convegno
1-gen-2017 A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial Staudacher, H.M.; Lomer, M.C.E.; Farquharson, F.M.; Louis, P.; Fava, F.; Franciosi, E.; Scholz, M.; Tuohy, K.M.; Lindsay, J.O.; Irving, P.M.; Whelan, K. Articolo in rivista
1-gen-2008 A factory-scale application of secondary adjunct cultures selected from lactin acid becteria during Puzzone di Moena cheese ripening Franciosi, E.; Settanni, L.; Carlin, S.; Cavazza, A.; Poznanski, E. 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-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-2023 Addition of herbal supplement to in vitro fermentation of dairy cow rumen modulates the microbial community Andersen, J.; Massaro, S.; Secchi, G.; Giannuzzi, D.; Schiavon, S.; Tagliapietra, F.; Franciosi, E. -
1-gen-2020 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, C.L.; Settanni, L.; Todaro, M. Articolo in rivista
1-gen-2023 Application of NMR spectroscopy for tracing improved nutritional values in caciotta-like cheeses Solovyev, P.; Andersen, J.; Bossetti, M.; Mancini, A.; Nardin, T.; Larcher, R.; Franciosi, E.; Bontempo, L. -
1-gen-2018 Application of ozone during grape drying for the production of straw wine: effects on the microbiota and compositive profile of grapes Guzzon, R.; Franciosi, E.; Moser, S.; Carafa, I.; Larcher, R. Articolo in rivista
1-gen-2023 Application of targeted and untargeted 1H NMR spectroscopy in cheese analysis Solovyev, P.; Maestrello, V.; Camin, F.; Andersen, J.; Franciosi, E.; Bontempo, L. -
1-gen-2018 Applying novel approaches for GC × GC-TOF-MS data cleaning and trends clustering in VOCs time-series analysis: Following the volatiles fate in grass baths through passive diffusion sampling Narduzzi, L.; Franciosi, E.; Carlin, S.; Tuohy, K.; Beretta, A.; Pedrotti, F.; Mattivi, F. Articolo in rivista
1-gen-2009 Aspetti microbiologici del latte crudo, mantenuto a diverse temperature, per la produzione di grana trentino Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, E. Articolo in rivista
1-gen-2006 Autochthonous non-starter lactic acid bacteria (NSLAB) isolated from Puzzone di Moena used as integrative cultures in experimental cheesemaking Poznanski, E.; Franciosi, E.; Cavazza, A. Contributo in Atti di convegno
1-gen-2022 Bacterial complexity of Italian Alpine butter and effect of the Malga-farm procedure on microbiota and diacetyl/acetoin accumulation Guzzon, R.; Paolini, M.; Schiavon, S.; Mancini, A.; Roman Villegas, T.; Larcher, R.; Franciosi, E. -
1-gen-2022 Bacterial complexity of traditional mountain butter is affected by the malga-farm of production Schiavon, S.; Paolini, M.; Guzzon, R.; Mancini, A.; Larcher, R.; Villegas, T.R.; Franciosi, E. Articolo in rivista
1-gen-2022 Bacteriophages biodiversity and quality of natural whey starter cultures in Trentingrana cheese production Mancini, A.; Zago, M.; Cologna, N.; Goss, A.; Merz, A.; Franciosi, E. -
1-gen-2021 Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices Crespo, L.; Gaglio, R.; Martínez, F.G.; Martin, G.M.; Franciosi, E.; Madrid-Albarrán, Y.; Settanni, L.; Mozzi, F.; Pescuma, M. Articolo in rivista
1-gen-2009 Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk Franciosi, E.; Settanni, L.; Cavazza, A.; Poznanski, 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-2004 Biodiversità batterica in latti destinati alla produzione di formaggi nostrani trentini Franciosi, E.; Schiavon, S.; Poznanski, E.; Cavazza, A. Contributo in volume (Capitolo o Saggio)