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Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life
by
Marrella, Martina
,
Bertani, Gaia
,
Ricci, Annalisa
,
Volpe, Rossana
,
Roustel, Sebastien
,
Ferriani, Federico
,
Nipoti, Elia
,
Neviani, Erasmo
,
Lazzi, Camilla
,
Bernini, Valentina
Published in
Foods
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Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7
by
Keppler, Julia Katharina
,
Martin, Dierk
,
Garamus, Vasil M.
,
Berton-Carabin, Claire
,
Nipoti, Elia
,
Coenye, Tom
,
Schwarz, Karin
Published in
Food hydrocolloids
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IPseudomonas fluorescens/I and IEscherichia coli/I in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life
by
Marrella, Ma
,
Bertani, Gaia
,
Ricci, Annalisa
,
Volpe, Rossana
,
Roustel, Sebastien
,
Ferriani, Federico
,
Nipoti, Elia
,
Neviani, Erasmo
,
Lazzi, Camilla
,
Bernini, Valentina
Published in
Foods
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Journal Title
Foods
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Food Hydrocolloids
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Subjects
Cheese
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Escherichia Coli
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Food Science & Technology
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Life Sciences & Biomedicine
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Pseudomonas Fluorescens
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Science & Technology
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Acidification
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Allyl Isothiocyanate
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Antiinfectives And Antibacterials
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Antimicrobial Activity
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Antimicrobial Agents
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Antimicrobial Effect
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Bacteria
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Cellobiose
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Cellobiose Oxidase
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Chemistry
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Chemistry, Applied
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Cold Storage
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Coliforms
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Contamination
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2025
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