Search Results - Ruggirello, Marianna

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  1. 1
    Detection and viability of Lactococcus lactis throughout cheese ripening

    Detection and viability of Lactococcus lactis throughout cheese ripening by Ruggirello, Marianna, Dolci, Paola, Cocolin, Luca

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  2. 2
    Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures

    Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures by Mota-Gutierrez, Jatziri, Franciosa, Irene, Ruggirello, Marianna, Dolci, Paola

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  3. 3
    Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS

    Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS by Ruggirello, Marianna, Giordano, Manuela, Bertolino, Marta, Ferrocino, Ilario, Cocolin, Luca, Dolci, Paola

    Published in Food microbiology
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  4. 4
    Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations

    Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations by Ruggirello, Marianna, Nucera, Daniele, Cannoni, Marcella, Peraino, Andrea, Rosso, Franco, Fontana, Mauro, Cocolin, Luca, Dolci, Paola

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  5. 5
    Fate of Lactococcus lactis starter cultures during late ripening in cheese models

    Fate of Lactococcus lactis starter cultures during late ripening in cheese models by Ruggirello, Marianna, Cocolin, Luca, Dolci, Paola

    Published in Food microbiology
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  6. 6
    Detection and Viability of Lactococcus lactis throughout Cheese Ripening: e114280

    Detection and Viability of Lactococcus lactis throughout Cheese Ripening: e114280 by Ruggirello, Marianna, Dolci, Paola, Cocolin, Luca

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