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Lista de obras de Nicoletta Belletti

Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression

artículo científico publicado en 2007

Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples

artículo científico publicado en 2003

Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter

artículo científico publicado en 2012

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

article

Depuration of striped venus clam (Chamelea gallina L.): effects on microorganisms, sand content, and mortality.

artículo científico publicado en 2009

Effects of carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenes

artículo científico publicado en 2011

Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses

article

Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli

artículo científico publicado en 2007

Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae

artículo científico publicado en 2004

Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing

artículo científico publicado en 2013

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing ⬇️

artículo científico publicado el 15 de mayo de 2010

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

artículo científico publicado en 2009

Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.

artículo científico

Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening

artículo científico publicado en 2009

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

article published in 2004

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