Filtros de búsqueda

Lista de obras de Maria Martuscelli

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

artículo científico publicado en 2022

Biogenic Amines' Content in Safe and Quality Food

artículo científico publicado en 2021

Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

scientific article published on 01 September 2000

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy).

artículo científico publicado en 2013

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

scientific article published on 13 September 2020

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

artículo científico publicado en 2006

Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

artículo científico publicado en 2015

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

artículo científico publicado en 2001

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

artículo científico publicado en 2020

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

scientific article published on 16 March 2014

Influence of phosphorus management on melon (Cucumis melo L.) fruit quality

artículo científico publicado en 2015

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

artículo científico publicado en 2011

New Perspectives to Enhance Wastes and By-Products from Agro-Food Processing

artículo científico publicado en 2023

Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review

scientific article published on 13 August 2020

Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

artículo científico publicado en 2015

Yeasts associated with Manteca.

artículo científico publicado en 2003

Dominio Público Uruguay está sostenido por:

Acerca de Dominio Público Uruguay

Ayuda