Lista de obras - Elena Franciosi - Dominio Público Uruguay

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

scientific article published on 12 July 2018

Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses

artículo científico publicado en 2015

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese

artículo científico publicado en 2010

Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.

artículo científico publicado en 2016

Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency.

artículo científico publicado en 2019

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese

scientific article published on 25 August 2018

Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.

artículo científico publicado en 2016

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

artículo científico publicado en 2010

Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE and metagenomic sequencing

scientific article published on 10 December 2019

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.

artículo científico publicado en 2014

Investigation by High-Throughput Sequencing Methods of Microbiota Dynamics in Spontaneous Fermentation of Abruzzo (South Italy) Wines

artículo científico publicado en 2022

Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains

artículo científico publicado en 2015

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

artículo científico publicado en 2016

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

scientific article published on 17 October 2019

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

artículo científico publicado en 2022

Lista de obras de Elena Franciosi

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

Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese

Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.

Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency.

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese

Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE and metagenomic sequencing

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.

Investigation by High-Throughput Sequencing Methods of Microbiota Dynamics in Spontaneous Fermentation of Abruzzo (South Italy) Wines

Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

Lista de obras de Elena Franciosi

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

Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese

Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.

Effects of Summer Transhumance of Dairy Cows to Alpine Pastures on Body Condition, Milk Yield and Composition, and Cheese Making Efficiency.

Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese

Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.

Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.

Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE and metagenomic sequencing

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese.

Investigation by High-Throughput Sequencing Methods of Microbiota Dynamics in Spontaneous Fermentation of Abruzzo (South Italy) Wines

Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

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