CNR Institutional Research Information System

MOREA, MARIA

MOREA, MARIA  

Istituto di Scienze delle Produzioni Alimentari - ISPA  

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Risultati 1 - 20 di 32 (tempo di esecuzione: 0.032 secondi).
Titolo Data di pubblicazione Autore(i) File
Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of "Advanced Traditional Cheeses" 1-gen-2019 Vincenzina Fusco; Grazia Marina Quero; Palmiro Poltronieri; Maria Morea; Federico Baruzzi
Improvement of Ayran quality by the selection of autochthonous microbial cultures 1-gen-2016 Baruzzi, Federico; Quintieri, Laura; Caputo, Leonardo; Cocconcelli, Piersandro; Borcakli, Mehlika; Owczarek, Lubomila; Jasinska Urszula, T; Skapska, Sylwia; Morea, Maria
Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfaces 1-gen-2015 de Candia, Silvia; Morea, Maria; Baruzzi, Federico
Applicazione di idrolizzato di lattoferrina per prevenire la colorazione blu su mozzarelle 1-gen-2014 Caputo L.; Quintieri L.; Monaci L.; Visconti A.; Morea M.; Baruzzi F.
Produzione di bevande fermentate a base di cereali ad elevato contenuto di amido resistente 1-gen-2013 Quintieri, L; Monteverde, A; Baruzzi, F; Morea, M; Caputo, L
Antimicrobial efficacy of pepsin-digested bovine lactoferrin on spoilage bacteria contaminating traditional mozzarella cheese. 1-gen-2012 Quintieri L; Caputo L; Monaci L; Deserio D; Morea M; Baruzzi; F
Molecular and phenotypic characterization of Pichia fermentans strains found among Boza yeasts. 1-gen-2012 Caputo, L; Quintieri, L; Baruzzi, F; Borcakli, M; Morea, M
Occurrence of Non-Lactic Acid Bacteria Populations Involved in Protein Hydrolysis of Cold-Stored High Moisture Mozzarella Cheese 1-gen-2012 Baruzzi, F; Lagonigro, R; Quintieri, L; Morea, M; Caputo, L
An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks. 1-gen-2011 Baruzzi F.; Poltronieri P.; Quero G.M.; Morea M.; Morelli L.
Antimicrobial activity of a meat-borne Bacillus subtilis strain against food pathogens. 1-gen-2011 Caputo, L; Quintieri, L; Morea, M; Baruzzi, F
Novel PCR-based identification of Weissella confusa using an AFLP-derived marker. 1-gen-2011 Fusco, V; Quero, Gm; Stea, G; Morea, M; Visconti, A
Rapid and reliable identification of Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR 1-gen-2011 Fusco V.; Quero G.M.; Morea M.; Blaiotta G.; Visconti A.
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi 1-gen-2010 Sisto, A; Cipriani, Mg; Morea, M; Lonigro, Sl; Valerio, F; Lavermicocca, P
DNA arrays and membrane hybridization methods for screening of six Lactobacillus species common in food products. 1-gen-2008 Poltronieri, P; D'Urso, Of; Blaiotta, G; Morea, M
Searching for functional beverages produced in Eastern European Countries. 1-gen-2008 Morea M.
Biotransformation of patulin by Gluconobacter oxydans 1-gen-2007 Ricelli, A; Baruzzi, F; Solfrizzo, M; Morea, M; Fanizzi, Fp
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese 1-gen-2007 Morea, M; Matarante, A; Di Cagno, R; Baruzzi, F; Minervini, ; F,
Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage 1-gen-2006 Baruzzi F.; Matarante A.; Caputo L.; Morea M.
Development of a culture-independent PCR-based assay for the detection of lactobacilli in stretched cheese 1-gen-2005 Baruzzi, F; Matarante, A; Caputo, L; Morea, M
Genotyping and toxigenic potential of Bacillus subtilis and Bacillus pumilus strains occurring in industrial and artisanal cured sausages. 1-gen-2004 Matarante, A; Baruzzi, F; Cocconcelli, Ps; Morea, M