1.Application of Recombined Milk to Produce Crescenza-Type Cheese in Laboratory-Scale Cheesemaking: Implications on Technology and Sensory Properties

作　　者：Flavio Tidona ;Salvatore Francolino ;Roberta Ghiglietti 等

出　　处：Foods. 2020 ;9(7):928-939.doi:10.3390/foods9070928

出版社：MDPI Publishing

文章 ID：257043749

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2.Bacterial Community of Grana Padano PDO Cheese and Generical Hard Cheeses: DNA Metabarcoding and DNA Metafingerprinting Analysis to Assess Similarities and Differences

作　　者：Miriam Zago ;Lia Rossetti ;Tommaso Bardelli 等

出　　处：Foods. 2021 ;10(8).doi:10.3390/foods10081826

出版社：MDPI Publishing

文章 ID：1035370059

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3.The Microbiota of Grana Padano Cheese. A Review

作　　者：Giorgio Giraffa ;Jean-Paul Vernoux

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112632

出版社：MDPI Publishing

文章 ID：1036374509

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4.Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

作　　者：Nikoletta Sameli ;Eleni Sioziou ;Loulouda Bosnea 等

出　　处：Foods. 2021 ;10(12).doi:10.3390/foods10122946

出版社：MDPI Publishing

文章 ID：1036458982

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5.Dairy Farms and Life Cycle Assessment (LCA): The Allocation Criterion Useful to Estimate Undesirable Products

作　　者：Elio Romano ;Rocco Roma ;Flavio Tidona 等

出　　处：Sustainability. 2021 ;13(8):4354.doi:10.3390/su13084354

出版社：MDPI, Open Access Journal

文章 ID：1031855312

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6.Growth and Biocontrol of Listeria monocytogenes in Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P Extract: Interactive Effects of the Native Spoilage Microbiota during Vacuum-Packed Storage at 4 °C

作　　者：Nikoletta Sameli ;John Samelis ;Giorgio Giraffa

出　　处：Foods. 2022 ;11(3).doi:10.3390/foods11030334

出版社：MDPI Publishing

文章 ID：1036569204

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