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	Lisa Carraro	12篇
	Barbara Cardazzo	11篇
	Luca Fasolato	11篇
	Enrico Novelli	10篇
	Stefania Balzan	10篇

	Agnese Taticchi	6篇
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Research Article

2篇

来源期刊

	Italian Journal of Food Safety	10篇
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食品工业

11篇

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检索条件:"( ( 高级检索(( ((AU:(("Lisa Carraro")))) )) ) )"

共 12 条记录

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1.Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5651

出版社：PAGEPress Publications

文章 ID：176367302

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2.Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

作　　者：Enrico Novelli ;Luca Fasolato ;Barbara Cardazzo 等

出　　处：Italian Journal of Food Safety. 2014 ;3(3).doi:10.4081/ijfs.2014.1704

出版社：PAGEPress Publications

文章 ID：101739763

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3.Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2015 ;4(2).doi:10.4081/ijfs.2015.4519

出版社：PAGEPress Publications

文章 ID：103373698

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4.Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

作　　者：Enrico Novelli ;Luca Fasolato ;Barbara Cardazzo 等

出　　处：Italian Journal of Food Safety. 2014 ;3(3).doi:10.4081/ijfs.2014.1704

出版社：PAGEPress Publications

文章 ID：193329525

文章详细
5.Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2016 ;5(2).doi:10.4081/ijfs.2016.5651

出版社：PAGEPress Publications

文章 ID：193329582

文章详细
6.Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

作　　者：Nadia Andrea Andreani ;Lisa Carraro ;Luca Fasolato 等

出　　处：Italian Journal of Food Safety. 2016 ;5(4).doi:10.4081/ijfs.2016.6175

出版社：PAGEPress Publications

文章 ID：193329618

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7.Analysis of process factors of dry fermented salami to control Listeria monocytogenes

作　　者：Enrico Novelli ;Lucia Dal Santo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2017 ;6(1).doi:10.4081/ijfs.2017.6184

出版社：PAGEPress Publications

文章 ID：193329627

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8.Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

作　　者：Luca Fasolato ;Barbara Cardazzo ;Stefania Balzan 等

出　　处：Italian Journal of Food Safety. 2015 ;4(2).doi:10.4081/ijfs.2015.4519

出版社：PAGEPress Publications

文章 ID：198263947

文章详细
9.Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

作　　者：Rosaria Lucchini ;Barbara Cardazzo ;Lisa Carraro 等

出　　处：Italian Journal of Food Safety. 2018 ;7(1).doi:10.4081/ijfs.2018.6967

出版社：PAGEPress Publications

文章 ID：212840445

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10.Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

作　　者：Luca Fasolato ;Nadia Andrea Andreani ;Roberta De Nardi 等

出　　处：Italian Journal of Food Safety. 2018 ;7(1).doi:10.4081/ijfs.2018.6928

出版社：PAGEPress Publications

文章 ID：212840449

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