1.Screening of oxalate degrading lactic acid bacteria of food origin

作　　者：Nicoletta Murru ;Giuseppe Blaiotta ;Maria Francesca Peruzy 等

出　　处：Italian Journal of Food Safety. 2017 ;6(2).doi:10.4081/ijfs.2017.6345

出版社：PAGEPress Publications

文章 ID：193329636

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2.Dominance of S. cerevisiae Commercial Starter Strains during Greco di Tufo and Aglianico Wine Fermentations and Evaluation of Oenological Performances of Some Indigenous/Residential Strains

作　　者：Maria Aponte ;Raffaele Romano ;Clizia Villano 等

出　　处：Foods. 2020 ;9(11):1549.doi:10.3390/foods9111549

出版社：MDPI Publishing

文章 ID：255624022

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3.Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch

作　　者：Jing Hong ;Wanxue Guo ;Peixia Chen 等

出　　处：Foods. 2022 ;11(17):1-13.doi:10.3390/foods11172585

出版社：MDPI Publishing

文章 ID：1039114578

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4.Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use

作　　者：Giuseppe Blaiotta ;Raffaele Romano ;Marco Trifuoggi 等

出　　处：Foods. 2022 ;11(9).doi:10.3390/foods11091278

出版社：MDPI Publishing

文章 ID：1037518929

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5.Late blowing defect in Grottone cheese: detection of clostridia and control strategies

作　　者：Maria Francesca Peruzy ;Giuseppe Blaiotta ;Maria Aponte 等

出　　处：Italian Journal of Food Safety. 2022 ;11(2).doi:10.4081/ijfs.2022.10162

出版社：PAGEPress Publications

文章 ID：1038614777

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6.Anti-Biofilm Activity of Cell Free Supernatants of Selected Lactic Acid Bacteria against Listeria monocytogenes Isolated from Avocado and Cucumber Fruits, and from an Avocado Processing Plant

作　　者：Reabetswe D. Masebe ;Mapitsi S. Thantsha ;Maria Aponte

出　　处：Foods. 2022 ;11(18).doi:10.3390/foods11182872

出版社：MDPI Publishing

文章 ID：1039391534

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7.Coffee Silverskin: Chemical and Biological Risk Assessment and Health Profile for Its Potential Use in Functional Foods

作　　者：Agata Nolasco ;Jonathan Squillante ;Francesco Esposito 等

出　　处：Foods. 2022 ;11(18).doi:10.3390/foods11182834

出版社：MDPI Publishing

文章 ID：1039391844

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