Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2010 1
2011 1
2014 5
2015 1
2016 1
2017 1
2019 1
2020 3
2021 3
2022 2
2024 0

Text availability

Article attribute

Article type

Publication date

Search Results

17 results

Results by year

Filters applied: . Clear all
Page 1
Isothermal inactivation of Mycobacterium avium subsp. paratuberculosis in curd simulating the stretching phase in pasta-filata cheese process.
Barsi F, Dalzini E, Russo S, Cosciani-Cunico E, Monastero P, Arrigoni N, Garbarino CA, Cortimiglia C, Losio MN, Ricchi M. Barsi F, et al. Among authors: cosciani cunico e. Front Microbiol. 2022 Dec 1;13:1052222. doi: 10.3389/fmicb.2022.1052222. eCollection 2022. Front Microbiol. 2022. PMID: 36532449 Free PMC article.
Corrigendum to "Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S" [Meat Science Volume 157, November 2019, 107869].
Bonilauri P, Grisenti MS, Daminelli P, Merialdi G, Ramini M, Bardasi L, Taddei R, Cosciani-Cunico E, Dalzini E, Frustoli MA, Giacometti F, Piva S, Serraino A. Bonilauri P, et al. Among authors: cosciani cunico e. Meat Sci. 2021 Sep;179:108529. doi: 10.1016/j.meatsci.2021.108529. Epub 2021 May 4. Meat Sci. 2021. PMID: 33962165 No abstract available.
Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.
Bonilauri P, Merialdi G, Ramini M, Bardasi L, Taddei R, Grisenti MS, Daminelli P, Cosciani-Cunico E, Dalzini E, Frustoli MA, Giacometti F, Tomasello F, Piva S, Serraino A. Bonilauri P, et al. Among authors: cosciani cunico e. Meat Sci. 2021 Feb;172:108315. doi: 10.1016/j.meatsci.2020.108315. Epub 2020 Sep 17. Meat Sci. 2021. PMID: 32977291
Reduction of Salmonella spp. populations in Italian salami during production process and high pressure processing treatment: Validation of processes to export to the U.S.
Bonilauri P, Grisenti MS, Daminelli P, Merialdi G, Ramini M, Bardasi L, Taddei R, Cosciani-Cunico E, Dalzini E, Frustoli MA, Giacometti F, Piva S, Serraino A. Bonilauri P, et al. Among authors: cosciani cunico e. Meat Sci. 2019 Nov;157:107869. doi: 10.1016/j.meatsci.2019.06.005. Epub 2019 Jun 16. Meat Sci. 2019. PMID: 31234028
17 results