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Year Number of Results
2007 1
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2010 1
2011 1
2012 2
2013 2
2014 2
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2016 3
2017 2
2018 4
2019 2
2020 3
2021 5
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2023 1
2024 0

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33 results

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Page 1
Valorization of cheese whey using microbial fermentations.
Zotta T, Solieri L, Iacumin L, Picozzi C, Gullo M. Zotta T, et al. Among authors: picozzi c. Appl Microbiol Biotechnol. 2020 Apr;104(7):2749-2764. doi: 10.1007/s00253-020-10408-2. Epub 2020 Feb 3. Appl Microbiol Biotechnol. 2020. PMID: 32009200 Free article. Review.
Influence of cheese making process on STEC bacteriophage release.
Mangieri N, Vieira RP, Picozzi C. Mangieri N, et al. Among authors: picozzi c. Front Microbiol. 2023 Sep 28;14:1270346. doi: 10.3389/fmicb.2023.1270346. eCollection 2023. Front Microbiol. 2023. PMID: 37840705 Free PMC article.
Unconventional bacterial association for dough leavening.
Musatti A, Mapelli C, Foschino R, Picozzi C, Rollini M. Musatti A, et al. Among authors: picozzi c. Int J Food Microbiol. 2016 Nov 21;237:28-34. doi: 10.1016/j.ijfoodmicro.2016.08.011. Epub 2016 Aug 13. Int J Food Microbiol. 2016. PMID: 27541979
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread.
Cremonesi P, Garofalo C, Picozzi C, Castiglioni B, Mangieri N, Milanović V, Osimani A, Aquilanti L. Cremonesi P, et al. Among authors: picozzi c. Food Microbiol. 2022 Feb;101:103894. doi: 10.1016/j.fm.2021.103894. Epub 2021 Aug 26. Food Microbiol. 2022. PMID: 34579854
33 results