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Xylella fastidiosa in Olive: A Review of Control Attempts and Current Management.
Microorganisms. 2021 Aug 19;9(8):1771. doi: 10.3390/microorganisms9081771.
Microorganisms. 2021.
PMID: 34442850
Free PMC article.
Review.
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages.
García-López JD, Barbieri F, Baños A, Madero JMG, Gardini F, Montanari C, Tabanelli G.
García-López JD, et al. Among authors: madero jmg.
Curr Res Food Sci. 2023 Oct 11;7:100615. doi: 10.1016/j.crfs.2023.100615. eCollection 2023.
Curr Res Food Sci. 2023.
PMID: 37881335
Free PMC article.
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Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages.
Tabanelli G, Barbieri F, Baños A, Madero JMG, Daza MVB, Cortimiglia C, Milani G, Bassi D, Gardini F, Montanari C.
Tabanelli G, et al. Among authors: madero jmg.
Int J Food Microbiol. 2024 Jan 30;410:110489. doi: 10.1016/j.ijfoodmicro.2023.110489. Epub 2023 Nov 16.
Int J Food Microbiol. 2024.
PMID: 38039926
Free article.
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