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Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal.
Cardinali F, Ferrocino I, Milanović V, Belleggia L, Corvaglia MR, Garofalo C, Foligni R, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Cardinali F, et al. Among authors: mannozzi c. Food Res Int. 2021 Sep;147:110537. doi: 10.1016/j.foodres.2021.110537. Epub 2021 Jun 17. Food Res Int. 2021. PMID: 34399514
Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption.
Cesaro C, Mannozzi C, Lepre A, Ferrocino I, Corsi L, Franciosa I, Belleggia L, Milanović V, Cardinali F, Garofalo C, Cocolin L, Aquilanti L, Ruschioni S, Isidoro N, Riolo P, Osimani A. Cesaro C, et al. Among authors: mannozzi c. Food Res Int. 2022 Jul;157:111269. doi: 10.1016/j.foodres.2022.111269. Epub 2022 Apr 19. Food Res Int. 2022. PMID: 35761581
Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO.
Cardinali F, Foligni R, Ferrocino I, Harasym J, Orkusz A, Franciosa I, Milanović V, Garofalo C, Mannozzi C, Mozzon M, Cocolin L, Osimani A, Aquilanti L. Cardinali F, et al. Among authors: mannozzi c. Food Res Int. 2022 Jul;157:111481. doi: 10.1016/j.foodres.2022.111481. Epub 2022 Jun 7. Food Res Int. 2022. PMID: 35761707
22 results