검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone Garofalo C, Silvestri G, Aquilanti L, Clementi F Journal of Applied Microbiology, 105(1), 243, 2008 |
| 2 |
Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy Aquilanti L, Silvestri G, Zannini E, Osimani A, Santarelli S, Clementi F Journal of Applied Microbiology, 103(4), 948, 2007 |
| 3 |
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni Comitini F, Ferretti R, Clementi F, Mannazzu I, Ciani M Journal of Applied Microbiology, 99(1), 105, 2005 |
| 4 |
Rheology of alginate from Azotobacter vinelandii in aqueous dispersions Clementi F, Mancini M, Moresi M Journal of Food Engineering, 36(1), 51, 1998 |
| 5 |
Italian Basic and Applied-Research Calissano P, Clementi F, Meldolesi J, Montecucco C, Salvato B, Schiaffino S Science, 276(5320), 1773, 1997 |
| 6 |
Optimal Conditions for Alginate Production by Azotobacter-Vinelandii Clementi F, Fantozzi P, Mancini F, Moresi M Enzyme and Microbial Technology, 17(11), 983, 1995 |