Seuraa
Marilena Marino
Marilena Marino
Tuntematon yhteys
Vahvistettu sähköpostiosoite verkkotunnuksessa uniud.it
Nimike
Viittaukset
Viittaukset
Vuosi
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae
M Marino, C Bersani, G Comi
International journal of food microbiology 67 (3), 187-195, 2001
9872001
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method
M Marino, C Bersani, G Comi
Journal of food protection 62 (9), 1017-1023, 1999
5531999
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese
M Marino, M Maifreni, S Moret, G Rondinini
Letters in Applied Microbiology 31 (2), 169-173, 2000
1872000
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria
M Marino, M Maifreni, G Rondinini
FEMS microbiology letters 229 (1), 133-140, 2003
1802003
Comparison of culture-dependent and-independent methods for bacterial community monitoring during Montasio cheese manufacturing
L Carraro, M Maifreni, I Bartolomeoli, ME Martino, E Novelli, F Frigo, ...
Research in microbiology 162 (3), 231-239, 2011
1382011
Influence of hydroponic and soil cultivation on quality and shelf life of ready‐to‐eat lamb's lettuce (Valerianella locusta L. Laterr)
L Manzocco, M Foschia, N Tomasi, M Maifreni, L Dalla Costa, M Marino, ...
Journal of the Science of Food and Agriculture 91 (8), 1373-1380, 2011
1082011
Inactivation of foodborne bacteria biofilms by aqueous and gaseous ozone
M Marino, M Maifreni, A Baggio, N Innocente
Frontiers in microbiology 9, 406181, 2018
812018
Safety‐related properties of staphylococci isolated from food and food environments
M Marino, F Frigo, I Bartolomeoli, M Maifreni
Journal of Applied Microbiology 110 (2), 550-561, 2011
802011
Bacterial biofilm as a possible source of contamination in the microbrewery environment
M Maifreni, F Frigo, I Bartolomeoli, S Buiatti, S Picon, M Marino
Food Control 50, 809-814, 2015
692015
Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese
M Marino, GD de Wittenau, E Saccà, F Cattonaro, A Spadotto, ...
Food microbiology 79, 123-131, 2019
672019
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity
M Maifreni, F Frigo, I Bartolomeoli, N Innocente, M Biasutti, M Marino
Journal of dairy research 80 (1), 122-127, 2013
542013
Effect of pulsed light on total microbial count and alkaline phosphatase activity of raw milk
N Innocente, A Segat, L Manzocco, M Marino, M Maifreni, I Bortolomeoli, ...
International Dairy Journal 39 (1), 108-112, 2014
532014
Lactic acid fermentation of Brassica rapa: chemical and microbial evaluation of a typical Italian product (brovada)
M Maifreni, M Marino, L Conte
European Food Research and Technology 218, 469-473, 2004
492004
Occurrence and characterization of Staphylococcus aureus isolated from raw milk for cheesemaking
I Bartolomeoli, M Maifreni, F Frigo, G Urli, M Marino
International journal of dairy technology 62 (3), 366-371, 2009
412009
Evaluation of amino acid‐decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices
M Marino, M Maifreni, I Bartolomeoli, G Rondinini
Journal of Applied Microbiology 105 (2), 540-549, 2008
412008
Effects of high pressure homogenisation of ice cream mix on the physical and structural properties of ice cream
M Biasutti, E Venir, M Marino, M Maifreni, N Innocente
International Dairy Journal 32 (1), 40-45, 2013
392013
Diversity within Italian cheesemaking brine-associated bacterial communities evidenced by massive parallel 16S rRNA gene tag sequencing
M Marino, N Innocente, M Maifreni, J Mounier, JF Cobo-Díaz, E Coton, ...
Frontiers in microbiology 8, 292292, 2017
362017
Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream
S Calligaris, M Marino, M Maifreni, N Innocente
LWT 96, 329-334, 2018
332018
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon
ME Martino, M Maifreni, M Marino, I Bartolomeoli, L Carraro, L Fasolato, ...
Antonie Van Leeuwenhoek 103, 1149-1163, 2013
292013
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters.
M Maifreni, M Marino, P Pittia, G Rondinini
292002
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Artikkelit 1–20