Technologies and Trends to Improve Table Olive Quality and Safety

por Campus, Marco, Değirmencioğlu, Nurcan, Comunian, Roberta
Publicado 2018

Biodiversity and Safety Assessment of Half-Century Preserved Natural Starter Cultures for Pecorino Romano PDO Cheese

por Chessa, Luigi, Paba, Antonio, Daga, Elisabetta, Dupré, Ilaria, Comunian, Roberta
Publicado 2021

A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods

por Chessa, Luigi, Paba, Antonio, Dupré, Ilaria, Daga, Elisabetta, Fozzi, Maria Carmen, Comunian, Roberta
Publicado 2023

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

por Paba, Antonio, Chessa, Luigi, Daga, Elisabetta, Campus, Marco, Bulla, Monica, Angioni, Alberto, Sedda, Piergiorgio, Comunian, Roberta
Publicado 2020

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

por De Vero, Luciana, Boniotti, Maria Beatrice, Budroni, Marilena, Buzzini, Pietro, Cassanelli, Stefano, Comunian, Roberta, Gullo, Maria, Logrieco, Antonio F., Mannazzu, Ilaria, Musumeci, Rosario, Perugini, Iolanda, Perrone, Giancarlo, Pulvirenti, Andrea, Romano, Paolo, Turchetti, Benedetta, Varese, Giovanna Cristina
Publicado 2019