Sfoglia per Autore
Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peening
2003 R. Foschino, C. Picozzi, A. Civardi, M. Bandini, P. Faroldi
Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny.
2003 R.C. Foschino, C. Picozzi, S. Gallina, M. Scarpellini, E. Venturelli, A. Galli
Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products
2004 R.C. Foschino, S. Gallina, C. Andrighetto, L. Rossetti, A. Galli
Exploiting a MPN-PCR technique to quantify Escherichia coli in minced meat
2004 R. Foschino, C. Picozzi, P. Di Pilato
Effects of Lactobacillus rhamnosus GG addition in ice cream
2005 C. Alamprese, R. Foschino, M. Rossi, C. Pompei, S. Corti
Applicazione di tecniche PCR per l’identificazione della microflora tipica nella produzione di Panettone
2005 R. Foschino, C. Picozzi
Comparison of cultural media for the enumeration of sourdough lactic acid bacteria
2005 C. Picozzi, S. Gallina, T. Della Fera, R. Foschino
Isolation and characterization of a virulent Lactobacillus sanfranciscensis bacteriophage and its impact on microbial population in sourdough
2005 R. Foschino, E. Venturelli, C. Picozzi
Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region
2005 C. Picozzi, R. Foschino, A. Heuvelink, R. Beumer
James M. Jay, Martin J. Loessner, David A. Golden MODERN FOOD MICROBIOLOGY Seventh Edition (ISBN: 0-387-23180-3)
2006 R.C. Foschino
Il “typing “ dei lieviti: la biologia molecolare al servizio dell’enologia
2006 R. Foschino, I. Vigentini
Characterization of the microflora of Caprino Lombardo cheese
2006 R. Foschino, C. Picozzi, M. Borghi
Detection and typing of Lactococcus garvieae, Enterococcus spp. and Staphylococcus xylosus characterizing natural fermentations of Italian dairy products and sausages
2006 M.G. Fortina, M. Borghi, F. Borgo, M.T. Bottero, T. Civera, L. Cocolin, P. Dolci, R. Foschino, L. Iacumin, C. Picozzi, G. Ricci, P.L. Manachini, G. Zeppa
James M. Jay, Martin J. Loessner, David A. Golden Modern food microbiology Seventh Edition (ISBN: 0-387-23180-3) Springer Science + Business Media, Inc., New York, 2005 contains 790 pages, 31 chapters, and 3065 references
2006 R. Foschino
Investigation on the microflora of Caprino Lombardo cheese from raw goat milk
2006 R. Foschino, C. Picozzi, M. Borghi, M.C. Cerliani, E. Cresci
PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product
2006 C. Picozzi, F. D'Anchise, R. Foschino
What does it happen when a bacteriophage infects a sourdough microbial population?
2006 R.C. Foschino, E. Angiolini, C. Picozzi
Le patologie di origine alimentare e le alterazioni microbiche degli alimenti
2007 R. Foschino, A. Galli
Description of the bacteriocins produced by two Strains of Enterococcus faecium isolated from Italian goat milk
2007 L.S. Cocolin, R. Foschino, G. Comi, M.G. Fortina
Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments
2007 M.G. Fortina, G. Ricci, R. Foschino, C. Picozzi, P. Dolci, G. Zeppa, L. Cocolin, P.L. Manachini
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