Gli starter microbici nella produzione e nella maturazione dei salami = Bacteria starters for the salami productionGRAZIA, L.Industrie alimentari (Pinerolo). 1992, Vol 31, Num 309, pp 995-999, issn 0019-901XArticle

Comparison of Goldmann Applanation Tonometry and Dynamic Contour Tonometry in the Measurement of Intraocular Pressure in Eyes with Different Corneal ThicknessesROSZKOWSKA, A. M; DE GRAZIA, L; CIRONE, M et al.Ophthalmologica (Basel). 2009, Vol 223, Num 4, pp 244-249, issn 0030-3755, 6 p.Article

METABOLIC INTERRELATION BETWEEN ISONIAZID AND VITAMIN B6 IN SACCHAROMYCES CEREVISIAESUZZI G; GUERZONI ME; GRAZIA L et al.1975; ANN. MICROBIOL. ENZIMOL.; ITAL.; DA. 1975; VOL. 25; NO 1-3; PP. 91-100; ABS. ITAL.; BIBL. 14 REF.Article

Studi e caratterizzazione di stafilococchi da «saline» dei prosciutti cottiPAPA, F; GRAZIA, L.Industrie alimentari (Pinerolo). 1991, Vol 30, Num 297, pp 834-837, issn 0019-901XArticle

A survey of lactic acid bacteria in Italian silage = Etude des bactéries lactiques dans les ensilages italiensGRAZIA, L; SUZZI, G.Journal of applied bacteriology. 1984, Vol 56, Num 3, pp 373-379, issn 0021-8847Article

INFLUENZA DEL CEPPO DI LIEVITO SULLA STABILITA DEL COLORE DEI VINI BIANCHI. II. ANALISI DEL CEPPO 633. = INFLUENCE DE LA SOUCHE DE LEVURE SUR LA STABILITE DE LA COULEUR DES VINS BLANCS. II. ANALYSE DE LA SOUCHE 633ZAMBONELLI C; SOLL MG; ROMANO P et al.1976; ANN. MICROBIOL. ENZIMOL.; ITAL.; DA. 1976; VOL. 26; PP. 109-118; ABS. ANGL.; BIBL. 15 REF.Article

A survey of lactic acid bacteria in Italian silageGRAZIA, L; SUZZI, G.Journal of applied bacteriology. 1984, Vol 56, Num 3, pp 373-379, issn 0021-8847Article

Produzione ed utilizzazione di colture starter fresche nell'industria dei salumi = Production and use of fresh starter cultures in the salami industryPAPA, F; GRAZIA, L.Industrie alimentari (Pinerolo). 1990, Vol 29, Num 283, pp 537-540, issn 0019-901X, 4 p.Article

Characterization of lactobacilli involved in the ripening of soppressata molisana, a typical southern Italy fermented sausageCOPPOLA, R; GIAGNACOVO, B; LORIZZO, M et al.Food microbiology. 1998, Vol 15, Num 3, pp 347-353, issn 0740-0020Article

Selezione dei better lattici per il miglioramento della qualità dei salami = Lactic acid bacteria selection for better quality salamiPAPA, F; GIUDICI, P; GRAZIA, L et al.Industrie alimentari (Pinerolo). 1993, Vol 32, Num 313, pp 258-261, issn 0019-901XArticle

Alterazioni in salami tipo Felino provocate da enterococchiPAPA, F; GRAZIA, L; ROMANO, P et al.Industrie alimentari (Pinerolo). 1990, Vol 29, Num 284, pp 676-679, issn 0019-901XArticle

Pectolytic clostridia isolated from sugar beet pulp silages in ItalySUZZI, G; PAPA, F; GRAZIA, L et al.Journal of applied bacteriology. 1987, Vol 63, Num 6, pp 481-485, issn 0021-8847Article

Production of Milano style salami of good quality and safetyPAPA, F; ZAMBONELLI, C; GRAZIA, L et al.Food microbiology. 1995, Vol 12, Num 1, pp 9-12, issn 0740-0020Article

Autolysogeny and high isobutyl alcohol production in Saccharomyces cerevisiaeZAMBONELLI, C; GRAZIA, L; GIUDICI, P et al.Current microbiology (Print). 1991, Vol 23, Num 5, pp 281-283, issn 0343-8651Article

A study on the sporulation of Bacillus larvaeLODESANI, M; BENASSI, C; GRAZIA, L et al.Journal of apicultural research. 1985, Vol 24, Num 4, pp 205-210, issn 0021-8839Article

The influence of hay-packing techniques on the presence of Saccharopolyspora rectivirgulaRANALLI, G; GRAZIA, L; ROGGERI, A et al.Journal of applied microbiology (Print). 1999, Vol 87, Num 3, pp 359-365, issn 1364-5072Article

Hanseniaspora guilliermondii: life cycle and its use in genetic studiesCARIDI, A; TINI, V; GRAZIA, L et al.Annali di microbiologia ed enzimologia. 1991, Vol 41, pp 129-134, issn 0003-4649, 1Article

Schizosaccharomyces japonicus al microscopio elettronico a scansione = Schizosaccharomyces japonicus through scanning electron microscopeBENEVELLI, M; ZAMBONELLI, C; PAPA, F et al.Annali di microbiologia ed enzimologia. 1996, Vol 46, pp 29-38, issn 0003-4649, 1Article

Studies on isobutyric acid-producing bacteria in silageSUZZI, G; GRAZIA, L; FERRI, G et al.Letters in applied microbiology. 1990, Vol 10, Num 2, pp 69-72, issn 0266-8254Article

The yeasts in cheese-makingROMANO, P; GRAZIA, L; SUZZI, G et al.Yeast (Chichester). 1989, Vol 5, pp 151-155, issn 0749-503X, no. specConference Paper

Azione di lattobacilli omo- ed eterofermentativi sull'ammuffimento dei salami = Action of homo- and heterofermentative lactobacilli on the moulding of salamiGRAZIA, L; RAINIERI, S; ZAMBONELLI, C et al.Industrie alimentari (Pinerolo). 1998, Vol 37, Num 372, pp 852-855, issn 0019-901XArticle

L'use dei raggi ultravioletti per il controllo dell'ammuffimento dei salumi = UV ray utilization for the control of moulding in salamiPAPA, F; ZAMBONELLI, C; GRAZIA, L et al.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 333, pp 17-19, issn 0019-901XArticle

Caratterizzazione microbiologica di paste acide Molisane = Microbiological characterization of sourdough from MoliseIORIZZO, M; COPPOLA, R; SORRENTINO, E et al.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 343, pp 1290-1294, issn 0019-901XArticle

The yeasts of meat productsGRAZIA, L; SUZZI, G; ROMANO, P et al.Yeast (Chichester). 1989, Vol 5, pp 495-499, issn 0749-503X, no. specConference Paper

Pectolytic clostridia isolated from sugar beet pulp silages in Italy = Des clostridies pectolytiques isolés de pulpe de betterave à sucre ensilée, en ItalieSUZZI, G; PAPA, F; GRAZIA, L et al.Journal of applied bacteriology. 1987, Vol 63, Num 6, pp 481-485, issn 0021-8847Article