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

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

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

Evaluation of proteolytic activity of Staphylococcus xylosus strains in Soppressata Molisana, a typical Southern Italy fermented sausageNAZZARO, F; DI LUCCIA, A; TREMONTE, P et al.Annals of microbiology. 2004, Vol 54, Num 3, pp 269-281, issn 1590-4261, 13 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

Monitoring of Staphylococcus xylosus DSM 20266 added as starter during fermentation and ripening of soppressata mollsana, a typical Italian sausageDI MARIA, S; BASSO, A. L; SANTORO, E et al.Journal of applied microbiology (Print). 2002, Vol 92, Num 1, pp 158-164, issn 1364-5072Article

Effects of low electric treatment on yeast microfloraRANALLI, G; IORIZZO, M; LUSTRATO, G et al.Journal of applied microbiology (Print). 2002, Vol 93, Num 5, pp 877-883, issn 1364-5072, 7 p.Article

Saccharomyces unisporus as the principal alcoholic fermentation microorganisms of traditional koumissMONTANARI, G; ZAMBONELLIL, C; GRAZIA, L et al.Journal of dairy research. 1996, Vol 63, Num 2, pp 327-331, issn 0022-0299Article

Resistenza al congelamento di lattobacilli mesofili isolati da insaccati e paste acide = Survival after freezing of mesophilic lactobacilli isolated from fermented meat and sourdoughCOPPOLA, R; IORIZZO, M; SORRENTINO, A et al.Industrie alimentari (Pinerolo). 1996, Vol 35, Num 347, pp 349-351, issn 0019-901X, 356 [4 p.]Article

Il contenuto in vitamine come possibile elemento di caratterizzazione della gelatina reale = La teneur en vitamines comme élément possible de caractérisation de la gelée royale = The content in vitamine as a possible element of characterization of the royal jellyVECCHI, M. A; SABATINI, A. G; GRAZIA, L et al.1988, Vol 4, pp 139-146Article

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

The role of moulds in the ripening process of salami = Le rôle des moisissures dans le processus de maturation du salamiGRAZIA, L; ROMANO, P; BAGNI, A et al.Food microbiology. 1986, Vol 3, Num 1, pp 19-25, issn 0740-0020Article

Improvement of a wine Saccharomyces cerevisiae strain by a breeding program = Amélioration, par une manipulation génétique, d'une souche de levure de vin Saccharomyces cerevisiaeROMANO, P; SOLI, M. G; SUZZI, G et al.Applied and environmental microbiology (Print). 1985, Vol 50, Num 4, pp 1064-1067, issn 0099-2240Article

Morphological and phenotypical characterization of Bacillus sporothermoduransMONTANARI, G; BORSARI, A; CHIAVARI, C et al.Journal of applied microbiology (Print). 2004, Vol 97, Num 4, pp 802-809, issn 1364-5072, 8 p.Article

Behaviour of Lactobacillus rhamnosus strains in ass's milkCOPPOLA, R; SALIMEI, E; SUCCI, M et al.Annals of microbiology. 2002, Vol 52, Num 1, pp 55-60, issn 1590-4261Article

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

Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheeseCOPPOLA, R; NANNI, M; IORIZZO, M et al.Journal of dairy research. 1997, Vol 64, Num 2, pp 305-310, issn 0022-0299Article

Effetti di starter microbici sulla fermentazione degli impasti di farina = Effects of starter cultures on wheat flour dough fermentationPASSARELLI, P; RAINIERI, S; PAPA, F et al.Industrie alimentari (Pinerolo). 1996, Vol 35, Num 345, pp 131-133, issn 0019-901XArticle

Shelf-life of mozzarella cheese samples packaged without liquid and stored at different temperatures = Shelf-life di mozzarelle confezionate senza liquido di governo e conservate a differenti temperatureCOPPOLA, R; SORRENTINO, E; CINQUANTA, L et al.Italian journal of food science. 1995, Vol 7, Num 4, pp 351-359, issn 1120-1770Article

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

Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilliTABANELLI, G; PATRIGNANI, F; GARDINI, F et al.Letters in applied microbiology. 2014, Vol 58, Num 2, pp 109-117, issn 0266-8254, 9 p.Article

Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheeseSUCCI, M; TREMONTE, P; REALE, A et al.FEMS microbiology letters. 2005, Vol 244, Num 1, pp 129-137, issn 0378-1097, 9 p.Article