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内部出版物
SpringerLink电子期刊(3)
Elsevier电子期刊(31)
在“
Elsevier电子期刊
”中,
命中:
31
条,耗时:小于0.01 秒
在所有数据库中总计命中:
34
条
1.
Application of high pressure processing for controlling Clostridium tyrobutyricum and late
blowing
defect on semi-hard
cheese
作者:
Marta Á
;
vila
a
;
Natalia Gó
;
mez-Torres
a
;
David Delgado
b
;
Pilar Gaya
a
;
Sonia Garde
a
;
sgarde@inia.es" class="auth_mail" title="E-mail the corresponding author
关键词:
High pressure
;
Clostridium tyrobutyricum
;
Cheese
;
Spoilage
;
Late
blowing
defect
刊名:Food Microbiology
出版年:2016
2.
Relevance and analysis of butyric acid producing clostridia in milk and
cheese
作者:
J. Brä
;
ndle
;
K.J. Domig
;
konrad.domig@boku.ac.at" class="auth_mail" title="E-mail the corresponding author
;
W. Kneifel
关键词:
Late
blowing
;
Clostridium tyrobutyricum
;
Hard
cheese
;
Raw milk
;
Quality
;
Clostridia
刊名:Food Control
出版年:2016
3.
Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano
cheese
: A metaproteomics approach
作者:
Alessio Soggiu
a
;
Cristian Piras
a
;
Stefano Levi Mortera
b
;
c
;
1
;
Isabella Alloggio
a
;
Andrea Urbani
b
;
c
;
Luigi Bonizzi
a
;
Paola Roncada
a
;
d
;
paola.roncada@istitutospallanzani.it" class="auth_mail" title="E-mail the corresponding author
;
paola.roncada@gmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Microbiota
;
Proteomics
;
Metaproteomics
;
Cheese
;
Food quality
;
Food safety
刊名:Journal of Proteomics
出版年:2016
4.
Genomic approach to studying nutritional requirements of Clostridium tyrobutyricum and other Clostridia causing late
blowing
defects
作者:
Michelangelo Storari
a
;
Sandra Kulli
a
;
Daniel Wü
;
thrich
b
;
Ré
;
my Bruggmann
b
;
Hé
;
lè
;
ne Berthoud
a
;
Emmanuelle Arias-Roth
a
;
emmanuelle.arias@agroscope.admin.ch" class="auth_mail" title="E-mail the corresponding author
关键词:
Clostridium
;
Cheese
;
Late
blowing
;
Vitamins
;
Amino acids
刊名:Food Microbiology
出版年:2016
5.
Concurrence of spores of Clostridium tyrobutyricum, Clostridium beijerinckii and Paenibacillus polymyxa in silage, dairy cow faeces and raw milk
作者:
Frank Driehuis
;
frank.driehuis@nizo.com" class="auth_mail" title="E-mail the corresponding author
;
Jan Hoolwerf
;
Jan L.W. Rademaker
1
刊名:International Dairy Journal
出版年:2016
6.
Prevention of late
blowing
defect by reuterin produced in
cheese
by a Lactobacillus reuteri adjunct
作者:
Natalia Gó
;
mez-Torres
;
Marta Á
;
vila
;
Pilar Gaya
;
Sonia Garde
;
sgarde@inia.es" class="auth_mail
关键词:
Clostridium tyrobutyricum
;
Spore
;
Cheese
blowing
;
Growth inhibition
;
Lactobacillus reuteri
;
Reuterin
刊名:Food Microbiology
出版年:September 2014
7.
One-year investigation of Clostridium spp. occurrence in raw milk and curd of Grana Padano
cheese
by the automated ribosomal intergenic spacer analysis
作者:
Maria Feligini
a
;
maria.feligini@istitutospallanzani.it" class="auth_mail
;
mollonet@alice.it" class="auth_mail
;
Eva Brambati
a
;
Simona Panelli
a
;
Michele Ghitti
b
;
Roberto Sacchi
b
;
Enrica Capelli
b
;
Cesare Bonacina
a
关键词:
Milk
;
Cheese
;
Clostridia
;
Late
blowing
;
PCR
;
ARISA
刊名:Food Control
出版年:August, 2014
8.
Enhanced PFGE protocol to study the genomic diversity of Clostridium spp. isolated from Manchego
cheese
s with late
blowing
defect
作者:
Sonia Garde
;
Pilar Gaya
;
Ram¨®n Arias
;
Manuel Nu?ez
关键词:
Clostridium
;
Manchego
cheese
;
Late
blowing
defect
;
PFGE
刊名:Food Control
出版年:2012
9.
Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species
作者:
Marta 脕vila
;
Natalia G贸mez-Torres
;
Marta Hern谩ndez
;
Sonia Garde
关键词:
Reuterin
;
Nisin
;
Antimicrobials
;
Clostridium
;
Spores
;
Vegetative cells
刊名:International Journal of Food Microbiology
出版年:17 February, 2014
10.
Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk
cheese
作者:
Sonia
;
Garde
a
;
;
sgarde@inia.es
;
Marta
;
Á
;
vila
a
;
Ramó
;
n
;
Arias
b
;
Pilar
;
Gaya
a
;
Manuel
;
Nuñ
;
ez
a
关键词:
Clostridium beijerinckii
;
Cheese
blowing
;
Outgrowth inhibition
;
Bacteriocin producer
;
Nisin
;
Lacticin 481
刊名:International Journal of Food Microbiology
出版年:2011
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