about
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acidsDetermination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products.Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce.Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk.Contribution of Two Different Packaging Material to Microbial Contamination of Peaches: Implications in Their Microbiological QualityLactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and a(w).Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enterSurvival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials.Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposureEvaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopyCombined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juiceTechnological potential of Bifidobacterium aesculapii strains for fermented soymilk productionUse of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced applesInnovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetablesInnovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetablesNatural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettucePotential of high pressure homogenisation on probiotic Caciotta cheese quality and functionalityEfficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphereNovel bifidobacteria strains isolated from nonconventional sources. Technological, antimicrobial and biological characterization for their use as probiotics
P50
Q36146354-F5F4A93D-39F4-4CA5-AF90-03883C7708E4Q37627041-64924101-2EB6-4148-BF57-46C869E94685Q38628525-C0261537-4E92-4846-894E-D614EFC01737Q38746667-8C7DD277-1939-4391-B335-FDBCEB4CD1B1Q39631258-3959EF3D-324B-4DB7-A65D-41B33709749DQ42175156-38FBAB9F-D4AE-408F-BFE4-3828E78ED055Q46331842-AA71F262-A10D-4BFF-939E-94EDBD93B25BQ46748652-6A73C35A-ED8D-4530-8908-36C899FAF4C5Q47194164-2D7C98F4-1485-48E2-BFCB-7C7433EA1A64Q56363731-053F9E45-6134-4F2A-ACE6-4ADA7036C2A2Q56976447-B1101CFD-74F2-4BCF-A2C1-B2BF493EFF30Q56979500-33D0C9B9-9B97-45A9-94F8-EDC3FDC9D31CQ59293466-7EE56343-ED24-4096-BA51-01B60E26C16DQ59293494-F42B1C5D-3306-43DC-9D41-852B8CB45250Q59293532-1F1CF4F0-8C1A-4C35-AF68-A915776FA281Q59293537-1D98AA7F-4383-4AE9-8C50-F356C0D6B3F4Q59293550-90278D45-2D95-41BA-81CA-18EB985FE180Q59293563-4EE1A115-F5D3-401B-912F-3D895567A397Q59293588-90EB40AB-4D83-41FA-A0E6-4AAC5B93B267Q91506763-1BB997B6-22E0-4A65-86F0-CB4ED861E5DF
P50
description
onderzoeker
@nl
researcher
@en
հետազոտող
@hy
name
Lorenzo Siroli
@ast
Lorenzo Siroli
@en
Lorenzo Siroli
@es
Lorenzo Siroli
@nl
type
label
Lorenzo Siroli
@ast
Lorenzo Siroli
@en
Lorenzo Siroli
@es
Lorenzo Siroli
@nl
prefLabel
Lorenzo Siroli
@ast
Lorenzo Siroli
@en
Lorenzo Siroli
@es
Lorenzo Siroli
@nl
P106
P1153
55546048700
P21
P31
P496
0000-0002-2439-242X