维普期刊资源整合服务平台（V6.5）

23篇 您的检索式：作者名="Caggia"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Pecorino Crotonese cheese: Study of bacterial population and flavour compounds显示文摘	C.L. Randazzo I. Pitino A. Ribbera C. Caggia	2009	Food Microbiology2009，，3：	1
2	Probiotic features of Lactobaeillus strains isolated from Ragusano and Pecorino Siciliano cheeses显示文摘	Caggia C De Angelis M Pitino I	2015	Food Microbiol2015，50，：	1
3	Characterisation of acetic acid bacteria in 'traditional balsamic vinegar显示文摘	Gullo M Caggia C De Vero L		0，，02：	1
4	Artisanal and experi-mental Pecorino Siciliano cheese:microbial dynamics during manufac-ture assessed by culturing and PCR-DGGE analyses显示文摘	RANDAZZO C L VAUGHAN E E CAGGIA C	2006	Int J FoodMicrobiol2006，109，12：	1
5	A new jasmonic acid stereoisomeric derivative induces apoptosis via reactive oxygen species in human prostate cancer cells 显示文摘	Russo A Espinoza CL Caggia S	2012	Cancer Lett2012，326，：	1
6	Characterization of acetic acid bacteria in “traditional balsamic vinegar”显示文摘	Maria Gullo Cinzia Caggia Luciana De Vero Paolo Giudici	2005	International Journal of Food Microbiology2005，，2：	1
7	Artisanal and experimental Pccorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses显示文摘	RANDAZZO C L VAUGHAN E E CAGGIA C	2006	International Journal of Food Microbiology2006，109，12：	1
8	Characterizatio 1 of acetic acid bacteria in 'traditional balsamic vinegar' 显示文摘	Maria Callo Cinzia Caggia Luciana De Vero Paolo Giudici	2006	International Journal of Food Microbiology2006，106，：	1
9	Artisanal and experimental Pecorino Siciliano cheese:microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses显示文摘	RANDZZO C VAUGHAN E E CAGGIA C	2006	Journal of Food Microbiology2006，109，：	1
10	Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses 显示文摘	Caggia C De Angelis M Pitino I	2015	Food Microbiol2015，50，：	1
11	Yeast dynamics during the fermentation of brined green olives treated in the field with kaolin and Bordeaux mixture to control the olive fruit fly显示文摘	Serena Muccilli Cinzia Caggia Cinzia L	2011	International Journal of Food Microbiology2011，148，1：	1
12	Application of molecular approaches to study lactic acid bacteria in artisanal cheeses显示文摘	Randazzo C L Caggia C Neviani E	2009	Journal of Microbiological Methods2009，78，：	1
13	Characterization of acetic acid bacteria in 'traditional balsamic vinegar' 显示文摘	Maria Gullo Cinzia Caggia Luciana De Vero	2006	Int J Food Microbiol2006，106，2：	1
14	Growth of acid- adapted Listeria monocytogenes in orange juice and in minimally processed orange slices显示文摘	Caggia C Seifo G O Restueeia C	2009	Food Control2009，20，1：	1
15	Characterization of acetic acid bacteria in 'traditional balsamic vinegar' 显示文摘	Gullo M Caggia C De Vero L	2006	International Journal of Food Microbiology2006，106，2：	1
16	Paolo Giudici Characterization of acetic acid bacteria in' traditional balsamicvinegar'显示文摘	GULLO M CAGGIA C De VERO L	2006	International Journal of Food Microbiology2006，106，：	1
17	Sodium L-lactate differently affects brain-derived neurothrophic factor,inducible nitric oxide synthase,and heat shock protein 70 k Da production in human astrocytes and SH-SY5Y cultures显示文摘	Coco M Caggia S Musumeci G	2013	J Neurosci Res2013，91，2：	1
18	Characterization of acetic acid bacteria in 'traditional balsamic vinegar'显示文摘	GULLO M CAGGIA C DE VERO L	2006	Int J Food Microbiol2006，106，2：	1
19	Artisanal and experimental Pecorino Siciliano cheese:Microbial dynamics during manufacture assessed by culturing and PCR-DGGE analyses显示文摘	Randazzo C L Vaughan E E Caggia C	2006	International Journal of Food Microbiology2006，109，：	1
20	Modulation of YY1 and p53 expression by transforming growth factor-β 3 in prostate cell lines显示文摘	Caggia S Libra M Malaponte G		0，，02：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示