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26篇 您的检索式：作者名="Moschetti G"

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	题名	作者	年代	出处	被引量
1	Microbial characterisation of fermented meat products from the Sicilian swine breed“Suino Nero Dei Nebrodi”显示文摘	FRANCESCA N SANNINO C MOSCHETTI G	2013	Annals of Microbiology2013，63，1：	1
2	Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits显示文摘	Settanni L Moschetti G	2010	Food Microbiology2010，27，6：	1
3	Behavior of variable V3 region from 16S rDNA of lactic acid bacteria in denaturing gradient gel electrophoresis显示文摘	ERCOLINI D MOSCHETTI G BLAIOTTA G	2001	Current Microbiology2001，42，3：	1
4	Non-starter Lactic Acid Bacteria Used to Improve Cheese Quality and Provide Health Benefits 显示文摘	SETTANNI L MOSCHETTI G	2010	Food Microbiology2010，27，6：	1
5	The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production:bias of culture-dependent and culture-independent analyses显示文摘	Ercolini D Moschetti G Blaiotta G	2001	System Appl Microbiol2001，24，：	1
6	The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo mozzarella cheese production:bias of culture-dependent and culture-independent analyses显示文摘	ERCOLINI D MOSCHETTI G BLATIOTTA G	2001	Systematic and Applied Microbiology2001，24，：	1
7	Non-starter lactic acid bacteria used to improve cheese qualityand provide health bene? ts 显示文摘	Settanni L Moschetti G	2010	Food Microbiology2010，27，：	1
8	NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes显示文摘	Mazzei P Francesca N Moschetti G	2010	Analytica Chimica Acta2010，673，2：	1
9	Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits显示文摘	SETTANNI L MOSCHETTI G	2010	Food Microbiology2010，27，6：	1
10	Socioeconomic determinants of regional differences in outpatient antibiotic consumption: evidence from Switzerland显示文摘	Filippini M Masiero G Moschetti K	2006	Health Policy2006，78，1：	1
11	Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern, DNA fingerprinting and restrietiono fribosomal DNA 显示文摘	VILLANI F MOSCHETTI G BLIOTTA G	1997	Jorunal of Applied Microbiology1997，634，：	1
12	Characterization of strains of Leuconostoc mesenteroides by analysis of soluble whole-cell protein pattern,DNA fingerprinting and restriction of ribosomal DNA显示文摘	VILLANI F MOSCHETTI G BLOAIOTTA G	1997	Journal of Applied Microbiology1997，634，：	1
13	The Potential of a Polyphasic PCR-DGGE Approach in Evaluating Microbial Diversity of Natural Whey Cultures for Water-Buffalo Mozzarella Cheese Production: Bias of Culture-Dependent and Culture-Independent Analyses显示文摘	ERCOLINI D MOSCHETTI G BLAIOTTA G	2001	Systematic and Applied Microbiology2001，24，4：	1
14	Random amplified polymorphic DNA and amplified ribosomal DNA spacer polymorphism: powerful methods to differentiate Streptococcus thermophilus strains 显示文摘	Blaiotta G Aponte M ct al	1998	Appl Microbiol1998，85，1：	1
15	Differentiation of Staphylococcus xylosus strains from Italian sausages by antibiotyping and low frequency restriction fragment analysis of genomic DNA显示文摘	Moschetti G Mauriello G Villani F	1997	Systematic and Applied Microbiology1997，20，9：	1
16	Non-starter lactic acid bacteria used to improve cheese quality and provide health bene- fits显示文摘	Settanni L Moschetti G	2010	Food Microbiol2010，27，6：	1
17	Behavior of vari- able V3 region from 16S rDNA of lactic acid bacteria in denaturing gra- dient gel electrophoresis显示文摘	ERCOLINI D MOSCHETTI G BLAIOTTA G	2001	Curr Mierabioi2001，42，：	1
18	The potential of a polyphasie PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo mozzarella cheese production: Bias of culture-dependent and culture- independent analyses 显示文摘	Ercolini D Moschetti G Blaiotta G	2001	Systematic and Applied Microbiology2001，24，4：	1
19	Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits 显示文摘	Settanni L Moschetti G	2010	Food Microbiology2010，27，：	1
20	The potential of a polyphasic PCR-DGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analyses显示文摘	ERCOLINI D MOSCHETTI G BLAIOTTA G	2001	Systematic and Applied Microbiology2001，24，4：	1

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