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19篇 您的检索式：作者名="Zotta T"

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		题名	作者	年代	出处	被引量
	1	Urease production by Streptococcus thermophilus显示文摘	Zotta T Ricciardi A Rossano R	2008	Food Microbiol2008，25，1：	1
	2	Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region(Southern Italy)显示文摘	BONOMO M G RICCIARDI A Zotta T	2008	Meat Science2008，80，4：	1
	3	Discrimination of commercial CaciocavaUo cheeses on the basis of the diversity of lactic microflora and primary proteolysis显示文摘	PIRAINO P ZOTTA T RICCIARDI A	2005	Inter national dairy journal2005，15，11：	1
	4	Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 显示文摘	Bonomo M Ricciardi A Zotta T	2008	neat Science2008，80，4：	1
	5	Proteolysis in model sourdough fermentations显示文摘	ZOTTA T PIRAINO P RICCIARDI A	2006	Journal of Agricultural and Food Chemistry2006，54，：	1
	6	Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (South- ern Italy) 显示文摘	Bonomo M G Rieciardi A Zotta T	2008	Meat Science2008，80，4：	1
	7	Enzymatic activities of lactic acid bacteria isolated from cometto di matera sourdoughs显示文摘	Zotta T Ricciardi A Parente E		0，，：	1
	8	Urease production by Streptococcus thermophilus显示文摘	Zotta T Ricciardi A Rossano R	2008	Food Mi- crobiol2008，25，1：	1
	9	Molecular andtechnological characterization of lactic acid bacteria from traditionalfermented sausages of Basilicata region (Southern Italy)显示文摘	BONOMO M RICCIARDI A ZOTTA T	2008	MeatScience2008，80，4：	1
	10	Urease production by Streptococcus thermophilus显示文摘	ZOTTA T RICCIARDI A ROSSANO R	2008	Food Microbiology2008，25，1：	1
	11	Inactivation of CcpA and aeration affect growth, metabolite production and stress tolerance in LactobaciUus plantarum WCFSI显示文摘	Zotta T Ricciardi A Guidone A	2012	Inter J Food Microbiol2012，155，12：	1
	12	Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) 显示文摘	MG Bonomo A Ricciardi T Zotta	2008	Meat Science2008，，80：	1
	13	Technological and safety characterization of coagulase negative Staphylococci from tradi- tionally fermented sausages ofbasilicata region southern Italy 显示文摘	BONOMO M G RICCIARDI A ZOTTA T	2009	Meat Se\|2009，83，1：	1
	14	Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs显示文摘	Zotta T Ricciardi A Parente E	2007	International Journal of Food Microbiology2007，115，2：	1
	15	Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis显示文摘	PIRAINO P ZOTTA T	2005	Int Dairy J2005，15，11：	1
	16	Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study显示文摘	PIRAINOA P ZOTTA T	2008	International Dairy Journal2008，18，：	1
	17	Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region ( Southern Italy)显示文摘	Bonomo M G Ricciardi A Zotta T	2008	Meat Science2008，80，：	1
	18	Diversity of stress re-sponses in dairy thermophilic streptococci 显示文摘	ZOTTA T RICCIARDI A CIOCIA F	2008	International Journal ofFood Microbiology2008，124，：	1
	19	Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)显示文摘	MG Bonomo A Ricciardi T Zotta	2009	Meat Science2009，，83：	1

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