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Publications by Carmela Pennacchia
Microbial Ecology of the Soppressata of Vallo Di Diano, a Traditional Dry Fermented Sausage From Southern Italy, and in Vitro and in Situ Selection of Autochthonous Starter Cultures
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Microbial Ecology and Effectiveness of Different Starter Cultures in Yoghurts Produced From Whole Cow Milk and Soybeans
African Journal of Food Science and Technology
The Vallo Di Diano Fault System: New Evidence for an Active Range-Bounding Fault in Southern Italy Using Shallow, High-Resolution Seismic Profiling
Bulletin of the Seismological Society of America
Petrology
Geochemistry
Geophysics
Antibiotic Resistance and Virulence Factors Among Enterococci Isolated From Chouriço, a Traditional Portuguese Dry Fermented Sausage
Journal of Food Protection
Microbiology
Food Science
Screening of Lactic Acid Bacteria as a Starter Culture in Fermented Sausage
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
Properties and Compatibility of Microflora for Creating Starter Cultures in Sausage Production Technology
International Journal of Recent Technology and Engineering
Engineering
Management of Technology
Innovation
Selection of Lactic Acid Bacteria Isolated From Thai Traditional Fermented Foods to Use as Starter Cultures Based on Antioxidant Activity and No Histidine Production
International Journal of Applied and Physical Sciences
Chemical, Color, Texture and Sensory Properties of Čajna Kobasica, a Dry Fermented Sausage
Quality of Life (Banja Luka) - APEIRON
In Vitro Resistance of Enterococcus Faecium and Lactobacillus Helveticus Against Stress Conditions, Sodium Chloride and Curing Salts: Preliminary Study Aimed Application as Starter Culture in Fermented Sausage
Brazilian Journal of Food Research
Bifidobacteria as Potential Functional Starter Cultures: A Case Study by MSc Students in Food Science and Technology (University of Foggia, Southern Italy)
Food and Nutrition Sciences
