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Publications by F. Chiaramonte
Behavior of the Meat-Borne Bacterium Lactobacillus Sakei During Its Transit Through the Gastrointestinal Tracts of Axenic and Conventional Mice
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
The Complete Genome Sequence of the Meat-Borne Lactic Acid Bacterium Lactobacillus Sakei 23K
Nature Biotechnology
Applied Microbiology
Biotechnology
Biomedical Engineering
Molecular Medicine
Bioengineering
Identification of Lactobacillus Sakei Genes Induced During Meat Fermentation and Their Role in Survival and Growth
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Catabolism of N-Acetylneuraminic Acid, a Fitness Function of the Food-Borne Lactic Acid Bacterium Lactobacillus Sakei, Involves Two Newly Characterized Proteins
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Isolation of Acinetobacter Calcoaceticus From the Gastrointestinal Tracts of SCID Mice
Laboratory Animals
Animal Science
Zoology
Veterinary
Rapid Quantitative Detection of Lactobacillus Sakei in Meat and Fermented Sausages by Real-Time PCR
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Lactobacillus Casei Is Able to Survive and Initiate Protein Synthesis During Its Transit in the Digestive Tract of Human Flora-Associated Mice
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Dietary Fibers and Gastrointestinal Transit Time in Mice
Eiyo To Shokuryo
The Use of Tomato Powder Fermented With Pediococcus Pentosaceus and Lactobacillus Sakei for the Ready-To-Cook Minced Meat Product Quality Improvement
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
The Use of Tomato Powder Fermented With Pediococcus Pentosaceus and Lactobacillus Sakei for the Ready-To-Cook Minced Meat Product Quality Improvement
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering