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Publications by Graciela Fujimoto

Determinants of Virulence inEnterococcusendogenous to Artisanal Cheese

Revista Ciencia Agronomica

English

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Characterization of the Bacterial Biodiversity in Pico Cheese (An Artisanal Azorean Food)

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Bacteriocinogenic Potential of Lactic Acid Bacteria Isolated From Artisanal Colonial Type - Cheese

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Contribution of Wild Strains of Lactic Acid Bacteria to the Typical Aroma of an Artisanal Cheese

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Comparison of Conventional and Rapid Methods for Salmonella Detection in Artisanal Minas Cheese

Journal of Food Research

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Behaviour of Listeria Monocytogenes in Artisanal Raw Milk Pecorino Umbro Cheese: A Microbiological Challenge Test

Italian Journal of Food Safety

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Staphylococcus Aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

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Use of Starter Culture of Native Lactic Acid Bacteria for Producing an Artisanal Mexican Cheese Safe and Sensory Acceptable

CYTA - Journal of Food

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Hidden Virulence Determinants in a Viral Quasispecies in Vivo

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Isolation, Identification and Detection of Some Virulence Factors in Yeasts From Local Cheese in Mosul City

Iraqi Journal of Veterinary Sciences

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