Biopreservation of Fior di Latte cheese

A new method to produce synbiotic Fiordilatte cheese

(2013) L. Angiolillo et al.   Innovative Food Science & Emerging Technologies

Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese

(2011) H. Mirzaei et al.   FOOD CHEMISTRY

Assessment of chitosan and extracts of lemon and sage as natural antimicrobial agents during Fior di latte cheesemaking

(2010) DANIELA GAMMARIELLO et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

A combination of chitosan, coating and modified atmosphere packaging for prolonging Fior di latte cheese shelf life

(2009) Matteo A. Del Nobile et al.   CARBOHYDRATE POLYMERS

Active coating to prolong the shelf life of Fior di latte cheese

(2009) Matteo Alessandro Del Nobile et al.   JOURNAL OF DAIRY RESEARCH

Active coating and modified-atmosphere packaging to extend the shelf life of Fior di Latte cheese

(2009) A. Conte et al.   JOURNAL OF DAIRY SCIENCE

Edible coatings to incorporate active ingredients to fresh-cut fruits: a review

(2009) María Alejandra Rojas-Graü et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Natural Compounds on Microbial Safety and Sensory Quality of Fior di Latte Cheese, a Typical Italian Cheese

(2008) D. Gammariello et al.   JOURNAL OF DAIRY SCIENCE

Antimicrobial Activity of Nisin, Reuterin, and the Lactoperoxidase System on Listeria monocytogenes and Staphylococcus aureus in Cuajada, a Semisolid Dairy Product Manufactured in Spain

(2007) J.L. Arqués et al.   JOURNAL OF DAIRY SCIENCE