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11
Microbiological quality of meat-based meals and operation of control systems within a food service environment
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Microbiological quality of meat-based meals and operation of control systems within a food service environment

Osimani, A ; Aquilanti, L ; Clementi, F

International food research journal, 2015-01, Vol.22 (4), p.1692 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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12
Nicotine-Modulated Subunit Stoichiometry Affects Stability and Trafficking of  3 4 Nicotinic Receptor
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Nicotine-Modulated Subunit Stoichiometry Affects Stability and Trafficking of  3 4 Nicotinic Receptor

Mazzo, F. ; Pistillo, F. ; Grazioso, G. ; Clementi, F. ; Borgese, N. ; Gotti, C. ; Colombo, S. F.

The Journal of neuroscience, 2013-07, Vol.33 (30), p.12316-12328 [Periódico revisado por pares]

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13
Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni
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Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni

Comitini, F ; Ferretti, R ; Clementi, F ; Mannazzu, I ; Ciani, M

Journal of applied microbiology, 2005-01, Vol.99 (1), p.105-111 [Periódico revisado por pares]

Oxford, UK: Blackwell Science Ltd

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14
Twelve-Hour PCR-Based Method for Detection of Salmonella spp. in Food
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Twelve-Hour PCR-Based Method for Detection of Salmonella spp. in Food

FERRETTI, R ; MANNAZZU, I ; COCOLIN, L ; COMI, G ; CLEMENTI, F

Applied and Environmental Microbiology, 2001-02, Vol.67 (2), p.977-978 [Periódico revisado por pares]

Washington, DC: American Society for Microbiology

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15
Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy
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Artigo
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Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy

Aquilanti, L ; Silvestri, G ; Zannini, E ; Osimani, A ; Santarelli, S ; Clementi, F

Journal of applied microbiology, 2007-10, Vol.103 (4), p.948-960 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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16
Nicotinic Acetylcholine Receptor Subtypes Expression during Rat Retina Development and Their Regulation by Visual Experience
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Nicotinic Acetylcholine Receptor Subtypes Expression during Rat Retina Development and Their Regulation by Visual Experience

Moretti, Milena ; Vailati, Silvia ; Zoli, Michele ; Lippi, Giordano ; Riganti, Loredana ; Longhi, Renato ; Viegi, Alessandro ; Clementi, Francesco ; Gotti, Cecilia

Molecular pharmacology, 2004-07, Vol.66 (1), p.85-96 [Periódico revisado por pares]

United States: American Society for Pharmacology and Experimental Therapeutics

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17
Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese
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Resident lactic acid bacteria in raw milk Canestrato Pugliese cheese

Aquilanti, L ; Dell'Aquila, L ; Zannini, E ; Zocchetti, A ; Clementi, F

Letters in applied microbiology, 2006-08, Vol.43 (2), p.161-167 [Periódico revisado por pares]

Oxford, UK: Oxford, UK : Blackwell Publishing Ltd

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18
Non-typeable Haemophilus influenzae invasion and persistence in the human respiratory tract
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Non-typeable Haemophilus influenzae invasion and persistence in the human respiratory tract

Clementi, Cara F ; Murphy, Timothy F

Frontiers in cellular and infection microbiology, 2011, Vol.1, p.1-1 [Periódico revisado por pares]

Switzerland: Frontiers Research Foundation

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19
Association of single nucleotide polymorphisms in the oxidised LDL receptor 1 (OLR1) gene in patients with acute myocardial infarction
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Artigo
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Association of single nucleotide polymorphisms in the oxidised LDL receptor 1 (OLR1) gene in patients with acute myocardial infarction

Mango, R ; Clementi, F ; Borgiani, P ; Forleo, G B ; Federici, M ; Contino, G ; Giardina, E ; Garza, L ; Fahdi, I E ; Lauro, R ; Mehta, J L ; Novelli, G ; Romeo, F

Journal of medical genetics, 2003-12, Vol.40 (12), p.933-936 [Periódico revisado por pares]

London: BMJ Publishing Group Ltd

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20
LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION
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LACTIC ACID BACTERIA AND YEASTS FROM WHEAT SOURDOUGHS OF THE MARCHE REGION

OSIMANI, A ; ZANNINI, E ; AQUILANTI, L ; MANNAZZU, I ; COMITINI, F ; CLEMENTI, F

Italian journal of food science, 2009, Vol.21 (3), p.269-286 [Periódico revisado por pares]

Pinerolo: Chiriotti

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