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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1954 1
1955 5
1956 4
1957 4
1958 10
1959 3
1960 1
1961 1
1962 1
1963 1
1965 1
1969 1
1971 2
1972 2
1974 1
1976 2
1979 1
1980 1
1981 1
1982 1
1983 2
1984 3
1985 1
1987 3
1988 2
1989 2
1990 4
1991 3
1992 5
1993 2
1994 9
1995 9
1996 2
1997 4
1999 5
2000 7
2001 4
2002 5
2003 5
2004 4
2005 5
2006 5
2007 4
2008 8
2009 15
2010 14
2011 13
2012 15
2013 9
2014 20
2015 19
2016 14
2017 11
2018 12
2019 8
2020 24
2021 28
2022 30
2023 24
2024 27
2025 15

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406 results

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Page 1
Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.
Faccia M, Trani A, Gambacorta G, Loizzo P, Cassone A, Caponio F. Faccia M, et al. J Dairy Sci. 2015 Mar;98(3):1402-10. doi: 10.3168/jds.2014-7953. Epub 2014 Dec 26. J Dairy Sci. 2015. PMID: 25547300 Free article.
An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the farm level. Fior di latte is an Italian high-moisture, round mozzarella currently produced from cow and water buffalo milks; it is ve …
An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the …
Risk of HIV transmission through condomless sex in serodifferent gay couples with the HIV-positive partner taking suppressive antiretroviral therapy (PARTNER): final results of a multicentre, prospective, observational study.
Rodger AJ, Cambiano V, Bruun T, Vernazza P, Collins S, Degen O, Corbelli GM, Estrada V, Geretti AM, Beloukas A, Raben D, Coll P, Antinori A, Nwokolo N, Rieger A, Prins JM, Blaxhult A, Weber R, Van Eeden A, Brockmeyer NH, Clarke A, Del Romero Guerrero J, Raffi F, Bogner JR, Wandeler G, Gerstoft J, Gutiérrez F, Brinkman K, Kitchen M, Ostergaard L, Leon A, Ristola M, Jessen H, Stellbrink HJ, Phillips AN, Lundgren J; PARTNER Study Group. Rodger AJ, et al. Lancet. 2019 Jun 15;393(10189):2428-2438. doi: 10.1016/S0140-6736(19)30418-0. Epub 2019 May 2. Lancet. 2019. PMID: 31056293 Free PMC article.
Biopreservation of Fior di Latte cheese.
Angiolillo L, Conte A, Zambrini AV, Del Nobile MA. Angiolillo L, et al. J Dairy Sci. 2014 Sep;97(9):5345-55. doi: 10.3168/jds.2014-8022. Epub 2014 Jun 18. J Dairy Sci. 2014. PMID: 24952776 Free article.
In this study a new biopreservation system consisting of an active sodium alginate coating containing Lactobacillus reuteri applied to Fior di Latte cheese was studied. The final aim was to extend cheese shelf life by the in situ production of reuterin. ...How the fermenta …
In this study a new biopreservation system consisting of an active sodium alginate coating containing Lactobacillus reuteri applied to Fi …
Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.
Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M. Minervini F, et al. J Dairy Sci. 2012 Feb;95(2):508-20. doi: 10.3168/jds.2011-4150. J Dairy Sci. 2012. PMID: 22281315 Free article.
This work aimed to select heat-resistant probiotic lactobacilli to be added to Fior di Latte (high-moisture cow milk Mozzarella) cheese. First, 18 probiotic strains belonging to Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus paracasei, Lactob …
This work aimed to select heat-resistant probiotic lactobacilli to be added to Fior di Latte (high-moisture cow milk Mozzarella) chee …
Agar hydrogel with silver nanoparticles to prolong the shelf life of Fior di Latte cheese.
Incoronato AL, Conte A, Buonocore GG, Del Nobile MA. Incoronato AL, et al. J Dairy Sci. 2011 Apr;94(4):1697-704. doi: 10.3168/jds.2010-3823. J Dairy Sci. 2011. PMID: 21426957 Free article.
The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the quality deterioration of Fior di Latte cheese. To this aim, 3 concentrations of silver montmorillonite embedded in agar were used. ...Th …
The objective of this work was to evaluate the effectiveness of an antimicrobial packaging system containing active nanoparticles on the qua …
Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria.
Roila R, Valiani A, Ranucci D, Ortenzi R, Servili M, Veneziani G, Branciari R. Roila R, et al. Int J Food Microbiol. 2019 Apr 16;295:49-53. doi: 10.1016/j.ijfoodmicro.2019.02.013. Epub 2019 Feb 19. Int J Food Microbiol. 2019. PMID: 30802684
This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese during storage. Nine batches of "Fior di latte" cheese were manufactured in a local dairy production plant: three batches treated with …
This study aimed to evaluate a polyphenol extract from olive oil by-product, to improve the preservation of "Fior di latte" cheese du …
Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy.
Speranza B, Bevilacqua A, Corbo MR, Altieri C, Sinigaglia M. Speranza B, et al. J Sci Food Agric. 2015 Jan;95(1):88-97. doi: 10.1002/jsfa.6686. Epub 2014 May 12. J Sci Food Agric. 2015. PMID: 24723471
BACKGROUND: This paper describes the selection of promising strains intended as starter cultures from the autochthonous lactic acid bacteria of Fior di Latte cheese (Apulia region, southern Italy). RESULTS: Ninety-five isolates were randomly selected from whey and Fior …
BACKGROUND: This paper describes the selection of promising strains intended as starter cultures from the autochthonous lactic acid bacteria …
Bio-based nanocomposite coating to preserve quality of Fior di latte cheese.
Gammariello D, Conte A, Buonocore GG, Del Nobile MA. Gammariello D, et al. J Dairy Sci. 2011 Nov;94(11):5298-304. doi: 10.3168/jds.2011-4161. J Dairy Sci. 2011. PMID: 22032352 Free article.
The aim of this study was to evaluate the effects of a bio-based coating containing silver-montmorillonite nanoparticles combined with modified-atmosphere packaging (MAP) on microbial and sensory quality decay of Fior di latte cheese. Different concentrations of silver nan …
The aim of this study was to evaluate the effects of a bio-based coating containing silver-montmorillonite nanoparticles combined with modif …
406 results