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	1.	Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria. [electronic resource] by Settanni, Luca Franciosi, Elena Cavazza, Agostino Cocconcelli, Pier Sandro Poznanski, Elisa Producer: 20110825 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese. [electronic resource] by Franciosi, Elena De Sabbata, Giorgia Gardini, Fausto Cavazza, Agostino Poznanski, Elisa Producer: 20110217 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation. [electronic resource] by Stefanini, Irene Albanese, Davide Cavazza, Agostino Franciosi, Elena De Filippo, Carlotta Donati, Claudio Cavalieri, Duccio Producer: 20161107 In: Microbial biotechnology vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses. [electronic resource] by Franciosi, Elena Carafa, Ilaria Nardin, Tiziana Schiavon, Silvia Poznanski, Elisa Cavazza, Agostino Larcher, Roberto Tuohy, Kieran M Producer: 20160519 In: BioMed research international vol. 2015 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)