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2014 2
2015 2
2018 1
2019 1
2020 0
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Page 1
Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy.
Ramires FA, Masiello M, Somma S, Villani A, Susca A, Logrieco AF, Luz C, Meca G, Moretti A. Ramires FA, et al. Toxins (Basel). 2018 Nov 14;10(11):472. doi: 10.3390/toxins10110472. Toxins (Basel). 2018. PMID: 30441835 Free PMC article.
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products.
Bleve G, Ramires FA, Gallo A, Leone A. Bleve G, et al. Foods. 2019 Jul 17;8(7):263. doi: 10.3390/foods8070263. Foods. 2019. PMID: 31319563 Free PMC article.
New process for production of fermented black table olives using selected autochthonous microbial resources.
Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G. Tufariello M, et al. Among authors: ramires fa. Front Microbiol. 2015 Sep 24;6:1007. doi: 10.3389/fmicb.2015.01007. eCollection 2015. Front Microbiol. 2015. PMID: 26441932 Free PMC article.
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.
Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Food Microbiol. 2015 Apr;46:368-382. doi: 10.1016/j.fm.2014.08.021. Epub 2014 Sep 6. Food Microbiol. 2015. PMID: 25475307
Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.
Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Bleve G, et al. Among authors: ramires fa. Front Microbiol. 2014 Oct 28;5:570. doi: 10.3389/fmicb.2014.00570. eCollection 2014. Front Microbiol. 2014. PMID: 25389422 Free PMC article.
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