SATTIN, ELEONORA

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SATTIN, ELEONORA

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16S amplicon Next Generation Sequencing approach evaluation and its application to food microbial communities characterization

2016 Sattin, Eleonora

A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production

2016 Sattin, Eleonora; Andreani, NADIA ANDREA; Carraro, Lisa; Lucchini, Rosaria; Fasolato, Luca; Telatin, Andrea; Balzan, Stefania; Novelli, Enrico; Simionati, Barbara; Cardazzo, Barbara

Following food microbiome development during shelf-life in the Nextgen era.

2014 Sattin, Eleonora; S., Donà; Andreani, NADIA ANDREA; Balzan, Stefania; E., Zerbato; B., Simionati; Cardazzo, Barbara

Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration

2016 Sattin, Eleonora; Andreani, NADIA ANDREA; Carraro, Lisa; Fasolato, Luca; Balzan, Stefania; Novelli, Enrico; Squartini, Andrea; Telatin, A.; Simionati, B.; Cardazzo, Barbara

Titolo	Data di pubblicazione	Autori	Rivista	Serie	Titolo libro
16S amplicon Next Generation Sequencing approach evaluation and its application to food microbial communities characterization	2016	Sattin, Eleonora	-	-	-
A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production	2016	SATTIN, ELEONORAANDREANI, NADIA ANDREACARRARO, LISALUCCHINI, ROSARIAFASOLATO, LUCATELATIN, ANDREABALZAN, STEFANIANOVELLI, ENRICOSimionati, BarbaraCARDAZZO, BARBARA + -	FRONTIERS IN MICROBIOLOGY	-	-
Following food microbiome development during shelf-life in the Nextgen era.	2014	SATTIN, ELEONORAS. DonàANDREANI, NADIA ANDREABALZAN, STEFANIAE. ZerbatoB. SimionatiCARDAZZO, BARBARA + -	-	-	Food Micro 2014_ Abstract Book
Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration	2016	SATTIN, ELEONORAANDREANI, NADIA ANDREACARRARO, LISAFASOLATO, LUCABALZAN, STEFANIANOVELLI, ENRICOSQUARTINI, ANDREATelatin, A.Simionati, B.CARDAZZO, BARBARA + -	FOOD MICROBIOLOGY	-	-