Concepedia

Debbie Andyanto

DA

5

Publications

209

Citations

5

H-Index

2014

Active since

Affiliations

University of Udine(Current)

Debbie Andyanto is an author at University of Udine specializing in microbiology, food safety, and food microbiology.

Top concepts

Food SafetyMicrobiologyBiotechnologyFood SpoilagePublic HealthFood MicrobiologyFood PreservationHealthFood QualityMedicine

Publications per year

2014–2017

5

Publications

5

Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of commercial cooked bacon

Giuseppe Comi, Debbie Andyanto, Marisa Manzano et al. · Food Microbiology · 2016 · 66 citations · Full text

Shelf Life, Food Spoilage, Commercial Cooked Bacon +8

Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

Tiziana Bongiorno, Francesca Tulli, Giuseppe Comi et al. · LWT · 2017 · 54 citations · Full text

Microbial Contamination, Cook-chill Mussel, Mytilus Galloprovincialis +9

Biocontrol of ochratoxigenic moulds ( Aspergillus ochraceus and Penicillium nordicum ) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production

Lucilla Iacumin, Marisa Manzano, Debbie Andyanto et al. · Food Microbiology · 2016 · 45 citations · Full text

Engineering, Ochratoxigenic Moulds, Biochemical Engineering +8

Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers

Giuseppe Comi, Erica Tirloni, Debbie Andyanto et al. · LWT · 2015 · 34 citations · Full text

Meat Packaging, Shelf Life, Food Spoilage +12

A case of spoilage in wurstel sold in an Italian supermarket

Lucilla Iacumin, Debbie Andyanto, Marisa Manzano et al. · Food Control · 2014 · 10 citations

Italian Supermarket, Food Safety, Food Spoilage

Rows per page

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