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Food Research International (Ottawa, Ont.)|September 10, 2023
Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature reviewLuca Belleggia, Andrea OsimaniFood Research International (Ottawa, Ont.)|November 30, 2024
Research progress in the use of lactic acid bacteria as natural biopreservatives against Pseudomonas spp. in meat and meat products: A reviewValerio Marcelli, Andrea Osimani, Lucia AquilantiJournal of Environmental Health|January 27, 2015
Evaluation of HACCP system implementation on the quality of mixed fresh-cut salad prepared in a university canteen: a case studyAndrea Osimani, Lucia Aquilanti, Francesca ClementiFoods (Basel, Switzerland)|August 14, 2025
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through FermentationAndrea Marcelli, Andrea Osimani, Lucia AquilantiInternational Journal of Environmental Research and Public Health|April 19, 2013
Evaluation of the HACCP system in a university canteen: microbiological monitoring and internal auditing as verification toolsAndrea Osimani, Lucia Aquilanti, Stefano Tavoletti, et al.Poultry Science|September 1, 2017
Prevalence and risk factors for thermotolerant species of Campylobacter in poultry meat at retail in EuropeAndrea Osimani, Lucia Aquilanti, Marina Pasquini, et al.Foods (Basel, Switzerland)|December 11, 2025
Fermentation of House Crickets (Acheta domesticus): Boosting Quality and Functionality in Cricket-Based Food IngredientsSeyed Mohammad Hasan Haghayeghi, Andrea Osimani, Lucia AquilantiInternational Journal of Environmental Research and Public Health|October 21, 2014
Bioluminescence ATP monitoring for the routine assessment of food contact surface cleanliness in a university canteenAndrea Osimani, Cristiana Garofalo, Francesca Clementi, et al.Foods (Basel, Switzerland)|April 3, 2021
Innovative Fermented Beverages Made with Red Rice, Barley, and BuckwheatFederica Cardinali, Andrea Osimani, Vesna Milanović, et al.Microorganisms|October 27, 2022
Fermentation of Microalgal Biomass for Innovative Food ProductionCristiana Garofalo, Alessandra Norici, Lorenzo Mollo, et al.Pageof 11