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International Journal of Environmental Health Research|March 23, 2011
An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of mealsAndrea Osimani, Lucia Aquilanti, Valentina Babini, et al.International Journal of Food Microbiology|December 2, 2014
Unpasteurised commercial boza as a source of microbial diversityAndrea Osimani, Cristiana Garofalo, Lucia Aquilanti, et al.Journal of Industrial Microbiology & Biotechnology|May 15, 2012
Implementation of a biotechnological process for vat dyeing with woadAndrea Osimani, Lucia Aquilanti, Gessica Baldini, et al.Journal of Food Protection|March 29, 2007
Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat productsLucia Aquilanti, Cristiana Garofalo, Andrea Osimani, et al.International Journal of Food Microbiology|July 14, 2007
The microbial ecology of a typical Italian salami during its natural fermentationLucia Aquilanti, Sara Santarelli, Gloria Silvestri, et al.Food Research International (Ottawa, Ont.)|September 27, 2019
Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art reviewCristiana Garofalo, Vesna Milanović, Federica Cardinali, et al.Journal of Food Science|October 22, 2015
The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer ProductionCristiana Garofalo, Andrea Osimani, Vesna Milanović, et al.Animal Science Journal = Nihon Chikusan Gakkaiho|September 30, 2017
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: A three year studyMarina Pasquini, Andrea Osimani, Stefano Tavoletti, et al.Journal of Food Science|June 23, 2016
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat FloursManuela Taccari, Lucia Aquilanti, Serena Polverigiani, et al.Journal of Industrial Microbiology & Biotechnology|March 2, 2017
Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencingVesna Milanović, Andrea Osimani, Manuela Taccari, et al.Pageof 11