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Systematic and Applied Microbiology|August 19, 2005
Identification and differentiation of Staphylococcus carnosus and Staphylococcus simulans by species-specific PCR assays of sodA genesGiuseppe Blaiotta, Annalisa Casaburi, Francesco VillaniInternational Journal of Food Microbiology|June 20, 2006
Protease and esterase activity of staphylococciAnnalisa Casaburi, Francesco Villani, Fidel Toldrá, et al.Meat Science|November 9, 2011
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausagesAnnalisa Casaburi, Giuseppe Blaiotta, Gianluigi Mauriello, et al.Food Microbiology|December 8, 2014
Bacterial populations and the volatilome associated to meat spoilageAnnalisa Casaburi, Paola Piombino, George-John Nychas, et al.Applied and Environmental Microbiology|July 10, 2007
Microbial ecology of the soppressata of Vallo di Diano, a traditional dry fermented sausage from southern Italy, and in vitro and in situ selection of autochthonous starter culturesFrancesco Villani, Annalisa Casaburi, Carmela Pennacchia, et al.Food Microbiology|January 22, 2008
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traitsAnnalisa Casaburi, Rossella Di Monaco, Silvana Cavella, et al.Applied and Environmental Microbiology|July 26, 2011
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meatAnnalisa Casaburi, Antonella Nasi, Ilario Ferrocino, et al.Meat Science|November 9, 2011
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesAnnalisa Casaburi, M-Conception Aristoy, Silvana Cavella, et al.International Journal of Food Microbiology|July 15, 2010
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilersDanilo Ercolini, Annalisa Casaburi, Antonella Nasi, et al.Pageof 1