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Journal of the Science of Food and Agriculture|September 19, 2015
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their sizeGiulia Tabanelli, Eleonora Bargossi, Aldo Gardini, et al.
Microorganisms|September 23, 2022
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective CulturesLucilla Iacumin, Michela Pellegrini, Alice Sist, et al.
Journal of the Science of Food and Agriculture|June 24, 2014
A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, ItalyFabio Coloretti, Luigi Grazia, Fausto Gardini, et al.
Amino Acids|May 19, 2016
Combination of transglutaminase and sourdough on gluten-free flours to improve dough structureLucilla Scarnato, Diana Isabella Serrazanetti, Iris Aloisi, et al.
Frontiers in Microbiology|August 17, 2019
Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of CitralChiara Montanari, Urszula Tylewicz, Giulia Tabanelli, et al.
Medical Engineering & Physics|March 1, 2018
An experimental and computational study of the inferior vena cava hemodynamics under respiratory-induced collapse of the infrarenal IVCElisabetta Tedaldi, Chiara Montanari, Kenneth I Aycock, et al.
Microbial Biotechnology|September 15, 2016
Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspectsVeronica Gatto, Giulia Tabanelli, Chiara Montanari, et al.
Scientific Reports|October 29, 2021
Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell originChiara Montanari, Giulia Tabanelli, Federica Barbieri, et al.
Plos One|July 26, 2024
Long-COVID symptom monitoring: Insights from a two-year telemedicine studyAndrea Foppiani, Chiara Montanari, Sara Zanelli, et al.
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