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Frontiers in Nutrition|July 29, 2024
Microbiota gut-brain axis: implications for pediatric-onset leukodystrophiesYlenia Vaia, Fabio Bruschi, Veronica Maria Tagi, et al.Nutrients|April 13, 2024
Glycomacropeptide-Based Protein Substitutes for Children with Phenylketonuria in Italy: A Nutritional ComparisonMartina Tosi, Laura Fiori, Veronica Maria Tagi, et al.International Journal of Molecular Sciences|May 7, 2025
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro ActivityFederica Barbieri, Giulia Tabanelli, Giacomo Braschi, et al.Current Research in Food Science|October 26, 2023
Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausagesJ David García-López, Federica Barbieri, Alberto Baños, et al.Chemical Communications (Cambridge, England)|November 19, 2025
Tuning the fate of the triplet by changing the degree of branching in phenothiazine-trithienyltriazine nanoaggregatesPietro Mancini, Chiara Montanari, Penelope Venturi, et al.Scientific Reports|August 1, 2022
Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenesFederica Barbieri, Chiara Montanari, Vida Šimat, et al.Frontiers in Pediatrics|July 23, 2026
Telemedicine follow-up and nutritional outcomes in children with neurological impairment: a longitudinal studyFrancesca Eletti, Veronica Perico, Alessandro Visioli, et al.Critical Reviews in Food Science and Nutrition|August 8, 2026
Occurrence and control of biogenic amines in plant-based fermented foodsChiara Montanari, Oriol Comas-Basté, Federica Barbieri, et al.Journal of Food Science|February 14, 2018
Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale ProductionGiulia Tabanelli, Federica Pasini, Ylenia Riciputi, et al.Nutrients|October 17, 2018
Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented SausagesFederica Pasini, Francesca Soglia, Massimiliano Petracci, et al.Pageof 8