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International Journal of Food Microbiology|October 7, 2003
Biogenic amines in dry fermented sausages: a reviewGiovanna Suzzi, Fausto GardiniJournal of Food Protection|June 13, 2003
A survey of antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausagesFausto Gardini, Rosanna Tofalo, Giovanna SuzziFrontiers in Microbiology|July 6, 2016
Contribution of Two Different Packaging Material to Microbial Contamination of Peaches: Implications in Their Microbiological QualityFrancesca Patrignani, Lorenzo Siroli, Fausto Gardini, et al.Foods (Basel, Switzerland)|March 13, 2025
Microbiota of Cheese Ecosystems: A Perspective on CheesemakingErasmo Neviani, Monica Gatti, Fausto Gardini, et al.Journal of Agricultural and Food Chemistry|June 6, 2015
Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase BrothFatih Ozogul, Giulia Tabanelli, Nurten Toy, et al.Foods (Basel, Switzerland)|January 10, 2019
Biogenic Amine Production by Lactic Acid Bacteria: A ReviewFederica Barbieri, Chiara Montanari, Fausto Gardini, et al.Food Chemistry|April 6, 2015
Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidisLorenzo Siroli, Francesca Patrignani, Fausto Gardini, et al.Foods (Basel, Switzerland)|September 28, 2021
Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)Chiara Montanari, Federica Barbieri, Fausto Gardini, et al.International Journal of Food Microbiology|April 6, 2002
Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growthMaria Elisabetta Guerzoni, Lucia Vannini, Rosalba Lanciotti, et al.Foods (Basel, Switzerland)|June 6, 2020
Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable SugarsFederica Barbieri, Luca Laghi, Fausto Gardini, et al.Pageof 8