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Foods (Basel, Switzerland)|February 15, 2022
Insights into the Metabolomic Diversity of Latilactobacillus sakeiFederica Barbieri, Luca Laghi, Chiara Montanari, et al.Microorganisms|August 26, 2023
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of ItalyMichela Pellegrini, Federica Barbieri, Chiara Montanari, et al.Food Research International (Ottawa, Ont.)|June 13, 2020
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheeseElena Bancalari, Chiara Montanari, Alessia Levante, et al.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.Frontiers in Microbiology|April 28, 2015
Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expressionEleonora Bargossi, Giulia Tabanelli, Chiara Montanari, et al.Food Microbiology|September 19, 2012
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilliGiulia Tabanelli, Patricia Burns, Francesca Patrignani, 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.The Science of the Total Environment|April 28, 2017
Geochemistry and microbial diversity of cave waters in the gypsum karst aquifers of Emilia Romagna region, ItalyIlenia M D'Angeli, Diana I Serrazanetti, Chiara Montanari, et al.Foods (Basel, Switzerland)|February 25, 2023
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional PropertiesIvana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, et al.Meat Science|November 9, 2011
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine contentLuciana Iucci, Francesca Patrignani, Nicoletta Belletti, et al.Pageof 8