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Food Microbiology|January 14, 2015
Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuceLorenzo Siroli, Francesca Patrignani, Diana I Serrazanetti, et al.Applied and Environmental Microbiology|February 26, 2008
Modeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approachesFausto Gardini, Sara Bover-Cid, Rosanna Tofalo, et al.Frontiers in Microbiology|November 4, 2015
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acidsDiana I Serrazanetti, Francesca Patrignani, Alessandra Russo, et al.Journal of Food Protection|February 28, 2009
Assessment of safety, nutritional, and spoilage characteristics of different lagoon grey mullets (Liza ramada, Liza aurata, and Liza saliens)Sylvain Sado Kamdem, Pamela Vernocchi, Mirko Maffei, et al.Food Research International (Ottawa, Ont.)|September 9, 2022
Safety and technological issues of dry fermented sausages produced without nitrate and nitriteGiulia Tabanelli, Federica Barbieri, Francesca Soglia, et al.Advances in Food and Nutrition Research|July 27, 2021
Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood productsVida Šimat, Martina Čagalj, Danijela Skroza, et al.International Journal of Food Microbiology|May 4, 2019
Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinksChiara Montanari, Giulia Tabanelli, Ilaria Zamagna, et al.International Journal of Food Microbiology|September 1, 2014
Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococciGiulia Tabanelli, Chiara Montanari, Eleonora Bargossi, et al.Frontiers in Nutrition|January 30, 2023
Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrusChiara Montanari, Federica Barbieri, Silvia Lorenzini, et al.Journal of Food Protection|February 2, 2008
Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methodsSandra Torriani, Veronica Gatto, Silvia Sembeni, et al.Pageof 8