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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.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.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.World Journal of Microbiology & Biotechnology|September 5, 2014
Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese winePamela Vernocchi, Maurice Ndagijimana, Diana I Serrazanetti, 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.Foods (Basel, Switzerland)|September 23, 2022
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented SausagesDaniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, et al.Journal of the Science of Food and Agriculture|October 2, 2014
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheeseGiovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, et al.Frontiers in Microbiology|October 7, 2015
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilliGiulia Tabanelli, Pamela Vernocchi, Francesca Patrignani, et al.Pageof 8