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Food Microbiology|January 22, 2008
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traitsAnnalisa Casaburi, Rossella Di Monaco, Silvana Cavella, et al.Research in Microbiology|December 21, 2010
Atomic force microscopy analysis shows surface structure changes in carvacrol-treated bacterial cellsAntonietta La Storia, Danilo Ercolini, Francesco Marinello, et al.Journal of Environmental Biology|September 3, 2011
Characterization in the archaeological excavation site of heterotrophic bacteria and fungi of deteriorated wall painting of Herculaneum in ItalyOlimpia Pepe, Simona Palomba, Luigi Sannino, et al.Food Microbiology|January 2, 2017
Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feedingMarina Giello, Antonietta La Storia, Felicia Masucci, et al.Applied and Environmental Microbiology|May 1, 2016
Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail DistributionsGiuseppina Stellato, Antonietta La Storia, Francesca De Filippis, et al.Applied and Environmental Microbiology|July 26, 2011
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meatAnnalisa Casaburi, Antonella Nasi, Ilario Ferrocino, et al.Food Microbiology|November 17, 2009
Development of spoilage microbiota in beef stored in nisin activated packagingDanilo Ercolini, Ilario Ferrocino, Antonietta La Storia, et al.Meat Science|November 9, 2011
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culturesAnnalisa Casaburi, M-Conception Aristoy, Silvana Cavella, et al.International Journal of Food Microbiology|July 2, 2013
Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beefFrancesca De Filippis, Carmela Pennacchia, Rosangela Di Pasqua, et al.Journal of Food Protection|January 16, 2013
Antimicrobial packaging to retard the growth of spoilage bacteria and to reduce the release of volatile metabolites in meat stored under vacuum at 1°CIlario Ferrocino, Antonietta La Storia, Elena Torrieri, et al.Pageof 5