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Fausto Gardini

Professore ordinario

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/16 MICROBIOLOGIA AGRARIA

Pubblicazioni

Martuscelli M.; Gardini F.; Torriani S.; Mastrocola D.; Serio A.; Chaves-López C.; Schirone M.; Suzzi G., Production of biogenic amines during the ripening of Pecorino Abruzzese cheese, «INTERNATIONAL DAIRY JOURNAL», 2005, 15, pp. 571 - 578 [articolo]

VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F., A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation, «FOOD RESEARCH INTERNATIONAL», 2004, 37, pp. 469 - 476 [articolo]

GATTI M.; TRIVISANO C.; FABRIZI E.; NEVIANI E.; GARDINI F., Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2004, 70, pp. 182 - 190 [articolo]

Martuscelli M.; Gardini F.; Mastrocola D.; Casacchia T.; Serio A.; Chaves-Lopez C.; Schirone M.; Suzzi G, Biogenic amines during ripening of ‘Pecorino abruzzese’ cheese, in: Cheese: Ripening, Characterization and Technology, s.l, s.n, 2004(atti di: IDF Symposium on Cheese: Ripening, Characterization and Technology, Praga (repubblica Ceca), 21-25 marzo 2004) [atti di convegno-abstract]

G. SUZZI; F. GARDINI; N. BELLETTI; M. MARTUSCELLI; S. TORRIANI, Biogenic amines metabolisms in foods from the perspective of yeasts, in: 11th International Congress on Yeasts “Yeasts in science and biotechnology - The quest for sustainable development”., s.l, s.n, 2004, pp. 90 - 91 (atti di: 11th International Congress on Yeasts “Yeasts in science and biotechnology - The quest for sustainable development”., Rio de Janeiro, 15-20 Agosto 2004) [atti di convegno-abstract]

Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G., Characterisation of yeasts involved in the ripening of Pecorino crotonese., in: Cheese: Ripening, Characterization and Technology, s.l, s.n, 2004(atti di: IDF Symposium on Cheese: Ripening, Characterization and Technology, Praga, Repubblica Ceca., 21-25 Marzo) [atti di convegno-abstract]

VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOLA D.; GARDINI F., Characterization of the yeast population involved in the production of a typical italian bread, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. 182 - 186 [articolo]

Sado S.; Patrignani F.; De Cesare A.; Gardini F.; Guerzoni M.E., Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages, in: New tools for improving microbial food safety and quality, s.l, Slovenian Microbiological Society, 2004(atti di: FoodMicro 2004, PORTOROZ, SLOVENIA, 12-16 settembre 2004) [atti di convegno-abstract]

NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F., Effect of aroma compounds on the microbial stabilization of orange-based soft drinks, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. 20 - 24 [articolo]

BELLETTI N.; NDAGIJIMANA M.; SISTO C.; GUERZONI M.E.; LANCIOTTI R.; GARDINI F., Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2004, 52, pp. 6932 - 6938 [articolo]

Neviani E.; Fornasari M. E.; Gardini F.; Mucchetti G.; Gatti M., Lactic acid bacteria peptidase activities: model system to investigate the role in Grana cheese ripening, in: Cheese: Ripening, Characterization and Technology, s.l, s.n, 2004(atti di: “IDF Symposium on Cheese: Ripening, Characterization and Technology.”, Prag (Repubblica Ceca), 21-25 marzo 2004) [atti di convegno-abstract]

S. Torriani; S. Sembeni; V. Gatto; G. Suzzi; F. Gardini, Rapid screening of tyramine-producing gram positive baceria associated with fermented foods by PCR-based methods, in: The 19th International ICFMH Symposium, Foodmicro 2004 "New tools for improving microbial food safety and quality biotechnology and molecular approaches", LJUBLIANA, Slovenian microbiological society, 2004, pp. 161 - 161 (atti di: New tools for improving microbial food safety and quality biotechnology and molecular approaches, Portroz, 12-16 Settembre 2004) [atti di convegno-abstract]

LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F., Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2004, 15 (3-4), pp. 201 - 208 [articolo]

Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E., Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits, in: New tools for improving microbial food safety and quality, s.l, s.n, 2004(atti di: 19th International ICFMH Symposium, Food Micro 2004, Portoroz (Slovenia), 12-16 Settembre 2004) [atti di convegno-abstract]

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