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]
