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Fausto Gardini

Professore ordinario

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/16 MICROBIOLOGIA AGRARIA

Pubblicazioni

Lorenzo Siroli; Francesca Patrignani; Diana I. Serrazanetti; Giulia Tabanelli; Chiara Montanari; Silvia Tappi; Pietro Rocculi; Fausto Gardini; Rosalba Lanciotti, Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere, «FOOD CONTROL», 2014, 46, pp. 403 - 411 [articolo]

Chiara Cevoli; Angelo Fabbri; Giulia Tabanelli; Chiara Montanari; Fausto Gardini; Rosalba Lanciotti; Adriano Guarnieri, Finite element model of salami ripening process and successive storage in package, «JOURNAL OF FOOD ENGINEERING», 2014, 132, pp. 14 - 20 [articolo]

Giulia Tabanelli; Chiara Montanari; Francesca Patrignani; Lorenzo Siroli; Rosalba Lanciotti; Fausto Gardini, Modeling with the Logistic Regression of the Growth/No Growth Interface of Saccharomyces cerevisiae in Relation to 2 Antimicrobial Terpenes (Citral and Linalool), pH, and aw, «JOURNAL OF FOOD SCIENCE», 2014, 79, pp. M391 - M398 [articolo]

Montanari C.; Vernocchi P.; Patrignani F.; Serrazanetti D. I.; Parpinello G.P.; Gardini F.; Lanciotti R., Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking, in: Food Micro 2014, 2014, pp. 170 - 170 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contributo in Atti di convegno]

Cevoli, C; Fabbri, A; Tabanelli, G; Gardini, F, Salami Ripening Study by 2D Finite Element Model, in: 2nd International Symposium Fermented Meat, Valencia 20-23 October 2014, 2014(atti di: 2nd International Symposium Fermented Meat, Valencia, 20-23 October 2014) [atti di convegno-poster]

C.Montanari; G. Tabanelli; D. I. Serrazanetti; F. Patrignani; V. Gatto; S. Torriani; R. Lanciotti; F. Gardini, Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values, in: Food Micro 2014, 2014, pp. 535 - 535 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contributo in Atti di convegno]

Siroli L.; Patrignani F.; Salvetti E.; Torriani S.; Gardini F.; Lanciotti R., Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples, in: Food Micro 2014, Clement G., Colin P., Talon R., Febvin O., 2014, pp. 269 - 269 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contributo in Atti di convegno]

Gardini F.; Tabanelli G.; Lanciotti R.; Montanari C.; Luppi M.; Coloretti F.; Chiavari C.; Grazia L., Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy), «FOOD CONTROL», 2013, 32, pp. 638 - 643 [articolo]

Patrignani F.; Tabanelli G.; Siroli L.; Gardini F.; Lanciotti R., Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2013, 160, pp. 273 - 281 [articolo]

Y. Riciputi; V. Verardo; D I. Serrazanetti; M F. Caboni; M E. Guerzoni; F. Gardini, DOES THE LACTIC ACID BACTERIA FERMENTATION PLAYS A SIGNIFICANT ROLE ON TOFU PHENOLIC COMPOUNDS COMPOSITION?, «ANNALS OF NUTRITION & METABOLISM», 2013, 63, pp. 1641 - 1641 [abstract]

Tabanelli G.; Patrignani F.; Vinderola G.; Reinheimer J.; Gardini F.; Lanciotti R., Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2013, 53, pp. 580 - 586 [articolo]

G. Tabanelli; F. Patrignani; G. Vinderola; P. Vernocchi; F. Del Chierico; F. Gardini; G. Rehneimer; L. Putignani; R. Lanciotti, Effects of a sub-lethal high pressure homogenization treatment on probiotic cell response in vitro and mouse model, in: The Microbiota and Immunity in Human Diseases, 2013(atti di: The Microbiota and Immunity in Human Diseases, Roma, 3-4 Maggio) [atti di convegno-poster]

Tabanelli G.; Montanari C.; Grazia L.; Lanciotti R.; Gardini F., Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages, «MEAT SCIENCE», 2013, 94, pp. 177 - 186 [articolo]

Gianfranco Picone;Luca Laghi;Fausto Gardini;Rosalba Lanciotti;Lorenzo Siroli;Francesco Capozzi, Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy, «FOOD CHEMISTRY», 2013, 141, pp. 4367 - 4374 [articolo]

Gardini F.; Parente E., Manuale di microbiologia predittiva, Milano, Spriger-Verlag Italia, 2013, pp. 329 . [curatela]

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