Gardini F.; Lanciotti R., Modelli probabilistici per la microbiologia degli alimenti, in: Manuale di Microbiologia predittiva, Milano, Springer, 2013, pp. 153 - 164 [Chapter or essay]
Gardini F.; Parente E., Modelli secondari per lo sviluppo microbico, in: Manuale di Microbiologia predittiva, Milano, Springer, 2013, pp. 115 - 152 [Chapter or essay]
Sgarbi E.; Lazzi C.; Tabanelli G.; Gatti M.; Neviani E.; Gardini F., Nonstarter lactic acid bacteria volatilomes produced using cheese components, «JOURNAL OF DAIRY SCIENCE», 2013, 96, pp. 4223 - 4234 [Scientific article]
Fabbri A; Cevoli C; Tabanelli G; Gardini F; Guarnieri A, Numerical models of mass transfer during ripening and storage of salami, in: 10th AIIA Conference: “AIIA13 – Horizons in agricultural, forestry and biosystems engineering”, 2013, pp. 311 - 316 (atti di: 10th AIIA Conference: “AIIA13 – Horizons in agricultural, forestry and biosystems engineering”, Viterbo, University of Tuscia, Italy, 8-12/09/2013) [Contribution to conference proceedings]
P.Vernocchi; F. Patrignani; C. Montanari; G.P. Parpinello; D.I. Serrazanetti; F. Del Chierico; L. Putignani; G. Tabanelli; E. Bargossi; L. Siroli; F. Gardini; R. Lanciotti.“, Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition, in: 2nd International Conference on Microbial Diversity, “Microbial Interactions in Complex Ecosystems”, 2013(atti di: 2nd International Conference on Microbial Diversity, “Microbial Interactions in Complex Ecosystems”, Torino, 23-25 Ottobre) [Poster]
Patrignani F.; Ndagijimana M.; Belletti N.; Gardini F.; Vernocchi P.; Lanciotti R., Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter, «JOURNAL OF FOOD PROTECTION», 2012, 75, pp. 591 - 596 [Scientific article]
Anese M.; Lanciotti R.; Gardini F.; Lagazio C., Case studies, in: Shelf life assessment of food, BOCA RATON, CR C Press, 2012, pp. 247 - 297 [Chapter or essay]
Giulia Tabanelli; Chiara Montanari; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba Lanciotti; Fausto Gardini, Characterization of Salama da Sugo, a traditional fermented Italian sausage., in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D., 2012, pp. 663 - 663 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, ISTANBUL, 3-7 september 2012) [Abstract]
Tabanelli G.; Patrignani F.; Siroli L.; Gardini F.; Lanciotti R., Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice, in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, ISTANBUL, EPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C., 2012, pp. 534 - 534 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, Istanbul, 3-7 september 2012) [Abstract]
Franciosi E.; Gardini F.; Monfredini L.; Tabanelli G.; Fabris A.; Poznanski E.; Gasperi F.; Cavazza A., Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study, «JOURNAL OF DAIRY SCIENCE», 2012, 95, pp. 5485 - 5494 [Scientific article]
G. Tabanelli; P. Burns; F. Patrignani; F. Gardini; R. Lanciotti; J. Reinheimer; G. Vinderola, Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli, «FOOD MICROBIOLOGY», 2012, 32, pp. 302 - 307 [Scientific article]
Tabanelli G.; Torriani S.; Rossi F.; Rizzotti L.; Gardini F., Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60, «JOURNAL OF FOOD SCIENCE», 2012, 77, pp. M231 - M237 [Scientific article]
Tabanelli G.; Coloretti F.; Chiavari C.; Grazia L.; Lanciotti R.; Gardini F., Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions, «FOOD CONTROL», 2012, 26, pp. 416 - 426 [Scientific article]
Montanari, Chiara; Patrignani, Francesca; Tabanelli, Giulia; Siroli, Lorenzo; Burns, P.; Vinderola, G.; Reinheimer, J.; Gardini, Fausto; Lanciotti, Rosalba, High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”., in: Book of abstract, 2012, pp. 130 - 130 (atti di: Traditional Food International 2012, Cesena (Italy), 4-5 ottobre 2012) [Abstract]
D. Barbanti; F. Gardini, Le conserve della frutta, MILANO, Il Sole 24 Ore - Edagricole, 2012, pp. 96 . [Research monograph]
