F. Gardini;S. Bover-Cid; R. Tofalo; N. Belletti; V. Gatto;
G. Suzzi; S. Torriani, Modeling the Aminogenic Potential of Enterococcus faecalis EF37 in Dry Fermented Sausages through Chemical and Molecular Approaches, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2008, 74, pp. 2740 - 2750 [Scientific article]
S. TORRIANI; V. GATTO; S. SEMBENI; R. TOFALO; G. SUZZI; N. BELLETTI; F. GARDINI; S. BOVER-CID, Rapid Detection and Quantification of Tyrosine Decarboxylase Gene (tdc) and Its Expression in Gram-Positive Bacteria Associated with Fermented Foods Using PCR-Based Methods, «JOURNAL OF FOOD PROTECTION», 2008, 71, pp. 93 - 101 [Scientific article]
S. Valmorri ; H. D. Mortensen; L. Jespersen; A. Corsetti;
F. Gardini; G. Suzzi; N. Arneborg, Variations of internal pH in typical Italian sourdough
yeasts during co-fermentation with lactobacilli, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2008, 41, pp. 1610 - 1615 [Scientific article]
Belletti N.; Lanciotti R.; Sado Kamdem S.; Patrignani F.; Gardini F., A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae., in: NYCHAS G.-J. E., TAOUKIS P., KOUTSOUMANIS K., VAN IMPE J., GEERAERD A., Conference Proceeding: 5th International conference. Predective modelling in Foods., ATENE, Cosmosware, 2007, -, pp. 265 - 268 (atti di: 5th International conference. Predective modelling in Foods, Atene, 16-19 settembre) [Contribution to conference proceedings]
Belletti N.; Kamdem S. S.; Patrignani F.; Lanciotti R.; Covelli A.; Gardini F., Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2007, 73, pp. 5580 - 5586 [Scientific article]
P. Vernocchi; M. Maffei; R. Lanciotti; G. Suzzi; F. Gardini, Characterization of Mediterranean mussels (Mytilus galloprovincialis)
harvested in Adriatic Sea (Italy), «FOOD CONTROL», 2007, 18, pp. 1575 - 1583 [Scientific article]
R. Lanciotti; F. Patrignani; L. Iucci; M. E. Guerzoni;
G. Suzzi; N. Belletti; F. Gardini, Effects of milk high pressure homogenization on
biogenic amine accumulation during ripening of ovine
and bovine Italian cheeses, «FOOD CHEMISTRY», 2007, 104, pp. 693 - 701 [Scientific article]
Patrignani F. ; Iucci L.; Vallicelli M.;Guerzoni M. E.; Gardini F.; Lanciotti R., Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns, «MEAT SCIENCE», 2007, 75, pp. 676 - 686 [Scientific article]
Iucci L.; Patrignani F.; Belletti N.; Ndagijimana M.; Guerzoni M.E.; Gardini F.; Lanciotti R., Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents, «MEAT SCIENCE», 2007, 75, pp. 669 - 675 [Scientific article]
N. Belletti; R. Lanciotti; M. E. Guerzoni; F. Gardini, Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads, in: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]
P. Vernocchi; R. Tofalo; C. Trivisano; S. Torriani; A. Corsetti; G. Suzzi; F. Gardini, Application of a classification tree method to analyze the biodiversity of C. milleri from sourdoughs, in: 3rd International Symposium on Sourdough, BARI, Idea Print, 2006(atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre) [Abstract]
S. Valmorri; L. Settanni; G. Suzzi; F. Gardini; P. Vernocchi; A. Corsetti, Application of a novel polyphasic approach to study the
lactobacilli composition of sourdoughs from the Abruzzo
region (central Italy), «LETTERS IN APPLIED MICROBIOLOGY», 2006, 43, pp. 343 - 349 [Scientific article]
Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R., Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese, «FOOD MICROBIOLOGY», 2006, 23, pp. 641 - 648 [Scientific article]
F. Gardini; M. Gatti; C. Trivisano; E. Fabrizi; E. Neviani, Classification techniquesfor the evaluation of DNA fingerprinting of lactic acidbacteria of dairy origin, «SCIENZA E TECNICA LATTIERO-CASEARIA», 2006, 57, pp. 393 - 406 [Scientific article]
S. Bover-Cid; F. Gardini; S. Torriani; R. Tofalo; V. Gatto; N. Belletti; G. Suzzi, Effect of temperature, NaCl and glucose concentrations on growth, tyramine formation, presence and expression of tdc gene of Enterecoccus faecalis during ripening of a dry fermented sausage, in: "Food Micro 2006, Food safety and food biotechnology: diversity and global impact" the 20th International ICFMH Symposium., BOLOGNA, E. PARENTE, L. COCOLIN, D. ERCOLINI, L. VANNINI, 2006, pp. 302 - 302 (atti di: "Food Micro 2006, Food safety and food biotechnology: diversity and global impact" the 20th International ICFMH Symposium., Bologna, 29 agosto - 2 settembre 2006) [Abstract]
