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]
F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni, Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis, 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(atti di: 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]
Vannini L.; Paparella A.; Tofalo R.; Ndagijimana M.; Gardini F.; Guerzoni M.E.; Suzzi G., Fattori che influenzano lo sviluppo di Saccharomyces in prodotti caseari, in: Ricerche ed innovazioni nell'industria alimentare, PINEROLO, Chiriotti Editore, 2006, 7, pp. 1154 - 1158 (atti di: 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (7°CISETA), Cernobbio (Italia), 19-20 settembre 2005) [Contribution to conference proceedings]
P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; M. E. Guerzoni, Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae, in: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, Bologna, 29 Agosto - 2 Settembre) [Abstract]
Gatti M; Gardini F.; Trivisano C.; Fabrizi E.; Neviani E., Classification Techniques in Order to Study DNA Fingerprinting of Lactic Acid Bacteria of Dairy Origin, in: M. M. READ, Trends in DNA Fingerprinting Research, HAUPPAUGE NY, Nova Science Publishers, 2005, pp. 201 - 220 [Chapter or essay]
GARDINI F.; ZACCARELLI A.; BELLETTI N.; FAUSTINI F.; CAVAZZA A.; MARTUSCELLI M.; MASTROCOLA D.; SUZZI G., Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system, «FOOD CONTROL», 2005, 16, pp. 609 - 616 [Scientific article]
Suzzi G.; Gardini f., Lieviti per spumantizzazione, in: VINCENZINI M. ROMANO P. FARRIS G. A., Microbiologia del vino, MILANO, Casa Editrice Ambrosiana, 2005, pp. 221 - 232 [Chapter or essay]
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 [Scientific article]
Vernocchi, Pamela; Valmorri, S.; Gatto, V.; Torriani, S.; Gianotti, Andrea; Suzzi, G.; Guerzoni, MARIA ELISABETTA; Gardini, Fausto, A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation, «FOOD RESEARCH INTERNATIONAL», 2004, 37, pp. 469 - 476 [Scientific article]
Gatti, M.; Trivisano, Carlo; Fabrizi, Enrico; Neviani, E.; Gardini, Fausto, 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 [Scientific article]
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) [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) [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) [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 [Scientific article]
