Tabanelli, G.; Barbieri, F.; Montanari, C.; Baños, A.; García-Madero, J. M.; Bassi, D.; Cocconcelli, P. S.; Gardini, F, Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters, in: 7th International Conference on Microbial Diversity 2023 (MD2023), Parma, University of Parma, SIMTREA - Frontiers, 2023, pp. 102 - 103 (atti di: 7th International Conference on Microbial Diversity 2023 (MD2023), Parma (Italy), 26-29 September 2023) [Contribution to conference proceedings]Open Access
Pellegrini, Michela; Barbieri, Federica; Montanari, Chiara; Iacumin, Lucilla; Bernardi, Cristian; Gardini, Fausto; Comi, Giuseppe, Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy, «MICROORGANISMS», 2023, 11, Article number: 1942 , pp. 1 - 15 [Scientific article]Open Access
Barbieri, F.; García-López, D.; Baños, A.; Garcia-Madero, J. M.; Gardini, F.; Montanari, C.; Tabanelli, G., Spanish fermented sausages (salchichónes) obtained with the addition of two anti-listerial autochthonous starter strains, in: 69th International Congress of Meat Science and Technology, from Tradition to Green Innovation, 2023, pp. 1 - 2 (atti di: 69th International Congress of Meat Science and Technology, from Tradition to Green Innovation, Padova (Italy), 20-25 August 2023) [Contribution to conference proceedings]
chiara montanari, federica barbieri, silvia lorenzini, davide gottardi, Vida Šimat, Fatih Özogul, Fausto Gardini, Giulia Tabanelli, Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus, «FRONTIERS IN NUTRITION», 2023, 9, Article number: 1092172 , pp. 1 - 9 [Scientific article]Open Access
García-López, J David; Barbieri, Federica; Baños, Alberto; Madero, Jose Manuel Garcia; Gardini, Fausto; Montanari, Chiara; Tabanelli, Giulia, Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages, «CURRENT RESEARCH IN FOOD SCIENCE», 2023, 7, Article number: 100615 , pp. 1 - 12 [Scientific article]Open Access
Tabanelli, G.; Barbieri, F.; Lorenzini, S.; Gardini, F.; Šimat, V.; Özogul, F.; Montanari, C., Can Mediterranean plant derivates affect growth kinetics, viability and biogenic amines accumulation of Enterococcus faecium?, in: 11th Central European Congress on Food and Nutrition, 2022, pp. 1 - 1 (atti di: 11th Central European Congress on Food and Nutrition, Čatež ob Savi (Slovenia), 27-30 September 2022) [Contribution to conference proceedings]
Barbieri, F., Characterisation of new bio-protective and functional lactic acid bacteria isolated from spontaneously European fermented sausages | Caratterizzazione di nuovi ceppi di batteri lattici bio-protettivi e funzionali isolati da salami Europei fermentati spontaneamente, in: Proceedings of the 26th Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology, Torino, Università di Torino, 2022, pp. 320 - 324 (atti di: 26th Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, Asti (Italy), 19-21 September 2022) [Contribution to conference proceedings]Open Access
Barbieri, Federica; Montanari, Chiara; Šimat, Vida; Skroza, Danijela; Čagalj, Martina; Smole-Možina, Sonja; Bassi, Daniela; Gardini, Fausto; Tabanelli, Giulia, Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes, «SCIENTIFIC REPORTS», 2022, 12, Article number: 13158 , pp. 1 - 12 [Scientific article]Open Access
Tabanelli, G.; Barbieri, F.; Šimat, V.; Skroza, D.; Čagalj, M.; Smole-Možina, S.; Bassi, D.; Gardini, F.; Montanari, C., Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on the culturability and viability of Listeria monocytogenes, in: 11th Central European Congress on Food and Nutrition, 2022, pp. 1 - 1 (atti di: 11th Central European Congress on Food and Nutrition, Čatež ob Savi (Slovenia), 27-30 September 2022) [Contribution to conference proceedings]
Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini, Giulia Tabanelli, Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages, «FERMENTATION», 2022, 8, Article number: 683 , pp. 1 - 13 [Scientific article]Open Access
Boubakri, Kamel; Idoui, Tayeb; Montanari, Chiara; Barbieri, Federica; Gardini, Fausto; Vignolo, Graciela, Identification, safety and technological characteristics of Weissella strains from traditional Southwestern Algerian kaddid, «NOVA BIOTECHNOLOGICA ET CHIMICA», 2022, 21, Article number: e1269 , pp. 1 - 14 [Scientific article]Open Access
Barbieri, Federica; Laghi, Luca; Montanari, Chiara; Lan, Qiuyu; Levante, Alessia; Gardini, Fausto; Tabanelli, Giulia, Insights into the Metabolomic Diversity of Latilactobacillus sakei, «FOODS», 2022, 11, Article number: 477 , pp. 1 - 12 [Scientific article]Open Access
Barbieri, F., Isolation and characterisation of autochthonous lactic acid bacteria for improved bio-protective cultures and functional starters, in: PhD Day - “Food Science and Biotechnology”, 2022, pp. 1 - 1 (atti di: PhD Day - “Food Science and Biotechnology”, Cesena (Italy), 29 April 2022) [Contribution to conference proceedings]
Barbieri, F., Microbial biodiversity as a new green and sustainable solution to enhance food safety & reduce agri-food wastes: the nexus approach, in: DISTAL International 1st issue – 2022, Bologna, Department of Agricultural and Food Sciences, 2022, pp. 10 - 10 [Chapter or essay]Open Access
Tabanelli G.; Barbieri F.; Soglia F.; Magnani R.; Gardini G.; Petracci M.; Gardini F.; Montanari C., Safety and technological issues of dry fermented sausages produced without nitrate and nitrite, «FOOD RESEARCH INTERNATIONAL», 2022, 160, Article number: 111685 , pp. 1 - 10 [Scientific article]Open Access
