Barbieri, F., Sustainable approaches to improve quality and safety of fresh or fermented products: use of bioactive compounds and bioprotective cultures, in: Webinar – STAAA PhD OPEN DAY, Final Conference Dipartimenti di Eccellenza 2018-2022 (DISTAL), “The Nexus Approach for Sustainability in Agriculture, Food, Energy & Water”, 2022, pp. 1 - 1 (atti di: Webinar – STAAA PhD OPEN DAY, Final Conference Dipartimenti di Eccellenza 2018-2022 (DISTAL), “The Nexus Approach for Sustainability in Agriculture, Food, Energy & Water”, Bologna (Italy), 1 June 2022) [Contribution to conference proceedings]
Bassi, Daniela; Milani, Giovanni; Belloso Daza, Mireya Viviana; Barbieri, Federica; Montanari, Chiara; Lorenzini, Silvia; Šimat, Vida; Gardini, Fausto; Tabanelli, Giulia, Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages, «FOODS», 2022, 11, Article number: 2776 , pp. 1 - 13 [Scientific article]Open Access
Barbieri, F.; Tabanelli, G.; Montanari, C.; Dall’Osso, N.; Lorenzini, S.; Bassi, D.; Milani, G.; Belloso, V.; Cocconcelli, P.; Gardini, F., Technological features and bio-protective traits of Lactobacillaceae strains obtained from Mediterranean spontaneously fermented sausages, 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]
Tabanelli, G.; Barbieri, F.; Montanari, C.; Dall’Osso, N.; Lorenzini, S.; Bassi, D.; Fontana, C.; Milani, G.; Cocconcelli, P. S.; Gardini, F., Characterisation of Lactobacillaceae isolated from spontaneously fermented sausages produced in different Mediterranean Countries: technological and bio-protective features, in: 6th International Conference on Microbial Diversity 2021 (MD2021), 2021, pp. 1 - 1 (atti di: 6th International Conference on Microbial Diversity 2021 (MD2021), Parma (Italy), partecipazione on-line, 14-15 December 2021) [Contribution to conference proceedings]
Montanari C.; Barbieri F.; Gardini F.; Tabanelli G., Competition between starter cultures and wild microbial population in sausage fermentation: A case study regarding a typical italian salami (ventricina), «FOODS», 2021, 10, Article number: 2138 , pp. 1 - 14 [Scientific article]Open Access
Montanari Chiara, Tabanelli Giulia, Barbieri Federica, Mora Diego, Duncan Robin, Gardini Fausto, Arioli Stefania, Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin, «SCIENTIFIC REPORTS», 2021, 11, Article number: 21263 , pp. 1 - 10 [Scientific article]Open Access
Barbieri, Federica; Tabanelli, Giulia; Montanari, Chiara; Dall'Osso, Nicolò; Šimat, Vida; Smole Možina, Sonja; Baños, Alberto; Özogul, Fatih; Bassi, Daniela; Fontana, Cecilia; Gardini, Fausto, Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity, «FOODS», 2021, 10, Article number: 2691 , pp. 1 - 25 [Scientific article]Open Access
Montanari, C.; Barbieri, F.; Lan, Q.; Tabanelli, G.; Lorenzini, S.; Levante, A.; Laghi, L.; Gardini, F., Metabolomic diversity of Latilactobacillus sakei strains in relation to carbon sources, in: 6th International Conference on Microbial Diversity 2021 (MD2021), 2021, pp. 1 - 1 (atti di: 6th International Conference on Microbial Diversity 2021 (MD2021), Parma (Italy), partecipazione on-line, 14-15 December 2021) [Contribution to conference proceedings]
Generalić Mekinić, Ivana; Čagalj, Martina; Tabanelli, Giulia; Montanari, Chiara; Barbieri, Federica; Skroza, Danijela; Šimat, Vida, Seasonal Changes in Essential Oil Constituents of Cystoseira compressa: First Report, «MOLECULES», 2021, 26, Article number: 6649 , pp. 1 - 12 [Scientific article]Open Access
Barbieri, F., Spontaneously European fermented sausages as source of new starter or bioprotective cultures, in: 1st telematic Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, 2021, pp. 1 - 1 (atti di: 1st telematic Workshop on the Developments in the Italian PhD Research on Food Science Technology and Biotechnology, Palermo (Italy), partecipazione on-line, 14-15 September 2021) [Contribution to conference proceedings]
Barbieri, F.; Tabanelli, G.; Montanari, C.; Dall’Osso, N.; Lorenzini, S.; Bassi, D.; Fontana, C.; Cocconcelli, P. S.; Gardini, F., Study of the microbial biodiversity and quality features of European spontaneously fermented sausages, in: 6th International Conference on Microbial Diversity 2021 (MD2021), 2021, pp. 1 - 1 (atti di: 6th International Conference on Microbial Diversity 2021 (MD2021), Parma (Italy), partecipazione on-line, 14-15 December 2021) [Contribution to conference proceedings]
Čagalj, M.; Skroza, D.; Šimat, V.; Tabanelli, G.; Barbieri, F.; Özogu, F., Antimicrobial potential of six brown algae from Central Adriatic Sea, in: 6th International Conference on Foodomics 2020, 2020, pp. 1 - 1 (atti di: 6th International Conference on Foodomics 2020, Cesena (Italy), 14-16 October 2020) [Contribution to conference proceedings]
Tabanelli G.; Barbieri F.; Campedelli I.; Venturini M.C.; Gardini F.; Montanari C., Effects of bioprotective cultures on the microbial community during storage of Italian fresh filled pasta, «FOOD CONTROL», 2020, 115, Article number: 107304 , pp. 1 - 8 [Scientific article]Open Access
Tabanelli, G.; Barbieri, F.; Campedelli, I.; Fracchetti, F.; Gardini, F.; Montanari, C., Effects of bioprotective cultures on the safety and shelf life of fresh filled pasta as detected by culture dependent and metagenomic methods, in: 6th International Conference on Foodomics, 2020, pp. 1 - 1 (atti di: 6th International Conference on Foodomics, Cesena (Italy), 14-16 October 2020) [Contribution to conference proceedings]
Barbieri, F.; Dall’Osso, N.; Gardini, F.; Šimat, V.; Smole-Možina, S.; García-López, J. D.; Özogu, F.; Tabanelli, G., European spontaneous traditional fermented meat products characterisation and study of their microbial communities, in: 6th International Conference on Foodomics 2020, 2020, pp. 1 - 1 (atti di: 6th International Conference on Foodomics 2020, Cesena (Italy), 14-16 October 2020) [Contribution to conference proceedings]
