Foto del docente

Giulia Tabanelli

Senior assistant professor (fixed-term)

Department of Agricultural and Food Sciences

Academic discipline: AGR/16 Agricultural Microbiology


Chiara Cevoli; Angelo Fabbri; Giulia Tabanelli; Chiara Montanari; Fausto Gardini; Rosalba Lanciotti; Adriano Guarnieri, Finite element model of salami ripening process and successive storage in package, «JOURNAL OF FOOD ENGINEERING», 2014, 132, pp. 14 - 20 [Scientific article]

Giulia Tabanelli; Chiara Montanari; Francesca Patrignani; Lorenzo Siroli; Rosalba Lanciotti; Fausto Gardini, Modeling with the Logistic Regression of the Growth/No Growth Interface of Saccharomyces cerevisiae in Relation to 2 Antimicrobial Terpenes (Citral and Linalool), pH, and aw, «JOURNAL OF FOOD SCIENCE», 2014, 79, pp. M391 - M398 [Scientific article]

Gardini F.; Tabanelli G.; Lanciotti R.; Montanari C.; Luppi M.; Coloretti F.; Chiavari C.; Grazia L., Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy), «FOOD CONTROL», 2013, 32, pp. 638 - 643 [Scientific article]

Patrignani F.; Tabanelli G.; Siroli L.; Gardini F.; Lanciotti R., Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2013, 160, pp. 273 - 281 [Scientific article]

Tabanelli G.; Patrignani F.; Vinderola G.; Reinheimer J.; Gardini F.; Lanciotti R., Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2013, 53, pp. 580 - 586 [Scientific article]

Tabanelli G.; Montanari C.; Grazia L.; Lanciotti R.; Gardini F., Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages, «MEAT SCIENCE», 2013, 94, pp. 177 - 186 [Scientific article]

Patrignani F.; Tabanelli G., Fattori che influenzano il metabolismo dei microrganismi negli alimenti, in: Manuale di Microbiologia Predittiva, Milano, Springer, 2013, pp. 15 - 34 [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]

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]

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]

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.; 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]

F. Gardini; F. Rossi; L. Rizzotti; S. Torriani; L. Grazia; C. Chiavari; F. Coloretti; G. Tabanelli, Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese, «INTERNATIONAL DAIRY JOURNAL», 2012, 27, pp. 71 - 76 [Scientific article]

La Gioia F.; Rizzotti L.; Rossi F.;Gardini F.; Tabanelli G.; Torriani S., Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk., «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2011, 77, pp. 1140 - 1144 [Scientific article]

Rossi F.; Gardini F.; Rizzotti L.; La Gioia F.; Tabanelli G.; Torriani S., Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2011, 77, pp. 2817 - 2822 [Scientific article]

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