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.; 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.; Ndagijimana M.; Belletti N.; Gardini F.; Vernocchi P.; Lanciotti R., Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter, «JOURNAL OF FOOD PROTECTION», 2012, 75, pp. 591 - 596 [Scientific article]
Anese M.; Lanciotti R.; Gardini F.; Lagazio C., Case studies, in: Shelf life assessment of food, BOCA RATON, CR C Press, 2012, pp. 247 - 297 [Chapter or essay]
Giulia Tabanelli; Chiara Montanari; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba Lanciotti; Fausto Gardini, Characterization of Salama da Sugo, a traditional fermented Italian sausage., in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D., 2012, pp. 663 - 663 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, ISTANBUL, 3-7 september 2012) [Abstract]
Tabanelli G.; Patrignani F.; Siroli L.; Gardini F.; Lanciotti R., Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice, in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, ISTANBUL, EPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C., 2012, pp. 534 - 534 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, Istanbul, 3-7 september 2012) [Abstract]
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]
GUGLIELMOTTI D. M.; PATRIGNANI F.; LANCIOTTI R.; GUERZONI M.E.; REINHEIMER J. A.; QUIBERONI A., High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains, «JOURNAL OF FOOD PROTECTION», 2012, 75, pp. 1634 - 1641 [Scientific article]
Capra M.L.; Patrignani F.; Guerzoni M.E.; Lanciotti R., NON-THERMAL TECHNOLOGIES: PULSED ELECTRIC FIELD, HIGH HYDROSTATIC PRESSURE AND HIGH PRESSURE HOMOGENIZATION. APPLICATION ON VIRUS INACTIVATION, in: Bacteriophages in Dairy Processing, SANTA FE, Andrea del Lujan Quiberoni et al., 2012, pp. 215 - 238 [Chapter or essay]
Siroli L.; Patrignani F.; Tabanelli G.; Rocculi P.; Gardini F.; Lanciotti R., Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products., in: 23rd International ICFMH Symposium FoodMicro 2012- Global Issues in Food Microbiology, ISTANBUL, Heperkan D., Karbanciouglu-Guler F., Daskaya-D., 2012, pp. 476 - 476 (atti di: 23rd International ICFMH Symposium FoodMicro 2012- Global Issues in Food Microbiology, Istanbul, 3-7 september 2012) [Abstract]
Patrignani F.; Tabanelli G.; Burns P.; Vinderola G; Reinheimer J.A.; Gardini F.; Lanciotti R., Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product, in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., ISTANBUL, HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C., 2012, pp. 536 - 536 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., Istanbul, 3-7 september 2012) [Abstract]
F. Gardini; R. Lanciotti, Aspetti microbiologici delle insalate, in: AA.VV., Le Insalate, BOLOGNA, Ed. Script, 2011, pp. 446 - 467 [Chapter or essay]
S. SADO KAMDEM; N. BELLETTI; R. MAGNANI; R. LANCIOTTI;
F. GARDINI, Effects of Carvacrol, (E)-2-hexenal, and Citral on the Thermal
Death Kinetics of Listeria monocytogenes, «JOURNAL OF FOOD PROTECTION», 2011, 74, pp. 2070 - 2078 [Scientific article]
