Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns

by Giulia Tabanelli
Published 2020-07-01

Technological factors affecting biogenic amine content in foods: a review

by Fausto Gardini, Fausto Gardini, Yesim Ozogul, Giovanna Suzzi, Giulia Tabanelli, Giulia Tabanelli, Fatih OZOGUL
Published 2016-08-01

Bioactive Components in Fermented Foods and Food By-Products

by Vito Verardo, Ana Maria Gómez-Caravaca, Giulia Tabanelli
Published 2020-02-01

Biogenic Amine Production by Lactic Acid Bacteria: A Review

by Federica Barbieri, Chiara Montanari, Fausto Gardini, Giulia Tabanelli
Published 2019-01-01

Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (<i>Ventricina</i>)

by Chiara Montanari, Federica Barbieri, Fausto Gardini, Giulia Tabanelli
Published 2021-09-01

Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral

by Chiara Montanari, Urszula Tylewicz, Giulia Tabanelli, Giulia Tabanelli, Annachiara Berardinelli, Pietro Rocculi, Pietro Rocculi, Luigi Ragni, Luigi Ragni, Fausto Gardini, Fausto Gardini
Published 2019-07-01

Numerical models of mass transfer during ripening and storage of salami

by Angelo Fabbri, Chiara Cevoli, Giulia Tabanelli, Fausto Gardini, Adriano Guarnieri
Published 2013-09-01

Metabolism of <i>Lactobacillus sakei</i> Chr82 in the Presence of Different Amounts of Fermentable Sugars

by Federica Barbieri, Luca Laghi, Fausto Gardini, Chiara Montanari, Giulia Tabanelli
Published 2020-06-01

Maximizing the Antioxidant Capacity of <i>Padina Pavonica</i> by Choosing the Right Drying and Extraction Methods

by Martina Čagalj, Danijela Skroza, Giulia Tabanelli, Fatih Özogul, Vida Šimat
Published 2021-03-01

Phenotypic Diversity of Lactobacillus sakei Strains

by Chiara Montanari, Federica Barbieri, Michael Magnani, Luigi Grazia, Fausto Gardini, Fausto Gardini, Giulia Tabanelli
Published 2018-08-01

Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential

by Amit Kumar Tyagi, Danka Bukvicki, Davide Gottardi, Giulia Tabanelli, Chiara Montanari, Anushree Malik, Maria Elisabetta Guerzoni
Published 2014-01-01

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

by Federica Pasini, Francesca Soglia, Massimiliano Petracci, Maria Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli
Published 2018-10-01

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

by Patricia G. Burns, Francesca Patrignani, Giulia Tabanelli, Gabriel C. Vinderola, Lorenzo Siroli, Jorge A. Reinheimer, Fausto Gardini, Rosalba Lanciotti
Published 2015-03-01