Siroli, Lorenzo; Patrignani, Francesca; Montanari, Chiara; Tabanelli, Giulia; Bargossi, Eleonora; Gardini, Fausto; Lanciotti, Rosalba, Characterization of Oregano (Origanum vulgare) essential oil and definition of its antimicrobial activity against Listeria monocytogenes and Escherichia coli in vitro system and onto foodstuff surfaces, «AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH», 2014, 29, pp. 2746 - 2753 [Scientific article]
F. Patrignani; L. Siroli; G. Tabanelli; C. Montanari; F. Gardini; R. Lanciotti, Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety, in: Food Micro 2014, 2014, pp. 296 - 296 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
G. Tabanelli; C. Montanari; E. Bargossi; R. Lanciotti; V. Gatto; G. Felis; S. Torriani; F. Gardini, Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2014, 3, pp. 14 - 23 [Scientific article]
G. Tabanelli; F. Patrignani; F. Gardini; G. Vinderola; J. Reinheimer; L. Grazia; R. Lanciotti, Effect of a sublethal high-pressure homogenization
treatment on the fatty acid membrane composition of
probiotic lactobacilli, «LETTERS IN APPLIED MICROBIOLOGY», 2014, 58, pp. 109 - 117 [Scientific article]
L. Siroli; F. Patrignani; F. Gardini; R. Lanciotti, Effect of sub-lethal concentrations of natural antimicrobials onn membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, in: Food Micro 2014, 2014, pp. 520 - 520 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
Fabio Coloretti; Giulia Tabanelli; Cristiana Chiavari; Rosalba Lanciotti; Luigi Grazia; Fausto Gardini; Chiara Montanari, Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages, «MEAT SCIENCE», 2014, 96, pp. 1395 - 1402 [Scientific article]
Montanari C.; Bargossi E.; Lanciotti R.; Chinnici F.; Gardini F.; Tabanelli G., Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2014, 59, pp. 289 - 299 [Scientific article]
Lorenzo Siroli; Francesca Patrignani; Diana I. Serrazanetti; Giulia Tabanelli;
Chiara Montanari; Silvia Tappi; Pietro Rocculi; Fausto Gardini; Rosalba Lanciotti, Efficacy of natural antimicrobials to prolong the shelf-life of minimally
processed apples packaged in modified atmosphere, «FOOD CONTROL», 2014, 46, pp. 403 - 411 [Scientific article]
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]
Montanari C.; Vernocchi P.; Patrignani F.; Serrazanetti D. I.; Parpinello G.P.; Gardini F.; Lanciotti R., Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking, in: Food Micro 2014, 2014, pp. 170 - 170 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
Cevoli, C; Fabbri, A; Tabanelli, G; Gardini, F, Salami Ripening Study by 2D Finite Element Model, in: 2nd International Symposium Fermented Meat, Valencia 20-23 October 2014, 2014(atti di: 2nd International Symposium Fermented Meat, Valencia, 20-23 October 2014) [Poster]
C.Montanari; G. Tabanelli; D. I. Serrazanetti; F. Patrignani; V. Gatto; S. Torriani; R. Lanciotti; F. Gardini, Thermal resistance of Staphylococci in relation to increasing NaCl concentrations and decreasing pH values, in: Food Micro 2014, 2014, pp. 535 - 535 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
Siroli L.; Patrignani F.; Salvetti E.; Torriani S.; Gardini F.; Lanciotti R., Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples, in: Food Micro 2014, Clement G., Colin P., Talon R., Febvin O., 2014, pp. 269 - 269 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]
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]
