Publications by authors named "Fausto Gardini"

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Chalk Yeasts Cause Gluten-Free Bread Spoilage.
Michela Pellegrini, Lucilla Iacumin, Francesca Coppola, Federica Barbieri, Chiara Montanari, Fausto Gardini

Microorganisms· June 2025

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Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and Activity.
Federica Barbieri, Giulia Tabanelli, Giacomo Braschi, Daniela Bassi, Sara Morandi, Fausto Gardini

Int J Mol Sci· April 2025

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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.
Erasmo Neviani, Monica Gatti, Fausto Gardini, Alessia Levante

Foods· February 2025

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Microbiological Safety and Functional Properties of a Fermented Nut-Based Product.
Giulia Tabanelli, Chiara Montanari, Ana M Gómez-Caravaca, Elixabet Díaz-de-Cerio, Vito Verardo, Fausto Gardini

Foods· September 2024

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Microbiological safety of dry-cured fish from the raw material to the end of processing.
Valentina Indio, Federica Savini, Fausto Gardini, Federica Barbieri, Laura Prandini

Int J Food Microbiol· April 2024

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Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages.
Giulia Tabanelli, Federica Barbieri, Alberto Baños, Jose Manuel Garcia Madero, Mireya Viviana Belloso Daza, Fausto Gardini

Int J Food Microbiol· January 2024

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Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of , a type of Spanish fermented sausages.
J David García-López, Federica Barbieri, Alberto Baños, Jose Manuel Garcia Madero, Fausto Gardini

Curr Res Food Sci· October 2023

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Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.
Michela Pellegrini, Federica Barbieri, Chiara Montanari, Lucilla Iacumin, Cristian Bernardi, Fausto Gardini

Microorganisms· July 2023

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Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties.
Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggìa

Foods· February 2023

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Survival, growth, and biogenic amine production of FC12 in response to extracts and essential oils of and .
Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Vida Šimat, Fausto Gardini

Front Nutr· January 2023

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Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts.
Soumi De Montijo-Prieto, María Del Carmen Razola-Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini

Antioxidants (Basel)· January 2023

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Safety and technological issues of dry fermented sausages produced without nitrate and nitrite.
Giulia Tabanelli, Federica Barbieri, Francesca Soglia, Rudy Magnani, Gabriele Gardini, Fausto Gardini

Food Res Int· October 2022

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Taxonomical Identification and Safety Characterization of from Mediterranean Natural Fermented Sausages.
Daniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, Federica Barbieri, Chiara Montanari, Fausto Gardini

Foods· September 2022

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Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes.
Federica Barbieri, Chiara Montanari, Vida Šimat, Danijela Skroza, Martina Čagalj, Fausto Gardini

Sci Rep· August 2022

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Author Correction: Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin.
Chiara Montanari, Giulia Tabanelli, Federica Barbieri, Diego Mora, Robin Duncan, Fausto Gardini

Sci Rep· March 2022

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Insights into the Metabolomic Diversity of .
Federica Barbieri, Luca Laghi, Chiara Montanari, Qiuyu Lan, Alessia Levante, Fausto Gardini

Foods· February 2022

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Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.
Federica Barbieri, Giulia Tabanelli, Chiara Montanari, Nicolò Dall'Osso, Vida Šimat, Fausto Gardini

Foods· November 2021

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Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products.
Vida Šimat, Martina Čagalj, Danijela Skroza, Fausto Gardini, Giulia Tabanelli

Adv Food Nutr Res· October 2021

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Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin.
Chiara Montanari, Giulia Tabanelli, Federica Barbieri, Diego Mora, Robin Duncan, Fausto Gardini

Sci Rep· October 2021

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Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami ().
Chiara Montanari, Federica Barbieri, Fausto Gardini, Giulia Tabanelli

Foods· September 2021

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Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese.
Elena Bancalari, Chiara Montanari, Alessia Levante, Marcello Alinovi, Erasmo Neviani, Fausto Gardini

Food Res Int· September 2020

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Metabolism of Chr82 in the Presence of Different Amounts of Fermentable Sugars.
Federica Barbieri, Luca Laghi, Fausto Gardini, Chiara Montanari, Giulia Tabanelli

Foods· June 2020

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Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks.
Chiara Montanari, Giulia Tabanelli, Ilaria Zamagna, Federica Barbieri, Aldo Gardini, Fausto Gardini

Int J Food Microbiol· July 2019

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Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of : Effects of the Presence of Citral.
Chiara Montanari, Urszula Tylewicz, Giulia Tabanelli, Annachiara Berardinelli, Pietro Rocculi, Fausto Gardini

Front Microbiol· July 2019

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(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice.
Francesca Patrignani, Cinzia Mannozzi, Silvia Tappi, Urszula Tylewicz, Federica Pasini, Fausto Gardini

Front Microbiol· February 2019

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