Beneficial Effects of Spices in Food Preservation and Safety by Davide Gottardi, Danka Bukvicki, Sahdeo Prasad, Amit Kumar Tyagi

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Survival, growth, and biogenic amine production of Enterococcus faecium FC12 in response to extracts and essential oils of Rubus fruticosus and Juniperus oxycedrus by Chiara Montanari, Federica Barbieri, Silvia Lorenzini, Davide Gottardi, Davide Gottardi, Vida Šimat, Fatih Özogul, Fausto Gardini, Fausto Gardini, Giulia Tabanelli, Giulia Tabanelli

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Use of <i>Yarrowia lipolytica</i> to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds by Davide Gottardi, Marianna Ciccone, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

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Dairy bioactives and functional ingredients with skin health benefits by Aleksandra Augustyniak, Davide Gottardi, Barbara Giordani, James Gaffey, Helena Mc Mahon

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Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity by Margherita D'Alessandro, Maria Alessia Schouten, Davide Gottardi, Sara Cortesi, Santina Romani, Francesca Patrignani

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Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages by Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini, Giulia Tabanelli

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Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks by Giacomo Braschi, Joel Armando Njieukam, Davide Gottardi, Jessica Genovese, Urszula Tylewicz, Francesca Patrignani, Pietro Rocculi

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Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products by Samantha Rossi, Davide Gottardi, Lorenzo Siroli, Barbara Giordani, Beatrice Vitali, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

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A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition by Daniela Sangiorgio, Gabriele Valentini, Chiara Pastore, Gianluca Allegro, Davide Gottardi, Francesca Patrignani, Francesco Spinelli, Ilaria Filippetti

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High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice by Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Federico Ferioli, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

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Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey by Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

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Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review by Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti

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Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity by Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

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Pilot Scale Evaluation of Wild <i>Saccharomyces cerevisiae</i> Strains in Aglianico by Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece, Patrizia Romano

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Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients by Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti

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Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures by Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani

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Release of Biopolymers from <i>Saccharomyces cerevisiae</i> Biomass Through Thermal and Non-Thermal Technologies by Marianna Ciccone, Muhammad Rehan Khan, Junior Bernardo Molina Hernandez, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Pietro Rocculi, Francesca Patrignani

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Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products by Lorenzo Siroli, Barbara Giordani, Samantha Rossi, Davide Gottardi, Helena McMahon, Aleksandra Augustyniak, Abhay Menon, Lucia Vannini, Beatrice Vitali, Francesca Patrignani, Rosalba Lanciotti

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Impact of Two Commercial <i>S. cerevisiae</i> Strains on the Aroma Profiles of Different Regional Musts by Francesca Patrignani, Gabriella Siesto, Davide Gottardi, Ileana Vigentini, Annita Toffanin, Vasileios Englezos, Giuseppe Blaiotta, Francesco Grieco, Rosalba Lanciotti, Barbara Speranza, Antonio Bevilacqua, Patrizia Romano

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Influence of an innovative, biodegradable active packaging on the quality of sunflower oil and “pesto” sauce during storage by Virginia Glicerina, Lorenzo Siroli, Davide Gottardi, Nicole Ticchi, Filippo Capelli, Riccardo Accorsi, Matteo Gherardi, Matteo Minelli, Maurizio Fiorini, Vincenza Andrisano, Vittorio Colombo, Riccardo Manzini, Rosalba Lanciotti, Santina Romani

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