Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns by Giulia Tabanelli

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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

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Biogenic Amine Production by Lactic Acid Bacteria: A Review by Federica Barbieri, Chiara Montanari, Fausto Gardini, Giulia Tabanelli

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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

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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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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

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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

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Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content by Federica Barbieri, Chiara Montanari, Chiara Angelucci, Fausto Gardini, Giulia Tabanelli

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Numerical models of mass transfer during ripening and storage of salami by Angelo Fabbri, Chiara Cevoli, Giulia Tabanelli, Fausto Gardini, Adriano Guarnieri

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Phenotypic Diversity of Lactobacillus sakei Strains by Chiara Montanari, Federica Barbieri, Michael Magnani, Luigi Grazia, Fausto Gardini, Fausto Gardini, Giulia Tabanelli

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Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures by Lucilla Iacumin, Michela Pellegrini, Alice Sist, Giulia Tabanelli, Chiara Montanari, Cristian Bernardi, Giuseppe Comi

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Insights into the Metabolomic Diversity of <i>Latilactobacillus sakei</i> by Federica Barbieri, Luca Laghi, Chiara Montanari, Qiuyu Lan, Alessia Levante, Fausto Gardini, Giulia Tabanelli

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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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Seasonal Changes in Essential Oil Constituents of <i>Cystoseira compressa</i>: First Report by Ivana Generalić Mekinić, Martina Čagalj, Giulia Tabanelli, Chiara Montanari, Federica Barbieri, Danijela Skroza, Vida Šimat

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Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties by Ivana Nikodinoska, Giulia Tabanelli, Loredana Baffoni, Fausto Gardini, Francesca Gaggìa, Federica Barbieri, Diana Di Gioia

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

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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

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Effects of Rubus fruticosus and Juniperus oxycedrus derivatives on culturability and viability of Listeria monocytogenes by Federica Barbieri, Chiara Montanari, Vida Šimat, Danijela Skroza, Martina Čagalj, Sonja Smole-Možina, Daniela Bassi, Fausto Gardini, Giulia Tabanelli

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Taxonomical Identification and Safety Characterization of <i>Lactobacillaceae</i> from Mediterranean Natural Fermented Sausages by Daniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, Federica Barbieri, Chiara Montanari, Silvia Lorenzini, Vida Šimat, Fausto Gardini, Giulia Tabanelli

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Variations in the Composition, Antioxidant and Antimicrobial Activities of <i>Cystoseira compressa</i> during Seasonal Growth by Martina Čagalj, Danijela Skroza, María del Carmen Razola-Díaz, Vito Verardo, Daniela Bassi, Roberta Frleta, Ivana Generalić Mekinić, Giulia Tabanelli, Vida Šimat

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