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List of works by Giulia Tabanelli

A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy

scientific article published on 16 July 2014

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

scientific article published on 28 April 2018

Bioactive Components in Fermented Foods and Food By-Products

scientific article published on 05 February 2020

Biogenic Amine Production by Lactic Acid Bacteria: A Review

article

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

scientific article published on 01 July 2020

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice

scientific article published on November 8, 2012

Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci

scientific article published on 21 August 2014

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

scientific article published on 16 July 2015

Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study

scientific article published on 03 August 2012

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

article

Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli

article

Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli.

scientific article

Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60

scientific article published on 19 March 2012

Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria

article published in 2013

Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages

scientific article published on 5 December 2013

Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages

scientific article published on 15 February 2013

Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli

scientific article published on 23 September 2015

Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere

article by Lorenzo Siroli et al published December 2014 in Food Control

Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea.

scientific article published on 7 August 2017

Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential

scientific article published on 7 August 2014

Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production

scientific article published on 13 February 2018

Finite element model of salami ripening process and successive storage in package

article

Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations

scientific article

Identification of a tyrosine decarboxylase gene (tdcA) in Streptococcus thermophilus 1TT45 and analysis of its expression and tyramine production in milk.

scientific article published on 3 December 2010

Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth

scientific article published on 12 June 2015

Insights into the Metabolomic Diversity of Latilactobacillus sakei

scientific article published in 2022

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

scientific article published on 28 November 2014

Matricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applications

scientific article published on 25 June 2018

Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars

scientific article published on 02 June 2020

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

scientific article published on 6 November 2009

Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks

scientific article published on 23 April 2019

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 a(w).

scientific article published on 13 February 2014

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

scientific article published on 16 May 2013

Phenotypic Diversity of Strains

scientific article published on 28 August 2018

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

scientific article published on 18 September 2015

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

article published in 2015

Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making

scientific article published on 4 March 2011

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

scientific article

The Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains

scientific article

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87.

scientific article published on 15 December 2016

Tyrosine decarboxylase activity of Enterococcus mundtii: new insights into phenotypic and genetic aspects

scientific article published on 14 September 2016

Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

scientific article