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List of works by Fausto Gardini

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

A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)

scientific article published on 01 August 2000

A survey of yeasts in traditional sausages of southern Italy

article

A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation

article

Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression

scientific article published on 6 July 2007

Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads.

scientific article

Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).

scientific article

Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples

scientific article published in May 2003

Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

scientific article published on 01 September 2000

Biogenic amines in dry fermented sausages: a review.

scientific article published on November 2003

Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese

scientific article published on 14 August 2010

Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice

scientific article published in March 2014

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

scientific article published on November 8, 2012

Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk.

scientific article

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

Depuration of striped venus clam (Chamelea gallina L.): effects on microorganisms, sand content, and mortality.

scientific article published in January 2009

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 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 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 carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenes

scientific article published in December 2011

Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses

article

Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli

scientific article published on 12 November 2007

Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enter

scientific article

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

Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae

scientific article published in November 2004

Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy

article

Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particle ⬇️

scientific article published on January 1, 1994

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

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.

scientific article published on 28 October 2014

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

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

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 the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.

scientific article published on 22 February 2008

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

Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

scientific article published on 16 May 2013

Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth

scientific article published in March 2002

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

Relationship between thermal behaviour, fermentation performance and fatty acid composition in two strains of Saccharomyces cerevisiae

scientific article published on 01 July 1993

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content

Suitability of log-linear models to evaluate the microbiological quality of baby clams (Chamelea gallina L.) harvested in the Adriatic Sea

scientific article published on 01 March 2000

Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity

article by Pamela Vernocchi et al published 29 October 2014 in Annals of Microbiology

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

scientific article

Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

article

Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions

article

Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat

Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli

article

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