Lista de obras - Giulia Tabanelli - Dominio Público Uruguay

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

artículo científico publicado en 2014

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

artículo científico publicado en 2018

Bioactive Components in Fermented Foods and Food By-Products

artículo científico publicado en 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 ⬇️

artículo científico publicado el 8 de noviembre de 2012

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

artículo científico publicado en 2014

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

artículo científico publicado en 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.

artículo científico publicado en 2013

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

artículo científico publicado en 2013

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

artículo científico publicado en 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

artículo científico publicado en 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.

artículo científico publicado en 2017

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

artículo científico publicado en 2014

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

artículo científico publicado en 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

artículo científico publicado en 2017

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

artículo científico publicado en 2010

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

artículo científico publicado en 2015

Insights into the Metabolomic Diversity of Latilactobacillus sakei

artículo científico publicado en 2022

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

artículo científico publicado en 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

artículo científico publicado en 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

artículo científico publicado en 2009

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

artículo científico publicado en 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).

artículo científico publicado en 2014

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

artículo científico publicado en 2013

Phenotypic Diversity of Strains

artículo científico publicado en 2018

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

artículo científico publicado en 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

artículo científico publicado en 2011

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

artículo científico publicado en 2016

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

artículo científico publicado en 2015

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

artículo científico publicado en 2016

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

artículo científico publicado en 2016

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

artículo científico publicado en 2015

Lista de obras de Giulia Tabanelli

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

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

Bioactive Components in Fermented Foods and Food By-Products

Biogenic Amine Production by Lactic Acid Bacteria: A Review

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Insights into the Metabolomic Diversity of Latilactobacillus sakei

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

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

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

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

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

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).

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

Phenotypic Diversity of Strains

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

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

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

Technological Factors Affecting Biogenic Amine Content in Foods: A Review

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

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

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

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