Lista de obras - Fausto Gardini - 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

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

artículo científico publicado en 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

artículo científico publicado en 2007

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

artículo científico publicado en 2008

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

artículo científico publicado en 2006

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

artículo científico publicado en 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.

artículo científico publicado en 2003

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

artículo científico publicado en 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

artículo científico publicado en 2014

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

artículo científico publicado el 8 de noviembre de 2012

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

artículo científico publicado en 2001

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

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

artículo científico publicado en 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.

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

artículo científico publicado en 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

artículo científico publicado en 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

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

Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae

artículo científico publicado en 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 ⬇️

artículo científico publicado el 1 de enero de 1994

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

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

artículo científico publicado en 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

artículo científico publicado en 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

artículo científico publicado en 2009

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

artículo científico

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

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

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

artículo científico publicado en 2013

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

artículo científico publicado en 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

artículo científico publicado en 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

artículo científico publicado en 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

artículo científico publicado en 2015

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

Lista de obras de Fausto Gardini

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

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

A survey of yeasts in traditional sausages of southern Italy

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

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

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

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

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

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

Biogenic amines in dry fermented sausages: a review.

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

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

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

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

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

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

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

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

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

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

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

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

Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae

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

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

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

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

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

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

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).

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

Nonstarter lactic acid bacteria volatilomes produced using cheese components.

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

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

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

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

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

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

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

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

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