Sfoglia per Autore TABANELLI, GIULIA
Indagine sul contenuto di ammine biogene nei vini
2009 Arfelli G.; Belletti N.; Corzani C.; Fabiani A.; Lanciotti R.; Tabanelli G.; Gardini F.
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses
2009 BELLETTI N.; GATTI M.; BOTTARI B.; NEVIANI E.; TABANELLI G.; GARDINI F.
Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment
2010 N. Belletti; S. Sado Kamdem; G. Tabanelli; R. Lanciotti; F. Gardini
Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk.
2011 La Gioia F.; Rizzotti L.; Rossi F.;Gardini F.; Tabanelli G.; Torriani S.
High Pressure Homogenization (HPH) sub-lethal treatment to enhance in vivo probiotic properties of some Lactobacillus strains
2011 G. Tabanelli; F. Patrignani; C.G. Vinderola; J.A. Reinheimer; F. Gardini; R. Lanciotti
Effect of temperature on histamine production by Streptococcus thermophilus PRI60 and on the histidine decarboxylase (HdcA) enzymatic activity
2011 G. Tabanelli; S. Torriani; F. Rossi; L. Rizzotti; F. Gardini
Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making
2011 Rossi F.; Gardini F.; Rizzotti L.; La Gioia F.; Tabanelli G.; Torriani S.
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study
2012 Franciosi E.; Gardini F.; Monfredini L.; Tabanelli G.; Fabris A.; Poznanski E.; Gasperi F.; Cavazza A.
Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice
2012 Tabanelli G.; Patrignani F.; Siroli L.; Gardini F.; Lanciotti R.
Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese
2012 F. Gardini; F. Rossi; L. Rizzotti; S. Torriani; L. Grazia; C. Chiavari; F. Coloretti; G. Tabanelli
New perspective to improve Lactobacillus paracasei functionality in cheese
2012 Patrignani F.; Tabanelli G.; Burns P.; Vinderola C.G.; Reinheimer J.; Gardini, F.; Lanciotti, R.
High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”.
2012 Montanari, C.; Patrignani, F.; Tabanelli, G.; Siroli, L.; Burns, P.; Vinderola, G.; Reinheimer, J.; Gardini, F.; Lanciotti, R
Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product
2012 Patrignani F.; Tabanelli G.; Burns P.; Vinderola G; Reinheimer J.A.; Gardini F.; Lanciotti R.
Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products.
2012 Siroli L.; Patrignani F.; Tabanelli G.; Rocculi P.; Gardini F.; Lanciotti R.
Characterization of Salama da Sugo, a traditional fermented Italian sausage.
2012 Giulia Tabanelli; Chiara Montanari; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba Lanciotti; Fausto Gardini
Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli
2012 G. Tabanelli; P. Burns; F. Patrignani; F. Gardini; R. Lanciotti; J. Reinheimer; G. Vinderola
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions
2012 Tabanelli G.; Coloretti F.; Chiavari C.; Grazia L.; Lanciotti R.; Gardini F.
Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60
2012 Tabanelli G.; Torriani S.; Rossi F.; Rizzotti L.; Gardini F.
Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition
2013 P.Vernocchi; F. Patrignani; C. Montanari; G.P. Parpinello; D.I. Serrazanetti; F. Del Chierico; L. Putignani; G. Tabanelli; E. Bargossi; L. Siroli; F. Gardini; R. Lanciotti.“
Fattori che influenzano il metabolismo dei microrganismi negli alimenti
2013 Patrignani F.; Tabanelli G.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Indagine sul contenuto di ammine biogene nei vini | Arfelli G.; Belletti N.; Corzani C.; Fabiani A.; Lanciotti R.; Tabanelli G.; Gardini F. | 2009-01-01 | - | Tipografia Piave Srl | 4.01 Contributo in Atti di convegno | - |
| Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses | BELLETTI N.; GATTI M.; BOTTARI B.; NEVIANI E.; TABANELLI G.; GARDINI F. | 2009-01-01 | JOURNAL OF FOOD PROTECTION | - | 1.01 Articolo in rivista | - |
| Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment | N. Belletti; S. Sado Kamdem; G. Tabanelli; R. Lanciotti; F. Gardini | 2010-01-01 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Identification of a Tyrosine Decarboxylase Gene (tdcA) in Streptococcus thermophilus 1TT45 and Analysis of Its Expression and Tyramine Production in Milk. | La Gioia F.; Rizzotti L.; Rossi F.;Gardini F.; Tabanelli G.; Torriani S. | 2011-01-01 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| High Pressure Homogenization (HPH) sub-lethal treatment to enhance in vivo probiotic properties of some Lactobacillus strains | G. Tabanelli; F. Patrignani; C.G. Vinderola; J.A. Reinheimer; F. Gardini; R. Lanciotti | 2011-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Effect of temperature on histamine production by Streptococcus thermophilus PRI60 and on the histidine decarboxylase (HdcA) enzymatic activity | G. Tabanelli; S. Torriani; F. Rossi; L. Rizzotti; F. Gardini | 2011-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making | Rossi F.; Gardini F.; Rizzotti L.; La Gioia F.; Tabanelli G.; Torriani S. | 2011-01-01 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study | Franciosi E.; Gardini F.; Monfredini L.; Tabanelli G.; Fabris A.; Poznanski E.; Gasperi F.; Cavaz...za A. | 2012-01-01 | JOURNAL OF DAIRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice | Tabanelli G.; Patrignani F.; Siroli L.; Gardini F.; Lanciotti R. | 2012-01-01 | - | EPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C. | 4.02 Riassunto (Abstract) | - |
| Role of Streptococcus thermophilus PRI60 in histamine accumulation in cheese | F. Gardini; F. Rossi; L. Rizzotti; S. Torriani; L. Grazia; C. Chiavari; F. Coloretti; G. Tabanelli | 2012-01-01 | INTERNATIONAL DAIRY JOURNAL | - | 1.01 Articolo in rivista | - |
| New perspective to improve Lactobacillus paracasei functionality in cheese | Patrignani F.; Tabanelli G.; Burns P.; Vinderola C.G.; Reinheimer J.; Gardini, F.; Lanciotti, R. | 2012-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”. | Montanari, C.; Patrignani, F.; Tabanelli, G.; Siroli, L.; Burns, P.; Vinderola, G.; Reinheimer, J....; Gardini, F.; Lanciotti, R | 2012-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product | Patrignani F.; Tabanelli G.; Burns P.; Vinderola G; Reinheimer J.A.; Gardini F.; Lanciotti R. | 2012-01-01 | - | HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C. | 4.02 Riassunto (Abstract) | - |
| Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products. | Siroli L.; Patrignani F.; Tabanelli G.; Rocculi P.; Gardini F.; Lanciotti R. | 2012-01-01 | - | Heperkan D., Karbanciouglu-Guler F., Daskaya-D. | 4.02 Riassunto (Abstract) | - |
| Characterization of Salama da Sugo, a traditional fermented Italian sausage. | Giulia Tabanelli; Chiara Montanari; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba La...nciotti; Fausto Gardini | 2012-01-01 | - | HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. | 4.02 Riassunto (Abstract) | - |
| Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli | G. Tabanelli; P. Burns; F. Patrignani; F. Gardini; R. Lanciotti; J. Reinheimer; G. Vinderola | 2012-01-01 | FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions | Tabanelli G.; Coloretti F.; Chiavari C.; Grazia L.; Lanciotti R.; Gardini F. | 2012-01-01 | FOOD CONTROL | - | 1.01 Articolo in rivista | - |
| Effect of Chemico-Physical Parameters on the Histidine Decarboxylase (HdcA) Enzymatic Activity in Streptococcus thermophilus PRI60 | Tabanelli G.; Torriani S.; Rossi F.; Rizzotti L.; Gardini F. | 2012-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition | P.Vernocchi; F. Patrignani; C. Montanari; G.P. Parpinello; D.I. Serrazanetti; F. Del Chierico; L.... Putignani; G. Tabanelli; E. Bargossi; L. Siroli; F. Gardini; R. Lanciotti.“ | 2013-01-01 | - | - | 4.03 Poster | - |
| Fattori che influenzano il metabolismo dei microrganismi negli alimenti | Patrignani F.; Tabanelli G. | 2013-01-01 | - | Springer | 2.01 Capitolo / saggio in libro | - |
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