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BARBIERI, FEDERICA

BARBIERI, FEDERICA  

DISTAL - DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI  

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Risultati 1 - 20 di 76 (tempo di esecuzione: 0.036 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges Arslan, Bn; Döndaş, Ny; Koçhan, S; Bulut, Sd; Tamer, Ma; Çelebioğlu, Hu; Bodur, M; Ağagündüz, D; ...Tabanelli, G; Barbieri, F; Gardini, F; Döndaş, Ha; Esatbeyoglu, T And Ozogul F 2026-01-01 FRONTIERS IN NUTRITION - 1.01 Articolo in rivista 39_Arslan_2026_Functional fermented dairy products a review.pdf
High hydrostatic pressure treatment of raw sausages: impact on microbiological safety, textural properties and colour Angelucci, Chiara; Tabanelli, Giulia; Soglia, Francesca; Barbieri, Federica; Montanari, Chiara; G...ardini, Gabriele; Magnani, Rudy; Gardini, Fausto; Petracci, Massimiliano 2026-01-01 LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE - 1.01 Articolo in rivista 75_salsiccia HHP abuso.pdf; 1-s2.0-S0023643826003038-mmc1.docx
Insights into the Antimicrobial Mechanisms of Cinnamon (Cinnamomum verum) and Oregano (Origanum vulgare) Essential Oils Against Foodborne Pathogens Barbieri, Federica; Montanari, Chiara; Filippini, Martina; Arioli, Stefania; Šimat, Vida; Tabanel...li, Giulia; Gardini, Fausto 2026-01-01 MOLECULES - 1.01 Articolo in rivista 77_art cito innosol.pdf
Occurrence and control of biogenic amines in plant-based fermented foods Montanari, Chiara; Comas-Basté, Oriol; Barbieri, Federica; Gardini, Fausto; Vidal-Carou, M. Carme...n; Latorre-Moratalla, M. Luz; Tabanelli, Giulia 2026-01-01 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - 1.01 Articolo in rivista Post-print_BA Veg Montanari.pdf
A 50-year evolutionary history of Lactobacillus helveticus associated with the natural whey starters (NWS) of the traditional dairy environment Filippini, Martina; Mercurio, Ida; Montanari, Chiara; Barbieri, Federica; Gatti, Monica; Neviani,... Erasmo; Levante, Alessia; Gardini, Fausto; Tabanelli, Giulia 2025-01-01 - - 4.01 Contributo in Atti di convegno -
Chalk Yeasts Cause Gluten-Free Bread Spoilage Pellegrini, Michela; Iacumin, Lucilla; Coppola, Francesca; Barbieri, Federica; Montanari, Chiara;... Gardini, Fausto; Comi, Giuseppe 2025-01-01 MICROORGANISMS - 1.01 Articolo in rivista 35_Pellegrini_2025_Chalk yeasts cause gluten-free bread spoilage.pdf
Developing microbial consortia to produce new plant-based fermented foods as alternative of traditional animal-based products Nicolini, I.; Levante, A.; Barbieri, F.; Filippini, M.; Gardini, F.; Gatti, M.; Tabanelli, G. 2025-01-01 - NOI Techpark Südtirol / Alto Adige 4.01 Contributo in Atti di convegno 202 Nicolini.pdf
Fifty years of Lactobacillus helveticus adaptation: a comparative study in the context of dairy fermentations Tabanelli, G.; Levante, A.; Mercurio, I.; Montanari, C.; Barbieri, F.; Filippini, M.; Nicolini, I....; Gatti, M.; Neviani, E.; Grazia, L.; Gardini, F. 2025-01-01 - NOI Techpark Südtirol / Alto Adige 4.01 Contributo in Atti di convegno 141 Tabanelli.pdf
Harnessing biodiversity in dairy cultures: fifty years of Lactobacillus helveticus evolution Tabanelli, G.; Barbieri, F.; Levante, A.; Nicolini, I.; Filippini, M.; Mercurio, I.; Grazia, L.; ...Neviani, E.; Gatti, M.; Gardini, F. 2025-01-01 - - 4.01 Contributo in Atti di convegno -
Harnessing the potential of natural antimicrobials: oregano and cinnamon essential oils vs. Listeria monocytogenes Barbieri, F.; Montanari, C.; Filippini, M.; Mercurio, I.; Gardini, F.; Tabanelli, G. 2025-01-01 - - 4.01 Contributo in Atti di convegno FEMS_barbieri_oregano.pdf
Has Lactobacillus helveticus changed over 50 years? A genomic and technological characterization of recent and old strains Levante, A.; Tabanelli, G.; Nicolini, I.; Filippini, M.; Barbieri, F.; Montanari, C.; Mercurio, I....; Grazia, L.; Gardini, F.; Neviani, E.; Gatti, M 2025-01-01 - NOI Techpark Südtirol / Alto Adige 4.01 Contributo in Atti di convegno 53 Levante.pdf
High Hydrostatic Pressure treatment of fresh pork sausages: effects on microbiological shelf-life and safety Montanari, C.; Angelucci, C.; Barbieri, F.; Soglia, F.; Petracci, M.; Gardini, F.; Tabanelli, G. 2025-01-01 - - 4.01 Contributo in Atti di convegno -
Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain Barbieri, Federica; Tabanelli, Giulia; Comas-Basté, Oriol; Latorre-Moratalla, Mariluz; Angelucci,... Chiara; Gardini, Fausto; Montanari, Chiara; García-López, J. David; Baños, Alberto 2025-01-01 FOOD CONTROL - 1.01 Articolo in rivista 71_salami spagnoli_compani.pdf
Lactic fermentation as a biovalorization strategy for blue crab (Callinectes sapidus): from garum production to antimicrobial extracts Bottari, B.; Nicolotti, C.; Blundo, F.; Tabanelli, G.; Barbieri, F.; Martelli, F. 2025-01-01 - NOI Techpark Südtirol / Alto Adige 4.01 Contributo in Atti di convegno 21 Bottari.pdf
Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity Barbieri, Federica; Tabanelli, Giulia; Braschi, Giacomo; Bassi, Daniela; Morandi, Sara; Šimat, Vi...da; Čagalj, Martina; Gardini, Fausto; Montanari, Chiara 2025-01-01 INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES - 1.01 Articolo in rivista 91_ oli InnoSol_ijms-26-03875.pdf
Nut-based fermented products as cheese-alternatives: exploitation of lactic acid bacterial consortia Montanari, C.; Barbieri, F.; Filippini, M.; Tabanelli, G.; Baños, A.; Gardini, F. 2025-01-01 - NOI Techpark Südtirol / Alto Adige 4.01 Contributo in Atti di convegno 193 Montanari.pdf
Onion extract rich in organosulfur compounds as a clean-label preservative for ready-to-eat hummus Barbieri, Federica; Boutine, A.; García-López, J. D.; García-Madero, J. M.; Filippini, M.; Montan...ari, C.; Chavan, S. L.; Nirgude, T. B.; Tabanelli, G.; Baños, A. 2025-01-01 - - 4.01 Contributo in Atti di convegno -
Production of biogenic amines and changes in the microbiome composition of dry-cured fish during dynamic storage up to the end of the shelf life De Cesare, Alessandra; Indio, Valentina; Savini, Federica; Mansouri, Anis; Barbieri, Federica; Ga...rdini, Fausto; Polizzi, Giulia; Prandini, Laura; Tomasello, Federico; Seguino, Alessandro; Serraino, Andrea 2025-01-01 FOOD SCIENCE & TECHNOLOGY - 1.01 Articolo in rivista Production of biogenic amines and changes in the microbiome composition of dry-cured fish during.pdf; ScienceDirect_files_26May2026_13-10-40.710.zip
Study and selection of lactic acid bacteria for nut-based fermented products Gardini, F.; Levante, A.; Barbieri, F.; Nicolini, I.; Filippini, M.; Montanari, C.; Gatti, M.; Ta...banelli, G. 2025-01-01 - - 4.01 Contributo in Atti di convegno -
Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life Bozzetti, Marianna; Cerri, Carolina; Morandi, Sara; Rocchetti, Gabriele; Mussio, Chiara; Barbieri..., Federica; Tabanelli, Giulia; Bassi, Daniela 2025-01-01 FOODS - 1.01 Articolo in rivista 33_Bozzetti_2025_Untargeted screening based on UHPLC-HRMS of tot folates produced by LAB in fermented milk.pdf; Table S1.xlsx