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Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewThe Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains.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.Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size.Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential.Identification of a tyrosine decarboxylase gene (tdcA) in Streptococcus thermophilus 1TT45 and analysis of its expression and tyramine production in milk.Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese makingLactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli.Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment.A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy.Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli.Nonstarter lactic acid bacteria volatilomes produced using cheese components.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).Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages.Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth.Correlation between volatile profiles of Italian fermented sausages and their size and starter culture.Growth, biogenic amine production and tyrDC transcription of Enterococcus faecalis in synthetic medium containing defined amino acid concentrations.Environmental Factors Affecting Escherichia coli Concentrations in Striped Venus Clam (Chamelea gallina L.) Harvested in the North Adriatic Sea.Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87.Fermented Nut-Based Vegan Food: Characterization of a Home made Product and Scale-Up to an Industrial Pilot-Scale Production.Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci.Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages.Finite element model of salami ripening process and successive storage in packageBacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf lifeCombined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juiceEffect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilliEffect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented SausagesDoes milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case studyPhenotypic Diversity of StrainsPotential of high pressure homogenisation on probiotic Caciotta cheese quality and functionalityEfficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphereEffect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteriaBiogenic Amine Production by Lactic Acid Bacteria: A ReviewMatricaria genus as a source of antimicrobial agents: From farm to pharmacy and food applicationsBioactive Components in Fermented Foods and Food By-ProductsModeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinksMetabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
P50
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P50
description
hulumtuese
@sq
onderzoeker
@nl
researcher
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հետազոտող
@hy
name
Giulia Tabanelli
@ast
Giulia Tabanelli
@en
Giulia Tabanelli
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Giulia Tabanelli
@nl
Giulia Tabanelli
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type
label
Giulia Tabanelli
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Giulia Tabanelli
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Giulia Tabanelli
@es
Giulia Tabanelli
@nl
Giulia Tabanelli
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prefLabel
Giulia Tabanelli
@ast
Giulia Tabanelli
@en
Giulia Tabanelli
@es
Giulia Tabanelli
@nl
Giulia Tabanelli
@sl
P106
P1153
35171516600
P21
P2798
P31
P496
0000-0002-8693-1716