| Biogenic amines in dry fermented sausages: a review G Suzzi, F Gardini International journal of food microbiology 88 (1), 41-54, 2003 | 881 | 2003 |
| Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits R Lanciotti, A Gianotti, F Patrignani, N Belletti, ME Guerzoni, F Gardini Trends in food science & technology 15 (3-4), 201-208, 2004 | 586 | 2004 |
| Biogenic amine production by lactic acid bacteria: A review F Barbieri, C Montanari, F Gardini, G Tabanelli Foods 8 (1), 17, 2019 | 412 | 2019 |
| Technological factors affecting biogenic amine content in foods: A review F Gardini, Y Özogul, G Suzzi, G Tabanelli, F Özogul Frontiers in microbiology 7, 1218, 2016 | 379 | 2016 |
| Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis F Gardini, M Martuscelli, MC Caruso, F Galgano, MA Crudele, F Favati, ... International journal of food microbiology 64 (1-2), 105-117, 2001 | 366 | 2001 |
| Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy E Parente, M Martuscelli, F Gardini, S Grieco, MA Crudele, G Suzzi Journal of Applied Microbiology 90 (6), 882-891, 2001 | 234 | 2001 |
| A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino) G Suzzi, M Caruso, F Gardini, A Lombardi, L Vannini, ME Guerzoni, ... Journal of applied microbiology 89 (2), 267-274, 2000 | 214 | 2000 |
| Evaluation of the Antimicrobial Activity of Citrus Essences on Saccharomyces cerevisiae N Belletti, M Ndagijimana, C Sisto, ME Guerzoni, R Lanciotti, F Gardini Journal of Agricultural and Food Chemistry 52 (23), 6932-6938, 2004 | 211 | 2004 |
| Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties M Ghaderi-Ghahfarokhi, M Barzegar, MA Sahari, HA Gavlighi, F Gardini International journal of biological macromolecules 102, 19-28, 2017 | 206 | 2017 |
| Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages M Martuscelli, MA Crudele, F Gardini, G Suzzi Letters in Applied Microbiology 31 (3), 228-232, 2000 | 190 | 2000 |
| Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese F Gardini, R Tofalo, N Belletti, L Iucci, G Suzzi, S Torriani, ME Guerzoni, ... Food Microbiology 23 (7), 641-648, 2006 | 177 | 2006 |
| Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce L Siroli, F Patrignani, DI Serrazanetti, G Tabanelli, C Montanari, F Gardini, ... Food microbiology 47, 74-84, 2015 | 167 | 2015 |
| Application of Hexanal, (E)-2-Hexenal, and Hexyl Acetate To Improve the Safety of Fresh-Sliced Apples R Lanciotti, N Belletti, F Patrignani, A Gianotti, F Gardini, ME Guerzoni Journal of Agricultural and Food Chemistry 51 (10), 2958-2963, 2003 | 160 | 2003 |
| 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 F Patrignani, L Siroli, DI Serrazanetti, F Gardini, R Lanciotti Trends in Food Science & Technology 46 (2), 311-319, 2015 | 157 | 2015 |
| A survey of yeasts in traditional sausages of southern Italy F Gardini, G Suzzi, A Lombardi, F Galgano, MA Crudele, C Andrighetto, ... FEMS yeast research 1 (2), 161-167, 2001 | 152 | 2001 |
| 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, SS Kamdem, G Tabanelli, R Lanciotti, F Gardini International journal of food microbiology 136 (3), 283-289, 2010 | 142 | 2010 |
| Production of biogenic amines during the ripening of Pecorino Abruzzese cheese M Martuscelli, F Gardini, S Torriani, D Mastrocola, A Serio, ... International Dairy Journal 15 (6-9), 571-578, 2005 | 137 | 2005 |
| Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration R Lanciotti, M Sinigaglia, F Gardini, L Vannini, ME Guerzoni Food Microbiology 18 (6), 659-668, 2001 | 137 | 2001 |
| Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit‐based salads N Belletti, R Lanciotti, F Patrignani, F Gardini Journal of food science 73 (7), M331-M338, 2008 | 133 | 2008 |
| Effect of hexanal on the shelf life of fresh apple slices R Lanciotti, MR Corbo, F Gardini, M Sinigaglia, ME Guerzoni Journal of Agricultural and Food Chemistry 47 (11), 4769-4776, 1999 | 133 | 1999 |
