| Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese P Anelli, M Haidukowski, F Epifani, MT Cimmarusti, A Moretti, A Logrieco, ... Food Microbiology 78, 62-72, 2019 | 60 | 2019 |
| Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, Italy P Anelli, SW Peterson, M Haidukowski, AF Logrieco, A Moretti, F Epifani, ... International journal of food microbiology 282, 66-70, 2018 | 28 | 2018 |
| A PCR method to identify ochratoxin A-producing Aspergillus westerdijkiae strains on dried and aged foods A Susca, P Anelli, M Haidukowski, CE Probyn, F Epifani, AF Logrieco, ... International Journal of Food Microbiology 344, 109113, 2021 | 8 | 2021 |
| Monitoring fungi and mycotoxin potential in pistachio nuts of Turkish origin: A snap-shot for climate change scenario P Anelli, M Haidukowski, M Ferrara, A Kisikkaya, C Pembeci, H Ozer, ... Fungal Biology, 2024 | | 2024 |
| Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena’s mine P Anelli, C Dall’Asta, G Cozzi, F Epifani, D Carella, D Scarpetta, M Brasca, ... Food Microbiology, 104587, 2024 | | 2024 |
| Biodiversity of mycotoxigenic fungi and their secondary metabolites in sugarcane juice M Fathi Abdallah Abdelmohsen, L Lust, L Reynaert, MA Pavicich, P Anelli, ... CFM workshop Freising 2019, 2019 | | 2019 |
