檢索結果 - Giulia Tabanelli

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  1. 1
    Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns

    Biogenic Amines and Food Quality: Emerging Challenges and Public Health Concerns 由 Giulia Tabanelli

    出版 2020
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    Editorial
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  2. 2
    Biogenic Amine Production by Lactic Acid Bacteria: A Review

    Biogenic Amine Production by Lactic Acid Bacteria: A Review 由 Federica Barbieri, Chiara Montanari, Fausto Gardini, Giulia Tabanelli

    出版 2019
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    Revisão
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  3. 3
    Technological Factors Affecting Biogenic Amine Content in Foods: A Review

    Technological Factors Affecting Biogenic Amine Content in Foods: A Review 由 Fausto Gardini, Yeşim Özoğul, Giovanna Suzzi, Giulia Tabanelli, Fatih Özoğul

    出版 2016
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    Revisão
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  4. 4
    Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria

    Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria 由 Giulia Tabanelli, Francesca Patrignani, Gabriel Vinderola, Jorge Reinheimer, Fausto Gardini, Rosalba Lanciotti

    出版 2013
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    Artigo
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  5. 5
    The Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains

    The Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains 由 Eleonora Bargossi, Fausto Gardini, Veronica Gatto, Chiara Montanari, Sandra Torriani, Giulia Tabanelli

    出版 2015
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    Artigo
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  6. 6
    Phenotypic Diversity of Lactobacillus sakei Strains

    Phenotypic Diversity of Lactobacillus sakei Strains 由 Chiara Montanari, Federica Barbieri, Michael Magnani, Luigi Grazia, Fausto Gardini, Giulia Tabanelli

    出版 2018
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    Artigo
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  7. 7
    Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making

    Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making 由 Franca Rossi, Fausto Gardini, Lucia Rizzotti, Federica La Gioia, Giulia Tabanelli, Sandra Torriani

    出版 2011
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    Artigo
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  8. 8
    Identification of a Tyrosine Decarboxylase Gene ( <i>tdcA</i> ) in <i>Streptococcus thermophilus</i> 1TT45 and Analysis of Its Expression and Tyramine Production in Milk

    Identification of a Tyrosine Decarboxylase Gene ( <i>tdcA</i> ) in <i>Streptococcus thermophilus</i> 1TT45 and Analysis of Its Expression and Tyramine Production in Milk 由 Federica La Gioia, Lucia Rizzotti, Franca Rossi, Fausto Gardini, Giulia Tabanelli, Sandra Torriani

    出版 2010
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    Artigo
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  9. 9
    Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

    Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression 由 Eleonora Bargossi, Giulia Tabanelli, Chiara Montanari, Rosalba Lanciotti, Veronica Gatto, Fausto Gardini, Sandra Torriani

    出版 2015
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    Artigo
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  10. 10
    Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life

    Untargeted Screening Based on UHPLC-HRMS of Total Folates Produced by Lactic Acid Bacteria in Fermented Milk and During Yogurt Shelf Life 由 Marianna Bozzetti, Cesare Cerri, Stefano Morandi, Gabriele Rocchetti, Chiara Mussio, Federica Barbieri, Giulia Tabanelli, Daniela Bassi

    出版 2025
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    Artigo
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  11. 11
    Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

    Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages 由 Federica Pasini, Francesca Soglia, Massimiliano Petracci, María Fiorenza Caboni, Sara Marziali, Chiara Montanari, Fausto Gardini, Luigi Grazia, Giulia Tabanelli

    出版 2018
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    Artigo
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  12. 12
    Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

    Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts 由 Soumi De Montijo-Prieto, María del Carmen Razola‐Díaz, Federica Barbieri, Giulia Tabanelli, Fausto Gardini, María Jiménez‐Valera, Alfonso Ruiz‐Bravo, Vito Verardo, Ana María Gómez‐Caravaca

    出版 2023
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    Artigo
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