F. Gardini

Publications195
h-index46
Citations6,633
Highly Influential Citations234
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  • Publications
  • Influence
Biogenic amines in dry fermented sausages: a review.
  • G. Suzzi, F. Gardini
  • Chemistry, Medicine
    International journal of food microbiology
  • 15 November 2003
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
TLDR
Enterococci were isolated from semicotto caprino cheese, a traditional cheese produced in Southern Italy, confirming the importance of the presence of these micro‐organisms during cheese‐making and ripening.
Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples.
TLDR
The result obtained in this work pointed out the potential use of compounds such as hexanal, (E)-2-hexenal, and hexyl acetate for both the extension of shelf life and an improvement of hygienic safety of "minimally processed foods".
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese.
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages
TLDR
Twenty‐six strains analysed were not able to form amines, but seven had the potential to produce spermine and/or spermidine and, at lower levels, tryptamine and tyramine.
Nonstarter lactic acid bacteria volatilomes produced using cheese components.
TLDR
This study evaluated the ability of NSLAB to produce volatile flavor compounds by using an in vitro system that used only the nutrients available in ripened cheese as the energy source and found ketones, aldehydes, alcohols, and acids were the most abundant compounds produced.
A survey of yeasts in traditional sausages of southern Italy.
TLDR
The evolution of the yeast population during manufacturing and ripening of 'salsiccia sotto sugna', a typical salami of the Lucania region (southern Italy), was investigated and a high genetic heterogeneity among the isolates phenotypically assigned to the species Y. lipolytica was detected.
Production of biogenic amines during the ripening of Pecorino Abruzzese cheese
Characterization of Mediterranean mussels (Mytilus galloprovincialis) harvested in Adriatic Sea (Italy)
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