Giulia Tabanelli

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

Lorenzo Siroli, Francesca Patrignani, Diana Isabella Serrazanetti et al. · Food Microbiology · 2014 · 146 citations

Probiotic, Food Fermentation, Health Sciences +9

Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

Nicoletta Belletti, Sylvain Sado Kamdem, Giulia Tabanelli et al. · International Journal of Food Microbiology · 2009 · 100 citations

Food Preservatives, Engineering, Saccharomyces Cerevisiae +11

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

Chiara Montanari, Eleonora Bargossi, Aldo Gardini et al. · Food Chemistry · 2015 · 96 citations

Food Chemistry, Meat Packaging, Food Fermentation +8

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

Soumi De Montijo-Prieto, María del Carmen Razola‐Díaz, Federica Barbieri et al. · Antioxidants · 2023 · 91 citations · Full text

Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

Giulia Tabanelli, Fabio Coloretti, Cristiana Chiavari et al. · Food Control · 2012 · 90 citations

Starter Cultures, Food Fermentation, Food Microbiology +8