Rossella Di Monaco

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Annalisa Casaburi, M‐Concepción Aristoy, Silvana Cavella et al. · Meat Science · 2007 · 208 citations

Starter Cultures, Food Fermentation, Food Analysis +6

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Annalisa Casaburi, Rossella Di Monaco, Silvana Cavella et al. · Food Microbiology · 2007 · 184 citations

Food Fermentation, Sensory Traits, Biotechnology +9

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

Danilo Ercolini, Annalisa Casaburi, Antonella Nasi et al. · International Journal of Food Microbiology · 2010 · 184 citations

Food Spoilage, Meat Spoilers, Same Overall Behaviour +7

Exploring influences on food choice in a large population sample: The Italian Taste project

Erminio Monteleone, Sara Spinelli, Caterina Dinnella et al. · Food Quality and Preference · 2017 · 161 citations · Full text

Food Choice, Nutrition, Food Marketing +11

Spoilage-Related Activity of Carnobacterium maltaromaticum Strains in Air-Stored and Vacuum-Packed Meat

Annalisa Casaburi, Antonella Nasi, Ilario Ferrocino et al. · Applied and Environmental Microbiology · 2011 · 157 citations · Full text

Vacuum-packed Meat, Food Contaminant, Food Processing Facilities +21