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 · 210 citations

Agriculture, Food Science, Microbiology +17

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 · 187 citations

Agriculture, Food Science, Microbiology +14

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 · 186 citations

Agriculture, Food Science, Microbiology +16

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 · 170 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14

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 · 159 citations · Full text

Agriculture, Food Science, Microbiology +17