Rudy Magnani

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

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

Chiara Montanari, Veronica Gatto, Sandra Torriani et al. · Food Bioscience · 2017 · 87 citations · Full text

Food Fermentation, Microbial Contamination, Different Starter Cultures +8

Effects of Carvacrol, (E)-2-hexenal, and Citral on the Thermal Death Kinetics of Listeria monocytogenes

Sylvain Sado Kamdem, Nicoletta Belletti, Rudy Magnani et al. · Journal of Food Protection · 2011 · 34 citations

Foodborne Illness, Food Microbiology, Thermal Processing +5

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

Stefano Raimondi, Maria Rosaria Nappi, Tiziana Maria Sirangelo et al. · International Journal of Food Microbiology · 2018 · 30 citations · Full text

Shelf Life, Bacterial Community, Microbial Contamination +9

Safety and technological issues of dry fermented sausages produced without nitrate and nitrite

Giulia Tabanelli, Federica Barbieri, Francesca Soglia et al. · Food Research International · 2022 · 24 citations · Full text

Meat Packaging, Biomanufacturing, Food Fermentation +5