Concepedia
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Publications
6
Citations
368
H-Index
Active since
1989
Affiliations
University of Udine(Current)
University of Milan
G. Rondinini is an author at University of Udine specializing in food safety, microbiology, and food microbiology.
Top concepts
Food SafetyMicrobiologyHealthMedicinePublic HealthFood FermentationFood MicrobiologyNutritionPediatricsToxicology
Publications per year
1989–2008
The capacity of Enterobacteriaceae species to produce biogenic amines in cheese
Marilena Marino, Michela Maifreni, Sabrina Moret et al. · Letters in Applied Microbiology · 2000 · 145 citations
Enterobacteriaceae Species, Cadaverine Concentration, Food Fermentation +12
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria
Marilena Marino, Michela Maifreni, G. Rondinini · FEMS Microbiology Letters · 2003 · 122 citations
Food Fermentation, Food Spoilage, Microbiological Characterization +12
Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices
Marilena Marino, Michela Maifreni, Ingrid Bartolomeoli et al. · Journal of Applied Microbiology · 2008 · 43 citations
Presence of an off-flavour associated with the use of sorbates in cheese and margarine
Alessandro Sensidoni, G. Rondinini, Donatella Peressini et al. · Italian Journal of Food Science · 1994 · 30 citations · Full text
Food Chemistry, Nutrition, Food Analysis +4
Modeling the growth of Enterococcus faecium in bologna sausage
Bruno Zanoni, C. Garzaroli, Silvia Anselmi et al. · Applied and Environmental Microbiology · 1993 · 16 citations · Full text
Microbial Contamination, Crop Growth Modeling, Biostatistics +6
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