Barbara Bonvini

High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

Domenico Carminati, Monica Gatti, Barbara Bonvini et al. · Journal of Food Protection · 2004 · 42 citations · Full text

Gorgonzola Cheese, Microbial Contamination, Foodborne Pathogens +10

Influence of cheese-making technology on composition and microbiological characteristics of Vastedda cheese

Germano Mucchetti, Barbara Bonvini, Maria Chiara Remagni et al. · Food Control · 2007 · 38 citations

Food Spoilage, Food Microbiology, Vastedda Cheese +7

Detection and quantification of Enterococcus gilvus in cheese by real-time PCR

Miriam Zago, Barbara Bonvini, Domenico Carminati et al. · Systematic and Applied Microbiology · 2009 · 37 citations

Microbial Contamination, Pathogen Detection, Real-time Pcr +9

Effect of washing with a high pressure water spray on removal of Listeria innocua from Gorgonzola cheese rind

Germano Mucchetti, Barbara Bonvini, Salvatore Francolino et al. · Food Control · 2007 · 35 citations

Microbial Contamination, Foodborne Illness, Listeria Innocua +5

Investigation on the presence of blue pigment-producing Pseudomonas strains along a production line of fresh mozzarella cheese

Domenico Carminati, Barbara Bonvini, Lia Rossetti et al. · Food Control · 2019 · 34 citations

Production Line, Microbial Contamination, Bacteriology +5