Determination of Microbial Diversity of Aeromonas Strains on the Basis of Multilocus Sequence Typing, Phenotype, and Presence of Putative Virulence Genes

Maria Elena Martino, Luca Fasolato, Filomena Montemurro, +5

Applied and Environmental Microbiology

Edible insects and young adults in a north-east Italian city an exploratory study

Stefania Balzan, Luca Fasolato, Serena Maniero, +1

British Food Journal

NutritionYoung AdultsEntomologyPublic Health NutritionConsumer Research +25

Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group

Luca Fasolato, Barbara Cardazzo, Lisa Carraro, +3

Food Microbiology

Edible PackagingBacillus Cereus GroupPest ControlPest ManagementMicrobiology +3

Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group

Nadia Andrea Andreani, Maria Elena Martino, Luca Fasolato, +5

Food Microbiology

BiologyGram-negative BacteriologyMicrobial SystematicsMlst ApproachMicrobial Ecology +5

Assessing the occurrence and transfer dynamics of ESBL/pAmpC-producing Escherichia coli across the broiler production pyramid

Ilias Apostolakos, Lapo Mughini‐Gras, Luca Fasolato, +1

PLoS ONE

Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk

Giorgio Marchesini, Stefania Balzan, Filomena Montemurro, +4

Innovative Food Science & Emerging Technologies

Sensory TraitsChemical CompositionRaw MilkFood EngineeringFood Processing +4

A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens

Nadia Andrea Andreani, Lisa Carraro, Maria Elena Martino, +6

International Journal of Food Microbiology

BiologyNatural SciencesBlue Pigment PhenotypeBacteriologyMolecular Biology +7

Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk

Giorgio Marchesini, Luca Fasolato, Enrico Novelli, +5

Innovative Food Science & Emerging Technologies

Food SpoilageUltrasonic InactivationFood MicrobiologyFood EngineeringFood Processing +7

Use of Near-Infrared Spectroscopy for Fast Fraud Detection in Seafood: Application to the Authentication of Wild European Sea Bass (Dicentrarchus labrax)

Matteo Ottavian, Pierantonio Facco, Luca Fasolato, +4

Journal of Agricultural and Food Chemistry

Discrimination ModelDicentrarchus LabraxFishery AssessmentEnvironmental MonitoringEngineering +13

Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples

Matteo Ottavian, Luca Fasolato, Pierantonio Facco, +1

Journal of Food Engineering

Food AuthenticityHealth SciencesFood AuthenticationFishery ScienceFoodstuff Authentication +5