Mauro Fontana

Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

Valentina Alessandria, Ilario Ferrocino, Francesca De Filippis et al. · Applied and Environmental Microbiology · 2016 · 91 citations · Full text

Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process

Luca Maria Chiesa, Lucia Decastelli, Maria Nobile et al. · LWT · 2020 · 83 citations · Full text

Microbial Contamination, Milk Starter Cultures, Antibiotic Residues +9

Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations

Marianna Ruggirello, Daniele Nucera, Marcella Cannoni et al. · Food Research International · 2018 · 82 citations · Full text

Antifungal Agent, Food Fermentation, Antifungal Activity +6

Evolution of potent odorants within the volatile metabolome of high-quality hazelnuts (Corylus avellana L.): evaluation by comprehensive two-dimensional gas chromatography coupled with mass spectrometry

Marta Cialiè Rosso, Erica Liberto, Nicola Spigolon et al. · Analytical and Bioanalytical Chemistry · 2018 · 53 citations

Flavoromics, Chemical Composition, Mass Spectrometry +9

Adding extra-dimensions to hazelnuts primary metabolome fingerprinting by comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry featuring tandem ionization: Insights on the aroma potential

Marta Cialiè Rosso, Maria Mazzucotelli, Carlo Bicchi et al. · Journal of Chromatography A · 2019 · 38 citations · Full text

Time-of-flight Mass Spectrometry, Aroma Potential, Food Authentication +10