Veronica Gatto

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

Rapid Detection and Quantification of Tyrosine Decarboxylase Gene (tdc) and Its Expression in Gram-Positive Bacteria Associated with Fermented Foods Using PCR-Based Methods

Sandra Torriani, Veronica Gatto, Silvia Sembeni et al. · Journal of Food Protection · 2008 · 76 citations · Full text

Food Fermentation, Pathogen Detection, Health Sciences +10

Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking

Renato L. Binati, Giada Innocente, Veronica Gatto et al. · Food Research International · 2019 · 63 citations

Biology, Food Fermentation, Co-starter Cultures +6

The Capability of Tyramine Production and Correlation between Phenotypic and Genetic Characteristics of Enterococcus faecium and Enterococcus faecalis Strains

Eleonora Bargossi, Fausto Gardini, Veronica Gatto et al. · Frontiers in Microbiology · 2015 · 59 citations · Full text

A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation

Pamela Vernocchi, Sara Valmorri, Veronica Gatto et al. · Food Research International · 2004 · 56 citations

Yeast Microbiota, Food Fermentation, Good Fermentation +7