Tiziana Nardin

Biodiversity and<i>γ</i>-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

Elena Franciosi, Ilaria Carafa, Tiziana Nardin et al. · BioMed Research International · 2015 · 89 citations · Full text

Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

Ilaria Carafa, Tiziana Nardin, Roberto Larcher et al. · Food Microbiology · 2014 · 72 citations

Food Fermentation, Lactic Acid Bacteria, Mountain Cheese +6

Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction – ultrahigh-performance liquid chromatography – quadrupole-orbitrap mass spectrometry

C. Barnaba, Eduardo Dellacassa, Giorgio Nicolini et al. · Journal of Chromatography A · 2015 · 67 citations

Food Chemistry, Targeted Phenols, Medicine +9

In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese

Andrea Mancini, Ilaria Carafa, Elena Franciosi et al. · Annals of Microbiology · 2019 · 50 citations · Full text

Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386

Ilaria Carafa, Giorgia Stocco, Tiziana Nardin et al. · Frontiers in Microbiology · 2019 · 43 citations · Full text