Emanuela Zanardi

Calorific value and cholesterol content of normal and low-fat meat and meat products

R. Chizzolini, Emanuela Zanardi, V. Dorigoni et al. · Trends in Food Science & Technology · 1999 · 255 citations

Food Chemistry, Nutrition, Food Composition +9

Biofilm formation by Staphylococcus aureus on food contact surfaces: Relationship with temperature and cell surface hydrophobicity

Pierluigi Aldo Di Ciccio, Alberto Vergara, Anna Rita Festino et al. · Food Control · 2014 · 235 citations · Full text

Biofilms, Self-cleaning Surface, Biofilm Formation +9

Characterization of antimicrobial resistance of foodborne Listeria monocytogenes

Mauro Conter, Domenico Paludi, Emanuela Zanardi et al. · International Journal of Food Microbiology · 2008 · 218 citations

Foodborne Listeria Monocytogenes, Foodborne Pathogens, Foodborne Illness +7

Volatile compounds of commercial Milano salami

Anne Meynier, Enrico Novelli, R. Chizzolini et al. · Meat Science · 1999 · 185 citations

Food Chemistry, Volatile Compounds, Chemical Composition +4

Control of bioflavour and safety in fermented sausages: first results of a European project

Daniël Demeyer, Marc Raemaekers, Aldo Rizzo et al. · Food Research International · 2000 · 159 citations

Fermented Sausages, Engineering, Food Fermentation +13