Vincenza Pisacane

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

Annalisa Rebecchi, Vincenza Pisacane, Lorenzo Morelli et al. · Food Microbiology · 2014 · 209 citations

Biology, Microbial Diversity, Typical Italian Salami +7

Rapid Detection of Kernel Rots and Mycotoxins in Maize by Near-Infrared Reflectance Spectroscopy

N. Berardo, Vincenza Pisacane, Paola Battilani et al. · Journal of Agricultural and Food Chemistry · 2005 · 174 citations

Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

Vincenza Pisacane, Maria Luisa Callegari, Edoardo Puglisi et al. · International Journal of Food Microbiology · 2015 · 63 citations

Microbial Contamination, Natural Casing, Food Microbiology +9

Carotenoids concentration among maize genotypes measured by near infrared reflectance spectroscopy (NIRS)

N. Berardo, Oreste V. Brenna, Alberto Amato et al. · Innovative Food Science & Emerging Technologies · 2004 · 58 citations

Precision Agriculture, Infrared Reflectance Spectroscopy, Maize Genotypes +8

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

Cecilia Fontana, Daniela Bassi, Constanza Maria Lopez et al. · International Journal of Food Microbiology · 2016 · 50 citations · Full text

Llama Meat Sausages, Food Fermentation, Food Microbiology +7