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Diauxie and co-utilization of carbon sources can coexist during bacterial growth in nutritionally complex environments

Nature communications, 2020-06, Vol.11 (1), p.3135-3135, Article 3135

2020

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Tracing seafood at high spatial resolution using NGS-generated data and machine learning: Comparing microbiome versus SNPs

Food chemistry, 2019-07, Vol.286, p.413-420

2019

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The use of Unmanned Aerial Vehicles (UAVs) to sample the blow microbiome of small cetaceans

PloS one, 2020-07, Vol.15 (7), p.e0235537-e0235537

2020

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Active Rumen Bacterial and Protozoal Communities Revealed by RNA-Based Amplicon Sequencing on Dairy Cows Fed Different Diets at Three Physiological Stages

Microorganisms (Basel), 2021-04, Vol.9 (4), p.754

2021

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Natural contaminants in bee pollen: DNA metabarcoding as a tool to identify floral sources of pyrrolizidine alkaloids and fungal diversity

Food research international, 2021-08, Vol.146, p.110438-110438, Article 110438

2021

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Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Molecules (Basel, Switzerland), 2021-07, Vol.26 (14), p.4307

2021

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Dietary supplementation with sodium butyrate: growth, gut response at different ages, and meat quality of female and male broiler chickens

Italian journal of animal science, 2020-12, Vol.19 (1), p.1134-1145

2020

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Optimization of five qPCR protocols toward the detection and the quantification of antimicrobial resistance genes in environmental samples

MethodsX, 2021-01, Vol.8, p.101488-101488, Article 101488

2021

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Correction: The use of Unmanned Aerial Vehicles (UAVs) to sample the blow microbiome of small cetaceans

PloS one, 2021, Vol.16 (1), p.e0246177-e0246177

2021

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Combining Culture-Dependent and Culture-Independent Methods: New Methodology Insight on the Vibrio Community of Ruditapes philippinarum

Foods, 2021-06, Vol.10 (6), p.1271

2021

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Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing

Frontiers in microbiology, 2017-11, Vol.8, p.2119-2119

2017

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Long‐lasting effects of chronic exposure to chemical pollution on the hologenome of the Manila clam

Evolutionary applications, 2021-12, Vol.14 (12), p.2864-2880

2021

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Multiple-Locus Sequence Typing and Analysis of Toxin Genes in Bacillus cereus Food-Borne Isolates

Applied and Environmental Microbiology, 2008-02, Vol.74 (3), p.850-860

2008

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A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

Frontiers in microbiology, 2016-08, Vol.7, p.1272-1272

2016

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Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis

Italian journal of food safety, 2023-03, Vol.12 (1)

2023

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Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

Italian journal of food safety, 2016-12, Vol.5 (4)

2016

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Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

Italian journal of food safety, 2015-05, Vol.4 (2)

2015

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Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

Italian journal of food safety, 2018-04, Vol.7 (1)

2018

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Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K‐12

Microbial biotechnology, 2014-05, Vol.7 (3), p.265-275

2014

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Characterization of the archaeal community in foods: The neglected part of the food microbiota

International journal of food microbiology, 2023-09, Vol.401, p.110275-110275, Article 110275

2023

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Microbial community composition and antimicrobial resistance in agricultural soils fertilized with livestock manure from conventional farming in Northern Italy

The Science of the total environment, 2021-03, Vol.760, p.143404-143404, Article 143404

2021

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Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group

Food microbiology, 2018-12, Vol.76, p.296-303

2018

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Analysis of process factors of dry fermented salami to control Listeria monocytogenes

Italian journal of food safety, 2017-01, Vol.6 (1)

2017

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Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

Italian journal of food safety, 2018-04, Vol.7 (1)

2018

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Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

Italian journal of food safety, 2014-08, Vol.3 (3)

2014

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Diauxie and co-utilization of carbon sources can coexist during bacterial growth in nutritionally complex environments

Tracing seafood at high spatial resolution using NGS-generated data and machine learning: Comparing microbiome versus SNPs

The use of Unmanned Aerial Vehicles (UAVs) to sample the blow microbiome of small cetaceans

Active Rumen Bacterial and Protozoal Communities Revealed by RNA-Based Amplicon Sequencing on Dairy Cows Fed Different Diets at Three Physiological Stages

Natural contaminants in bee pollen: DNA metabarcoding as a tool to identify floral sources of pyrrolizidine alkaloids and fungal diversity

Employment of Phenolic Compounds from Olive Vegetation Water in Broiler Chickens: Effects on Gut Microbiota and on the Shelf Life of Breast Fillets

Dietary supplementation with sodium butyrate: growth, gut response at different ages, and meat quality of female and male broiler chickens

Optimization of five qPCR protocols toward the detection and the quantification of antimicrobial resistance genes in environmental samples

Correction: The use of Unmanned Aerial Vehicles (UAVs) to sample the blow microbiome of small cetaceans

Combining Culture-Dependent and Culture-Independent Methods: New Methodology Insight on the Vibrio Community of Ruditapes philippinarum

Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing

Long‐lasting effects of chronic exposure to chemical pollution on the hologenome of the Manila clam

Multiple-Locus Sequence Typing and Analysis of Toxin Genes in Bacillus cereus Food-Borne Isolates

A Multi-Omics Approach to Evaluate the Quality of Milk Whey Used in Ricotta Cheese Production

Retrospective analysis of Vibrio spp. isolated from marketed crustaceans using multilocus sequence analysis

Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results

Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria

Contribution of natural milk culture to microbiota, safety and hygiene of raw milk cheese produced in alpine malga

Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K‐12

Characterization of the archaeal community in foods: The neglected part of the food microbiota

Microbial community composition and antimicrobial resistance in agricultural soils fertilized with livestock manure from conventional farming in Northern Italy

Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group

Analysis of process factors of dry fermented salami to control Listeria monocytogenes

Spectrophotometric techniques for the characterization of strains involved in the blue pigmentation of food: Preliminary results

Addition of phenols compounds to meat dough intended for salami manufacture and its antioxidant effect

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