Fausto Gardini

Cesena, Italy

Last Updated: 09/26/2026

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Found 65 publications

Occurrence and control of biogenic amines in plant-based fermented foods.

Occurrence and control of biogenic amines in plant-based fermented foods.

Journal: Critical reviews in food science and nutrition

Published: August 08, 2026

Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.

Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.

Journal: Frontiers in nutrition

Published: January 02, 2026

Chalk Yeasts Cause Gluten-Free Bread Spoilage.

Chalk Yeasts Cause Gluten-Free Bread Spoilage.

Journal: Microorganisms

Published: April 07, 2025

Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity.

Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation and In Vitro Activity.

Journal: International journal of molecular sciences

Published: February 28, 2025

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.

Journal: Foods (Basel, Switzerland)

Published: February 06, 2025

Microbiological Safety and Functional Properties of a Fermented Nut-Based Product.

Microbiological Safety and Functional Properties of a Fermented Nut-Based Product.

Journal: Foods (Basel, Switzerland)

Published: August 08, 2024

Microbiological safety of dry-cured fish from the raw material to the end of processing.

Microbiological safety of dry-cured fish from the raw material to the end of processing.

Journal: International journal of food microbiology

Published: December 04, 2023

Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages.

Companilactobacillus alimentarius: An extensive characterization of strains isolated from spontaneous fermented sausages.

Journal: International journal of food microbiology

Published: August 01, 2023

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages.

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages.

Journal: Current research in food science

Published: July 04, 2023

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.

Journal: Microorganisms

Published: May 26, 2023

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties.

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties.

Journal: Foods (Basel, Switzerland)

Published: January 10, 2023

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts.

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts.

Journal: Antioxidants (Basel, Switzerland)

Published: December 31, 2022

Showing 1-12 of 65

Last Updated: 09/26/2026