Luca Belleggia

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Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2020, Food microbiology.

cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds

Federica, Cardinali, Luca Belleggia, 2020 .

Exploitation of sea fennel (Crithmum maritimum L.) for manufacturing of novel high-value fermented preserves

Luca Belleggia, L. Aquilanti, V. Milanović, 2021 .

The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2020, Foods.

Microbial Dynamics of a Specialty Italian Raw Ewe’s Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2023, Microorganisms.

Tetracycline Resistance Genes in the Traditional Swedish Sour Herring surströmming as Revealed Using qPCR

Luca Belleggia, L. Aquilanti, V. Milanović, 2022, Genes.

Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing.

M. F. Trombetta, Luca Belleggia, L. Aquilanti, 2020, Meat science.

Fate of Escherichia coli artificially inoculated in Tenebrio molitor L. larvae rearing chain for human consumption.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2022, Food research international.

Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2021, Food research international.

Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2022, Food research international.

Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2020, Food research international.

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry

Luca Belleggia, L. Aquilanti, V. Milanović, 2020, PloS one.

Exploitation of Tenebrio molitor larvae as biological factories for human probiotics, an exploratory study

Luca Belleggia, L. Aquilanti, V. Milanović, 2021, Journal of Functional Foods.

Listeria dynamics in a laboratory-scale food chain of mealworm larvae (Tenebrio molitor) intended for human consumption

Luca Belleggia, L. Aquilanti, V. Milanović, 2020 .

Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2022, Food research international.

Exploratory Study on Histamine Content and Histidine Decarboxylase Genes of Gram-positive Bacteria in Hákarl

Luca Belleggia, L. Aquilanti, V. Milanović, 2021, Journal of Aquatic Food Product Technology.

Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2023, Food Bioscience.

Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2022, Food research international.

Prevalence of Histidine Decarboxylase Genes of Gram-Positive Bacteria in Surströmming as Revealed by qPCR

Luca Belleggia, L. Aquilanti, V. Milanović, 2020, Indian journal of microbiology.

Unfolding microbiota and volatile organic compounds of Portuguese Painho de Porco Preto fermented sausages.

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2022, Food research international.

Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks.

Luca Belleggia, L. Aquilanti, V. Milanović, 2020, Food research international.

Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2023, European Food Research and Technology.

Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review.

Luca Belleggia, A. Osimani, 2023, Food research international.

Search for carbapenem-resistant bacteria and carbapenem resistance genes along swine food chains in Central Italy

M. F. Trombetta, Luca Belleggia, L. Aquilanti, 2024, PloS one.