C. Garofalo

发表

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

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

Hermetia illucens in diets for zebrafish (Danio rerio): A study of bacterial diversity by using PCR-DGGE and metagenomic sequencing

L. Aquilanti, V. Milanović, C. Garofalo, 2019, PloS one.

Valorization of Foods: From Tradition to Innovation

M. F. Trombetta, L. Aquilanti, V. Milanović, 2020 .

The microbiota of marketed processed edible insects as revealed by high-throughput sequencing.

L. Aquilanti, V. Milanović, C. Garofalo, 2017, Food microbiology.

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR.

L. Aquilanti, V. Milanović, C. Garofalo, 2017, International journal of food microbiology.

Unpasteurised commercial boza as a source of microbial diversity.

L. Aquilanti, V. Milanović, C. Garofalo, 2015, International journal of food microbiology.

Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

L. Aquilanti, V. Milanović, C. Garofalo, 2017, European Food Research and Technology.

italian jour supplem VOL.4 N.3

L. Aquilanti, C. Garofalo, F. Clementi, 2011 .

Soil bacteria communities under slash and burn in mozambique as revealed by metataxonomic approach

L. Aquilanti, I. Ferrocino, V. Milanović, 2022, Pedosphere.

Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans.

S. Turroni, L. Aquilanti, I. Ferrocino, 2017, Molecular nutrition & food research.

Direct detection of antibiotic resistance genes in specimens of chicken and pork meat.

L. Aquilanti, C. Garofalo, F. Clementi, 2007, International journal of food microbiology.

Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects.

L. Aquilanti, V. Milanović, C. Garofalo, 2016, International journal of food microbiology.

Isolation and molecular characterization of antibiotic-resistant lactic acid bacteria from poultry and swine meat products.

L. Aquilanti, C. Garofalo, F. Clementi, 2007, Journal of food protection.

Investigation of the Dominant Microbiota in Ready-to-Eat Grasshoppers and Mealworms and Quantification of Carbapenem Resistance Genes by qPCR

L. Aquilanti, V. Milanović, C. Garofalo, 2018, Front. Microbiol..

Insight into the bacterial diversity of fermentation woad dye vats as revealed by PCR-DGGE and pyrosequencing

L. Aquilanti, V. Milanović, C. Garofalo, 2017, Journal of Industrial Microbiology & Biotechnology.

PCR-DGGE for the profiling of cheese bacterial communities: strengths and weaknesses of a poorly explored combined approach

L. Aquilanti, C. Garofalo, F. Clementi, 2016 .

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

M. F. Trombetta, L. Aquilanti, V. Milanović, 2019, PloS one.

Distribution of Transferable Antibiotic Resistance Genes in Laboratory-Reared Edible Mealworms (Tenebrio molitor L.)

L. Aquilanti, V. Milanović, C. Garofalo, 2018, Front. Microbiol..

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

Federica, Cardinali, Luca Belleggia, 2020 .

Microbiological safety and stability of novel green sauces made with sea fennel (Crithmum maritimum L.).

L. Aquilanti, V. Milanović, C. Garofalo, 2022, Food research international.

Fermentation of Microalgal Biomass for Innovative Food Production

L. Aquilanti, C. Garofalo, A. Osimani, 2022, Microorganisms.

Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods.

L. Aquilanti, V. Milanović, C. Garofalo, 2019, Journal of food science.

Revealing the microbiota of marketed edible insects through PCR-DGGE, metagenomic sequencing and real-time PCR.

F. De Filippis, D. Ercolini, L. Aquilanti, 2018, International journal of food microbiology.

The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): From feed to frass.

L. Aquilanti, V. Milanović, C. Garofalo, 2018, International journal of food microbiology.

Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans

S. Turroni, F. De Filippis, D. Ercolini, 2020, Genes.

Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview.

L. Aquilanti, C. Garofalo, F. Clementi, 2016 .

Quantification of antibiotic resistance genes in Siberian sturgeons (Acipenser baerii) fed Hermetia illucens-based diet

L. Aquilanti, V. Milanović, C. Garofalo, 2022, Aquaculture.

Investigating Antibiotic Resistance Genes in Marketed Ready-to-Eat Small Crickets (Acheta domesticus).

L. Aquilanti, V. Milanović, C. Garofalo, 2019, Journal of food science.

Profiling white wine seed vinegar bacterial diversity through viable counting, metagenomic sequencing and PCR-DGGE.

F. De Filippis, D. Ercolini, L. Aquilanti, 2018, International journal of food microbiology.

Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.)

L. Aquilanti, I. Ferrocino, V. Milanović, 2022, Food Bioscience.

Effect of inoculated azotobacteria and Phanerochaete chrysosporium on the composting of olive pomace: Microbial community dynamics and phenols evolution

L. Aquilanti, V. Milanović, C. Garofalo, 2019, Scientific Reports.

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

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

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.

Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.

L. Aquilanti, V. Milanović, C. Garofalo, 2016, Yeast.

Microbiological characterization of Gioddu, an Italian fermented milk.

M. F. Trombetta, L. Aquilanti, I. Ferrocino, 2020, International journal of food microbiology.

Croatian white grape variety Maraština: First taste of its indigenous mycobiota.

L. Aquilanti, I. Ferrocino, V. Milanović, 2022, Food research international.

Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process.

L. Aquilanti, V. Milanović, C. Garofalo, 2022, Food research international.

Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt.

L. Aquilanti, V. Milanović, C. Garofalo, 2021, International journal of food microbiology.

Unveiling hákarl: A study of the microbiota of the traditional Icelandic fermented fish.

L. Aquilanti, I. Ferrocino, V. Milanović, 2019, Food microbiology.

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.

L. Aquilanti, C. Garofalo, F. Clementi, 2009, Food microbiology.

Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

L. Aquilanti, V. Milanović, C. Garofalo, 2018, Innovative Food Science & Emerging Technologies.

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat

L. Aquilanti, V. Milanović, C. Garofalo, 2021, Foods.

Indoor air quality in mass catering plants: Occurrence of airborne eumycetes in a university canteen

L. Aquilanti, V. Milanović, C. Garofalo, 2016 .

Response of lactic acid bacteria to milk fortification with dietary zinc salts

L. Aquilanti, C. Garofalo, F. Clementi, 2012 .

Use of essential oils against foodborne spoilage yeasts: advantages and drawbacks

L. Aquilanti, C. Garofalo, A. Osimani, 2022, Current Opinion in Food Science.

Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products.

L. Aquilanti, C. Garofalo, F. Clementi, 2012, Journal of agricultural and food chemistry.

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.

Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome

L. Aquilanti, I. Ferrocino, V. Milanović, 2022, Foods.

Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites.

L. Aquilanti, V. Milanović, C. Garofalo, 2018, International journal of food microbiology.

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.

Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese.

L. Aquilanti, I. Ferrocino, V. Milanović, 2022, Food research international.

Microbial diversity, morpho-textural characterization, and volatilome profile of the Portuguese thistle-curdled cheese Queijo da Beira Baixa PDO.

L. Aquilanti, I. Ferrocino, V. Milanović, 2022, 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.

Microbial dynamics in rearing trials of Hermetia illucens larvae fed coffee silverskin and microalgae.

L. Aquilanti, I. Ferrocino, V. Milanović, 2020, Food research international.

Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese.

L. Aquilanti, V. Milanović, C. Garofalo, 2017, International journal of food microbiology.

Characterisation of Lactobacillus helveticus strains producing antihypertensive peptides by RAPD and inverse-PCR of IS elements.

L. Aquilanti, C. Garofalo, F. Clementi, 2010, Beneficial microbes.

Study of kefir drinks produced by backslopping method using kefir grains from Bosnia and Herzegovina: Microbial dynamics and volatilome profile.

M. F. Trombetta, L. Aquilanti, I. Ferrocino, 2020, Food research international.

Bacteria and yeast microbiota in milk kefir grains from different Italian regions.

F. De Filippis, D. Ercolini, L. Aquilanti, 2015, Food microbiology.

Quantitative assessment of transferable antibiotic resistance genes in zebrafish (Danio rerio) fed Hermetia illucens-based feed

L. Aquilanti, V. Milanović, C. Garofalo, 2021, Animal Feed Science and Technology.

Bioluminescence ATP Monitoring for the Routine Assessment of Food Contact Surface Cleanliness in a University Canteen

Andrea Osimani, Lucia Aquilanti, Francesca Clementi, 2014, International journal of environmental research and public health.

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

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

Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.

L. Aquilanti, V. Milanović, C. Garofalo, 2016, Journal of food science.

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.

The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.

L. Aquilanti, V. Milanović, C. Garofalo, 2015, Journal of food science.

Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores

S. Turroni, L. Aquilanti, I. Ferrocino, 2019, PloS one.

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

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

Long-term investigation into survival and toxins formation of Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption

Luca Belleggia, L. Aquilanti, I. Ferrocino, 2022, Food Research International.

Occurrence of Antibiotic Resistance Genes in Hermetia illucens Larvae Fed Coffee Silverskin Enriched with Schizochytrium limacinum or Isochrysis galbana Microalgae

L. Aquilanti, V. Milanović, C. Garofalo, 2021, Genes.

Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review.

L. Aquilanti, V. Milanović, C. Garofalo, 2019, Food research international.

Transferable Antibiotic Resistances in Marketed Edible Grasshoppers (Locusta migratoria migratorioides).

L. Aquilanti, V. Milanović, C. Garofalo, 2017, Journal of food science.

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.

Identification of plasmids co-carrying cfr(D)/optrA and cfr(D2)/poxtA linezolid resistance genes in two Enterococcus avium isolates from swine brain.

L. Aquilanti, C. Garofalo, F. R. Massacci, 2023, Veterinary Microbiology.

Letter to the Editor: A Porcine Enterococcus hirae Shares a poxtA-Carrying Plasmid with a Human Enterococcus faecium Isolate.

C. Garofalo, E. Giovanetti, C. Vignaroli, 2023, Microbial drug resistance.

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

L. Aquilanti, C. Garofalo, F. Clementi, 2014 .

Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beers

L. Aquilanti, I. Ferrocino, C. Garofalo, 2021, LWT.

Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals

L. Aquilanti, C. Garofalo, A. Osimani, 2023, Molecules.

Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms (Tenebrio molitor L.).

L. Aquilanti, V. Milanović, C. Garofalo, 2017, International journal of food microbiology.

Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands.

L. Aquilanti, V. Milanović, C. Garofalo, 2019, International journal of food microbiology.

Getting insight into the prevalence of antibiotic resistance genes in specimens of marketed edible insects.

L. Aquilanti, V. Milanović, C. Garofalo, 2016, Journal of food microbiology.

The microbiota of marketed processed edible insects as revealed by high-throughput sequencing.

L. Aquilanti, V. Milanović, C. Garofalo, 2017, Food microbiology.

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

L. Aquilanti, V. Milanović, C. Garofalo, 2024, Foods.

Hygiene auditing in mass catering: a 4-year study in a university canteen.

L. Aquilanti, V. Milanović, C. Garofalo, 2018, Public health.