C. Cardamone

发表

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belìce cheese characteristics.

R. Gaglio, L. Settanni, M. Todaro, 2019, International journal of food microbiology.

Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study

C. Cardamone, Antonella Costa, A. D. Noto, 2018, Italian journal of food safety.

Listeria monocytogenes in Smoked Salmon and Other Smoked Fish at Retail in Italy: Frequency of Contamination and Strain Characterization in Products from Different Manufacturers.

G. Migliorati, C. Cardamone, L. Decastelli, 2017, Journal of food protection.

Characterisation of the Microflora Contaminating the Wooden Vats Used for Traditional Sicilian Cheese Production

L. Settanni, M. L. Scatassa, I. Mancuso, 2015, Italian journal of food safety.

Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production

T. La Mantia, R. Gaglio, G. Moschetti, 2017, Applied and Environmental Microbiology.

Microbial Activation of Wooden Vats Used for Traditional Cheese Production and Evolution of Neoformed Biofilms

R. Gaglio, G. Moschetti, L. Settanni, 2015, Applied and Environmental Microbiology.

Extra-Intestinal Fluoroquinolone-Resistant Escherichia coli Strains Isolated from Meat

C. Cardamone, T. Fasciana, A. Giammanco, 2018, BioMed research international.

Retrospective study on the hygienic quality of fresh ricotta cheeses produced in Sicily, Italy

M. Todaro, M. L. Scatassa, I. Mancuso, 2018, Italian journal of food safety.

Transformation of raw ewes' milk applying "Grana" type pressed cheese technology: Development of extra-hard "Gran Ovino" cheese.

E. Franciosi, R. Gaglio, L. Settanni, 2019, International journal of food microbiology.

Prickly Pear By-Product in the Feeding of Livestock Ruminants: Preliminary Investigation

A. Bonanno, M. Alabiso, M. Todaro, 2020, Animals : an open access journal from MDPI.

Assessment of contamination of Salmonella spp. in imported black pepper and sesame seed and salmonella inactivation by gamma irradiation

C. Cardamone, M. C. D’Oca, A. Bartolotta, 2021, Italian journal of food safety.

Microbiological survey of raw and ready-to-eat leafy green vegetables marketed in Italy.

D. De Medici, E. Delibato, C. Cardamone, 2015, International journal of food microbiology.

Occurrence and Antimicrobial Resistance of Arcobacter spp. Recovered from Aquatic Environments

R. Alduina, C. Cardamone, M. Arculeo, 2021, Antibiotics.

Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese

L. Settanni, M. Todaro, M. L. Scatassa, 2018, Food Packaging and Shelf Life.

Assessment of the microbiological quality of fresh produce on sale in Sicily, Italy: preliminary results

C. Cardamone, C. Mammina, A. Aléo, 2015, Journal of Biological Research-Thessaloniki.

Irradiation detection of herbal ingredients used in plant food supplements by Electron Spin Resonance on samples pre-treated with alcoholic extraction.

A. Chiaravalle, C. Cardamone, C. Boniglia, 2020 .

An inter-laboratory comparison to evaluate the suitability of EN 1787 standard to detect irradiation in plant-origin foods with health benefits

C. Cardamone, R. Gargiulo, M. Mangiacotti, 2020 .

Assessment of the microbiological quality of fresh produce on sale in Sicily, Italy: preliminary results

C. Cardamone, C. Mammina, A. Aléo, 2015, Journal of Biological Research-Thessaloniki.

Anti-Listeria Activity of Lactic Acid Bacteria in Two Traditional Sicilian Cheeses

R. Gaglio, M. Todaro, M. L. Scatassa, 2017, Italian journal of food safety.

Food Is Reservoir of MDR Salmonella: Prevalence of ESBLs Profiles and Resistance Genes in Strains Isolated from Food

C. Cardamone, M. Pizzo, G. Cassata, 2022, Microorganisms.

Sensory and Microbiological Evaluation of Traditional Ovine Ricotta Cheese in Modified Atmosphere Packaging

M. L. Scatassa, I. Mancuso, C. Cardamone, 2014, Italian journal of food safety.

Occurrence and Molecular Characterization of Potentially Pathogenic Vibrio spp. in Seafood Collected in Sicily

C. Cardamone, Annamaria Castello, Antonella Costa, 2022, Microorganisms.

Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses.

W. Randazzo, R. Gaglio, N. Francesca, 2015, Food microbiology.

Behavior of Four Main Dairy Pathogenic Bacteria during Manufacturing and Ripening of Pecorino Siciliano Cheese

F. Cirlincione, R. Gaglio, I. Mancuso, 2020, Journal of Food Quality and Hazards Control.

Food risk associated with vegetable consumption, exposure to antimicrobial-resistant strains and pesticide residues

L. Pantano, R. Alduina, C. Cardamone, 2023, Italian journal of food safety.

Extra-Intestinal Fluoroquinolone-Resistant Escherichia coli Strains Isolated from Meat

C. Cardamone, T. Fasciana, A. Giammanco, 2018, BioMed research international.

Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits

A. Bonanno, M. Alabiso, N. Francesca, 2020 .