R. Sabbatini

发表

Valorization of Foods: From Tradition to Innovation

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

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.

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.

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

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

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.

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.

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.

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

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