G. Rondinini

Selection and oenological characterisation of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and Malvasia grapes and musts of the Collio area

G. Comi, M. Maifreni, G. Rondinini, 1999 .

Evaluation of amino acid‐decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices

M. Marino, I. Bartolomeoli, M. Maifreni, 2008, Journal of applied microbiology.

Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria.

M. Marino, M. Maifreni, G. Rondinini, 2003, FEMS microbiology letters.

Presence of an off-flavour associated with the use of sorbates in cheese and margarine

D. Peressini, A. Sensidoni, M. Maifreni, 1994 .

The capacity of Enterobacteriaceae species to produce biogenic amines in cheese

G. Rondinini, M. Marino, M. Marino, 2000, Letters in applied microbiology.

Modeling the growth of Enterococcus faecium in bologna sausage

B. Zanoni, S. Anselmi, G. Rondinini, 1993, Applied and environmental microbiology.

Textural and sensorial characterization of Montasio cheese produced using proteolytic starters

P. Pittia, M. Marino, M. Maifreni, 2002 .

Evaluation of infant formula contamination in Italy

C. Finoli, G. Rondinini, 1989 .