S. Quintavalla

Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham.

R. Virgili, N. Simoncini, D. Rotelli, 2007, Food microbiology.

Antimicrobial food packaging in meat industry.

Stefania Quintavalla, Loredana Vicini, S. Quintavalla, 2002, Meat science.

Heat resistance of Talaromyces flavus, Neosartorya fischeri and Byssochlamys nivea isolated from fresh fruits

E. Spotti, S. Quintavalla, 1993 .

Evaluation of the thermal resistance of different Salmonella serotypes in pork meat containing curing additives.

S. Larini, S. Barbuti, S. Quintavalla, 2001, International journal of food microbiology.

Effect of rising temperature on the heat resistance of Listeria monocytogenes in meat emulsion

S. Quintavalla, M. Campanini, S. Quintavalla, 1991 .

Application of the ‘Inoculated Pack Test’ method for the determination of the heat resistance of Clostridium sporogenes PA3679 spores in acidified mushrooms

S. Quintavalla, M. Campanini, Rosanna Sardegna, 1994 .

Effect of treatment with acetic acid - sodium lactate and bacteriocin on Listeria monocytogenes inactivation in salami

F. Schiaretti, S. Barbuti, E. Pancini, 1998 .

Effects of temperature, aw and pH on the growth of Bacillus cells and spores: a response surface methodology study.

G. Parolari, S. Quintavalla, 1993, International journal of food microbiology.