Vittorio A. Zambrini

Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products.

R. Foschino, C. Picozzi, I. Vigentini, 2016, Journal of food protection.

Surface UV-C light treatments to prolong the shelf-life of Fiordilatte cheese

A. Conte, M. Nicoli, V. Lacivita, 2016 .

Effect of Alternative Pasteurization Techniques On Human Milk's Bioactive Proteins.

L. Cavallarin, L. Corvaglia, M. Giribaldi, 2019, Journal of pediatric gastroenterology and nutrition.

Short communication: Investigation into Mycobacterium avium ssp. paratuberculosis in pasteurized milk in Italy.

P. Bonilauri, N. Arrigoni, M. Ricchi, 2017, Journal of dairy science.

Steam-ultrasound combined treatment: A promising technology to significantly control mozzarella cheese quality

A. Conte, M. D. Del Nobile, V. Lacivita, 2018, LWT.

Sweet Sensor for the Detection of Aflatoxin M1 in Whole Milk

S. d'Auria, A. Varriale, S. Di Giovanni, 2019, ACS omega.

An effective self-control strategy for the reduction of aflatoxin M1 content in milk and to decrease the exposure of consumers

Á. Ambrus, P. Bonilauri, Z. Farkas, 2016, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

The impact of sodium chloride reduction on Grana-type cheese production and quality

D. Carminati, G. Giraffa, F. Tidona, 2019, Journal of Dairy Research.