Dallolio, Giuliano
Dallolio, Giuliano
Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami
2023 Rocchetti, Gabriele; Rebecchi, Annalisa; Lopez, Constanza Maria; Dallolio, Michele; Dallolio, Giuliano; Trevisan, Marco; Lucini, Luigi
Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
2021 Rocchetti, Gabriele; Rebecchi, Annalisa; Dallolio, M.; Braceschi, Gian Paolo; Dominguez, R.; Dallolio, Giuliano; Trevisan, Marco; Lorenzo, J. M.; Lucini, Luigi
Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison
2021 Rocchetti, Gabriele; Falasconi, Irene; Dallolio, Giuliano; Lorenzo, J. M.; Lucini, Luigi; Rebecchi, Annalisa
Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua
2021 Lopez, C. M.; Dallolio, G.; Bonilauri, P.; Rebecchi, A.
Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix
2015 Pisacane, Vincenza; Callegari, Maria Luisa; Puglisi, Edoardo; Dallolio, Giuliano; Rebecchi, Annalisa
Food microbiota diversity
2011 Busconi, Matteo; Reggi, Serena; Dallolio, Giuliano; Fogher, Corrado
| Data di pubblicazione | Titolo | Autore(i) | File |
|---|---|---|---|
| 1-gen-2023 | Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami | Rocchetti, Gabriele; Rebecchi, Annalisa; Lopez, Constanza Maria; Dallolio, Michele; Dallolio, Giuliano; Trevisan, Marco; Lucini, Luigi | |
| 1-gen-2021 | Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters | Rocchetti, Gabriele; Rebecchi, Annalisa; Dallolio, M.; Braceschi, Gian Paolo; Dominguez, R.; Dallolio, Giuliano; Trevisan, Marco; Lorenzo, J. M.; Lucini, Luigi | |
| 1-gen-2021 | Impact of hurdle technologies and low temperatures during ripening on the production of nitrate-free pork salami: A microbiological and metabolomic comparison | Rocchetti, Gabriele; Falasconi, Irene; Dallolio, Giuliano; Lorenzo, J. M.; Lucini, Luigi; Rebecchi, Annalisa | |
| 1-gen-2021 | Strategies for nitrite replacement in fermented sausages and effect of high pressure processing against salmonella spp. And listeria innocua | Lopez, C. M.; Dallolio, G.; Bonilauri, P.; Rebecchi, A. | |
| 1-gen-2015 | Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix | Pisacane, Vincenza; Callegari, Maria Luisa; Puglisi, Edoardo; Dallolio, Giuliano; Rebecchi, Annalisa | |
| 1-gen-2011 | Food microbiota diversity | Busconi, Matteo; Reggi, Serena; Dallolio, Giuliano; Fogher, Corrado |