Bernini, Valentina

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Hadj Saadoun, J., Bertani, G., Levante, A., Vezzosi, F., Ricci, A., Bernini, V., & Lazzi, C. (2021) · Foods

Biochemical and biochemical processesFermentation and Sensory Analysis

Cited by 118

Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening.

Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., & Neviani, E. (2008) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 94

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V. (2020) · Foods

Seaweed-derived Bioactive CompoundsEssential Oils and Antimicrobial Activity

Cited by 82

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.

Lazzi, C., Povolo, M., Locci, F., Bernini, V., Neviani, E., & Gatti, M. (2016) · International Journal of Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 60

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

Neviani, E., Lindner, J. D. D., Bernini, V., & Gatti, M. (2009) · Food Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 59

Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters

Gatti, M., Bernini, V., Lazzi, C., & Neviani, E. (2006) · Letters in Applied Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 54

Application of impedance microbiology for evaluating potential acidifying performances of starter lactic acid bacteria to employ in milk transformation

Bancalari, E., Bernini, V., Bottari, B., Neviani, E., & Gatti, M. (2016) · Frontiers in Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 53

Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

Garofalo, C., Bancalari, E., Milanović, V., Cardinali, F., Osimani, A., Sardaro, M. L. S., Bottari, B., Bernini, V., Aquilanti, L., Clementi, F., et al. (2017) · International Journal of Food Microbiology

Probiotics and Fermented FoodsMicrobial Community Ecology and Physiology

Cited by 49