Gardini, Fausto

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri, F., Montanari, C., Gardini, F., & Tabanelli, G. (2019) · Foods

Polyamine Metabolism and ApplicationsProbiotics and Fermented Foods

Cited by 528

Biodiversity among Lactobacillus helveticus Strains Isolated from Different Natural Whey Starter Cultures as Revealed by Classification Trees

Gatti, M., Trivisano, C., Fabrizi, E., Neviani, E., & Gardini, F. (2004) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 66

Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy

Picone, G., Laghi, L., Gardini, F., Lanciotti, R., Siroli, L., & Capozzi, F. (2013) · Food Chemistry

Essential Oils and Antimicrobial ActivityBacterial Genetics and Biotechnology

Cited by 65

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 44

New Insights in Thermal Resistance of Staphylococcal Strains Belonging to the Species Staphylococcus epidermidis, Staphylococcus lugdunensis and Staphylococcus aureus

Montanari, C., Serrazanetti, D. I., Felis, G., Torriani, S., Tabanelli, G., Lanciotti, R., & Gardini, F. (2015) · Food Control

Microbial Inactivation MethodsAntimicrobial Resistance in Staphylococcus

Cited by 34

A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening

Gatti, M., De Dea Lindner, J., Gardini, F., Mucchetti, G., Bevacqua, D., Fornasari, M. E., & Neviani, E. (2008) · Journal of Dairy Science

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 24