Osimani A, Belleggia L, Botta C, Ferrocino I, Milanović V, Cardinali F, Haouet MN, Garofalo C, Mozzon M, Foligni R, Aquilanti L. Journey to the morpho-textural traits, microbiota, and volatilome of Ciauscolo PGI salami. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]

Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy. Food Res Int 2022;154:111019. [DOI: 10.1016/j.foodres.2022.111019] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 02/09/2022] [Accepted: 02/12/2022] [Indexed: 01/04/2023]

Belleggia L, Ferrocino I, Reale A, Boscaino F, Di Renzo T, Corvaglia MR, Cocolin L, Milanović V, Cardinali F, Garofalo C, Clementi F, Aquilanti L, Osimani A. Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food Res Int 2020;136:109567. [DOI: 10.1016/j.foodres.2020.109567] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/13/2020] [Accepted: 07/17/2020] [Indexed: 12/29/2022]

Belleggia L, Milanović V, Ferrocino I, Cocolin L, Haouet MN, Scuota S, Maoloni A, Garofalo C, Cardinali F, Aquilanti L, Mozzon M, Foligni R, Pasquini M, Trombetta MF, Clementi F, Osimani A. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing. Meat Sci 2020;165:108128. [DOI: 10.1016/j.meatsci.2020.108128] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 12/21/2022]

Chiavari C, Grazia L, Benevelli M, Faustini L, Coloretti F. Physicochemical, microbiological, and sensory characterization of ‘Nduja , a typical sausage from Calabria, southern Italy. J Food Saf 2018. [DOI: 10.1111/jfs.12572] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

Influence of packaging conditions on biogenic amines and fatty acids evolution during 15 months storage of a typical spreadable salami (‘Nduja). Food Chem 2016;213:115-122. [DOI: 10.1016/j.foodchem.2016.06.061] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2016] [Revised: 06/17/2016] [Accepted: 06/20/2016] [Indexed: 11/19/2022]