Area of research
Animal Science and Zoology · Molecular Biology
Research interest
Research interests include Biology, Food science, Chemistry, Pseudomonas fluorescens, Food spoilage, and Escherichia coli.
The globalized fish Industry: Employing DNA-barcoding and NIRS technology to combat counterfeiting and safeguard traditional agro-food products
Fast and Green Method to Control Frauds of Geographical Origin in Traded Cuttlefish Using a Portable Infrared Reflective Instrument
Combining Culture-Dependent and Culture-Independent Methods: New Methodology Insight on the Vibrio Community of Ruditapes philippinarum
Use of a portable near-infrared tool for rapid on-site inspection of freezing and hydrogen peroxide treatment of cuttlefish (Sepia officinalis)
Effects of stocking density on the growth and flesh quality of rainbow trout (Oncorhynchus mykiss) reared in a low-tech aquaponic system
High-resolution characterisation of ESBL/pAmpC-producing Escherichia coli isolated from the broiler production pyramid
Assessing the occurrence and transfer dynamics of ESBL/pAmpC-producing Escherichia coli across the broiler production pyramid
Effect of breast myopathies on quality and microbial shelf life of broiler meat
Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages
Application of near-infrared spectroscopy for frozen-thawed characterization of cuttlefish (Sepia officinalis)
Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group
Effect of phenols extracted from a by-product of the oil mill on the shelf-life of raw and cooked fresh pork sausages in the absence of chemical additives
Antimicrobial and magnetically removable tannic acid nanocarrier: A processing aid for Listeria monocytogenes treatment for food industry applications
Edible insects and young adults in a north-east Italian city an exploratory study
Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk
A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens
Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration
Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
Occurrence and molecular characterisation of Vibrio parahaemolyticus in crustaceans commercialised in Venice area, Italy
Polyphenols from olive mill waste affect biofilm formation and motility in <scp> <i>E</i> </scp> <i>scherichia coli</i> <scp>K</scp> ‐12
Vibrio Trends in the Ecology of the Venice Lagoon
Tracking the blue: A MLST approach to characterise the Pseudomonas fluorescens group
Foodstuff authentication from spectral data: Toward a species-independent discrimination between fresh and frozen–thawed fish samples
Data Fusion for Food Authentication: Fresh/Frozen–Thawed Discrimination in West African Goatfish (Pseudupeneus prayensis) Fillets
Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon
Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk
Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (<i>Xiphias gladius</i>L)