Giulia Tabanelli

Junior assistant professor

University of Bologna

Italy

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Articles (12)

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Collaborators (13)

Diana Di Gioia

Associate Professor

University of Bologna

ITALY

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Martina Čagalj

CROATIA

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Vida Šimat

CROATIA

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Mauro De Feudis

Assistant professor

University of Bologna

ITALY

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Gloria Falsone

ALMA MATER STUDIORUM UNIVERSITY OF BOLOGNA

ITALY

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Ana María Gómez-Caravaca

Universidad de Granada

SPAIN

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Alessandra Zambonelli

University of Bologna

ITALY

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Vittori Antisari Livia

Professore Ordinario

ITALY

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Ivana Generalić Mekinić

CROATIA

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Alessia Levante

Assistant Professor

University of Parma

ITALY

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Federico Puliga

University of Bologna

ITALY

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Federica Pasini

University of Bologna

ITALY

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Giuseppe Comi

Full Professor

University of Udine

ITALY

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Giulia Tabanelli

Research Interests

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Articles (12)

Pedodiversity and Organic Matter Dynamics in the North Apennines (Italy): Relationships among Soil Types, Biodiversity, and Ecological Functionality

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages

Insights into the Metabolomic Diversity of Latilactobacillus sakei

Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages

Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages

Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures

Antioxidant and Antimicrobial Activity of Hydroethanolic Leaf Extracts from Six Mediterranean Olive Cultivars

Variations in the Composition, Antioxidant and Antimicrobial Activities of Cystoseira compressa during Seasonal Growth

Recent advances in bio-preservatives impacts of lactic acid bacteria and their metabolites on aquatic food products

Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity

Collaborators (13)

Diana Di Gioia

Martina Čagalj

Vida Šimat

Mauro De Feudis

Gloria Falsone

Ana María Gómez-Caravaca

Alessandra Zambonelli

Vittori Antisari Livia

Ivana Generalić Mekinić

Alessia Levante

Federico Puliga

Federica Pasini

Giuseppe Comi

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