Authors: Parente, E Martuscelli, M Gardini, F Grieco, S Crudele, MA Suzzi, G

Citation: E. Parente et al., Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy, J APPL MICR, 90(6), 2001, pp. 882-891

Authors: Galgano, F Suzzi, G Favati, F Caruso, M Martuscelli, M Gardini, F Salzano, G

Citation: F. Galgano et al., Biogenic amines during ripening in 'Semicotto Caprino' cheese: role of enterococci, INT J FOOD, 36(2), 2001, pp. 153-160

Authors: Gardini, F Martuscelli, M Caruso, MC Galgano, F Crudele, MA Favati, F Guerzoni, ME Suzzi, G

Citation: F. Gardini et al., Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis, INT J F MIC, 64(1-2), 2001, pp. 105-117

Authors: Martuscelli, M Tofalo, R Fiore, C Galgano, F Caruso, N Suzzi, G

Citation: M. Martuscelli et al., Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy), IND ALI, 40(399), 2001, pp. 22-26

Authors: Martuscelli, M Crudele, MA Gardini, F Suzzi, G

Citation: M. Martuscelli et al., Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages, LETT APPL M, 31(3), 2000, pp. 228-232

Authors: Martuscelli, M Crudele, MA Fiore, C Suzzi, G Amato, D Di Gennaro, P Laurita, C

Citation: M. Martuscelli et al., Effect of indigenous starter cultures on the quality of "salsiccia sotto sugna" salami, IND ALI, 39(394), 2000, pp. 817-823