Valentina Bernini

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 16

Top Topics

Escherichia Coli

Gas Chromatography Mass Spectrometry

Top Venues

Foods (Basel, Switzerland)

Food & function

Journal of food protection

This page only lists publications with an associated author ORCID identifier.

Publications

Francesco Martelli, Valentina Bernini, Erasmo Neviani, Vitor Manuel Oliveira Vasconcelos, Ralph Urbatzka
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics. Food & function 15 (10) (2024)
Francesco Martelli, Valentina Bernini, Erasmo Neviani, Vitor Manuel Oliveira Vasconcelos, Ralph Urbatzka
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics. Food & function (2024)
Massimiliano Rinaldi, Rohini Dhenge, Margherita Rodolfi, Gaia Bertani, Valentina Bernini, Abdolmajid Fata, Tommaso Ganino
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods (Basel, Switzerland) 12 (6) (2023)
Annalisa Ricci, Camilla Lazzi, Valentina Bernini
Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes . Microorganisms 11 (10) (2023)
Massimiliano Rinaldi, Rohini Dhenge, Margherita Rodolfi, Gaia Bertani, Valentina Bernini, Abdolmajid Fata, Tommaso Ganino
Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes. Foods (Basel, Switzerland) 12 (6) (2023)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Juliano De Dea Lindner, Valentina Bernini
New Insights into Food Fermentation. Foods (Basel, Switzerland) 11 (3) (2022)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Jasmine Hadj Saadoun, Alessia Levante, Martina Marrella, Valentina Bernini, Erasmo Neviani, Camilla Lazzi
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology. Foods (Basel, Switzerland) 11 (7) (2022)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Enrico Federici, Valentina Gentilucci, Valentina Bernini, Elena Vittadini, Nicoletta Pellegrini
Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product's quality and stability. European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A (2021)
Annalisa Ricci, Gaia Bertani, Antonietta Maoloni, Valentina Bernini, Alessia Levante, Erasmo Neviani, Camilla Lazzi
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications. Foods (Basel, Switzerland) 10 (5) (2021)
Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, Fabio Vezzosi, Annalisa Ricci, Valentina Bernini, Camilla Lazzi
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds. Foods (Basel, Switzerland) 10 (4) (2021)
Francesco Martelli, Martina Marrella, Camilla Lazzi, Erasmo Neviani, Valentina Bernini
Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge Test. Journal of food protection 84 (7) (2021)
Annalisa Ricci, Martina Cirlini, Antonietta Maoloni, Daniele Del Rio, Luca Calani, Valentina Bernini, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation. Nutrients 11 (2) (2019)