| Calorific value and cholesterol content of normal and low-fat meat and meat products R Chizzolini, E Zanardi, V Dorigoni, S Ghidini Trends in Food Science & Technology 10 (4-5), 119-128, 1999 | 468 | 1999 |
| Characterization of antimicrobial resistance of foodborne Listeria monocytogenes M Conter, D Paludi, E Zanardi, S Ghidini, A Vergara, A Ianieri International journal of food microbiology 128 (3), 497-500, 2009 | 289 | 2009 |
| Biofilm formation by Staphylococcus aureus on food contact surfaces: Relationship with temperature and cell surface hydrophobicity P Di Ciccio, A Vergara, AR Festino, D Paludi, E Zanardi, S Ghidini, ... Food Control 50, 930-936, 2015 | 242 | 2015 |
| Listeria monocytogenes Biofilms in the Wonderland of Food Industry A Colagiorgi, I Bruini, PA Di Ciccio, E Zanardi, S Ghidini, A Ianieri Pathogens 6 (3), 41, 2017 | 233 | 2017 |
| Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants E Zanardi, S Ghidini, A Battaglia, R Chizzolini Meat science 66 (2), 415-423, 2004 | 229 | 2004 |
| Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters E Zanardi, S Ghidini, M Conter, A Ianieri Meat Science 86 (3), 742-747, 2010 | 178 | 2010 |
| Heavy metal contamination in little owl (Athene noctua) and common buzzard (Buteo buteo) from northern Italy A Battaglia, S Ghidini, G Campanini, R Spaggiari Ecotoxicology and Environmental Safety 60 (1), 61-66, 2005 | 162 | 2005 |
| Comparison of contaminant and residue levels in organic and conventional milk and meat products from Northern Italy S Ghidini, E Zanardi, A Battaglia, G Varisco, E Ferretti, G Campanini, ... Food additives and contaminants 22 (1), 9-14, 2005 | 132 | 2005 |
| A Look inside the Listeria monocytogenes Biofilms Extracellular Matrix A Colagiorgi, P Di Ciccio, E Zanardi, S Ghidini, A Ianieri Microorganisms 4 (3), 22, 2016 | 106 | 2016 |
| Stable isotopes determination in food authentication: a review S Ghidini, A Ianieri, E Zanardi, M Conter, T Boschetti, P Iacumin, ... ANNALI DELLA FACOLTÀ DI MEDICINA VETERINARIA. UNIVERSITÀ DI PARMA 26, 193-204, 2006 | 86 | 2006 |
| Residues of β-lactam antibiotics in bovine milk: Confirmatory analysis by liquid chromatography tandem mass spectrometry after microbial assay screening S Ghidini, E Zanardi, G Varisco, R Chizzolini Food Additives & Contaminants 20 (6), 528-534, 2003 | 79 | 2003 |
| Longitudinal study on the sources of Listeria monocytogenes contamination in cold-smoked salmon and its processing environment in Italy P Di Ciccio, D Meloni, AR Festino, M Conter, E Zanardi, S Ghidini, ... International Journal of Food Microbiology 158 (1), 79-84, 2012 | 64 | 2012 |
| Prevalence of molecules of β-lactam antibiotics in bovine milk in Lombardia and Emilia Romagna (Italy). S Ghidini, E Zanardi, G Varisco, R Chizzolini | 57 | 2002 |
| Approaching authenticity issues in fish and seafood products by qualitative spectroscopy and chemometrics S Ghidini, MO Varrà, E Zanardi Molecules 24 (9), 1812, 2019 | 56 | 2019 |
| Metabolic profiling by 1H NMR of ground beef irradiated at different irradiation doses E Zanardi, A Caligiani, L Palla, M Mariani, S Ghidini, PA Di Ciccio, G Palla, ... Meat Science 103, 83-89, 2015 | 56 | 2015 |
| Characterization of lactic acid bacteria isolated from an Italian dry fermented sausage M Conter, T Muscariello, E Zanardi, S Ghidini, A Vergara, G Campanini, ... ANNALI DELLA FACOLTÀ DI MEDICINA VETERINARIA. UNIVERSITÀ DI PARMA 25, 167-174, 2005 | 49 | 2005 |
| Rapid authentication of European sea bass (Dicentrarchus labrax L.) according to production method, farming system, and geographical origin by near infrared spectroscopy … S Ghidini, MO Varrà, C Dall'Asta, A Badiani, A Ianieri, E Zanardi Food chemistry 280, 321-327, 2019 | 46 | 2019 |
| Biofilm Formation and Its Relationship with the Molecular Characteristics of Food‐Related Methicillin‐Resistant Staphylococcus aureus (MRSA) A Vergara, G Normanno, P Di Ciccio, F Pedonese, R Nuvoloni, A Parisi, ... Journal of food science 82 (10), 2364-2370, 2017 | 46 | 2017 |
| Survey on typology, PRPs and HACCP plan in dry fermented sausage sector of Northern Italy M Conter, E Zanardi, S Ghidini, L Pennisi, A Vergara, G Campanini, ... Food Control 18 (6), 650-655, 2007 | 43 | 2007 |
| Solid phase extraction and liquid chromatography− tandem mass spectrometry for the evaluation of 4-hydroxy-2-nonenal in pork products E Zanardi, CG Jagersma, S Ghidini, R Chizzolini Journal of Agricultural and Food Chemistry 50 (19), 5268-5272, 2002 | 43 | 2002 |
Tiziano BoschettiUniversity of Parma - Department of Chemistry, Life Sciences and Environmental SustainabilityEmail verificata su unipr.it
