| Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing R Polati, M Menini, E Robotti, R Millioni, E Marengo, E Novelli, S Balzan, ... Food Chemistry 135 (3), 2052-2069, 2012 | 120 | 2012 |
| Edible insects and young adults in a north-east Italian city an exploratory study S Balzan, L Fasolato, S Maniero, E Novelli British Food Journal 118 (2), 318-326, 2016 | 114 | 2016 |
| Real-time TaqMan polymerase chain reaction detection and quantification of cow DNA in pure water buffalo mozzarella cheese: Method validation and its application on commercial … RM Lopparelli, B Cardazzo, S Balzan, V Giaccone, E Novelli Journal of agricultural and food chemistry 55 (9), 3429-3434, 2007 | 108 | 2007 |
| Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group L Fasolato, B Cardazzo, L Carraro, F Fontana, E Novelli, S Balzan Food microbiology 76, 296-303, 2018 | 77 | 2018 |
| Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese L Lignitto, V Cavatorta, S Balzan, G Gabai, G Galaverna, E Novelli, ... International dairy journal 20 (1), 11-17, 2010 | 74 | 2010 |
| Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk G Marchesini, S Balzan, F Montemurro, L Fasolato, I Andrighetto, ... Innovative Food Science & Emerging Technologies 16, 391-397, 2012 | 67 | 2012 |
| Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk G Marchesini, L Fasolato, E Novelli, S Balzan, B Contiero, F Montemurro, ... Innovative food science & emerging technologies 29, 215-221, 2015 | 58 | 2015 |
| Multivariate and machine learning approaches for honey botanical origin authentication using near infrared spectroscopy V Bisutti, R Merlanti, L Serva, L Lucatello, M Mirisola, S Balzan, S Tenti, ... Journal of Near Infrared Spectroscopy 27 (1), 65-74, 2019 | 53 | 2019 |
| Comparison of Visible and Near-Infrared Reflectance Spectroscopy to Authenticate Fresh and Frozen-Thawed Swordfish (Xiphias gladius L) L Fasolato, S Balzan, R Riovanto, P Berzaghi, M Mirisola, JC Ferlito, ... Journal of Aquatic Food Product Technology 21 (5), 493-507, 2012 | 52 | 2012 |
| Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K‐12 L Carraro, L Fasolato, F Montemurro, ME Martino, S Balzan, M Servili, ... Microbial biotechnology 7 (3), 265-275, 2014 | 50 | 2014 |
| 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 S Balzan, A Taticchi, B Cardazzo, S Urbani, M Servili, G Di Lecce, ... LWT-Food Science and Technology 85, 89-95, 2017 | 48 | 2017 |
| Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese M Ottavian, P Facco, M Barolo, P Berzaghi, S Segato, E Novelli, S Balzan Journal of Food Engineering 113 (2), 289-298, 2012 | 45 | 2012 |
| Application of nonparametric multivariate analyses to the authentication of wild and farmed European sea bass (Dicentrarchus labrax). Results of a survey on fish sampled in the … L Fasolato, E Novelli, L Salmaso, L Corain, F Camin, M Perini, P Antonetti, ... Journal of agricultural and food chemistry 58 (20), 10979-10988, 2010 | 45 | 2010 |
| Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration E Sattin, NA Andreani, L Carraro, L Fasolato, S Balzan, E Novelli, ... Food microbiology 57, 8-15, 2016 | 38 | 2016 |
| Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria L Fasolato, B Cardazzo, S Balzan, L Carraro, A Taticchi, F Montemurro, ... Italian journal of food safety 4 (2), 2015 | 38 | 2015 |
| Evaluation of real-time PCR assays for detection and quantification of fraudulent addition of bovine milk to caprine and ovine milk for cheese manufacture AN Mininni, C Pellizzari, B Cardazzo, L Carraro, S Balzan, E Novelli International dairy journal 19 (10), 617-623, 2009 | 37 | 2009 |
| Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic … L Fasolato, L Carraro, P Facco, B Cardazzo, S Balzan, A Taticchi, ... International Journal of Food Microbiology 228, 34-43, 2016 | 33 | 2016 |
| A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production E Sattin, NA Andreani, L Carraro, R Lucchini, L Fasolato, A Telatin, ... Frontiers in microbiology 7, 1272, 2016 | 32 | 2016 |
| Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: Preliminary results NA Andreani, L Carraro, L Fasolato, S Balzan, R Lucchini, E Novelli, ... Italian journal of food safety 5 (4), 2016 | 26 | 2016 |
| Effect of period of milk production and ripening on quality traits of Asiago cheese S Segato, S Balzan, CA Elia, L Lignitto, A Granata, L Magro, B Contiero, ... Italian Journal of Animal Science 6 (sup1), 469-471, 2007 | 25 | 2007 |
Giorgio MarchesiniAssistant professor, University of PadovaEmail verificata su unipd.it
