, Department of Comparative Biomedicine and Food Science, University of Padua, Legnaro (PD), Italy

• Italian Journal of Food Safety Vol 4, No 2 (2015) - Short Communications
  Minimum bactericidal concentration of phenols extracted from oil vegetation water on spoilers, starters and food-borne bacteria
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• Italian Journal of Food Safety Vol 5, No 2 (2016) - Original Articles
  Using a concentrate of phenols obtained from olive vegetation water to preserve chilled food: two case studies
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• Italian Journal of Food Safety Vol. 5 No. 4 (2016) - Original Articles
  Characterisation of the thermostable protease AprX in strains of Pseudomonas fluorescens and impact on the shelf-life of dairy products: preliminary results
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