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Fausto Gardini

Fausto Gardini

D-Index & Metrics

Biology and Biochemistry

D-Index
55
Citations
10804
World Ranking
15063
National Ranking
465

Overview

Fausto Gardini is affiliated with the University of Bologna in Italy. Their research primarily spans the fields of Agricultural and Biological Sciences as well as Biochemistry, Genetics and Molecular Biology. Within these broader areas, their work focuses on subfields such as Molecular Biology, Food Science, Animal Science and Zoology, Biotechnology, and Biochemistry.

The scientific contributions of Fausto Gardini cover a range of topics related to food quality and safety, with particular attention to meat and animal product quality, probiotics and fermented foods, and the study of protein hydrolysis and bioactive peptides. Additional research interests include polyamine metabolism and applications, essential oils and antimicrobial activity, identification and quantification in food, and Listeria monocytogenes in food safety.

Frequent coauthors include Federica Barbieri, Chiara Montanari, Giulia Tabanelli, Vida Šimat, and Daniela Bassi.

Gardini has published extensively in several peer-reviewed journals. The most frequent publication venues are:

  • Foods
  • LWT
  • Scientific Reports
  • Food Research International
  • Fermentation

Selected recent papers by Fausto Gardini include:

  • "Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts", 2023, published in Antioxidants
  • "Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese", 2020, published in Food Research International
  • "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity", 2021, published in Foods
  • "Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products", 2021, published in Advances in Food and Nutrition Research
  • "Safety and technological issues of dry fermented sausages produced without nitrate and nitrite", 2022, published in Food Research International

Best Publications

  • Biogenic amines in dry fermented sausages: a review

    Giovanna Suzzi;Fausto Gardini

  • Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

    R Lanciotti;A Gianotti;F Patrignani;N Belletti

  • Biogenic Amine Production by Lactic Acid Bacteria: A Review.

    Federica Barbieri;Chiara Montanari;Fausto Gardini;Giulia Tabanelli

  • Technological Factors Affecting Biogenic Amine Content in Foods: A Review

    Fausto Gardini;Yesim Özogul;Giovanna Suzzi;Giulia Tabanelli

  • Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

    Fausto Gardini;Maria Martuscelli;Marisa Carmela Caruso;Fernanda Galgano

  • Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.

    E. Parente;M. Martuscelli;F. Gardini;S. Grieco

  • A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino).

    G. Suzzi;M. Caruso;F. Gardini;A. Lombardi

  • Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae.

    Nicoletta Belletti;Maurice Ndagijimana;C. Sisto;Maria Elisabetta Guerzoni

  • Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties.

    M. Ghaderi-Ghahfarokhi;M. Barzegar;M.A. Sahari;H. Ahmadi Gavlighi

  • Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

    M. Martuscelli;M.A. Crudele;F. Gardini;G. Suzzi

  • Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

    F. Gardini;R. Tofalo;N. Belletti;L. Iucci

  • Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples

    Rosalba Lanciotti;Nicoletta Belletti;Francesca Patrignani;Andrea Gianotti

  • Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration

    Rosalba Lanciotti;Milena Sinigaglia;Fausto Gardini;Lucia Vannini

  • Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

    Lorenzo Siroli;Francesca Patrignani;Diana Isabella Serrazanetti;Giulia Tabanelli

  • A survey of yeasts in traditional sausages of southern Italy.

    Fausto Gardini;Giovanna Suzzi;Angiolella Lombardi;Fernanda Galgano

  • Production of biogenic amines during the ripening of Pecorino Abruzzese cheese

    M. Martuscelli;F. Gardini;S. Torriani;D. Mastrocola

  • Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

    Francesca Patrignani;Lorenzo Siroli;Diana I. Serrazanetti;Fausto Gardini

  • Effect of hexanal on the shelf life of fresh apple slices

    Rosalba Lanciotti;Maria Rosaria Corbo;Fausto Gardini;Milena Sinigaglia

  • Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

    Nicoletta Belletti;Sylvain Sado Kamdem;Giulia Tabanelli;Rosalba Lanciotti

  • Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads.

    Nicoletta Belletti;Rosalba Lanciotti;Francesca Patrignani;Fausto Gardini

Frequent Co-Authors

Maria Elisabetta Guerzoni
Maria Elisabetta Guerzoni University of Bologna
Giovanna Suzzi
Giovanna Suzzi University of Teramo
Sandra Torriani
Sandra Torriani University of Verona
Milena Sinigaglia
Milena Sinigaglia University of Foggia
Jorge Reinheimer
Jorge Reinheimer National Scientific and Technical Research Council
Gabriel Vinderola
Gabriel Vinderola National University of the Littoral
Monica Gatti
Monica Gatti University of Parma
Erasmo Neviani
Erasmo Neviani University of Parma
Maddalena Rossi
Maddalena Rossi University of Modena and Reggio Emilia
Maria Fiorenza Caboni
Maria Fiorenza Caboni University of Bologna

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