Cristian Bernardi

university of milan

H指数:20

被引数:1,362

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工作经历

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荣誉奖项

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Integrated Microbiological, Physicochemical, and Sensory Assessment of Shrimp Quality During Commercial Iced Storage: Implications for Shelf-Life Evaluation and Freshness Indicators

商业冰藏过程中对虾质量的微生物学、理化及感官综合评估：对货架期评价和新鲜度指标的启示

Microorganisms

IF4.2

2026-06-040

Evaluation of Listeria monocytogenes Dissemination in a Beef Steak Tartare Production Chain

评估单核细胞增生李斯特菌在生牛肉排塔塔生产链中的传播

Foods

IF5.1

2026-03-030

OAAI

Characterization of Infant Formulae Marketed in Italy and Virulence Potential of Bacillus cereus Isolates

在意大利销售的婴儿配方奶粉的表征以及蜡状芽孢杆菌分离株的毒力潜力

Foods

IF5.1

2026-02-040

OAAI

Hygienic Quality of Air-Packed and Refrigerated or Frozen Stored Döner Kebab and Evaluation of the Growth of Intentionally Inoculated Listeria monocytogenes

空气包装和冷藏或冷冻储存的Döner Kebab的卫生质量及评估有意接种的李斯特菌的生长

MICROORGANISMS

IF4.2

2025-03-211

Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested

MICROORGANISMS

IF4.2

2024-06-101

OAAI

Microbiological and physicochemical profile of Italian steak tartare and predicting growth potential of Listeria monocytogenes

HELIYON

IF3.6

2024-05-010

OAAI

Listeria monocytogenes in ready-to-eat (RTE) delicatessen foods: Prevalence, genomic characterization of isolates and growth potential

即食 (RTE) 熟食食品中的单核细胞增生李斯特菌: 流行率，分离株的基因组特征和生长潜力

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-01-011

OAAI

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

MICROORGANISMS

IF4.2

2023-07-294

OAAI

Packaging contaminants in former food products: Using Fourier Transform Infrared Spectroscopy to identify the remnants and the associated risks

前食品中的包装污染物: 使用傅立叶变换红外光谱识别残留物和相关风险

JOURNAL OF HAZARDOUS MATERIALS

IF11.3

2023-04-0111

OAAI

Compliance between Food and Feed Safety: Eight-Year Survey (2013-2021) of Aflatoxin M1 in Raw Milk and Aflatoxin B1 in Feed in Northern Italy

TOXINS

IF4

2023-02-2112

OAAI

Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market

MICROORGANISMS

IF4.2

2023-02-187

OAAI

Former Foodstuff Products (FFPs) as Circular Feed: Types of Packaging Remnants and Methods for Their Detection

SUSTAINABILITY

IF3.3

2022-10-264

Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures

MICROORGANISMS

IF4.2

2022-09-041

OAAI

Characterization of a Bacillus cereus strain associated with a large feed-related outbreak of severe infection in pigs

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2022-08-0111

OAAI

Use of food grade acetic organic acid to prevent Listeria monocytogenes in mozzarella cheese

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-08-013

OAAI

Effectiveness of lactic and acetic acids on the growth of Listeria monocytogenes and Bacillus cereus in primo sale fresh cheese

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-0110

OAAI

A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-05-015

PREAI

Evaluation of effect of chilling steps during slaughtering on the Campylobacter sp. counts on broiler carcasses

POULTRY SCIENCE

IF4.2

2021-03-019

OAAI

Growth of Listeria monocytogenes in ready-to-eat shrimp cocktail: Risk assessment and possible preventive interventions

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2020-12-018

PREAI

Identification and Pathogenic Potential ofBacillus cereusStrains Isolated from a Dairy Processing Plant Producing PDO Taleggio Cheese

MICROORGANISMS

IF4.2

2020-06-2416

OAAI

Cristian Bernardi

个人简介

教育背景

工作经历

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