Zanardi, E., Caligiani, A., Novelli, E. 2018. New Insights to Detect Irradiated Food: an Overview. Food Analytical Methods. Volume 11, Issue 1, Pages 224-235. DOI: 10.1007/s12161-017-0992-1

Balzan, S., Taticchi, A., Cardazzo, B., Urbani, S., Servili, M., Di Lecce, G., Zabalza, I.B., Rodriguez-Estrada, M.T., Novelli, E., Fasolato, L. 2017. 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. LWT - Food Science and Technology, Volume 85, 89-95. DOI: 10.1016/j.lwt.2017.07.001

Rahman, M.S., Carraro, R., Cardazzo, B., Carraro, L., Meneguolo, D.B., Martino, M.E., Andreani, N.A., Bordin, P., Mioni, R., Barco, L., Novelli, E., Balzan, S., Fasolato, L. 2017. Molecular Typing of Vibrio parahaemolyticus Strains Isolated from Mollusks in the North Adriatic Sea. Foodborne Pathogens and Disease, 14, 8, 454-464. DOI: 10.1089/fpd.2016.2263

Sattin, E., Andreani, N.A., Carraro, L., Lucchini, R., Fasolato, L., Telatin, A., Balzan, S., Novelli, E., Simionati, B., Cardazzo, B. 2016. A multi-omics approach to evaluate the quality of milk whey used in ricotta cheese production. Frontiers in Microbiology, Volume 7, Article number 1272. DOI: 10.3389/fmicb.2016.01272

Sattin, E., Andreani, N.A., Carraro, L., Fasolato, L., Balzan, S., Novelli, E., Squartini, A., Telatin, A., Simionati, B., Cardazzo, B. 2016. Microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration. Food Microbiology, 57, 8-15. DOI: 10.1016/j.fm.2015.12.009

Fasolato, L., Carraro, L., Facco, P., Cardazzo, B., Balzan, S., Taticchi, A., Andreani, N.A., Montemurro, F., Martino, M.E., Di Lecce, G., Toschi, T.G., Novelli, E. 2016. Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water. International Journal of Food Microbiology, 228, 34-43. DOI: 10.1016/j.ijfoodmicro.2016.04.003

Balzan, S., Fasolato, L., Maniero, S., Novelli, E. 2016. Edible insects and young adults in a north-east Italian city an exploratory study. British Food Journal, 118, 2, 318-326. DOI: 10.1108/BFJ-04-2015-0156

Bastianello, E., Montemurro, F., Fasolato, L., Balzan, S., Marchesini, G., Contiero, B., Cardazzo, B., Novelli, E. 2016. Volatile compounds and microbial development in sonicated cloudy apple juices: Preliminary results. CYTA - Journal of Food, 14, 1, 65-73. DOI: 10.1080/19476337.2015.1045432

Giorgio Marchesini, Luca Fasolato, Enrico Novelli, Stefania Balzan, Barbara Contiero, Filomena Montemurro, Igino Andrighetto, Severino Segato. 2015. Ultrasonic inactivation of microorganisms: a compromise between lethal capacity and sensory quality of milk. Innovative Food Science and Emerging Technologies, 29, 215-221. DOI: 10.1016/j.ifset.2015.03.015

Lisa Carraro, Luca Fasolato, Filomena Montemurro, Maria Elena Martino, Stefania Balzan, Maurizio Servili, Enrico Novelli, Barbara Cardazzo. 2014. Polyphenols from olive mill waste affect biofilm formation and motility inEscherichia coli K-12. Microbial Biotechnology, p. n/a, ISSN: 1751-7915, doi: 10.1111/1751-7915.12119

M. S. Rahman, M. E. Martino, B. Cardazzo, P. Facco, P. Bordin, R. Mioni, E. Novelli, L. Fasolato. 2014. Vibrio trends in the ecology of Venice lagoon. Applied and Environmental Microbiology, ISSN: 0099-2240,