Andrea Serraino
Overview
Explore the profile of Andrea Serraino including associated specialties, affiliations and a list of published articles.
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86
Citations
416
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Recent Articles
1.
Mkadem W, Belguith K, Indio V, Oussaief O, Guluzade G, ElHatmi H, et al.
Foods
. 2025 Feb;
14(4).
PMID: 40002105
In this study, the antimicrobial effect of peel extract against was analyzed in silico, tested in vitro, and validated in fermented cow milk during cold storage. The in silico analysis...
2.
Indio V, Gonzales-Barron U, Oliveri C, Lucchi A, Valero A, Achemchem F, et al.
Ital J Food Saf
. 2025 Jan;
13(4):12818.
PMID: 39749183
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal...
3.
Troja F, Indio V, Savini F, Seguino A, Serraino A, Fuschi A, et al.
Ital J Food Saf
. 2025 Jan;
13(4):12725.
PMID: 39749179
In 2022, the number of foodborne outbreaks in Europe increased by 43.9%, highlighting the need to improve surveillance systems and design outbreak predictive tools. This review aims to assess the...
4.
Savini F, Prandini L, Indio V, Tomasello F, Seguino A, De Cesare A, et al.
Int J Food Microbiol
. 2024 Dec;
429():110999.
PMID: 39642410
The Commission delegated Regulation (EU) 2024/1141 states that beef dry aging can be performed in a dedicated cabinet, at a surface temperature of -0.5 to 3 °C, maximum relative humidity...
5.
Savini F, Tomasello F, Indio V, De Cesare A, Fontana M, Panseri S, et al.
Ital J Food Saf
. 2024 Sep;
13(3):12379.
PMID: 39233701
In the dairy industry, traditional heat treatments are known for their high water and energy consumption, and more economically and environmentally friendly solutions are being sought. Infrared (IR) technology offers...
6.
Savini F, Indio V, Giacometti F, Mekkonnen Y, De Cesare A, Prandini L, et al.
Ital J Food Saf
. 2024 Sep;
13(3):12438.
PMID: 39233700
Dry-aged meat is gaining popularity among food business operators and private consumers. The process is carried out in aerobic conditions by hanging beef carcasses or placing subprimal or primal cuts...
7.
Indio V, Oliveri C, Lucchi A, Savini F, Gonzales-Barron U, Skandamis P, et al.
Ital J Food Saf
. 2024 Jun;
13(2):12210.
PMID: 38887591
In this pilot study, we compared the metagenomic profiles of different types of artisanal fermented meat products collected in Italy, Greece, Portugal, and Morocco to investigate their taxonomic profile, also...
8.
Mekonnen Y, Savini F, Indio V, Seguino A, Giacometti F, Serraino A, et al.
Poult Sci
. 2024 Mar;
103(5):103607.
PMID: 38493536
This systematic review aimed to compile the available body of knowledge about microbiome-related nutritional interventions contributing to improve the chicken health and having an impact on the reduction of colonization...
9.
Indio V, Savini F, Gardini F, Barbieri F, Prandini L, Mekonnen Y, et al.
Int J Food Microbiol
. 2024 Mar;
415:110641.
PMID: 38432054
The commercialization of processed fish products is rising in restaurants and small to medium enterprises. However, there is a lack of data related to the microbiological safety of such products....
10.
Savini F, Giacometti F, Cuomo S, Tomasello F, Mekonnen Y, Troja F, et al.
Ital J Food Saf
. 2023 Oct;
12(3):11109.
PMID: 37822575
Dry aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are...