Pubblicazioni (Peer reviewed publications dal 2000)
Stecchini M.L, Del Torre M., Maltini E. 2000. Growth of Bacillus cereus on solid media as affected by agar, sodium chloride, and sorbic acid. Journal of Food Protection, 63, 926-929.
Del Torre M., Della Corte M., Stecchini M.L. 2001. Prevalence and behaviour of Bacillus cereus in a REPFED of Italian origin. International Journal of Food Microbiology, 63, 199-207.
Stecchini M.L, Del Torre M., Maltini E., Pacor S. 2001. Influence of agar content on the growth parameters of Bacillus cereus. International Journal of Food Microbiology, 64, 81-88.
Stecchini M.L, Del Torre M., Munari M. 2001. Determination of peroxy radical-scavenging of lactic acid bacteria. International Journal of Food Microbiology, 64, 183-188.
Stecchini M.L, Maltini E., Venir E., Del Torre M., Prospero L. 2002. Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker’s yeast (Saccharomyces cerevisiae). Journal of Food Science, 67, 2196-2201.
Del Torre M., Stecchini M.L, Braconnier A., Peck M.W. 2004. Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of Italian origin. International Journal of Food Microbiology, 96, 115-131.
Stecchini M.L, Del Torre M., Venir E. 2004. Growth of Listeria monocytogenes as influenced by viscosity and water activity. International Journal of Food Microbiology, 96, 181-187.
Barker G.C., Malakar P.K., Del Torre M., Stecchini M.L, Peck M.W. 2005. Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product. International Journal of Food Microbiology, 100, 345-367.
Stecchini M.L, Del Torre M. 2005. The food safety management system. Veterinary research communications, 29, 117-121.
Stecchini M.L, Del Torre M., Venir E., Morettin A., Furlan P., Maltini E. 2006. Glassy state in Bacillus subtilis spores analyzed by differential scanning calorimetry. International Journal of Food Microbiology, 106, 286-290.
Stecchini M.L, Del Torre M., Bressan P. 2006. Filletted and minced freshwater fish stored under modified atmosphere: shelf-life and microbiological changes. Italian Journal of Food Science. Special issue, 53-59.
Venir E., Del Torre M., Stecchini M.L, Maltini E. Di Nardo P. 2007. Preparation of freeze-dried yoghurt as a space food. Journal of Food Engineering, 80, 403-407.
Spaziani M., Del Torre M., Stecchini M.L. 2009. Changes of physicochemical, microbiological, and textural properties during ripening of Italian low acid sausages. Proteolysis, sensory and volatile profiles. Meat Science 81, 77-85.
Stecchini M.L., Spaziani M., Del Torre M., Pacor S. 2009. Bacillus cereus cell and spore properties as influenced by the micro-structure of the medium. Journal of Applied Microbiology, 106, 1838-1848.
Stecchini M.L., Spaziani M., Del Torre M., Lippe G. 2009. Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs. Veterinary Research Communications, 33, s261–263.
Polese P., Del Torre M., Spaziani M., Stecchini M.L. 2011. A simplified approach for modelling the bacterial growth/no growth boundary. Food Microbiology 28, 384-391.
Lippe G., Stecchini M.L., Conte L., Maltini E., Foti S., Cunsolo V. 2011. Application of proteomics in food science. Journal of Scientific and Industrial Research, 70, 905-908.
Stecchini M.L., Fabbro A., Spaziani M., Venir E., Lippe G. 2013. Actin proteolysis in San Daniele dry-cured ham. Trends in Veterinary Sciences, Springer-Verlag Berlin Heidelberg, 28 153-156.
Stecchini M.L., Del Torre M., Polese P. 2013. Survival strategies of Bacillus spores in food. Indian Journal of Experimental Biology, 51, 905-909.
Venir E., Del Torre M., Cunsolo V., Saletti R., Musetti R., Stecchini M.L. 2014. Involvement of alanine racemase in germination of Bacillus cereus lacking an intact exosporium. Archives of Microbiology 196, 79-85.
Polese P., Del Torre M., Venir E., Stecchini M.L. 2014. A simplified modelling approach established to determine the Listeria monocytogenes behaviour during processing and storage of a traditional (italian) ready-to-eat food in accordance with the European Commission regulation n° 2073/2005. Food Control 36, 166-173.
D’Agaro E., Sabbioni V., Messina M., Tibaldi E., Bongiorno T., Tulli F., Lippe G., Fabbro A., Stecchini M.L. 2014. Effect of confinement and starvation on stress parameters in the American lobster (homarus americanus). Italian Journal of Animal Science, 13:3530, 891-896.
Tulli F., Fabbro A., D’Agaro E., Messina M., Bongiorno T., Venir E., Lippe G., Tibaldi E., Stecchini M.L. 2015. The effect of slaughtering methods on actin degradation and on muscle quality attributes of farmed European sea bass (Dicentrarchus labrax). Journal of Food Science and Technology 52, 7182–7190.
Fabbro A., Bencivenni M., Piasentier E., Sforza S., Stecchini M.L., Lippe G. 2016. Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry‑cured hams. European Food Research and Technology 242:881–889.
Polese P., Del Torre M., Stecchini M.L. 2016. A web-based application customized to food safety requirements of small-sized enterprises. Procedia Food Science, 149-153.
Polese P., Del Torre M., Stecchini M.L. 2017. Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal dry-fermented sausages (salami) through a growth/no growth model applicable to time-dependent conditions. Food Control, 75,167-180.
Polese P., Del Torre M., Stecchini M.L. 2018. Praedicere Possumus: an Italian web-based application for predictive microbiology to ensure food safety. Italian Journal of Food Safety, 7, 6943 (11-14).
Bongiorno T, Cancian G., Buhler S., Tibaldi E., Sforza S., Lippe G., Stecchini M.L. 2019. Identification of target muscle-proteins using western blotting and high-resolution mass spectrometry as early quality indicators of nutrient supply practices in rainbow trout (Oncorhynchus mykiss). European Food Research and Technology, 245, 401-410.
Presentazioni, poster e abstract a Congressi (dal 2000)
Stecchini M.L., Del Torre, M. Venir E., Maltini E. 2002. Glassy state in Bacillus cereus analyzed by differential scanning calorimetry. Microbial Adaptation to Changing Environments. 18th Symposium of the International Committee on Food Microbiology and Hygiene (ICFMH), FoodMicro 2002. Poster presentation and abstract at the “18th International ICFMH Symposium”, Matforsk, Norway. August 18-23, p.282.
Malakar P.K., Barker G.C., Peck M.W., Stringer S.C., Del Torre M., Stecchini M.L. 2002. A Bayesian belief representation for the exposure of consumers to non-proteolytic Clostridium botulinum in a minimally processed potato product. Poster presentation and abstract at the “1st International conference on Microbiological Risk Assessment: Foodborne Illness”, College Park, Maryland, USA, July 24-26, 2002.
Malakar P.K., Barker G.C., Del Torre M., Stecchini M.L., Stringer S.C., Peck M.W. 2002. An exposure assessment of the foodborne botulism hazard in gnocchi, a minimally processed refrigerated potato product of Italian origin. Oral presentation and abstract at “Inter-agency botulism research co-ordinating committee (IBRCC) meeting”. Madison, USA. October 22-25, 2002. p. 44
Malakar P.K., Barker G.C., Stringer S.C., Del Torre M., Stecchini M.L., Peck M.W. 2002. A Bayesian belief Network representation for the exposure of consumers to non-proteolytic Clostridium botulinum in gnocchi. Poster presentation and abstract at ”Inter-agency botulism research co-ordinating committee (IBRCC) meeting”. Madison, USA. October 22-25, 2002. p. 51.
Del Torre M., Lagazio C., Stecchini M.L. 2004. Bacillus cereus heat resistance as affected by sporulation conditions: colony density and medium structure. New Tools for Improving Microbial Food Safety and Quality. Poster presentation and abstract at the “19th International ICFMH Symposium FoodMicro 2004”. Slovenia, September 12-16, 2004. p. 117.
Maltini E., Cortella G., Stecchini M.L., Del Torre M., Pittia P., Spaziani M., Mansutti G. 2004. Design and performances of a constant temperature (-1.5 °C) compartment for domestic refrigerators. Poster presentation and abstract at the “International Congress on Engineering and Food (ICEF9)”, Montpellier (France), March 7-11, 2004. p. 235.
Stecchini M.L., Del Torre M., Pacor S., Spaziani M. 2006. Bacillus cereus spore properties as influenced by colony development on physically constrained media. Poster presentation and abstract at “FoodMicro 2006, Food safety and food biotechnology”, Bologna, August 29-September 2, 2006. p. 119.
Spaziani M., Del Torre M., Stecchini M.L, Maltini E. 2006. Moisture barrier, mechanical and antimicrobial properties of low pH pectin-soy flour edible film. Poster presentation and abstract at “Shelf Life - International Meeting (SLIM 2006)”, Catania, June 21-23, 2006. p. 30.
Del Torre M., Spaziani M., Pacor S., Stecchini M.L. 2008. Surface properties as affected bv Bacillus cereus sporulation conditions. Poster presentation and abstract at “FoodMicro 2008, Evolving microbial food quality and safety”, p.81. Aberdeen, Scotland, September 1-4, 2008.
Stecchini M.L., Spaziani M., Del Torre M., Marcuzzo E., Pacor S. 2009. Surface properties of Bacillus cereus as affected by sporulation conditions. Poster presentation and abstract at “International Congress: Spore forming bacteria in food”, Quimper, France June 15-17, 2009. p. 163-164.
Spaziani M., Simula M.P., Fabbro A., Stecchini M.L., Lippe G. 2009. Myosin degradation products in dry-cured San Daniele ham. Poster presentation and abstract at “55th International Congress of Meat Science and Technology (ICOMST 2009)”, Copenhagen, Denmark. August 16-21, 2009. p. 713-715.
Del Torre M., Spaziani M., Pagotto A., Lippe G., Tanfani F., Stecchini M.L. 2010. Spore surface properties of an exosporium-defective Bacillus cereus strain. Poster presentation and abstract at “International Congress: FoodMicro 2010, Microbial behaviour in the food chain”, Copenhagen, Denmark, p. 211
Lippe G., Consolo V., Foti S., Conte L., Maltini E., Stecchini M.L. 2010. Proteomics in food technology: application for safety and quality. Oral presentation and abstract at “VIII Brazilian Meeting on Chemistry of Food and Beverages”, December 02-05, 2010, Sao Carlos- Brazil. p.37.
Venir E., Lippe G., Stecchini M.L., Maltini E. 2011. Relevance of physical properties in stability of plant food products. PackAge Conference 2011. Oral presentation at “Enabling Technology For Packaging & Processing Systems; Cutting Edge Technologies for Food Processing Industries in India”. December, 1-7, 2011, Crowne Plaza Today, Okhla, New Delhi.
Stecchini M.L., Del Torre M. 2012. Survival strategies of Bacillus spores in food. Oral presentation at “International Conference on Industrial Biotechnology (ICIB-2012)”, November 21-23, 2012, Punjabi University, Patiala, India.
Polese P., Del Torre M., Venir E., Stecchini M.L. 2012. A simplified modeling approach to determine the compliance of ready-to-eat products with the European Commission safety criteria concerning Listeria monocytogenes. Poster presentation and abstract at “23rd International Symposium FoodMicro 2012”, September 3-7, 2012 Istanbul, Turkey. p.477.
Stecchini M.L., Venir E, Del Torre M, Musetti R., Mucilli V., Cunsolo V. 2013. Involvement of alanine racemase in germination of exosporium-damaged Bacillus cereus spores, Poster presentation at “The 5th Congress of European Microbiologists (FEMS 2013)”, July 21-25, 2013, Leipzig, Germany.
Polese P., Del Torre M., Venir E., Stecchini M.L. 2013. Simplified Growth/No Growth Modeling Approach for the Quantification of Preservative Factors Affecting Listeria monocytogenes Growth in Ready-To-Eat Products. Poster presentation at “The International Association for Food Protection (IAFP's) European Symposium on Food Safety”, May 15-17, 2013, Marseille, France, p.3-20.
Stecchini M.L. 2013. Challenge testing and predictive modeling for assessing safety of food products. Oral presentation at “Sino-Italy Food Safety Dialogue, Embassy of Italy in Beijing, China Economic Net”, Beijing (China) June 19th, 2013.
D’Agaro E., Messina M., Tibaldi E., Buongiorno T., Tulli, F., Sabbioni V., Lippe G., Fabbro A., Stecchini M.L. (2013). Effect of starvation on welfare parameters in American lobster (Homarus americanus) Atti SISVET, Brescia 17-19 Novembre 2013.
Polese P., Venir E., Stecchini M.L. 2014. An integrated simplified modelling approach established to fulfil safety requirements of ready-to-eat (RTE) products. Poster presentation and abstract at “FoodMicro 2014”, Nantes, France, 1st-4th September, p. 608.
Polese P., Del Torre M., Stecchini M.L. 2015. A web-based application customized to food safety requirements of small-sized enterprises. Oral presentation at the “9th International Conference on Predictive Modelling in Food”. September 8-12, 2015, Rio de Janeiro, Brazil.
D’Agaro E., Bongiorno T., Tibaldi E., Tulli F., Messina M., Lippe G., Fabbro A., Stecchini M.L. 2015. A humane stunning and killing method applied to marine aquatic species. A human stunning and killing method applied to marine aquatic species. C-024. ASPA 21st Congress, Milano, June 9-12, 2015.
Polese P., Del Torre M., Stecchini M.L. 2016. A further extension of the evergreen gamma concept for modelling the non-thermal inactivation of a variety of foodborne pathogens. PO1-RA-169. FoodMicro 2016, Abstract Book, Dublin (Ireland), 19-22 July 2016.
Bongiorno T., Fabbro A., Cancian G., Virgilio L., Cardinaletti G., Messina M., Tulli F., D’Agaro E., Lippe G., Stecchini M.L., Tibaldi E. 2016. The effect of the pre-slaughter feeding/fasting schedule on post mortem quality traits of Rainbow trout, 46th WEFTA, Split (Croatia), 12-14 October 2016.
Stecchini M.L., Polese P., Del Torre, M. Praedicere Possumus, un’applicazione web per la microbiologia predittiva finalizzata al controllo della salubrità degli alimenti. Oral presentation at the “XXVII Convegno Nazionale AIVI”, Abstract book C039 – 24, Perugia (Italy), 13-15 September 2017.
Polese P., Del Torre M., Stecchini M.L. 2017. Model elements as components of a food-safety management system under dynamic growth/death generating conditions. 10th International Conference of Predictive Modelling in Food (ICPMF10), Abstract book P 81, Córdoba (Spain), 26-29 September 2017.
Stecchini M.L., Del Torre M., Polese P. 2018. Dealing with variability for a more realistic estimation of non-thermal inactivation dynamics of Listeria monocytogenes. P4.30. FoodMicro 2018, Poster Abstract, p. 280. Berlin (Germany), 3-6 September 2018.