LANCIOTTI R.; GIANOTTI A.; BALDI D.; ANGRISANI R.; MASTROCOLA D.; SUZZI G.; GUERZONI M. E., Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater., «BIORESOURCE TECHNOLOGY», 2005, 96, pp. 317 - 322 [articolo]
VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F., A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation, «FOOD RESEARCH INTERNATIONAL», 2004, 37, pp. 469 - 476 [articolo]
VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOLA D.; GARDINI F., Characterization of the yeast population involved in the production of a typical italian bread, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. 182 - 186 [articolo]
Vernocchi P.; M. Gaggiano; M. Vallicelli; M. Ndagijimana; A. Gianotti; M. Gobbetti; M.E. Guerzoni., Effects of dough chemico-physical factors on aroma compounds production and their retention, in: New tools for improving microbial food safety and quality, s.l, s.n, 2004(atti di: 19th International ICFMH Symposium, Food Micro 200, PORTOROZ (SLOVENIA), 12-16 SETTEMBRE 2004) [atti di convegno-abstract]
LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F., Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2004, 15 (3-4), pp. 201 - 208 [articolo]
