Foto del docente

Francesca Patrignani

Associate Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/16 Agricultural Microbiology

Publications

Patrignani F; Vannini L; Kamdem SL; Lanciotti R; Guerzoni ME., Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices, «JOURNAL OF FOOD SCIENCE», 2010, 75, pp. M116 - M120 [Scientific article]

P. Burns; F. Patrignani; D. Serrazanetti; G.C. Vinderola; J.A. Reinheimer; R. Lanciotti; M. E. Guerzoni., Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk, «JOURNAL OF DAIRY SCIENCE», 2008, 91, pp. 500 - 512 [Scientific article]

Belletti N.; Lanciotti R.; Sado Kamdem S.; Patrignani F.; Gardini F., A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae., in: NYCHAS G.-J. E., TAOUKIS P., KOUTSOUMANIS K., VAN IMPE J., GEERAERD A., Conference Proceeding: 5th International conference. Predective modelling in Foods., ATENE, Cosmosware, 2007, -, pp. 265 - 268 (atti di: 5th International conference. Predective modelling in Foods, Atene, 16-19 settembre) [Contribution to conference proceedings]

Belletti N.; Kamdem S. S.; Patrignani F.; Lanciotti R.; Covelli A.; Gardini F., Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2007, 73, pp. 5580 - 5586 [Scientific article]

F. Patrignani; L. Iucci; R. Lanciotti; M. Vallicelli; J. Maina Mathara; W. H. Holzapfel; M. E. Guerzoni, Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks, «JOURNAL OF DAIRY SCIENCE», 2007, 90, pp. 4513 - 4523 [Scientific article]

R. Lanciotti; F. Patrignani; L. Iucci; M. E. Guerzoni; G. Suzzi; N. Belletti; F. Gardini, Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses, «FOOD CHEMISTRY», 2007, 104, pp. 693 - 701 [Scientific article]

Kamdem S.; Patrignani F.; Guerzoni M. E., Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices, «FOOD CONTROL», 2007, 18(5), May 2007, pp. 421 - 429 [Scientific article]

Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E., Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source, in: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, Bologna, 29 Agosto-2 Settembre) [Abstract]

Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E., Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese, «THE JOURNAL OF DAIRY RESEARCH», 2006, 73, pp. 216 - 226 [Scientific article]

F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni, Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis, in: FOOD MICRO 2006 "Food Safety and Food Biotechnology: Diversity and Global Impact" The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 "Food Safety and Food Biotechnology: Diversity and Global Impact" The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]

Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R.; Guerzoni M. E., Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi, in: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale, BOLOGNA, s.n, 2006(atti di: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale- Primo convegno nazionale SIMTREA, Bologna, 17-18 Luglio) [Abstract]

L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni, Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment, in: Food Micro 2006 Food safety and food biotechnology: diversity and global impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: Food Micro 2006 Food safety and food biotechnology: diversity and global impact, Bologna, 29- Agosto- 2 Settembre 2006) [Abstract]

Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E., Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione, in: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale, BOLOGNA, sn, 2006(atti di: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale - Primo convegno nazionale SIMTREA, Bologna, 17-18 Luglio) [Abstract]

L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni, New signalling molecules in some Gram-negative bacteria, in: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. vannini, 2006(atti di: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]

Patrignani F.; Lanciotti R.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H., Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2006, 107, pp. 1- - 11 [Scientific article]