P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; M. E. Guerzoni, Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae, 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]
Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H., The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features., in: Scientific and technological challenges in fermented milk second IDF dairy science and technology week, s.l, s.n, 2006(atti di: Scientific and technological challenges in fermented milk second IDF dairy science and technology week, Sirmione, 15-19 Maggio 2006) [Contribution to conference proceedings]
Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E., Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system, in: First IDF International Symposium on indigenous enzymes in milk, CORK, University College Cork, 2005(atti di: First IDF International Symposium on indigenous enzymes in milk, Cork, 19-22 Aprile 2005) [Contribution to conference proceedings]
M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L., High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria, in: First International Food and Nutrition Congress, ISTAMBUL, s.n, 2005(atti di: First International Food and Nutrition Congress, Istambul, 15-18 giugno 2005) [Contribution to conference proceedings]
F.Patrignani; J. Maina Mathara; P.Museve Kutima; S. K. Mbugua; R. Lanciotti; W. H. Holzapfel, Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks., in: NEW TOOLS FOR IMPROVING MICROBIAL FOOD SAFETY AND QUALITY BIOTECHNOLOGY AND MOLECULAR BIOLOGY APPROACHES, PORTOROZ, s.n, 2004, pp. 384 - 384 (atti di: International ICFMH symposium – Foodmicro2004
NEW TOOLS FOR IMPROVING MICROBIAL FOOD SAFETY AND QUALITY BIOTECHNOLOGY AND MOLECULAR BIOLOGY APPROACHES, Portoroz, 12-16 settembre 2004) [Abstract]
