Siroli L.; Patrignani F.; Salvetti E.; Torriani S.; Gardini F.; Lanciotti R., Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples, in: Food Micro 2014, Clement G., Colin P., Talon R., Febvin O., 2014, pp. 269 - 269 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contributo in Atti di convegno]
Gardini F.; Tabanelli G.; Lanciotti R.; Montanari C.; Luppi M.; Coloretti F.; Chiavari C.; Grazia L., Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy), «FOOD CONTROL», 2013, 32, pp. 638 - 643 [articolo]
Patrignani F.; Tabanelli G.; Siroli L.; Gardini F.; Lanciotti R., Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2013, 160, pp. 273 - 281 [articolo]
Tabanelli G.; Patrignani F.; Vinderola G.; Reinheimer J.; Gardini F.; Lanciotti R., Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2013, 53, pp. 580 - 586 [articolo]
G. Tabanelli; F. Patrignani; G. Vinderola; P. Vernocchi; F. Del Chierico; F. Gardini; G. Rehneimer; L. Putignani; R. Lanciotti, Effects of a sub-lethal high pressure homogenization treatment on probiotic cell response in vitro and mouse model, in: The Microbiota and Immunity in Human Diseases, 2013(atti di: The Microbiota and Immunity in Human Diseases, Roma, 3-4 Maggio) [atti di convegno-poster]
Tabanelli G.; Montanari C.; Grazia L.; Lanciotti R.; Gardini F., Effects of aw at packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages, «MEAT SCIENCE», 2013, 94, pp. 177 - 186 [articolo]
Gianfranco Picone;Luca Laghi;Fausto Gardini;Rosalba Lanciotti;Lorenzo Siroli;Francesco Capozzi, Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy, «FOOD CHEMISTRY», 2013, 141, pp. 4367 - 4374 [articolo]
Francesca Patrignani; Lucia Vannini; Sylvain L. Sado Kamdem; Isabel Hernando; Raquel Marco-Molés; M. Elisabetta Guerzoni; Rosalba Lanciotti, High pressure homogenization vs heat treatment: Safety and
functional properties of liquid whole egg, «FOOD MICROBIOLOGY», 2013, 36, pp. 63 - 69 [articolo]
Francesca Patrignani; Maurice Ndagijimana; Pamela Vernocchi; Andrea Gianotti; Claudio Riponi; Fausto Gardini; Rosalba Lanciotti4,*, High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods, «AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE», 2013, 64, pp. 258 - 267 [articolo]
Gardini F.; Lanciotti R., Modelli probabilistici per la microbiologia degli alimenti, in: Manuale di Microbiologia predittiva, Milano, Springer, 2013, pp. 153 - 164 [capitolo di libro]
P.Vernocchi; F. Patrignani; C. Montanari; G.P. Parpinello; D.I. Serrazanetti; F. Del Chierico; L. Putignani; G. Tabanelli; E. Bargossi; L. Siroli; F. Gardini; R. Lanciotti.“, Yeast microbial ecology, aroma profiles and safety features of wines from biological or biodynamic grapes in relation to starter addition, in: 2nd International Conference on Microbial Diversity, “Microbial Interactions in Complex Ecosystems”, 2013(atti di: 2nd International Conference on Microbial Diversity, “Microbial Interactions in Complex Ecosystems”, Torino, 23-25 Ottobre) [atti di convegno-poster]
Patrignani F.; Ndagijimana M.; Belletti N.; Gardini F.; Vernocchi P.; Lanciotti R., Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter, «JOURNAL OF FOOD PROTECTION», 2012, 75, pp. 591 - 596 [articolo]
Anese M.; Lanciotti R.; Gardini F.; Lagazio C., Case studies, in: Shelf life assessment of food, BOCA RATON, CR C Press, 2012, pp. 247 - 297 [capitolo di libro]
Giulia Tabanelli; Chiara Montanari; Fabio Coloretti; Cristiana Chiavari; Luigi Grazia; Rosalba Lanciotti; Fausto Gardini, Characterization of Salama da Sugo, a traditional fermented Italian sausage., in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D., 2012, pp. 663 - 663 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, ISTANBUL, 3-7 september 2012) [atti di convegno-abstract]
Tabanelli G.; Patrignani F.; Siroli L.; Gardini F.; Lanciotti R., Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice, in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, ISTANBUL, EPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C., 2012, pp. 534 - 534 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY, Istanbul, 3-7 september 2012) [atti di convegno-abstract]
