G. Tabanelli; P. Burns; F. Patrignani; F. Gardini; R. Lanciotti; J. Reinheimer; G. Vinderola, Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli, «FOOD MICROBIOLOGY», 2012, 32, pp. 302 - 307 [articolo]
Tabanelli G.; Coloretti F.; Chiavari C.; Grazia L.; Lanciotti R.; Gardini F., Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions, «FOOD CONTROL», 2012, 26, pp. 416 - 426 [articolo]
Montanari, C.; Patrignani, F.; Tabanelli, G.; Siroli, L.; Burns, P.; Vinderola, G.; Reinheimer, J.; Gardini, F.; Lanciotti, R, High pressure homogenization to increase probiotic and quality features of the Italian traditional cheese “caciotta”., in: Book of abstract, 2012, pp. 130 - 130 (atti di: Traditional Food International 2012, Cesena (Italy), 4-5 ottobre 2012) [atti di convegno-abstract]
GUGLIELMOTTI D. M.; PATRIGNANI F.; LANCIOTTI R.; GUERZONI M.E.; REINHEIMER J. A.; QUIBERONI A., High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains, «JOURNAL OF FOOD PROTECTION», 2012, 75, pp. 1634 - 1641 [articolo]
Patrignani F.; Tabanelli G.; Burns P.; Vinderola C.G.; Reinheimer J.; Gardini, F.; Lanciotti, R., New perspective to improve Lactobacillus paracasei functionality in cheese, in: Journal of Food Processing and Technology, 2012, pp. 48 - 48 (atti di: International Conference and Exhibition on Probiotics, Hilton San Antonio Airport, USA, 19-21 novembre 2012) [Contributo in Atti di convegno]
Capra M.L.; Patrignani F.; Guerzoni M.E.; Lanciotti R., NON-THERMAL TECHNOLOGIES: PULSED ELECTRIC FIELD, HIGH HYDROSTATIC PRESSURE AND HIGH PRESSURE HOMOGENIZATION. APPLICATION ON VIRUS INACTIVATION, in: Bacteriophages in Dairy Processing, SANTA FE, Andrea del Lujan Quiberoni et al., 2012, pp. 215 - 238 [capitolo di libro]
Siroli L.; Patrignani F.; Tabanelli G.; Rocculi P.; Gardini F.; Lanciotti R., Novel strategies, based on the use of essential oils, to improve safety, shelf-life and quality parameters of ready to use vegetable products., in: 23rd International ICFMH Symposium FoodMicro 2012- Global Issues in Food Microbiology, ISTANBUL, Heperkan D., Karbanciouglu-Guler F., Daskaya-D., 2012, pp. 476 - 476 (atti di: 23rd International ICFMH Symposium FoodMicro 2012- Global Issues in Food Microbiology, Istanbul, 3-7 september 2012) [atti di convegno-abstract]
Patrignani F.; Tabanelli G.; Burns P.; Vinderola G; Reinheimer J.A.; Gardini F.; Lanciotti R., Potential of high pressure homogenization to enhance functional and technological Lactobacillus paracasei properties in cheese product, in: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., ISTANBUL, HEPERKAN D., KARBANCIOUGLU-GULER F., DASKAYA-D. C., 2012, pp. 536 - 536 (atti di: 23RD INTERNATIONAL ICFMH SYMPOSIUM FOODMICRO 2012- GLOBAL ISSUES IN FOOD MICROBIOLOGY., Istanbul, 3-7 september 2012) [atti di convegno-abstract]
F. Del Chierico; P. Vernocchi; S. Levi Mortera; L. Laghi; L. Vannini; F. Signore; E. Buffone; A. Petrucca; R. Carsetti; R. Lanciotti; M. E. Guerzoni; P. Roncada; L. Bonizzi; A.M. Castellazzi; M. Manco; G.L. Marseglia; G. Salvatori; M. Soriani; B. Dallapiccola; M. Muraca; S. Fuentes; A. Urbani; W. M. de Vos; L. Putignani., Succession of early microbial consortia in the developing infant gut microbiota unveiled by meta-omics approaches, in: Keystone Symposia on Molecular and Cellular Biology, 2012, pp. 113 - 114 (atti di: Keystone Symposia on Molecular and Cellular Biology, Keystone, Colorado, USA, 4-9 Marzo) [atti di convegno-abstract]
F. Gardini; R. Lanciotti, Aspetti microbiologici delle insalate, in: AA.VV., Le Insalate, BOLOGNA, Ed. Script, 2011, pp. 446 - 467 [capitolo di libro]
S. SADO KAMDEM; N. BELLETTI; R. MAGNANI; R. LANCIOTTI;
F. GARDINI, Effects of Carvacrol, (E)-2-hexenal, and Citral on the Thermal
Death Kinetics of Listeria monocytogenes, «JOURNAL OF FOOD PROTECTION», 2011, 74, pp. 2070 - 2078 [articolo]
Patrignani F.; Lanciotti R.; Guerzoni M.E., Emerging Technologies for Probiotic and Prebiotic Foods, in: N. P. SHAH A. GOMES DA CRUZ J. DE ASSIS FONSECCA FARIA, Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health, SAN PAOLO, NOVA SCIENCE PUBLISHER, 2011, pp. 481 - 518 [capitolo di libro]
G. Tabanelli; F. Patrignani; C.G. Vinderola; J.A. Reinheimer; F. Gardini; R. Lanciotti, High Pressure Homogenization (HPH) sub-lethal treatment to enhance in vivo probiotic properties of some Lactobacillus strains, in: Abstract book, 10th symposium on lactic acid bacteria, s.l, s.n, 2011, pp. C111 - C111 (atti di: 10th symposium on lactic acid bacteria, Egmond aan Zee, The Netherlans, August 28 to September 1, 2011) [atti di convegno-abstract]
N. Belletti; S. Sado Kamdem; R. Lanciotti; F. Gardini, Predictive Modelling of Antimicrobial Effects of Natural Aromatic Compounds in Model and Food Systems, in: Natural antimicrobials in food safety and quality, WALLINGFORD - OXFORDSHIRE, CABI, 2011, pp. 328 - 348 [capitolo di libro]
F. Gardini; R. Lanciotti, Sicuri a partire dal campo, «TERRA E VITA», 2011, 27/2011, pp. 46 - 49 [articolo]
