Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M.E.; Holzapfel W.H., Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese, in: New tools for improvement microbial food safety and qualità biotechnology and molecular approaches, LJUBLIANA, Slovenian Microbiological Society, 2004(atti di: The 19th International ICFMH Symposium, FoodMicro 2004 - New tools for improvement microbial food safety and qualità biotechnology and molecular approaches, Portoroz (Slovenia), 12-16 settembre 2004) [atti di convegno-abstract]
Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L., Pathogenic species deactivation by high pressare homogenization, in: “New tools for improvement microbial food safety and quality biotechnology and molecular approaches”, LJUBLIANA, SLOVENIAN MICROBIOLOGICAL SOCIETY, 2004(atti di: The 19th International ICFMH Symposium, FoodMicro 2004 “New tools for improvement microbial food safety and quality biotechnology and molecular approaches”, Portoroz (Slovenia), 12-16 SETTEMBRE 2004) [Contributo in Atti di convegno]
LANCIOTTI R.; VANNINI L.; PITTIA P.; GUERZONI M. E., Suitability of high-dynamic-pressure-treated milk for the production of yogurt., «FOOD MICROBIOLOGY», 2004, 21, pp. 753 - 760 [articolo]
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]
Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E., Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits, in: New tools for improving microbial food safety and quality, s.l, s.n, 2004(atti di: 19th International ICFMH Symposium, Food Micro 2004, Portoroz (Slovenia), 12-16 Settembre 2004) [atti di convegno-abstract]
