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]
Patrignani F.; Vannini L.; Gardini F.; Guerzoni M.E.; Lanciotti R., Variability of the lipolytic activity and volatile molecules production by a strain of
Yarrowia lipolytica in pork fat and its dependence on environmental conditions, «MEAT SCIENCE», 2011, 89, pp. 21 - 26 [articolo]
Patrignani F.; Vannini L.; Gardini F.; Guerzoni M.E.; Lanciotti R., Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat, «MEAT SCIENCE», 2011, 88, pp. 689 - 693 [articolo]
N. Belletti; S. Sado Kamdem; G. Tabanelli; R. Lanciotti; F. Gardini, Modeling of combined effects of citral, linalool and β-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2010, 136(3), pp. 283 - 289 [articolo]
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 [articolo]
Vernocchi P.; Ndagijimana M.; Serrazanetti D. I.; Chaves Lopez C.; Fabiani A.; Gardini F.; Guerzoni M.E.; Lanciotti R., Use of Saccharomyces cerevisiae strains endowed with
b-glucosidase activity for the production of Sangiovese wine, «WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY», 2010, 27, pp. 1423 - 1433 [articolo]
Gardini F.; Belletti N.; Ndagijimana M.; Guerzoni M. E.; Tchoumbougnang F.; Amvam Zollo P. H.; Micci C.; Lanciotti R.;
Sado Kamdem S. L., Composition of four essential oils obtained from plants
from Cameroon, and their bactericidal and
bacteriostatic activity against Listeria monocytogenes,
Salmonella enteritidis and Staphylococcus aureus, «AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH», 2009, 3, pp. 264 - 271 [articolo]
Maffei M.; Vernocchi P.; Lanciotti R.; Guerzoni M.E.; Belletti N. ; Gardini F., Depuration of striped venus clam (Chamelea gallina L.): Effects on microorganisms, sand content, and mortality, «JOURNAL OF FOOD SCIENCE», 2009, 74, pp. M1 - M7 [articolo]
Gianotti A.; Iucci L.; Guerzoni M. E.; Lanciotti R., Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese, «ANNALS OF MICROBIOLOGY», 2009, 59, pp. 603 - 610 [articolo]
C. Chaves-López; R. Lanciotti; A. Serio; A. Paparella; M. E. Guerzoni; G. Suzzi, Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability, «FOOD CONTROL», 2009, 20, pp. 691 - 695 [articolo]
Capra M. L.; Patrignani F.; Quiberoni A.; Reinheimer J. A.;
Lanciotti R.; Guerzoni M.E., Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages, «INTERNATIONAL DAIRY JOURNAL», 2009, 19, pp. 336 - 341 [articolo]
Patrignani F.; Vannini L.; Sado Kamdem S. L.;
Lanciotti R.; Guerzoni M. E., Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and
physico-chemical features in apricot and carrot juices, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2009, 136, pp. 26 - 31 [articolo]
