Arfelli G.; Belletti N.; Corzani C.; Fabiani A.; Lanciotti R.; Tabanelli G.; Gardini F., Indagine sul contenuto di ammine biogene nei vini, in: Atti del Convegno dell'ACCADEMIA ITALIANA DELLA VITE E DEL VINO-Tornata Dozza, BELLUNO, Tipografia Piave Srl, 2009, pp. 33 - 58 (atti di: Indagine sul contenuto di ammine biogene dei vini, Sala Convegni dell'Enoteca Regionale- Dozza, 20 giugno 2009) [Contributo in Atti di convegno]
Patrignani F. ; Burns P.; Serrazanetti D. ; Vinderola G. ; Reinheimer J.; Lanciotti R.; Guerzoni M.E., Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus, «THE JOURNAL OF DAIRY RESEARCH», 2009, 76, pp. 74 - 82 [articolo]
N. BELLETTI; R. LANCIOTTI; F. PATRIGNANI; F. GARDINI, Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads, «JOURNAL OF FOOD SCIENCE», 2008, 73, pp. m331 - m338 [articolo]
Sado Kamdem S.; Vernocchi P.; Maffei M.; Belletti N.; Gardini F.; Guerzoni M. E.; Lanciotti R., Assessment of Safety, Nutritional, and Spoilage Characteristics
of Different Lagoon Grey Mullets
(Liza ramada, Liza aurata, and Liza saliens), «JOURNAL OF FOOD PROTECTION», 2008, 71, pp. 2572 - 2577 [articolo]
Vannini L.; Patrignani F.; Iucci L.; Ndagijimana M.; Vallicelli M.; Lanciotti R.; Guerzoni M. E., Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2008, 128, pp. 329 - 335 [articolo]
Vannini L.; Russo A.; Di Biase L.; Patrignani F.; Lanciotti R.; Guerzoni M. E., Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species, in: OGDEN I., STRACHAN N., Evolving microbial food quality and safety, ABERDEEN, University of Aberdeen Central Printing Service, 2008, pp. 399 - 400 (atti di: FoodMicro 2008 - The 21st International ICFMH Symposium, Aberdeen, 1-4 settembre 2009) [atti di convegno-abstract]
F. Patrignani; L. Iucci; N. Belletti; F. Gardini; M. E. Guerzoni; R. Lanciotti, Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2008, 123, pp. 1 - 8 [articolo]
M. Ndagijimana; F. Patrignani; L. Vannini; P. Vernocchi; R. Lanciotti; M. E. Guerzoni., High Pressure Homogenization as alternative to thermal treatment to improve the microbial safety, shelf-life and functionality of milk and milk products., in: PAUL PAQUIN, IDF Dairy Science and Technology Week Novalait Technological Forum, QUEBEC, Nova Lait Université Laval, 2008, pp. 18 - 20 (atti di: IDF Dairy Science and Technology Week Novalait Technological Forum, Quebec, Canada, Maggio 12-16, 2008) [Contributo in Atti di convegno]
Lanciotti R.; Vannini L.; Patrignani F.; Guerzoni M. E., High Pressure Homogenization As Alternative To Thermal Treatment To Improve The Microbial Safety, Shelf-life And Functionality Of Fluid Foods And Ingredients, in: OGDEN I., STRACHAN N., Evolving microbial food safety and quality, ABERDEEN, University of Aberdeen Central Printing Service, 2008, pp. 112 - 113 (atti di: FoodMicro2008 - The 21st International ICFMH Symposium, Aberdeen (Scozia), 1-4 settembre 2008) [atti di convegno-abstract]
F. Patrignani; L. Vannini; M. Ndagijimana; A. Russo; R. Lanciotti; M. E. Guerzoni, High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients, in: D. KNORR, Training and Carrier Development (TCD), BERLIN, TCD Network-NovelQ-Berlin University of Technology, 2008, pp. 11 - 12 (atti di: Training and Carrier Development (TCD), Berlino, Settembre, 3-5, 2008) [Contributo in Atti di convegno]
Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Gardini F.; Ndagijimana M., Innovation or Tradition? Contribution of Novel Technologies to the Quality and Safety of Consolidated Dairy Products, in: OGDEN I., STRACHAN N., Evolving microbial food quality and safety, ABERDEEN, University of Aberdeen Central Printing Service, 2008, pp. 68 - 69 (atti di: FoodMicro 2008 - The 21st International ICFMH Symposium, Aberdeen (Scotland), 1-4 settembre 2008) [atti di convegno-abstract]
Vernocchi P.; Belletti N.; Sado S.; Maffei M.; Lanciotti R.; Guerzoni M.E.; Gardini F., Microbiological quality and vitality after striped venus clam (Chamelea gallina L.) depuration, in: OGDEN I., STRACHAN N., Evolving microbial food safety and quality, ABERDEEN, University of Aberdeen Central printing Sevice, 2008, pp. 403 - . (atti di: FoodMicro2008 The 21st International ICFMH Symposium, Aberdeen (Scozia), 1-4 settembre 2008) [atti di convegno-abstract]
Iucci L.; Lanciotti R.; Huppertz T.; Kelly A., Plasmin activity in high-pressure-homogenised bovine milk, «MILCHWISSENSCHAFT», 2008, 63, pp. 68 - 70 [articolo]
F. Patrignani; R. Lanciotti; M. Ndagijimana;W. H. Holzapfel; M. E. Guerzoni, Potentialities of high pressure homogenization for the production of bio-yoghurts, in: PAUL PAQUIN, IDF Dairy Science and Technology Week Novalait Technological Forum, QUEBEC, Nova Lait Université Laval, 2008, pp. 35 - 36 (atti di: IDF Dairy Science and Technology Week Novalait Technological Forum, Quebec, Canada, Maggio 12-16, 2008,) [Contributo in Atti di convegno]
P. Burns; F. Patrignani; D. Serrazanetti; G.C. Vinderola; J.A. Reinheimer; R. Lanciotti; M. E. Guerzoni., Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk, «JOURNAL OF DAIRY SCIENCE», 2008, 91, pp. 500 - 512 [articolo]
