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]
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]
