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]
Belletti N.; Lanciotti R.; Sado Kamdem S.; Patrignani F.; Gardini F., A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae., in: NYCHAS G.-J. E., TAOUKIS P., KOUTSOUMANIS K., VAN IMPE J., GEERAERD A., Conference Proceeding: 5th International conference. Predective modelling in Foods., ATENE, Cosmosware, 2007, -, pp. 265 - 268 (atti di: 5th International conference. Predective modelling in Foods, Atene, 16-19 settembre) [Contributo in Atti di convegno]
Belletti N.; Kamdem S. S.; Patrignani F.; Lanciotti R.; Covelli A.; Gardini F., Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2007, 73, pp. 5580 - 5586 [articolo]
P. Vernocchi; M. Maffei; R. Lanciotti; G. Suzzi; F. Gardini, Characterization of Mediterranean mussels (Mytilus galloprovincialis)
harvested in Adriatic Sea (Italy), «FOOD CONTROL», 2007, 18, pp. 1575 - 1583 [articolo]
F. Patrignani; L. Iucci; R. Lanciotti; M. Vallicelli; J. Maina Mathara; W. H. Holzapfel; M. E. Guerzoni, Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat
on the Technological Performance of a Functional Strain
for the Production of Probiotic Fermented Milks, «JOURNAL OF DAIRY SCIENCE», 2007, 90, pp. 4513 - 4523 [articolo]
Iucci L.; Patrignani F.; Vallicelli M.; Guerzoni M. E.; Lanciotti R., Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes, «FOOD CONTROL», 2007, 18, pp. 558 - 565 [articolo]
R. Lanciotti; F. Patrignani; L. Iucci; M. E. Guerzoni;
G. Suzzi; N. Belletti; F. Gardini, Effects of milk high pressure homogenization on
biogenic amine accumulation during ripening of ovine
and bovine Italian cheeses, «FOOD CHEMISTRY», 2007, 104, pp. 693 - 701 [articolo]
M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti, Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions, «FOOD MICROBIOLOGY», 2007, 24, pp. 139 - 148 [articolo]
Lanciotti R.; Patrignani F.; Iucci L.; Saracino P. ; Guerzoni M. E., Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species, «FOOD CHEMISTRY», 2007, 102, pp. 542 - 550 [articolo]
Patrignani F. ; Iucci L.; Vallicelli M.;Guerzoni M. E.; Gardini F.; Lanciotti R., Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns, «MEAT SCIENCE», 2007, 75, pp. 676 - 686 [articolo]
Iucci L.; Patrignani F.; Belletti N.; Ndagijimana M.; Guerzoni M.E.; Gardini F.; Lanciotti R., Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents, «MEAT SCIENCE», 2007, 75, pp. 669 - 675 [articolo]
