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]
M. E. Guerzoni; R. Lanciotti; F. Patrignani; L. Vannini; M. Ndagijimana, Use of High Pressure Homogenization to improve sensorial and microbiological features of low-fat yoghurts, in: EFFOST, Food-New Option for the Industry-EFFoST/EHEDG Joint Conference 2007. Pratical application of research results., LISBONA, EffoST/EHEDG, 2007, pp. 186 - 186 (atti di: Food-New Option for the Industry-EFFoST/EHEDG Joint Conference 2007. Pratical application of research results., Lisbona, Portogallo, 14-16 Novembre 2007) [atti di convegno-abstract]
N. Belletti; R. Lanciotti; M. E. Guerzoni; F. Gardini, Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads, in: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contributo in Atti di convegno]
Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E., Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source, in: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, Bologna, 29 Agosto-2 Settembre) [atti di convegno-abstract]
Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R., Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese, «FOOD MICROBIOLOGY», 2006, 23, pp. 641 - 648 [articolo]
Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E., Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese, «THE JOURNAL OF DAIRY RESEARCH», 2006, 73, pp. 216 - 226 [articolo]
