Rossi, Samantha; Parrotta, Luigi; Del Duca, Stefano; Rosa, Marco Dalla; Patrignani, Francesca; Schluter, Oliver; Lanciotti, Rosalba, Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2021, 148, pp. 111760 - 111768 [articolo]
de Aguiar Saldanha Pinheiro A.C.; Tappi S.; Patrignani F.; Lanciotti R.; Romani S.; Rocculi P., Effects of novel modified atmosphere packaging on lipid quality and stability of sardine (Sardina pilchardus) fillets, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2021, 56, pp. 945 - 953 [articolo]Open Access
Braschi, Giacomo; D’Alessandro, Margherita; Gottardi, Davide; Siroli, Lorenzo; Patrignani, Francesca; Lanciotti, Rosalba, Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08, «FRONTIERS IN MICROBIOLOGY», 2021, 12, Article number: 651711, pp. 1 - 12 [articolo]Open Access
Glicerina V.; Siroli L.; Canali G.; Chinnici F.; Capelli F.; Lanciotti R.; Colombo V.; Romani S., Efficacy of biodegradable, antimicrobial packaging on safety and quality parameters maintenance of a pear juice and rice milk-based smoothie product, «FOOD CONTROL», 2021, 128, Article number: 108170, pp. 1 - 9 [articolo]Open Access
Gottardi, Davide; Siroli, Lorenzo; Braschi, Giacomo; Rossi, Samantha; Ferioli, Federico; Vannini, Lucia; Patrignani, Francesca; Lanciotti, Rosalba, High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice, «FOODS», 2021, 10, Article number: 2988, pp. 1 - 19 [articolo]Open Access
Patrignani, Francesca; Rossi, Samantha; Vannini, Lucia; Lanciotti, Rosalba, High-Pressure Homogenization Effects on Spoilage and Pathogenic Microorganisms in Foods, in: Innovative Food Processing Technologies: A Comprehensive Review, ., Elsevier, 2021, pp. 274 - 292 [capitolo di libro]
Glicerina V, Siroli L, Ticchi N, Capelli F, Accorsi R,
Gherardi M, Fiorini M, Andrisano V, Colombo V, Manzini
R, Lanciotti R, Romani S, INFLUENCE OF AN INNOVATIVE, BIODEGRADABLE MULTILAYER ACTIVE PACKAGING ON “PESTO” SAUCE CHARACTERISTICS DURING STORAGE, in: Giancarlo Colelli E Milena Corredig, FIRST CIRCUL-A-BILITY CONFERENCE Re-thinking Packaging for Circular & Sustainable Food Supply Chains of the Future-Book of Abstract, 2021, pp. 32 - 32 (atti di: FIRST CIRCUL-A-BILITY CONFERENCE Re-thinking Packaging for Circular & Sustainable Food Supply Chains of the Future, Online, 26-29 Settembre 2021) [Contributo in Atti di convegno]Open Access
Zhou K.; Patrignani F.; Sun Y.-M.; Lanciotti R.; Xu Z.-L., Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process, «FOOD CHEMISTRY», 2021, 343, Article number: 128528, pp. 1 - 9 [articolo]Open Access
Sabaghian S.; Braschi G.; Vannini L.; Patrignani F.; Samsulrizal N.H.; Lanciotti R., Isolation and identification of wild yeast from malaysian grapevine and evaluation of their potential antimicrobial activity against grapevine fungal pathogens, «MICROORGANISMS», 2021, 9, Article number: 2582, pp. 1 - 16 [articolo]Open Access
D'alessandro M.; Parolin C.; Bukvicki D.; Siroli L.; Vitali B.; De Angelis M.; Lanciotti R.; Patrignani F., Probiotic and metabolic characterization of vaginal lactobacilli for a potential use in functional foods, «MICROORGANISMS», 2021, 9, Article number: 833, pp. 1 - 14 [articolo]Open Access
Gottardi D.; Siroli L.; Vannini L.; Patrignani F.; Lanciotti R., Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2021, 115, pp. 74 - 86 [articolo]Open Access
D'Alessandro M.; Pisanu F.; Baldo D.; Parolin C.; Filippini G.; Vitali B.; Lanciotti R.; Patrignani F., Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri, «JOURNAL OF FUNCTIONAL FOODS», 2021, 87, Article number: 104745, pp. 1 - 10 [articolo]Open Access
Margherita D’ALESSANDRO , Carola PAROLIN , Lorenzo SIROLI , Danka BUKVICKI , David BALDO ,
Beatrice VITALI , Maria DE ANGELIS , Rosalba LANCIOTTI, Francesca PATRIGNANI, VAGINAL MICROBIOME FOR THE PRESERVATION OF WOMEN’S
HEALTH USING FOOD STRATEGY, in: BOOK OF ABSTRACTS SEVENTH INTERNATIONAL CONFERENCE INOPTEP 2021, 2021, pp. 22 - 22 (atti di: 7th INTERNATIONAL CONFERENCE SUSTAINABLE POSTHARVEST AND FOOD TECHNOLOGIES - INOPTEP 2021, Vršac, Serbia, April 18th – 23th, 2021) [atti di convegno-abstract]
Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano Del Duca, Oliver Schluter, Rosalba Lanciotti., Biotechnological approaches to obtain cricket based bakery products, in: 6th international conference on foodomics, From knowledge to industry From industry to knowledge, Cesena, Alma Mater Studiorum - Università di Bologna, 2020, pp. 75 - 76 (atti di: Foodomics 2020 : from Knowledge to Industry, from Industry to Knowledge : 6th international conference on foodomics, Cesena, 14-16 October 2020) [atti di convegno-poster]
Patrignani F.; Siroli L.; Braschi G.; Lanciotti R., Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice, «FOOD CONTROL», 2020, 111, Article number: 107051, pp. 1 - 10 [articolo]
