M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L., High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria, in: First International Food and Nutrition Congress, ISTAMBUL, s.n, 2005(atti di: First International Food and Nutrition Congress, Istambul, 15-18 giugno 2005) [Contributo in Atti di convegno]
M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L., High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria, in: Food safety and quality through the food chain: farm to fork, s.l, s.n, 2005(atti di: First International Food and Nutrition Congress, Istanbul (Turchia), 15-18 giugno 2005) [Contributo in Atti di convegno]
Coordinamento del progetto: IMPIEGO DI SOSTANZE DI AROMA DI ORIGINE VEGETALE PER IL MIGLIORAMENTO DELLA QUALITA' MICROBIOLOGICA DEI PRODOTTI ALIMENTARI.
Lanciotti, Rosalba; Gianotti, Andrea; Baldi, D.; Angrisani, R.; Mastrocola, D.; Suzzi, G.; Guerzoni, MARIA ELISABETTA, Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater., «BIORESOURCE TECHNOLOGY», 2005, 96, pp. 317 - 322 [articolo]
Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G., Characterisation of yeasts involved in the ripening of Pecorino crotonese., in: Cheese: Ripening, Characterization and Technology, s.l, s.n, 2004(atti di: IDF Symposium on Cheese: Ripening, Characterization and Technology, Praga, Repubblica Ceca., 21-25 Marzo) [atti di convegno-abstract]
Ndagijimana, Maurice; Belletti, Nicoletta; Lanciotti, Rosalba; Guerzoni, MARIA ELISABETTA; Gardini, Fausto, Effect of aroma compounds on the microbial stabilization of orange-based soft drinks, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. 20 - 24 [articolo]
Lanciotti R.; Guerzoni M.E.; Iucci L.; Ndagijimana M.; Vallicelli M.; Vannini L., Effects of high pressure homogenization on ripening patterns of caciotta cheese, in: IDF Symposium on Cheese “Ripening, Characterization and technology”, SEMILY, Lubomir Houdek - Nakladatelstvi Galen, 2004(atti di: IDF Symposium on Cheese “Ripening, Characterization and technology", Praga (Repubblica Ceca), 21-25 Marzo 2004) [atti di convegno-abstract]
Lanciotti, Rosalba; CHAVES LOPEZ, C.; Patrignani, Francesca; Paparella, A.; Guerzoni, MARIA ELISABETTA; Serio, A.; Suzzi, G., Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese, «INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY», 2004, 57, pp. 19 - 25 [articolo]
BELLETTI N.; NDAGIJIMANA M.; SISTO C.; GUERZONI M.E.; LANCIOTTI R.; GARDINI F., Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae, «JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY», 2004, 52, pp. 6932 - 6938 [articolo]
Patrignani F.; Mathara J.M.; Museve Kutima P.; Mbugua S.K.; Lanciotti R.;Holzapfel W., Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks, in: New tools for improvement microbial food safety and qualità biotechnology and molecular approaches, LJUBLIANA, Slovenian Microbiological Society, 2004(atti di: The 19th International ICFMH Symposium, FoodMicro 2004 - New tools for improvement microbial food safety and qualità biotechnology and molecular approaches, Portoroz, Slovenia, 12-16 settembre 2004) [atti di convegno-abstract]
F.Patrignani; J. Maina Mathara; P.Museve Kutima; S. K. Mbugua; R. Lanciotti; W. H. Holzapfel, Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks., in: NEW TOOLS FOR IMPROVING MICROBIAL FOOD SAFETY AND QUALITY BIOTECHNOLOGY AND MOLECULAR BIOLOGY APPROACHES, PORTOROZ, s.n, 2004, pp. 384 - 384 (atti di: International ICFMH symposium – Foodmicro2004
NEW TOOLS FOR IMPROVING MICROBIAL FOOD SAFETY AND QUALITY BIOTECHNOLOGY AND MOLECULAR BIOLOGY APPROACHES, Portoroz, 12-16 settembre 2004) [atti di convegno-abstract]
Vannini, Lucia; Lanciotti, Rosalba; Baldi, D.; Guerzoni, MARIA ELISABETTA, Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2004, 94 (2), pp. 123 - 135 [articolo]
Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M.E.; Holzapfel W.H., Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese, in: New tools for improvement microbial food safety and qualità biotechnology and molecular approaches, LJUBLIANA, Slovenian Microbiological Society, 2004(atti di: The 19th International ICFMH Symposium, FoodMicro 2004 - New tools for improvement microbial food safety and qualità biotechnology and molecular approaches, Portoroz (Slovenia), 12-16 settembre 2004) [atti di convegno-abstract]
Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L., Pathogenic species deactivation by high pressare homogenization, in: “New tools for improvement microbial food safety and quality biotechnology and molecular approaches”, LJUBLIANA, SLOVENIAN MICROBIOLOGICAL SOCIETY, 2004(atti di: The 19th International ICFMH Symposium, FoodMicro 2004 “New tools for improvement microbial food safety and quality biotechnology and molecular approaches”, Portoroz (Slovenia), 12-16 SETTEMBRE 2004) [Contributo in Atti di convegno]
LANCIOTTI R.; VANNINI L.; PITTIA P.; GUERZONI M. E., Suitability of high-dynamic-pressure-treated milk for the production of yogurt., «FOOD MICROBIOLOGY», 2004, 21, pp. 753 - 760 [articolo]
