Foto del docente

Rosalba Lanciotti

Professoressa ordinaria

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/16 MICROBIOLOGIA AGRARIA

Direttrice Dipartimento di Scienze e Tecnologie Agro-Alimentari


Gozzi G., Bruno V., Cellini B., Lanciotti R., Vannini, Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria, in: F. Danesi, 6th International Conference on Foodomics - From Knowledge to industry, From Industry to knowledge, Cesena, 2020 Alma Mater Studiorum - Università di Bologna, 2020, pp. 65 - 65 (atti di: 6th International Conference on Foodomics, Cesena, 14-16 Ottobre 2020) [Contributo in Atti di convegno]

Siroli L.; Braschi G.; Rossi S.; Gottardi D.; Patrignani F.; Lanciotti R., Lactobacillus paracasei A13 and high-pressure homogenization stress response, «MICROORGANISMS», 2020, 8, Article number: 439, pp. 1 - 15 [articolo]Open Access

Patrignani F.; Parrotta L.; Del Duca S.; Vannini L.; Camprini L.; Dalla Rosa M.; Schluter O.; Lanciotti R., Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 119, Article number: 108866, pp. 1 - 9 [articolo]

Beatrice Cellini, Lorenzo Siroli, Orla Cahill, M. Chiara Leva, Micaela Demichela, Marco Gerevini, Stephane Durand, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni, Lucia Vannini, SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic, in: Francesca Danesi, 6th International Conference on Foodomics- From knowledge to industry, From industry to knowledge, Alma Mater Studiorum - Università di Bologna, 2020, pp. 82 - 82 (atti di: 6th International Conference on Foodomics, Cesena, Italy, 14-16 October 2020) [atti di convegno-abstract]Open Access

Siroli L.; Patrignani F.; D'alessandro M.; Salvetti E.; Torriani S.; Lanciotti R., Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production, «ANIMALS», 2020, 10, Article number: 782, pp. 1 - 15 [articolo]Open Access

Parpinello G.P.; Ricci A.; Folegatti B.; Patrignani F.; Lanciotti R.; Versari A., Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 134, Article number: 110183, pp. 1 - 10 [articolo]Open Access

Bukvicki, Danka; Siroli, Lorenzo; D’Alessandro, Margherita; Cosentino, Sofia; Fliss, Ismail; Said, Laila Ben; Hassan, Hebatoallah; Lanciotti, Rosalba; Patrignani, Francesca, Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents, «FOODS», 2020, 9, Article number: 1815, pp. 1 - 16 [articolo]Open Access

Siroli, Lorenzo; Baldi, Giulia; Soglia, Francesca; Bukvicki, Danka; Patrignani, Francesca; Petracci, Massimiliano; Lanciotti, Rosalba, Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin, «FOODS», 2020, 9, Article number: 987, pp. 1 - 21 [articolo]Open Access

PATRIGNANI F., D’ALESSANDRO M., VANNINI L., LANCIOTTI R., Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages, in: Sustainability of the Food System. Sovereignty, Waste, and Nutrients Bioavailability, Valencia, Elsevier - Academic Press, 2020, pp. 167 - 180 [capitolo di libro]

Luo W.; Tappi S.; Patrignani F.; Romani S.; Lanciotti R.; Rocculi P., Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2019, 56, pp. 4404 - 4416 [articolo]

Gozzi G., Patrignani F., Lanciotti R., Vannini L., Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds, in: Mirko Babić, Milivoj Radojčin, Ivan Pavkov, 6th International Conference Sustainable Postharvest and Food Technologies INOPTEP 2019 and 21th National Conference Processing and Energy in Agriculture PTEP 2019 - Book of Abstract, Novi Sad, Milivoj Radojčin, Ivan Pavkov, 2019, pp. 63 - 63 (atti di: 6th International Conference Sustainable Postharvest and Food Technologies INOPTEP 2019, Kladovo, 07-12 Aprile 2019) [atti di convegno-abstract]Open Access

Zhou K.; Siroli L.; Patrignani F.; Sun Y.; Lanciotti R.; Xu Z., Formation of ethyl carbamate during the production process of Cantonese soy sauce, «MOLECULES», 2019, 24, Article number: 1474, pp. 1 - 11 [articolo]Open Access

Calabuig-Jiménez, Laura; Betoret, Ester*; Betoret, Noelia; Patrignani, Francesca; Barrera, Cristina; Seguí, Lucía; Lanciotti, Rosalba; Dalla Rosa, Marco, High pressures homogenization (HPH) to microencapsulate L. salivarius spp. salivarius in mandarin juice. Probiotic survival and in vitro digestion, «JOURNAL OF FOOD ENGINEERING», 2019, 240, pp. 43 - 48 [articolo]

Lanciotti R.; Braschi G.; Patrignani F.; Gobbetti M.; De Angelis M., How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 437, pp. 1 - 13 [articolo]Open Access

Scarnato L.; Gadermaier G.; Volta U.; De Giorgio R.; Caio G.; Lanciotti R.; Del Duca S., Immunoreactivity of gluten-sensitized sera toward wheat, rice, corn, and Amaranth flour proteins treated with microbial transglutaminase, «FRONTIERS IN MICROBIOLOGY», 2019, 10, Article number: 470, pp. 470 - 479 [articolo]Open Access