Foto del docente

Rosalba Lanciotti

Professoressa ordinaria

Dipartimento di Scienze e Tecnologie Agro-Alimentari

Settore scientifico disciplinare: AGR/16 MICROBIOLOGIA AGRARIA

Coordinatrice del Corso di Laurea Magistrale in Scienze e tecnologie alimentari

Pubblicazioni

Francesca Patrignani, Giuseppina P. Parpinello, Arianna Ricci, Cristina Chiavari, Luigi Grazia, Rosalba Lanciotti, Mannoprotein content and volatile molecule profiles of Trebbiano wines obtained by S. Cerevisiae and S. Bayanus strains, in: International Specalized Symposium on Yeasts Issy 34 : book of abstracts, 2018, pp. 207 - 207 (atti di: International Specalized Symposium on Yeasts Issy 34, Bariloche Argentina, 1-4 ottobre 2018) [Contributo in Atti di convegno]Open Access

Parpinello, G. P., Folegatti, B., Ricci, A., Patrignani, F., Lanciotti, R., Versari, A., New challenging yeasts in enology: the case of Saccharomyces eubayanus, in: Archives of General Internal Medicine, London, Allied Academies, 2018, 2, pp. 27 - 27 (atti di: International Conference on Nutrition, Food Science & Technology, Roma, 14-15 Novembre) [atti di convegno-abstract]

Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, DIANA ISABELLA; Lanciotti, Rosalba, POTENTIAL OF HIGH PRESSURE HOMOGENIZATION AND FUNCTIONAL STRAINS FOR NOVEL FUNCTIONAL DAIRY FOODS, in: TECHNOLOGICAL APPROACHES FOR NOVEL APPLICATIONS IN DAIRY FOOD PROCESSING, Ege, Nurcan Koca, 2018, pp. 1 - 17 [capitolo di libro]

Francesca Patrignani, Giuseppina P. Parpinello, Arianna Ricci, Vincenzo Castellone, Samantha Rossi, Rosalba Lanciotti, Saccharomyces Eubayanus potential in winemaking field, in: International Specialized symposium on Yeasts Issy 34 : book of abstracts, 2018, pp. 80 - 81 (atti di: International Specialized symposium on Yeasts Issy 34, Bariloche Argentina, 1-4 ottobre 2018) [Contributo in Atti di convegno]Open Access

Francesca PATRIGNANI, Giuseppina P. PARPINELLO, Arianna RICCI, Vincenzo CASTELLONE, Samantha ROSSI, Rosalba LANCIOTTI, Saccharomyces eubayanus potential in winemaking field., in: International Specalized symposium on Yeasts ISSY 34 : book of abstracts, 2018, pp. 80 - 81 (atti di: International Specalized symposium on Yeasts ISSY 34, Bariloche, from 1/10/2018 to 4/10/2018) [atti di convegno-abstract]

Patrignani, F.; Modesto, M.; Michelini, Samanta; Sansosti, Maria Cristina; Serrazanetti, Diana I.; Qvirist, Linnea; Siroli, Lorenzo; Camprini, Lucia; Mattarelli, Paola; Lanciotti, Rosalba, Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2018, 89, pp. 689 - 696 [articolo]

Siroli, L.; Braschi, G.; de Jong, A.; Kok, J.; Patrignani, F.; Lanciotti, R., Transcriptomic approach and membrane fatty acid analysis to study the response mechanisms of Escherichia coli to thyme essential oil, carvacrol, 2-(E)-hexanal and citral exposure, «JOURNAL OF APPLIED MICROBIOLOGY», 2018, 125, pp. 1308 - 1320 [articolo]

Francesca Patrignani, Lucia Vannini, Rosalba Lanciotti, Ultra High Pressure Homogenization applied within the Made in-Italy project “ATENA”, in: Proceedings of the IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course : Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Salerno, ProdAl Scarl, 2018, pp. 78 - 78 (atti di: IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course : Socio-economic and environmental impact of novel food products and processes based on nonthermal technologies, Sorrento, 25-27 settembre 2018) [Contributo in Atti di convegno]

Nowacka, M.; Tylewicz, U.*; Tappi, S.; Siroli, L.; Lanciotti, R.; Romani, S.; Witrowa-Rajchert, D., Ultrasound assisted osmotic dehydration of organic cranberries (Vaccinium oxycoccus): Study on quality parameters evolution during storage, «FOOD CONTROL», 2018, 93, pp. 40 - 47 [articolo]

Teslić N., Patrignani F., Ghidotti M., Parpinello G.P., Ricci A., Tofalo R., Lanciotti R., Versari A., Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking, «EUROPEAN FOOD RESEARCH AND TECHNOLOGY», 2018, 244, pp. 1301 - 1311 [articolo]

Patrignani, Francesca; Montanari, Chiara; Serrazanetti, Diana I.; Braschi, Giacomo; Vernocchi, Pamela; Tabanelli, Giulia; Parpinello, Giuseppina P.; Versari, Andrea; Gardini, Fausto; Lanciotti, Rosalba, Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines, «ANNALS OF MICROBIOLOGY», 2017, 67, pp. 99 - 109 [articolo]

Braschi, Giacomo; Siroli, Lorenzo; Patrignani, Francesca; Serrazanetti, DIANA ISABELLA; Siragusa, Sonya; De Angelis, Maria; Gobetti, Marco; Lanciotti, Rosalba, Comprehension of the action mechanisms of natural antimicrobials against Listeria monocytogenes Scott A as a fundamental tool for their application in food, in: Food Innova congress proceading, 2017(atti di: FOOD INNOVA, Cesena, 31/01/2017) [atti di convegno-poster]

Siroli, Lorenzo; Patrignani, Francesca; Diana I. Serrazanetti, ; Parolin, Carola; Ñahui Palomino, Rogers A.; Vitali, Beatrice; Lanciotti, Rosalba, Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products, «FRONTIERS IN MICROBIOLOGY», 2017, 8, pp. 166 - 177 [articolo]Open Access

E., Betoret; Calabuig-Jiménez, L.; Patrignani, F.; Lanciotti, R.; Dalla Rosa, M., Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 85, pp. 418 - 422 [articolo]

Calabuig-Jiménez, Laura; Ester, Betoret; Patrignani, Francesca; Betoret, Noelia; Lanciotti, Rosalba; Dalla Rosa, Marco, EFFECT OF HOT AIR DRYING ON THE PROBIOTIC SURVIVAL AND IN VITRO DIGESTION OF L. SALIVARIUS SPP SALIVARIUS ENCAPSULATED WITH HIGH PRESSURES HOMOGENIZATION AND INCORPORATED INTO A FOOD MATRIX, in: M. Dalla Rosa, P. Fito Maupoey, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 70 - 70 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contributo in Atti di convegno]