Vannini L.; Patrignani F.; Iucci L.; Ndagijimana M.; Vallicelli M.; Lanciotti R.; Guerzoni M. E., Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2008, 128, pp. 329 - 335 [Scientific article]
Vannini L.; Russo A.; Di Biase L.; Patrignani F.; Lanciotti R.; Guerzoni M. E., Effects of high pressure homogenization and thermal treatments on gene expression and membrane fatty acid profiles in spoilage and pathogenic food-borne species, in: OGDEN I., STRACHAN N., Evolving microbial food quality and safety, ABERDEEN, University of Aberdeen Central Printing Service, 2008, pp. 399 - 400 (atti di: FoodMicro 2008 - The 21st International ICFMH Symposium, Aberdeen, 1-4 settembre 2009) [Abstract]
F. Patrignani; L. Iucci; N. Belletti; F. Gardini; M. E. Guerzoni; R. Lanciotti, Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2008, 123, pp. 1 - 8 [Scientific article]
M. Ndagijimana; F. Patrignani; L. Vannini; P. Vernocchi; R. Lanciotti; M. E. Guerzoni., High Pressure Homogenization as alternative to thermal treatment to improve the microbial safety, shelf-life and functionality of milk and milk products., in: PAUL PAQUIN, IDF Dairy Science and Technology Week Novalait Technological Forum, QUEBEC, Nova Lait Université Laval, 2008, pp. 18 - 20 (atti di: IDF Dairy Science and Technology Week Novalait Technological Forum, Quebec, Canada, Maggio 12-16, 2008) [Contribution to conference proceedings]
Lanciotti R.; Vannini L.; Patrignani F.; Guerzoni M. E., High Pressure Homogenization As Alternative To Thermal Treatment To Improve The Microbial Safety, Shelf-life And Functionality Of Fluid Foods And Ingredients, in: OGDEN I., STRACHAN N., Evolving microbial food safety and quality, ABERDEEN, University of Aberdeen Central Printing Service, 2008, pp. 112 - 113 (atti di: FoodMicro2008 - The 21st International ICFMH Symposium, Aberdeen (Scozia), 1-4 settembre 2008) [Abstract]
F. Patrignani; L. Vannini; M. Ndagijimana; A. Russo; R. Lanciotti; M. E. Guerzoni, High Pressure Homogenization to Improve Microbial Safety, Shelf-life and Functionality of Foods and Ingredients, in: D. KNORR, Training and Carrier Development (TCD), BERLIN, TCD Network-NovelQ-Berlin University of Technology, 2008, pp. 11 - 12 (atti di: Training and Carrier Development (TCD), Berlino, Settembre, 3-5, 2008) [Contribution to conference proceedings]
Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Gardini F.; Ndagijimana M., Innovation or Tradition? Contribution of Novel Technologies to the Quality and Safety of Consolidated Dairy Products, in: OGDEN I., STRACHAN N., Evolving microbial food quality and safety, ABERDEEN, University of Aberdeen Central Printing Service, 2008, pp. 68 - 69 (atti di: FoodMicro 2008 - The 21st International ICFMH Symposium, Aberdeen (Scotland), 1-4 settembre 2008) [Abstract]
Vernocchi P.; Belletti N.; Sado S.; Maffei M.; Lanciotti R.; Guerzoni M.E.; Gardini F., Microbiological quality and vitality after striped venus clam (Chamelea gallina L.) depuration, in: OGDEN I., STRACHAN N., Evolving microbial food safety and quality, ABERDEEN, University of Aberdeen Central printing Sevice, 2008, pp. 403 - . (atti di: FoodMicro2008 The 21st International ICFMH Symposium, Aberdeen (Scozia), 1-4 settembre 2008) [Abstract]
Iucci L.; Lanciotti R.; Huppertz T.; Kelly A., Plasmin activity in high-pressure-homogenised bovine milk, «MILCHWISSENSCHAFT», 2008, 63, pp. 68 - 70 [Scientific article]
F. Patrignani; R. Lanciotti; M. Ndagijimana;W. H. Holzapfel; M. E. Guerzoni, Potentialities of high pressure homogenization for the production of bio-yoghurts, in: PAUL PAQUIN, IDF Dairy Science and Technology Week Novalait Technological Forum, QUEBEC, Nova Lait Université Laval, 2008, pp. 35 - 36 (atti di: IDF Dairy Science and Technology Week Novalait Technological Forum, Quebec, Canada, Maggio 12-16, 2008,) [Contribution to conference proceedings]
P. Burns; F. Patrignani; D. Serrazanetti; G.C. Vinderola; J.A. Reinheimer; R. Lanciotti; M. E. Guerzoni., Probiotic crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with High Pressure-Homogenized Milk, «JOURNAL OF DAIRY SCIENCE», 2008, 91, pp. 500 - 512 [Scientific article]
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) [Contribution to conference proceedings]
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 [Scientific article]
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 [Scientific article]
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 [Scientific article]
