C. Chaves-López; R. Lanciotti; A. Serio; A. Paparella; M. E. Guerzoni; G. Suzzi, Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability, «FOOD CONTROL», 2009, 20, pp. 691 - 695 [Scientific article]
Capra M. L.; Patrignani F.; Quiberoni A.; Reinheimer J. A.;
Lanciotti R.; Guerzoni M.E., Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages, «INTERNATIONAL DAIRY JOURNAL», 2009, 19, pp. 336 - 341 [Scientific article]
Patrignani F.; Vannini L.; Sado Kamdem S. L.;
Lanciotti R.; Guerzoni M. E., Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and
physico-chemical features in apricot and carrot juices, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2009, 136, pp. 26 - 31 [Scientific article]
Arfelli G.; Belletti N.; Corzani C.; Fabiani A.; Lanciotti R.; Tabanelli G.; Gardini F., Indagine sul contenuto di ammine biogene nei vini, in: Atti del Convegno dell'ACCADEMIA ITALIANA DELLA VITE E DEL VINO-Tornata Dozza, BELLUNO, Tipografia Piave Srl, 2009, pp. 33 - 58 (atti di: Indagine sul contenuto di ammine biogene dei vini, Sala Convegni dell'Enoteca Regionale- Dozza, 20 giugno 2009) [Contribution to conference proceedings]
Patrignani F. ; Burns P.; Serrazanetti D. ; Vinderola G. ; Reinheimer J.; Lanciotti R.; Guerzoni M.E., Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing lactobacillus paracasei and lactobacillus acidophilus, «THE JOURNAL OF DAIRY RESEARCH», 2009, 76, pp. 74 - 82 [Scientific article]
N. BELLETTI; R. LANCIOTTI; F. PATRIGNANI; F. GARDINI, Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads, «JOURNAL OF FOOD SCIENCE», 2008, 73, pp. m331 - m338 [Scientific article]
Sado Kamdem S.; Vernocchi P.; Maffei M.; Belletti N.; Gardini F.; Guerzoni M. E.; Lanciotti R., Assessment of Safety, Nutritional, and Spoilage Characteristics
of Different Lagoon Grey Mullets
(Liza ramada, Liza aurata, and Liza saliens), «JOURNAL OF FOOD PROTECTION», 2008, 71, pp. 2572 - 2577 [Scientific article]
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]
