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) [Abstract]
NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F., Effect of aroma compounds on the microbial stabilization of orange-based soft drinks, «JOURNAL OF FOOD SCIENCE», 2004, 69, pp. 20 - 24 [Scientific article]
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) [Abstract]
LANCIOTTI R.; CHAVES LOPEZ C.; PATRIGNANI F.; PAPARELLA A.; GUERZONI M.; 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 [Scientific article]
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 [Scientific article]
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) [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) [Abstract]
VANNINI L.; LANCIOTTI R.; BALDI D.; GUERZONI M., Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2004, 94 (2), pp. 123 - 135 [Scientific article]
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) [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) [Contribution to conference proceedings]
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 [Scientific article]
LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F., Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2004, 15 (3-4), pp. 201 - 208 [Scientific article]
Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E., Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits, in: New tools for improving microbial food safety and quality, s.l, s.n, 2004(atti di: 19th International ICFMH Symposium, Food Micro 2004, Portoroz (Slovenia), 12-16 Settembre 2004) [Abstract]
