Iucci L.; Patrignani F.; Belletti N.; Ndagijimana M.; Guerzoni M.E.; Gardini F.; Lanciotti R., Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents, «MEAT SCIENCE», 2007, 75, pp. 669 - 675 [Scientific article]
M. E. Guerzoni; R. Lanciotti; F. Patrignani; L. Vannini; M. Ndagijimana, Use of High Pressure Homogenization to improve sensorial and microbiological features of low-fat yoghurts, in: EFFOST, Food-New Option for the Industry-EFFoST/EHEDG Joint Conference 2007. Pratical application of research results., LISBONA, EffoST/EHEDG, 2007, pp. 186 - 186 (atti di: Food-New Option for the Industry-EFFoST/EHEDG Joint Conference 2007. Pratical application of research results., Lisbona, Portogallo, 14-16 Novembre 2007) [Abstract]
N. Belletti; R. Lanciotti; M. E. Guerzoni; F. Gardini, Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads, in: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]
Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E., Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source, in: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, Bologna, 29 Agosto-2 Settembre) [Abstract]
Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R., Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese, «FOOD MICROBIOLOGY», 2006, 23, pp. 641 - 648 [Scientific article]
Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E., Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese, «THE JOURNAL OF DAIRY RESEARCH», 2006, 73, pp. 216 - 226 [Scientific article]
F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni, Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis, in: FOOD MICRO 2006 "Food Safety and Food Biotechnology: Diversity and Global Impact" The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 "Food Safety and Food Biotechnology: Diversity and Global Impact" The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]
Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R.; Guerzoni M. E., Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi, in: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale, BOLOGNA, s.n, 2006(atti di: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale- Primo convegno nazionale SIMTREA, Bologna, 17-18 Luglio) [Abstract]
M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti, Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeast interactions, in: 3rd International Symposium on Sourdough, BARI, Idea Print, 2006(atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre) [Contribution to conference proceedings]
Guerzoni M. E.; Vernocchi P.; Ndagijimana M.; Gianotti A.; Lanciotti R., Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions, in: M. GOBBETTI, M. DE ANGELIS, R. DI CAGNO, F. MINERVINI, C. RIZZIELLO, Book of abstract of 3rd International Symposium on Sourdough, BARI, IDEAPRINT, 2006, -, pp. 37 - 37 (atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre 2006) [Abstract]
L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni, Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment, in: Food Micro 2006 Food safety and food biotechnology: diversity and global impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: Food Micro 2006 Food safety and food biotechnology: diversity and global impact, Bologna, 29- Agosto- 2 Settembre 2006) [Abstract]
Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E., Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione, in: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale, BOLOGNA, sn, 2006(atti di: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale - Primo convegno nazionale SIMTREA, Bologna, 17-18 Luglio) [Abstract]
L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni, New signalling molecules in some Gram-negative bacteria, in: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. vannini, 2006(atti di: FOOD MICRO 2006 "Food Micro 2006, Food safety and food biotechnology: diversity and global impact". The 20th International ICFMH Symposium, Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]
Patrignani F.; Lanciotti R.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H., Potential of functional strains, isolated from traditional Maasai milk,
as starters for the production of fermented milks, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2006, 107, pp. 1- - 11 [Scientific article]
P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; M. E. Guerzoni, Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae, in: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, Bologna, 29 Agosto - 2 Settembre) [Abstract]
