Davide Gottardi, Gabriella Siesto, Antonio Bevilacqua, Francesca Patrignani, Daniela Campaniello, Barbara Speranza, Rosalba Lanciotti, Angela Capece, Patrizia Romano, Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico, «FERMENTATION», 2023, 9, Article number: 245 , pp. 1 - 12 [Scientific article]Open Access
Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti, Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey, «FERMENTATION», 2023, 9, Article number: 51 , pp. 1 - 18 [Scientific article]Open Access
Cocconcelli, Pier Sandro; Gatti, Monica; Giraffa, Giorgio; Gobbetti, Marco; Lanciotti, Rosalba; Morelli, Lorenzo; Neviani, Erasmo; Parente, Eugenio, Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union?, «MSYSTEMS», 2023, 8, pp. 1 - 2 [Comment or similar]Open Access
Rossi S.; Maares M.; Kieserling H.; Rohn S.; Schluter O.; Patrignani F.; Lanciotti R.; Haase H.; Keil C., Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry, «FERMENTATION», 2023, 9, Article number: 521 , pp. 1 - 14 [Scientific article]Open Access
Siroli, Lorenzo; Giordani, Barbara; Rossi, Samantha; Gottardi, Davide; McMahon, Helena; Augustyniak, Aleksandra; Menon, Abhay; Vannini, Lucia; Vitali, Beatrice; Patrignani, Francesca; Lanciotti, Rosalba, Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products, «FERMENTATION», 2022, 8, Article number: 722 , pp. 1 - 21 [Scientific article]Open Access
Glicerina, Virginia; Siroli, Lorenzo; Betoret, Ester; Canali, Giada; Dalla Rosa, Marco; Lanciotti, Rosalba; Romani, Santina, Characterization and evaluation of the influence of an alginate, cocoa and a bilayer alginate-cocoa coating on the quality of fresh-cut oranges during storage, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2022, 102, pp. 4454 - 4461 [Scientific article]Open Access
Marianna Ciccone; Davide Gottardi ; Giacomo Braschi; Lorenzo Siroli; Rosalba Lanciotti; Francesca Patrignani, HIGH-ADDED VALUE COMPOUNDS OBTAINED FROM FISH WASTE USING MICROORGANISMS ENDOWED WITH PROTEOLYTIC AND LIPOLYTIC ACTIVITY, in: 36th EFFoST International Conference - Shaping the Production of Sustainable, Healthy Foods for the Future, 2022(atti di: 36th EFFoST International Conference, Dublin, Ireland, 7-9 novembre 2022) [Poster]
D'alessandro M.; Parolin C.; Patrignani S.; Sottile G.; Antonazzo P.; Vitali B.; Lanciotti R.; Patrignani F., Human Breast Milk: A Source of Potential Probiotic Candidates, «MICROORGANISMS», 2022, 10, Article number: 1279 , pp. 1 - 20 [Scientific article]Open Access
Patrignani, Francesca; Siesto, Gabriella; Gottardi, Davide; Vigentini, Ileana; Toffanin, Annita; Englezos, Vasileios; Blaiotta, Giuseppe; Grieco, Francesco; Lanciotti, Rosalba; Speranza, Barbara; Bevilacqua, Antonio; Romano, Patrizia, Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts, «BEVERAGES», 2022, 8, Article number: 59 , pp. 1 - 16 [Scientific article]Open Access
Marianna Ciccone; Davide Gottardi; Giacomo Braschi; Lorenzo Siroli; Rosalba Lanciotti; Francesca Patrignani, PRODUCTION OF FUNCTIONAL AND AROMA COMPOUNDS FROM FISH WASTE AND BY-PRODUCTS USING SELECTED MICROORGANISMS, in: Innovative Solutions in a Changing World, 2022(atti di: Aquaculture Europe 2022, Rimini, Italy, 27-30 settembre 2022) [Poster]
Romano, Patrizia; Braschi, Giacomo; Siesto, Gabriella; Patrignani, Francesca; Lanciotti, Rosalba, Role of Yeasts on the Sensory Component of Wines, «FOODS», 2022, 11, Article number: 1921 , pp. 1 - 23 [Scientific article]Open Access
Gottardi, Davide; Siroli, Lorenzo; Braschi, Giacomo; Rossi, Samantha; Serrazanetti, Diana I.; Patrignani, Francesca; Lanciotti, Rosalba, Sublethal HPH treatment is a sustainable tool that induces autolytic-like processes in the early gene expression of Saccharomyces cerevisiae, «FOOD RESEARCH INTERNATIONAL», 2022, 159, Article number: 111589 , pp. 1 - 14 [Scientific article]
S. Rossi, L. Parrotta, D. Gottardi, V.T. Glicerina, S. Del Duca, M. Dalla Rosa, F. Patrignani, O. Schlüter, R. Lanciotti, Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product, «JOURNAL OF INSECTS AS FOOD AND FEED», 2022, 0, pp. 1 - 16 [Scientific article]Open Access
Davide Gottardi; Marianna Ciccone; Lorenzo Siroli; Rosalba Lanciotti; Francesca Patrignani, Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds, «FERMENTATION», 2022, 8, Article number: 708 , pp. 1 - 17 [Scientific article]Open Access
Romano P.; Siesto G.; Capece A.; Pietrafesa R.; Lanciotti R.; Patrignani F.; Granchi L.; Galli V.; Bevilacqua A.; Campaniello D.; Spano G.; Caridi A.; Poiana M.; Foschino R.; Vigentini I.; Blaiotta G.; Corich V.; Giacomini A.; Cardinali G.; Corte L.; Toffanin A.; Agnolucci M.; Comitini F.; Ciani M.; Mannazzu I.; Budroni M.; Englezos V.; Rantsiou K.; Iacumin L.; Comi G.; Capozzi V.; Grieco F.; Tufariello M., Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains, «FRONTIERS IN MICROBIOLOGY», 2022, 13, Article number: 830277 , pp. 1 - 13 [Scientific article]Open Access
