Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H., The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features., in: Scientific and technological challenges in fermented milk second IDF dairy science and technology week, s.l, s.n, 2006(atti di: Scientific and technological challenges in fermented milk second IDF dairy science and technology week, Sirmione, 15-19 Maggio 2006) [Contribution to conference proceedings]
Ndagijimana M.; Vallicelli M.; Cocconcelli P. S.; CappaF. ; Patrignani F.; Lanciotti R.; Guerzoni M. E., Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2006, 72, pp. 6053 - 6061 [Scientific article]
Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A, Application and use of biotechnology for food fermentation, in: FITO P., TOLDRÀ F., Innovation in Traditional Foods, LONDRA, Elsevier, 2005(atti di: EFFoST, Annual Meeting 2005- INTRAFOOD 2005 - Innovation in Traditional Foods, Valencia (spain), 25-28 ottobre 2005) [Contribution to conference proceedings]
Ndagijimana M.; Vannini L.; Saracino P.; Vallicelli M.; Patrignani F.; Lanciotti R.; Guerzoni M.E., Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena, in: INTERNATIONAL SYMPOSIUM ON “VINEGARS AND ACETIC ACID BACTERIA”, REGGIO EMILIA, FIRMA EFFE S.N.C., 2005(atti di: International Symposium on “Vinegars and acetic acid bacteria”, REGGIO EMILIA, 9-12 MAGGIO 2005) [Abstract]
Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E., Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system, in: First IDF International Symposium on indigenous enzymes in milk, CORK, University College Cork, 2005(atti di: First IDF International Symposium on indigenous enzymes in milk, Cork, 19-22 Aprile 2005) [Contribution to conference proceedings]
R. Lanciotti; L. Vannini; C. Chaves Lopez; M. Gobbetti; M. E. Guerzoni, Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct, «INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY», 2005, 58, pp. 89 - 99 [Scientific article]
M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L., High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria, in: First International Food and Nutrition Congress, ISTAMBUL, s.n, 2005(atti di: First International Food and Nutrition Congress, Istambul, 15-18 giugno 2005) [Contribution to conference proceedings]
M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L., High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria, in: Food safety and quality through the food chain: farm to fork, s.l, s.n, 2005(atti di: First International Food and Nutrition Congress, Istanbul (Turchia), 15-18 giugno 2005) [Contribution to conference proceedings]
Coordination of a Research Project: IMPIEGO DI SOSTANZE DI AROMA DI ORIGINE VEGETALE PER IL MIGLIORAMENTO DELLA QUALITA' MICROBIOLOGICA DEI PRODOTTI ALIMENTARI.
Lanciotti, Rosalba; Gianotti, Andrea; Baldi, D.; Angrisani, R.; Mastrocola, D.; Suzzi, G.; Guerzoni, MARIA ELISABETTA, Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater., «BIORESOURCE TECHNOLOGY», 2005, 96, pp. 317 - 322 [Scientific article]
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, Maurice; Belletti, Nicoletta; Lanciotti, Rosalba; Guerzoni, MARIA ELISABETTA; Gardini, Fausto, 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, Rosalba; CHAVES LOPEZ, C.; Patrignani, Francesca; Paparella, A.; Guerzoni, MARIA ELISABETTA; 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]
