Foto del docente

Rosalba Lanciotti

Professor

Department of Agricultural and Food Sciences

Academic discipline: AGR/16 Agricultural Microbiology

Director of Second Cycle Degree of Food Science and Technology

Publications

Siroli, Lorenzo; Patrignani, Francesca; Diana I. Serrazanetti, ; Parolin, Carola; Ñahui Palomino, Rogers A.; Vitali, Beatrice; Lanciotti, Rosalba, Determination of antibacterial and technological properties of vaginal lactobacilli for their potential application in dairy products, «FRONTIERS IN MICROBIOLOGY», 2017, 8, pp. 166 - 177 [Scientific article]Open Access

E., Betoret; Calabuig-Jiménez, L.; Patrignani, F.; Lanciotti, R.; Dalla Rosa, M., Effect of high pressure processing and trehalose addition on functional properties of mandarin juice enriched with probiotic microorganisms, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 85, pp. 418 - 422 [Scientific article]

Calabuig-Jiménez, Laura; Ester, Betoret; Patrignani, Francesca; Betoret, Noelia; Lanciotti, Rosalba; Dalla Rosa, Marco, EFFECT OF HOT AIR DRYING ON THE PROBIOTIC SURVIVAL AND IN VITRO DIGESTION OF L. SALIVARIUS SPP SALIVARIUS ENCAPSULATED WITH HIGH PRESSURES HOMOGENIZATION AND INCORPORATED INTO A FOOD MATRIX, in: M. Dalla Rosa, P. Fito Maupoey, FOODINNOVA Book of Abstracts, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 70 - 70 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]

Siroli, Lorenzo; Patrignani, Francesca; Serrazanetti, Diana I.; Vernocchi, Pamela; Del Chierico, Federica; Russo, Alessandra; Torriani, Sandra; Putignani, Lorenza; Gardini, Fausto; Lanciotti, Rosalba, Effect of thyme essential oil and Lactococcus lactis CBM21 on the microbiota composition and quality of minimally processed lamb's lettuce, «FOOD MICROBIOLOGY», 2017, 68, pp. 61 - 70 [Scientific article]

Patrignani, F.; Castellone, V.; Siroli, L.; Serrazanetti, D. I.; Braschi, G.; Manozzi, C.; DALLA ROSA, M.; Lanciotti, R., Effect of (ultra)-high pressure homogenization and natural antimicrobial based nanoemulsions on kiwi juice safety and shelf-life., in: Proceeding of International Conference on Food Innovation, 2017, pp. 61 - 61 (atti di: FoodInnova 2017, Cesena, 31 gennaio-3 febbraio 2017) [Contribution to conference proceedings]

Laura Calabuig-Jiménez; Ester Betoret;Francesca Patrignani; Noelia Betoret; Rosalba Lanciotti; Marco Dalla Rosa, HIGH PRESSURES HOMOGENIZATION TO MICROENCAPSULATE L. SALIVARIUS spp. SALIVARIUS IN MANDARIN JUICE. PROBIOTIC SURVIVAL AND IN VITRO DIGESTION, in: Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 131 - 131 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]

Glicerina, VIRGINIA TERESA; Tylewicz, Urszula; Siroli, Lorenzo; Canali, Giada; DALLA ROSA, Marco; Lanciotti, Rosalba; Romani, Santina, INFLUENCE OF TWO DIFFERENT COCOA BASED COATINGS ON QUALITY CHARACTERISTICS OF FRESH-CUT FRUITS DURING STORAGE, in: M. Dalla Rosa, P. Fito Maupoey, Book of Abstracts - Foodinnova 2017, Valencia, Knowledge Management for Food Innovation - KM4FI, 2017, pp. 113 - 113 (atti di: International Conference on Food Innovation, Cesena, Italy, 31 Gennaio - 3 Febbraio 2017) [Contribution to conference proceedings]

Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Braschi, Giacomo; Betoret, Ester; Reinheimer, Jorge A.; Lanciotti, Rosalba, Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk, «FOOD RESEARCH INTERNATIONAL», 2017, 97, pp. 250 - 257 [Scientific article]

Scarnato, Lucilla; Montanari, Chiara; Serrazanetti, Diana Isabella; Aloisi, Iris; Balestra, Federica; Del Duca, Stefano; Lanciotti, Rosalba, New bread formulation with improved rheological properties and longer shelf-life by the combined use of transglutaminase and sourdough, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 81, pp. 101 - 110 [Scientific article]

Burns, P.; Sarquis, Ma.; Modesto, M.; Patrignani, F.; Lanciotti, R.; Mattarelli, P.; Reinheimer, J., PRELIMINARY TECHNOLOGICAL CHARACTERIZATION OF NOVEL BIFIDOBACTERIAL STRAINS ISOLATED FROM MONKEYS FECES, in: Food Innova 2017, 2017(atti di: Food Innova 2017, Cesena, Italy, 31 January - 3 February 2017) [Poster]

Mannozzi, C.; Cecchini, J. P.; Tylewicz, U.; Siroli, L.; Patrignani, F.; Lanciotti, R.; Rocculi, P.; Dalla Rosa, M.; Romani, S., Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2017, 85, pp. 440 - 444 [Scientific article]

Lorenzo, Siroli; Francesca, Patrignani; Serrazanetti, Diana I.; Cristiana, Chiavari; Marzia, Benevelli; Luigi, Grazia; Rosalba, Lanciotti, Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials, «FRONTIERS IN MICROBIOLOGY», 2017, 8, pp. 1 - 10 [Scientific article]Open Access

Patrignani, Francesca; Lanciotti, Rosalba, Applications of High and Ultra High Pressure Homogenization for Food Safety, «FRONTIERS IN MICROBIOLOGY», 2016, 7, pp. 1 - 13 [Scientific article]Open Access

Tofalo, Rosanna; Patrignani, Francesca; Lanciotti, Rosalba; Perpetuini, Giorgia; Schirone, Maria; Di Gianvito, Paola; Pizzoni, Daniel; Arfelli, Giuseppe; Suzzi, Giovanna, Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts, «FRONTIERS IN MICROBIOLOGY», 2016, 7, pp. 1 - 12 [Scientific article]Open Access

Sarquis, Ma; Modesto, M; Mattarelli, P; Lanciotti, R; Vinderola, G; Reinheimerj, ; Burns, P, Caracterizacion tecnologica de nuevas especies de bifidobacterias aisladasde monos., in: VI Congreso Internacional Ciencia Y Tecnologia de los alimentos 2016, 2016, pp. 25 - 25 (atti di: VI Congreso Internacional Ciencia Y Tecnologia de los alimentos 2016, Cordoba, Argentina, 2-4 novembre 2016) [Poster]