Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano Del Duca, Oliver Schluter, Rosalba Lanciotti., Biotechnological approaches to obtain cricket based bakery products, in: 6th international conference on foodomics, From knowledge to industry From industry to knowledge, Cesena, Alma Mater Studiorum - Università di Bologna, 2020, pp. 75 - 76 (atti di: Foodomics 2020 : from Knowledge to Industry, from Industry to Knowledge : 6th international conference on foodomics, Cesena, 14-16 October 2020) [Poster]
Patrignani F.; Siroli L.; Braschi G.; Lanciotti R., Combined use of natural antimicrobial based nanoemulsions and ultra high pressure homogenization to increase safety and shelf-life of apple juice, «FOOD CONTROL», 2020, 111, Article number: 107051 , pp. 1 - 10 [Scientific article]Open Access
Patrignani F.; Parolin C.; D'Alessandro M.; Siroli L.; Vitali B.; Lanciotti R., Evaluation of the fate of Lactobacillus crispatus BC4, carried in Squacquerone cheese, throughout the simulator of the human intestinal microbial ecosystem (SHIME), «FOOD RESEARCH INTERNATIONAL», 2020, 137, Article number: 109580 , pp. 1 - 9 [Scientific article]Open Access
Margherita D’Alessandro, Flavia Pisanu, Silvia Patrignani, Patrizio Antonazzo, Rosalba Lanciotti, Francesca Patrignani, Human milk microbiota and fatty acid composition in relation to the woman lactation stage, in: 6th international conference on foodomics, From knowledge to industry From industry to knowledge, Cesena, Alma Mater studiorum - Università di Bologna, 2020, pp. 50 - 51 (atti di: Foodomics 2020 : from Knowledge to Industry, from Industry to Knowledge : 6th international conference on foodomics, Cesena, 14/10/20-16/10/20) [Poster]
Gozzi G., Bruno V., Cellini B., Lanciotti R., Vannini, Improvement of “primo sale” cheese with functional food by-products and probiotic bacteria, in: F. Danesi, 6th International Conference on Foodomics - From Knowledge to industry, From Industry to knowledge, Cesena, 2020 Alma Mater Studiorum - Università di Bologna, 2020, pp. 65 - 65 (atti di: 6th International Conference on Foodomics, Cesena, 14-16 Ottobre 2020) [Contribution to conference proceedings]
Siroli L.; Braschi G.; Rossi S.; Gottardi D.; Patrignani F.; Lanciotti R., Lactobacillus paracasei A13 and high-pressure homogenization stress response, «MICROORGANISMS», 2020, 8, Article number: 439 , pp. 1 - 15 [Scientific article]Open Access
Patrignani F.; Parrotta L.; Del Duca S.; Vannini L.; Camprini L.; Dalla Rosa M.; Schluter O.; Lanciotti R., Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 119, Article number: 108866 , pp. 1 - 9 [Scientific article]
Beatrice Cellini, Lorenzo Siroli, Orla Cahill, M. Chiara Leva, Micaela Demichela, Marco Gerevini, Stephane Durand, Francesca Patrignani, Rosalba Lanciotti, Alessandra Bordoni, Lucia Vannini, SAFELIVERY- Safer food delivery and distribution service during and after the COVID-19 pandemic, in: Francesca Danesi, 6th International Conference on Foodomics- From knowledge to industry, From industry to knowledge, Alma Mater Studiorum - Università di Bologna, 2020, pp. 82 - 82 (atti di: 6th International Conference on Foodomics, Cesena, Italy, 14-16 October 2020) [Abstract]Open Access
Siroli L.; Patrignani F.; D'alessandro M.; Salvetti E.; Torriani S.; Lanciotti R., Suitability of the nisin Z-producer lactococcus lactis subsp. lactis CBM 21 to be used as an adjunct culture for squacquerone cheese production, «ANIMALS», 2020, 10, Article number: 782 , pp. 1 - 15 [Scientific article]Open Access
Parpinello G.P.; Ricci A.; Folegatti B.; Patrignani F.; Lanciotti R.; Versari A., Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2020, 134, Article number: 110183 , pp. 1 - 10 [Scientific article]Open Access
Bukvicki, Danka; Siroli, Lorenzo; D’Alessandro, Margherita; Cosentino, Sofia; Fliss, Ismail; Said, Laila Ben; Hassan, Hebatoallah; Lanciotti, Rosalba; Patrignani, Francesca, Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents, «FOODS», 2020, 9, Article number: 1815 , pp. 1 - 16 [Scientific article]Open Access
Siroli, Lorenzo; Baldi, Giulia; Soglia, Francesca; Bukvicki, Danka; Patrignani, Francesca; Petracci, Massimiliano; Lanciotti, Rosalba, Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin, «FOODS», 2020, 9, Article number: 987 , pp. 1 - 21 [Scientific article]Open Access
PATRIGNANI F., D’ALESSANDRO M., VANNINI L., LANCIOTTI R., Use of functional microbial starters and probiotics to improve functional compound availability in fermented dairy products and beverages, in: Sustainability of the Food System. Sovereignty, Waste, and Nutrients Bioavailability, Valencia, Elsevier - Academic Press, 2020, pp. 167 - 180 [Chapter or essay]
Luo W.; Tappi S.; Patrignani F.; Romani S.; Lanciotti R.; Rocculi P., Essential rosemary oil enrichment of minimally processed potatoes by vacuum-impregnation, «JOURNAL OF FOOD SCIENCE AND TECHNOLOGY», 2019, 56, pp. 4404 - 4416 [Scientific article]
Gozzi G., Patrignani F., Lanciotti R., Vannini L., Exploitation of an olive oil industry by-product: olive pomace as a source of food aroma compounds, in: Mirko Babić, Milivoj Radojčin, Ivan Pavkov, 6th International Conference Sustainable Postharvest and Food Technologies INOPTEP 2019 and 21th National Conference Processing and Energy in Agriculture PTEP 2019 - Book of Abstract, Novi Sad, Milivoj Radojčin, Ivan Pavkov, 2019, pp. 63 - 63 (atti di: 6th International Conference Sustainable Postharvest and Food Technologies INOPTEP 2019, Kladovo, 07-12 Aprile 2019) [Abstract]Open Access
