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

Vernocchi, P; Patrignani, F; Braschi, G; Montanari, C; Serrazanetti, D; Del Chierico, F; Putignani, L; Siroli, L; Lanciotti, R, Yeasts from organic or biodynamic grapes: genomic and proteomic identification, in: 14th International Congress on Yeast, Program & Abstract, 2016, pp. 287 - 287 (atti di: 14th International Congress on Yeast, Awaji Yumebutai, Giappone, 11-15 settembre 2016) [Abstract]

Coloretti, Fabio; Grazia, Luigi; Gardini, Fausto; Lanciotti, Rosalba; Montanari, Chiara; Tabanelli, Giulia; Chiavari, Cristiana, A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2015, 95, pp. 1047 - 1054 [Scientific article]

Scarnato, L.; Aloisi, I.; Montanari, C.; Balestra, F.; Lanciotti, R.; Del Duca, S., Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties., in: Microbial diversity 2015. The challenge of complexity. MD2015, SIMTREA, 2015, pp. 313 - 313 (atti di: 3rd International conference on microbial diversity. The challenge of complexity., Perugia, 27-29 Ottobre) [Poster]

Serrazanetti, Diana I.; Patrignani, Francesca; Russo, Alessandra; Vannini, Lucia; Siroli, Lorenzo; Gardini, Fausto; Lanciotti, Rosalba, Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids, «FRONTIERS IN MICROBIOLOGY», 2015, 6, pp. 1 - 10 [Scientific article]Open Access

Tabanelli, G.; Montanari, C.; Bargossi, E.; Patrignani, F.; Lanciotti, R.; Rossi, M.; Amaretti, A.; Raimondi, S.; Gardini, F., Characterization of sourdough for the production of Colomba, an italian traditional sweet-leavened baked good, in: Book of abstract, 2015, pp. 272 - 272 (atti di: Microbial diversity 2015, “The challenge of complexity”, Perugia,, 27-29 ottobre2015) [Contribution to conference proceedings]

Fasoli, Giuseppe; Tofalo, Rosanna; Lanciotti, Rosalba; Schirone, Maria; Patrignani, Francesca; Perpetuini, Giorgia; Grazia, Luigi; Corsetti, Aldo; Suzzi, Giovanna, Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2015, 214, pp. 151 - 158 [Scientific article]

Sado Kamdem, Sylvain Leroy; Belletti, Nicoletta; Tchoumbougnang, François; Essia-Ngang, Jean Justin; Montanari, Chiara; Tabanelli, Giulia; Lanciotti, Rosalba; Gardini, Fausto, Effect of mild heat treatments on the antimicrobial activity of essential oils of Curcuma longa, Xylopia aethiopica, Zanthoxylum xanthoxyloides and Zanthoxylum leprieurii against Salmonella enteritidis, «JOURNAL OF ESSENTIAL OIL RESEARCH», 2015, 27, pp. 52 - 60 [Scientific article]

Siroli, Lorenzo; Patrignani, Francesca; Gardini, Fausto; Lanciotti, Rosalba, Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, «FOOD CHEMISTRY», 2015, 182, pp. 185 - 192 [Scientific article]

Tabanelli, Giulia; Vernocchi, Pamela; Patrignani, Francesca; Del Chierico, Federica; Putignani, Lorenza; Vinderola, Gabriel; Reinheimer, Jorge A.; Gardini, Fausto; Lanciotti Rosalba, Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli, «FRONTIERS IN MICROBIOLOGY», 2015, 6, pp. 1 - 13 [Scientific article]Open Access

Samanta, Michelini; Monica, Modesto; Francesca, Patrignani; Rosalba, Lanciotti; Bruno, Biavati; Paola, Mattarelli, Exopolysaccharide (EPS)-producing Bifidobacterium aesculapii: screening for the presence of rfb_P gene and EPS production, in: Human Microbiome: From the Bench to Health Benefits, 2015, pp. 30 - 30 (atti di: Human Microbiome: From the Bench to Health Benefits, Verona ((Italy), 11-13 october 2015) [Contribution to conference proceedings]

Scarnato, L.; Aloisi, I.; Montanari, C.; Lanciotti, R.; Del Duca, S., Gluten free flour doughs improvement of texture by protein cross-links occurring via microbial transglutaminase from Streptoverticillum mobaraense., in: II International Plant Science Conference (IPSC) "Not only food: sustainable development, agro–biodiversity conservation & human well–being", 2015(atti di: 110° Congresso della Società Botanica Italiana onlus, Pavia, 14-17 Settembre 2015) [Poster]

Suzzi, Giovanna; Sacchetti, Giampiero; Patrignani, Francesca; Corsetti, Aldo; Tofalo, Rosanna; Schirone, Maria; Fasoli, Giuseppe; Gardini, Fausto; Perpetuini, Giorgia; Lanciotti, Rosalba, Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese, «JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE», 2015, 95, pp. 2252 - 2263 [Scientific article]

Tofalo, Rosanna; Schirone, Maria; Fasoli, Giuseppe; Perpetuini, Giorgia; Patrignani, Francesca; Manetta, Anna Chiara; Lanciotti, Rosalba; Corsetti, Aldo; Martino, Giuseppe; Suzzi, Giovanna, Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese, «FOOD CHEMISTRY», 2015, 175, pp. 121 - 127 [Scientific article]

Siroli, Lorenzo; Patrignani, Francesca; Serrazanetti, Diana I.; Gardini, Fausto; Lanciotti, Rosalba, Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2015, 46, pp. 302 - 310 [Scientific article]

Patrignani, Francesca; Siroli, Lorenzo; Serrazanetti, Diana I.; Gardini, Fausto; Lanciotti, Rosalba, Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2015, 46, pp. 311 - 319 [Scientific article]