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

Ngang J. J. E.; Nyegue M. A.; Ndoye F. C.; Tchuenchieu Kamgain A. D.; Sado Kamdem S. L.; Lanciotti R.; Gardini F.; Etoa F. X., Characterization of Mexican Coriander (Eryngium foetidum) Essential Oil and Its Inactivation of Listeria monocytogenes In Vitro and during Mild Thermal Pasteurization of Pineapple Juice, «JOURNAL OF FOOD PROTECTION», 2014, 77, pp. 435 - 443 [Scientific article]

Siroli, Lorenzo; Patrignani, Francesca; Montanari, Chiara; Tabanelli, Giulia; Bargossi, Eleonora; Gardini, Fausto; Lanciotti, Rosalba, Characterization of Oregano (Origanum vulgare) essential oil and definition of its antimicrobial activity against Listeria monocytogenes and Escherichia coli in vitro system and onto foodstuff surfaces, «AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH», 2014, 29, pp. 2746 - 2753 [Scientific article]

F. Patrignani; L. Siroli; G. Tabanelli; C. Montanari; F. Gardini; R. Lanciotti, Combined use of high pressure homogenization and natural antimicrobials to increase apple juice shelf-life and safety, in: Food Micro 2014, 2014, pp. 296 - 296 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]

G. Tabanelli; C. Montanari; E. Bargossi; R. Lanciotti; V. Gatto; G. Felis; S. Torriani; F. Gardini, Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2014, 3, pp. 14 - 23 [Scientific article]

G. Tabanelli; F. Patrignani; F. Gardini; G. Vinderola; J. Reinheimer; L. Grazia; R. Lanciotti, Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli, «LETTERS IN APPLIED MICROBIOLOGY», 2014, 58, pp. 109 - 117 [Scientific article]

L. Siroli; F. Patrignani; F. Gardini; R. Lanciotti, Effect of sub-lethal concentrations of natural antimicrobials onn membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Escherichia coli and Salmonella enteritidis, in: Food Micro 2014, 2014, pp. 520 - 520 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]

Fabio Coloretti; Giulia Tabanelli; Cristiana Chiavari; Rosalba Lanciotti; Luigi Grazia; Fausto Gardini; Chiara Montanari, Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages, «MEAT SCIENCE», 2014, 96, pp. 1395 - 1402 [Scientific article]

Montanari C.; Bargossi E.; Lanciotti R.; Chinnici F.; Gardini F.; Tabanelli G., Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good, «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE», 2014, 59, pp. 289 - 299 [Scientific article]

Lorenzo Siroli; Francesca Patrignani; Diana I. Serrazanetti; Giulia Tabanelli; Chiara Montanari; Silvia Tappi; Pietro Rocculi; Fausto Gardini; Rosalba Lanciotti, Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere, «FOOD CONTROL», 2014, 46, pp. 403 - 411 [Scientific article]

Chiara Cevoli; Angelo Fabbri; Giulia Tabanelli; Chiara Montanari; Fausto Gardini; Rosalba Lanciotti; Adriano Guarnieri, Finite element model of salami ripening process and successive storage in package, «JOURNAL OF FOOD ENGINEERING», 2014, 132, pp. 14 - 20 [Scientific article]

Mattia Di Nunzio; Lucia Vannini; Nadia Tossani; Francesca Patrignani; Rosalba Lanciotti; Alessandra Bordoni, Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams, «FOOD AND NUTRITION SCIENCES», 2014, 5, pp. 27 - 34 [Scientific article]

Silvina A. Pujato; Daniela M. Guglielmotti;Hans-W. Ackermann; Francesca Patrignani; Rosalba Lanciotti; Jorge A. Reinheimer; Andrea Quiberoni, Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2014, 177, pp. 81 - 88 [Scientific article]

Giulia Tabanelli; Chiara Montanari; Francesca Patrignani; Lorenzo Siroli; Rosalba Lanciotti; Fausto Gardini, Modeling with the Logistic Regression of the Growth/No Growth Interface of Saccharomyces cerevisiae in Relation to 2 Antimicrobial Terpenes (Citral and Linalool), pH, and aw, «JOURNAL OF FOOD SCIENCE», 2014, 79, pp. M391 - M398 [Scientific article]

Michelini Samanta; Patrignani Francesca; Mattarelli Paola; Lanciotti Rosalba; Modesto Monica, Possible application in food industry of a recently isolated exopolysaccharydes producing bifidobacterial species, in: Food Micro 2014, 2014, pp. 202 - 202 (atti di: Food Micro 2014, Nantes, France, 1-4 September 2014) [Contribution to conference proceedings]

Montanari C.; Vernocchi P.; Patrignani F.; Serrazanetti D. I.; Parpinello G.P.; Gardini F.; Lanciotti R., Quality of wines in relation to the grape agriculture practices, the must yeast microbial population and the starter addition during winemaking, in: Food Micro 2014, 2014, pp. 170 - 170 (atti di: Food Micro 2014, Nantes, Francia, 1-4 settembre 2014) [Contribution to conference proceedings]