Sfoglia per Autore
Automated ribotyping and random amplified polymorphic DNA analysis for molecular typing of Salmonella enteritidis and Salmonella typhimurium strains isolated in Italy
2001 De Cesare A.; Manfreda G.; Dambaugh T.R.; Guerzoni M.E.; Franchini A.
Automated ribotyping using different enzymes to improve discrimination of Listeria monocytogenes isolates, with a particular focus on serotype 4b strains
2001 De Cesare A.; Bruce J.L.; Dambaugh T.R.; Guerzoni M.E.; Wiedmann M.
NS-LAB microbiota during ripening of Caciotta cheeses obtained from raw, homogenized and pasteurized milk
2004 Guerzoni M.E.; Patrignani F.; A. Serio; G. Suzzi
Characterization of the yeast population involved in the production of a typical italian bread
2004 VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOLA D.; GARDINI F.
Effects of high pressure homogenization on ripening patterns of caciotta cheese
2004 Lanciotti R.; Guerzoni M.E.; Iucci L.; Ndagijimana M.; Vallicelli M.; Vannini L.
Effects of dough chemico-physical factors on aroma compounds production and their retention
2004 Vernocchi P.; M. Gaggiano; M. Vallicelli; M. Ndagijimana; A. Gianotti; M. Gobbetti; M.E. Guerzoni.
Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese
2004 Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M.E.; Holzapfel W.H.
Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system
2004 Vannini L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E.
Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages
2004 Sado S.; Patrignani F.; De Cesare A.; Gardini F.; Guerzoni M.E.
Characterisation of yeasts involved in the ripening of Pecorino crotonese.
2004 Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G.
A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation
2004 VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F.
Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits
2004 Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E.
Pathogenic species deactivation by high pressare homogenization
2004 Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes
2004 Vannini L.; Iucci L.; Monti M.; Guerzoni M.E
Suitability of high-dynamic-pressure-treated milk for the production of yogurt.
2004 LANCIOTTI R.; VANNINI L.; PITTIA P.; GUERZONI M. E.
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae
2004 BELLETTI N.; NDAGIJIMANA M.; SISTO C.; GUERZONI M.E.; LANCIOTTI R.; GARDINI F.
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks
2004 NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F.
Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese
2004 LANCIOTTI R.; CHAVES LOPEZ C.; PATRIGNANI F.; PAPARELLA A.; GUERZONI M.; SERIO A.; SUZZI G.
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase
2004 VANNINI L.; LANCIOTTI R.; BALDI D.; GUERZONI M.
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
2004 LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Automated ribotyping and random amplified polymorphic DNA analysis for molecular typing of Salmonella enteritidis and Salmonella typhimurium strains isolated in Italy | De Cesare A.; Manfreda G.; Dambaugh T.R.; Guerzoni M.E.; Franchini A. | 2001-01-01 | JOURNAL OF APPLIED MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Automated ribotyping using different enzymes to improve discrimination of Listeria monocytogenes isolates, with a particular focus on serotype 4b strains | De Cesare A.; Bruce J.L.; Dambaugh T.R.; Guerzoni M.E.; Wiedmann M. | 2001-01-01 | JOURNAL OF CLINICAL MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| NS-LAB microbiota during ripening of Caciotta cheeses obtained from raw, homogenized and pasteurized milk | Guerzoni M.E.; Patrignani F.; A. Serio; G. Suzzi | 2004-01-01 | - | Lubomir Houdek - Nakladatelstvi Galen | 4.02 Riassunto (Abstract) | - |
| Characterization of the yeast population involved in the production of a typical italian bread | VERNOCCHI P.; VALMORRI S.; DALAI I.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; MASTROCOL...A D.; GARDINI F. | 2004-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| Effects of high pressure homogenization on ripening patterns of caciotta cheese | Lanciotti R.; Guerzoni M.E.; Iucci L.; Ndagijimana M.; Vallicelli M.; Vannini L. | 2004-01-01 | - | Lubomir Houdek - Nakladatelstvi Galen | 4.02 Riassunto (Abstract) | - |
| Effects of dough chemico-physical factors on aroma compounds production and their retention | Vernocchi P.; M. Gaggiano; M. Vallicelli; M. Ndagijimana; A. Gianotti; M. Gobbetti; M.E. Guerzoni. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese | Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M.E.; Holzapfel W.H. | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
| Combined effects of thermal treatments and monoglycerides on Listeria monocytogenes survival in model system | Vannini L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E. | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
| Comparative analysis of the effects of different strategies to reduce the listeria monocytogenes growth extent in italian flash fermented sausages | Sado S.; Patrignani F.; De Cesare A.; Gardini F.; Guerzoni M.E. | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
| Characterisation of yeasts involved in the ripening of Pecorino crotonese. | Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; Suzzi G. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| A survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation | VERNOCCHI P.; VALMORRI S.; GATTO V.; TORRIANI S.; GIANOTTI A.; SUZZI G.; GUERZONI M.E.; GARDINI F. | 2004-01-01 | FOOD RESEARCH INTERNATIONAL | - | 1.01 Articolo in rivista | - |
| Use of natural essential oils and aroma compounds as preservatives in minimally processed fruits | Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E. | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Pathogenic species deactivation by high pressare homogenization | Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L. | 2004-01-01 | - | SLOVENIAN MICROBIOLOGICAL SOCIETY | 4.01 Contributo in Atti di convegno | - |
| Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes | Vannini L.; Iucci L.; Monti M.; Guerzoni M.E | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
| Suitability of high-dynamic-pressure-treated milk for the production of yogurt. | LANCIOTTI R.; VANNINI L.; PITTIA P.; GUERZONI M. E. | 2004-01-01 | FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae | BELLETTI N.; NDAGIJIMANA M.; SISTO C.; GUERZONI M.E.; LANCIOTTI R.; GARDINI F. | 2004-01-01 | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Effect of aroma compounds on the microbial stabilization of orange-based soft drinks | NDAGIJIMANA M.; BELLETTI N.; LANCIOTTI R.; GUERZONI M. E.; GARDINI F. | 2004-01-01 | JOURNAL OF FOOD SCIENCE | - | 1.01 Articolo in rivista | - |
| Effects of milk treatment with dynamic high pressure on microbial population as well as on the lipolytic and proteolytic profiles of Crescenza cheese | LANCIOTTI R.; CHAVES LOPEZ C.; PATRIGNANI F.; PAPARELLA A.; GUERZONI M.; SERIO A.; SUZZI G. | 2004-01-01 | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | - | 1.01 Articolo in rivista | - |
| Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase | VANNINI L.; LANCIOTTI R.; BALDI D.; GUERZONI M. | 2004-01-01 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits | LANCIOTTI R.; GIANOTTI A.; PATRIGNANI F.; BELLETTI N.; GUERZONI M.; GARDINI F. | 2004-01-01 | TRENDS IN FOOD SCIENCE & TECHNOLOGY | - | 1.01 Articolo in rivista | - |
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