Sfoglia per Autore
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.
Pathogenic species deactivation by high pressare homogenization
2004 Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.
Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese
2004 Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M.E.; Holzapfel W.H.
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
Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks
2004 Patrignani F.; Mathara J.M.; Museve Kutima P.; Mbugua S.K.; Lanciotti R.;Holzapfel W.
Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks.
2004 F.Patrignani; J. Maina Mathara; P.Museve Kutima; S. K. Mbugua; R. Lanciotti; W. H. Holzapfel
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.
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.
Application and use of biotechnology for food fermentation
2005 Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria
2005 M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L.
Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena
2005 Ndagijimana M.; Vannini L.; Saracino P.; Vallicelli M.; Patrignani F.; Lanciotti R.; Guerzoni M.E.
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria
2005 M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L.
Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system
2005 Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E.
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
2006 Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E.
Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis
2006 F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni
Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione
2006 Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E.
New signalling molecules in some Gram-negative bacteria
2006 L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features.
2006 Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H.
Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment
2006 L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source
2006 Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| 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) | - |
| 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 | - |
| 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) | - |
| 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) | - |
| Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks | Patrignani F.; Mathara J.M.; Museve Kutima P.; Mbugua S.K.; Lanciotti R.;Holzapfel W. | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
| Evaluation of the aptitude of some probiotic strains, used as starters, for the production of fermented milks. | F.Patrignani; J. Maina Mathara; P.Museve Kutima; S. K. Mbugua; R. Lanciotti; W. H. Holzapfel | 2004-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| 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 | - |
| 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 | - |
| Application and use of biotechnology for food fermentation | Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A | 2005-01-01 | - | Elsevier | 4.01 Contributo in Atti di convegno | - |
| High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria | M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L. | 2005-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena | Ndagijimana M.; Vannini L.; Saracino P.; Vallicelli M.; Patrignani F.; Lanciotti R.; Guerzoni M.E. | 2005-01-01 | - | FIRMA EFFE S.N.C. | 4.02 Riassunto (Abstract) | - |
| High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria | M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L. | 2005-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system | Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E. | 2005-01-01 | - | University College Cork | 4.01 Contributo in Atti di convegno | - |
| Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese | Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E. | 2006-01-01 | THE JOURNAL OF DAIRY RESEARCH | - | 1.01 Articolo in rivista | - |
| Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis | F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.01 Contributo in Atti di convegno | - |
| Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione | Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E. | 2006-01-01 | - | sn | 4.02 Riassunto (Abstract) | - |
| New signalling molecules in some Gram-negative bacteria | L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti...; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. vannini | 4.01 Contributo in Atti di convegno | - |
| The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. | Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H. | 2006-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment | L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
| Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source | Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E. | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
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