Sfoglia per Autore
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.
Suitability of high-dynamic-pressure-treated milk for the production of yogurt.
2004 LANCIOTTI R.; VANNINI L.; PITTIA P.; GUERZONI M. E.
Pathogenic species deactivation by high pressare homogenization
2004 Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase
2004 VANNINI L.; LANCIOTTI R.; BALDI D.; GUERZONI M.
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 essential oils and aroma compounds as preservatives in minimally processed fruits
2004 Vernocchi P.; Gardini F.; R. Lanciotti; Belletti N.; Guerzoni M.E.
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.
Investigation on potential probiotic properties of lactobacilli isolated from Caciotta cheese
2004 Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M.E.; Holzapfel W.H.
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
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.
Characterisation of yeasts involved in the ripening of Pecorino crotonese.
2004 Gardini F.; Lanciotti R.; Tofalo R.; Belletti N.; Guerzoni M. E.; 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.
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.
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater.
2005 LANCIOTTI R.; GIANOTTI A.; BALDI D.; ANGRISANI R.; MASTROCOLA D.; SUZZI G.; GUERZONI M. E.
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.
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct
2005 R. Lanciotti; L. Vannini; C. Chaves Lopez; M. Gobbetti; M. E. Guerzoni
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.
Application and use of biotechnology for food fermentation
2005 Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A
IMPIEGO DI SOSTANZE DI AROMA DI ORIGINE VEGETALE PER IL MIGLIORAMENTO DELLA QUALITA' MICROBIOLOGICA DEI PRODOTTI ALIMENTARI
2005 R. Lanciotti
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| 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 | - |
| 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 | - |
| 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 | - |
| 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 | - |
| 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 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) | - |
| 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) | - |
| 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) | - |
| 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) | - |
| 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 | - |
| 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) | - |
| 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 | - |
| 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) | - |
| Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater. | LANCIOTTI R.; GIANOTTI A.; BALDI D.; ANGRISANI R.; MASTROCOLA D.; SUZZI G.; GUERZONI M. E. | 2005-01-01 | BIORESOURCE TECHNOLOGY | - | 1.01 Articolo in rivista | - |
| 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 | - |
| Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct | R. Lanciotti; L. Vannini; C. Chaves Lopez; M. Gobbetti; M. E. Guerzoni | 2005-01-01 | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | - | 1.01 Articolo in rivista | - |
| 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 | - |
| 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 | - |
| IMPIEGO DI SOSTANZE DI AROMA DI ORIGINE VEGETALE PER IL MIGLIORAMENTO DELLA QUALITA' MICROBIOLOGICA DEI PRODOTTI ALIMENTARI | R. Lanciotti | 2005-01-01 | - | - | 8.04 Coordinamento di progetti di ricerca | - |
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