Sfoglia per Autore
Metabolite mediate Lab-Yeast interaction in Sourdough
2006 P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guerzoni
Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae
2006 P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; M. E. Guerzoni
Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells
2006 A. Gianotti; D. Serrazanetti; M. E. Guerzoni
Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari
2007 G. Manfreda; A. Lucchi; A. Gianotti; D. Serrazanetti; A. De Cesare
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions
2007 M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli
2008 Pamela Vernocchi; Maurice Ndagijimana; Diana Serrazanetti; Andrea Gianotti; Melania Vallicelli; M. Elisabetta Guerzoni
Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse
2008 A. Gianotti; D. I. Serrazanetti; A. Lucchi; A. De Cesare; M. E. Guerzoni; G. Manfreda
YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH
2008 BALESTRA| F.; SERRAZANETTI D.; |GIANOTTI A.;|GUERZONI M.E.
Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis
2008 Serraznetti D.; Kamdem S.; Ndagijimana M.; Gianotti A.; Ehrmann M.; Vogel R.; Corsetti A.; Guerzoni M. E.
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour
2008 Balestra F.; Gabellini B.; Gianotti A.; Vallicelli M.; Pinnavaia G.G.
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes
2008 A. Gianotti; D. Serrazanetti; S. Sado Kamdem; M. E. Guerzoni
Effect of sourdough fermentation on kamut prolamine
2009 RUSSO A.; D. I. SERRAZANETTI; M. E. GUERZONI; GIANOTTI A.
Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals
2009 GIANOTTI A.; F. DANESI; M. E. GUERZONI; A. BORDONI
Effect of sourdough fermentation on kamut prolamine
2009 A. Russo; D. I. Serrazanetti; M. E. Guerzoni; A. Gianotti
Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals
2009 A. Gianotti; F. Danesi; M. E. Guerzoni; A. Bordoni
Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese
2009 Gianotti A.; Iucci L.; Guerzoni M. E.; Lanciotti R.
Enhancement of antioxidant properties of cereal foods by fermentation
2010 Serrazanetti, Di; Tassoni, A.; Ferri, M.; Tango, N.; Guerzoni, Me; Gianotti, A.
Gut microbiota and metabolome modulation in sourdough bread fed rats
2010 A. Gianotti; S. Maccaferri; D. I. Serrazanetti; L. Laghi; M. Ndagijimana; A. Russo; A. Bordoni; P. Brigidi; M.E. Guerzoni
Fisiologia e biochimica dei lieviti
2010 GUERZONI M.E.; GIANOTTI A.
Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds
2010 TASSONI A.; BALDISSARRI M.; FERRI M.; SERRAZANETTI D.I.; GUERZONI M.E.; GIANOTTI A.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Metabolite mediate Lab-Yeast interaction in Sourdough | P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guer...zoni | 2006-01-01 | - | Idea Print | 4.02 Riassunto (Abstract) | - |
| Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae | P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; ...M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
| Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells | A. Gianotti; D. Serrazanetti; M. E. Guerzoni | 2006-01-01 | - | E. PARENTE, L. COCOLIN, D. ERCOLINI, L. VANNINI | 4.01 Contributo in Atti di convegno | - |
| Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari | G. Manfreda; A. Lucchi; A. Gianotti; D. Serrazanetti; A. De Cesare | 2007-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions | M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti | 2007-01-01 | FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli | Pamela Vernocchi; Maurice Ndagijimana; Diana Serrazanetti; Andrea Gianotti; Melania Vallicelli; M.... Elisabetta Guerzoni | 2008-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Biofilm forming ability and resistance to sanitizers of different ribotypes and pulsotypes of Listeria monocytogenesi solated from contact surfaces in a poultry slaughterhouse | A. Gianotti; D. I. Serrazanetti; A. Lucchi; A. De Cesare; M. E. Guerzoni; G. Manfreda | 2008-01-01 | - | Gianfranco Donelli | 4.02 Riassunto (Abstract) | - |
| YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH | BALESTRA| F.; SERRAZANETTI D.; |GIANOTTI A.;|GUERZONI M.E. | 2008-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Effects of acidic stress on flavour compounds (isovaleric acid) production and gene epression in Lactobacillus sanfranciscensis | Serraznetti D.; Kamdem S.; Ndagijimana M.; Gianotti A.; Ehrmann M.; Vogel R.; Corsetti A.; Guerzo...ni M. E. | 2008-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour | Balestra F.; Gabellini B.; Gianotti A.; Vallicelli M.; Pinnavaia G.G. | 2008-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes | A. Gianotti; D. Serrazanetti; S. Sado Kamdem; M. E. Guerzoni | 2008-01-01 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Effect of sourdough fermentation on kamut prolamine | RUSSO A.; D. I. SERRAZANETTI; M. E. GUERZONI; GIANOTTI A. | 2009-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals | GIANOTTI A.; F. DANESI; M. E. GUERZONI; A. BORDONI | 2009-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Effect of sourdough fermentation on kamut prolamine | A. Russo; D. I. Serrazanetti; M. E. Guerzoni; A. Gianotti | 2009-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals | A. Gianotti; F. Danesi; M. E. Guerzoni; A. Bordoni | 2009-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Effect of acidic conditions on fatty acid composition and membrane fluidity of Escherichia coli strains isolated from Crescenza cheese | Gianotti A.; Iucci L.; Guerzoni M. E.; Lanciotti R. | 2009-01-01 | ANNALS OF MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Enhancement of antioxidant properties of cereal foods by fermentation | Serrazanetti, Di; Tassoni, A.; Ferri, M.; Tango, N.; Guerzoni, Me; Gianotti, A. | 2010-01-01 | - | - | 4.02 Riassunto (Abstract) | - |
| Gut microbiota and metabolome modulation in sourdough bread fed rats | A. Gianotti; S. Maccaferri; D. I. Serrazanetti; L. Laghi; M. Ndagijimana; A. Russo; A. Bordoni; P.... Brigidi; M.E. Guerzoni | 2010-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| Fisiologia e biochimica dei lieviti | GUERZONI M.E.; GIANOTTI A. | 2010-01-01 | - | Casa Editrice Ambrosiana | 2.01 Capitolo / saggio in libro | - |
| Suitability of ancient and modern cereals to produce novel functional fermented foods with a high content of antioxidant compounds | TASSONI A.; BALDISSARRI M.; FERRI M.; SERRAZANETTI D.I.; GUERZONI M.E.; GIANOTTI A. | 2010-01-01 | JOURNAL OF BIOTECHNOLOGY | - | 4.02 Riassunto (Abstract) | - |
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