Sfoglia per Autore
Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis
2006 Kamden Sado S.; Ndagijimana M.; Vannini L.; 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.
Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica
2006 Guerzoni M.E.; Vannini L.; Monti M.; Sado S.
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
Influence of enviromental parameter variation on the growth rate, growth-no growth probability of Staphylococcus aureus in the presence of selected free fatty acids and on their minimal inhibitory concentration
2006 S. Sado Kamdem; L. Vannini; M.E. Guerzoni
Survival of Penicillium brevicompactum and production of metabolites in yoghurt during storage at different temperatures
2006 C. Chaves Lopez; M. Ndagijimana; R. Tofalo; A. Serio; M. E. Guerzoni; G. Suzzi
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.
Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads
2006 N. Belletti; R. Lanciotti; M. E. Guerzoni; F. Gardini
Convegno internazionale FOODMICRO2006 "FOOD SAFETY AND FOOD BIOTECHNOLOGY: DIVERSITY AND GLOBAL IMPACT
2006 M. E. Guerzoni
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
2006 Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R.
Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus
2006 Ndagijimana M.; Vallicelli M.; Cocconcelli P. S.; CappaF. ; Patrignani F.; 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
Evaluation of the resistance of Gram-positive and negative bacteria against mixtures of honyes and essential oils
2006 M. O. Iurlina; S. R. Fuselli; R. Fritz; M. E. Guerzoni
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne
2006 CAVANI C.; BIANCHI M.; PETRACCI M.; VENTURI L.; CREMONINI M.A.; ROMANI S.; ROCCULI P.; LERCKER G.; CABONI M.F.; FERIOLI F.; VANNINI L.; IUCCI L.; SADO S.; VALLICELLI M.; GUERZONI M.E.
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.
Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions
2006 Guerzoni M. E.; Vernocchi P.; Ndagijimana M.; Gianotti A.; Lanciotti R.
Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus
2006 S. Sado Kamdem; K. Maeda; L. Vannini; M.E. Guerzoni
Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives
2006 S. R. Fuselli; S. B. Garcia de la Rosa; M. J. Eguaras; M. Ndagijimana; L. Vannini; R. Fritz; M. E. Guerzoni
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
Metabolite mediate Lab-Yeast interaction in sourdough
2006 P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guerzoni
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Differentiation of fresh seafood products and storage time using an electronic nose: features selection for data analysis | Kamden Sado S.; Ndagijimana M.; Vannini L.; Guerzoni M.E. | 2006-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |
| 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 | - |
| Studio preliminare sulla pappa reale: aspetti inerenti l'azione antimicrobica | Guerzoni M.E.; Vannini L.; Monti M.; Sado S. | 2006-01-01 | - | Dipartimento di Scienze degli Alimenti | 4.02 Riassunto (Abstract) | - |
| 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 | - |
| Influence of enviromental parameter variation on the growth rate, growth-no growth probability of Staphylococcus aureus in the presence of selected free fatty acids and on their minimal inhibitory concentration | S. Sado Kamdem; L. Vannini; M.E. Guerzoni | 2006-01-01 | - | E. PARENTE, L. COCOLIN, D. ERCOLINI, L. VANNINI | 4.02 Riassunto (Abstract) | - |
| Survival of Penicillium brevicompactum and production of metabolites in yoghurt during storage at different temperatures | C. Chaves Lopez; M. Ndagijimana; R. Tofalo; A. Serio; M. E. Guerzoni; G. Suzzi | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
| 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) | - |
| Antimicrobial efficacy of citron essential oils on pathogenic bacteria in fruit based salads | N. Belletti; R. Lanciotti; M. E. Guerzoni; F. Gardini | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.01 Contributo in Atti di convegno | - |
| Convegno internazionale FOODMICRO2006 "FOOD SAFETY AND FOOD BIOTECHNOLOGY: DIVERSITY AND GLOBAL IMPACT | M. E. Guerzoni | 2006-01-01 | - | - | 7.12 Attività espositiva:Mostra o Esposizione | - |
| Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese | Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R. | 2006-01-01 | FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus | Ndagijimana M.; Vallicelli M.; Cocconcelli P. S.; CappaF. ; Patrignani F.; Lanciotti R.; Guerzoni... M. E. | 2006-01-01 | APPLIED AND ENVIRONMENTAL MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| 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 | - |
| Evaluation of the resistance of Gram-positive and negative bacteria against mixtures of honyes and essential oils | M. O. Iurlina; S. R. Fuselli; R. Fritz; M. E. Guerzoni | 2006-01-01 | - | E. PARENTE, L. COCOLIN, D. ERCOLINI, L. VANNINI | 4.02 Riassunto (Abstract) | - |
| Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne | CAVANI C.; BIANCHI M.; PETRACCI M.; VENTURI L.; CREMONINI M.A.; ROMANI S.; ROCCULI P.; LERCKER G....; CABONI M.F.; FERIOLI F.; VANNINI L.; IUCCI L.; SADO S.; VALLICELLI M.; GUERZONI M.E. | 2006-01-01 | - | Print Company srl | 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 | - |
| Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions | Guerzoni M. E.; Vernocchi P.; Ndagijimana M.; Gianotti A.; Lanciotti R. | 2006-01-01 | - | IDEAPRINT | 4.02 Riassunto (Abstract) | - |
| Influence of solubility and broth medium characteristics on the minimal inhibitory concentration (MIC) of selected fatty acids towards Staphylococcus aureus | S. Sado Kamdem; K. Maeda; L. Vannini; M.E. Guerzoni | 2006-01-01 | - | E. PARENTE, L. COCOLIN, D. ERCOLINI, L. VANNINI | 4.02 Riassunto (Abstract) | - |
| Argentinean indigenous essential oils to control American foulbrood (AFB) in honeybee (Apis mellifera L.) hives | S. R. Fuselli; S. B. Garcia de la Rosa; M. J. Eguaras; M. Ndagijimana; L. Vannini; R. Fritz; M. E.... Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
| 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) | - |
| 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 | 4.01 Contributo in Atti di convegno | - |
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