LANCIOTTI, ROSALBA
LANCIOTTI, ROSALBA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Docenti di ruolo di Ia fascia
Rosalba Lanciotti; Lanciotti Rosalba; R. LANCIOTTI; Lanciotti R.
Approach to perform the Safety Assessment of Cellulose and Nisin Biopolymers obtained from Bacterial Fermentation as Innovative Food Contact Materials Aimed to Extend Food Shelf Life
2024 Marianna Ciccone, Eric Barthélémy, Emmanouil Tsochatzis, Sandra Rainieri, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani
Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products
2024 Njieukam Joel Armando, Siroli, Lorenzo, Ciccone, Marianna, Braschi, Giacomo, Gottardi, Davide, Lanciotti, Rosalba, Patrignani, Francesca
Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products.
2024 Njieukam Joel Armando, Siroli, Lorenzo, Ciccone, Marianna, Braschi, Giacomo, Gottardi Davide, Lanciotti Rosalba, Patrignani Francesca
Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations
2024 Amadei Solidea, Gottardi Davide, Rossi Samantha, Braschi Giacomo, Siroli Lorenzo, Lanciotti Rosalba, Patrignani Francesca
Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations
2024 Marianna Ciccone, Joel Armando Njieukam, Gian Paolo Leone, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Daniele Pizzichini, Francesca Patrignani
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients
2024 Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti
Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products
2024 Rossi, Samantha; Gottardi, Davide; Siroli, Lorenzo; Giordani, Barbara; Vitali, Beatrice; Vannini, Lucia; Patrignani, Francesca; Lanciotti, Rosalba
High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls
2024 Marianna Ciccone, Junior Bernardo Molina Hernandez, Joel Armando Njieukam, Giacomo Braschi, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Pietro Rocculi, Francesca Patrignani
Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains
2024 Davide Gottardi, Margherita D’Alessandro, Giuseppe Celano, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani
MICROBIAL PHYTATE DEGRADATION IN SOY MILK FERMENTED PRODUCTS
2024 Linnea Qvirist, Donatella Scarafile, Francesca Patrignani, Monica Modesto, Rosalba Lanciotti, Thomas Andlid, Paola Mattarelli
Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity
2024 Njieukam, Joel Armando; Ciccone, Marianna; Gottardi, Davide; Ricci, Arianna; Parpinello, Giuseppina Paola; Siroli, Lorenzo; Lanciotti, Rosalba; Patrignani, Francesca
Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains.
2024 Joel Armando Njieukam, Lorenzo Siroli, Marianna Ciccone, Giacomo Braschi, Davide Gottardi, Francesca Patrignani, Rosalba Lanciotti
PHYTATE DEGRADATION IN WHEAT, BUCKWHEAT, SOY, AND RICE FLOURS BY LACTOBACILLI AND YEAST ISOLATED FROM AFRICAN AND ASIAN TRADITIONAL FERMENTED FOOD
2024 Qvirist L., Scarafile D., Patrignani F., Modesto M., Lanciotti R., Andlid T., Mattarelli P.
Potential use of pulsed electric field (PEF) treatment to increase the concentration of bioactive compounds during fermentation of Clementina peel pomace: conversion of waste into food additives
2024 Junior Bernardo Molina Hernandez, Beatrice Cellini, Emiliana Giordano, Pietro Rocculi, Francesca Patrignani, Urszula Tylewicz, Silvia Tappi, Rosalba Lanciotti, Marco Dalla Rosa, Lucia Vannini
Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability
2024 Marianna Ciccone, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani
Application of non thermal technologies for the recovery of β glucans from yeast biomass
2023 Marianna Ciccone, Lorenzo Siroli, Davide Gottardi, Joel Armando Njieukam, Giacomo Braschi, Rosalba Lanciotti, Francesca Patrignani
Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics
2023 Margherita D’Alessandro, Davide Gottardi, Carola Parolin, Virginia Teresa Glicerina, Beatrice Vitali, Rosalba Lanciotti, Francesca Patrignani
Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls
2023 Gottardi Davide, Amadei Solidea, Ciccone Marianna, De Aguiar Saldanha Pinheiro Ana Cristina, Tappi Silvia, Barbieri Federica, Bou Ricard, Rocculi Pietro, Lanciotti Rosalba, Patrignani Francesca
Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review
2023 Bukvicki, Danka; D'Alessandro, Margherita; Rossi, Samantha; Siroli, Lorenzo; Gottardi, Davide; Braschi, Giacomo; Patrignani, Francesca; Lanciotti, Rosalba
Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp.
2023 Davide GOTTARDI, Marianna CICCONE, Solidea AMADEI, Giacomo BRASCHI, Lorenzo SIROLI, Rosalba LANCIOTTI, Francesca PATRIGNANI
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Approach to perform the Safety Assessment of Cellulose and Nisin Biopolymers obtained from Bacterial Fermentation as Innovative Food Contact Materials Aimed to Extend Food Shelf Life |
Marianna Ciccone, Eric Barthélémy, Emmanouil Tsochatzis, Sandra Rainieri, Joel Armando Njieukam,
... Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Francesca Patrignani |
2024-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Bacterial Cellulose Production by Komagataeibacter spp. in Agrifood By-Products | Njieukam Joel Armando, Siroli, Lorenzo, Ciccone, Marianna, Braschi, Giacomo, Gottardi, Davide, La...nciotti, Rosalba, Patrignani, Francesca | 2024-01-01 | - | - | 4.03 Poster | - |
| Bacterial cellulose production by selected acetic acid bacteria on different Agrifood by-products. | Njieukam Joel Armando, Siroli, Lorenzo, Ciccone, Marianna, Braschi, Giacomo, Gottardi Davide, Lan...ciotti Rosalba, Patrignani Francesca | 2024-01-01 | - | - | 4.03 Poster | - |
| Biotechnological valorization of chickpea flour for the production of value-added ingredients for innovative food formulations | Amadei Solidea, Gottardi Davide, Rossi Samantha, Braschi Giacomo, Siroli Lorenzo, Lanciotti Rosal...ba, Patrignani Francesca | 2024-01-01 | - | - | 4.03 Poster | - |
| Characterization and utilization of brewer’s spent yeast for sustainable packaging innovations | Marianna Ciccone, Joel Armando Njieukam, Gian Paolo Leone, Lorenzo Siroli, Davide Gottardi, Rosal...ba Lanciotti, Daniele Pizzichini, Francesca Patrignani | 2024-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients | Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Bra...schi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti | 2024-01-01 | FOODS | - | 1.01 Articolo in rivista | foods-13-00449.pdf |
| Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products | Rossi, Samantha; Gottardi, Davide; Siroli, Lorenzo; Giordani, Barbara; Vitali, Beatrice; Vannini,... Lucia; Patrignani, Francesca; Lanciotti, Rosalba | 2024-01-01 | JOURNAL OF FUNCTIONAL FOODS | - | 1.01 Articolo in rivista | Rossi et al 2024 Journal of Functional Foods.pdf |
| High-pressure homogenization and pulsed electric fields for favoring the release of β-glucans and mannoproteins from yeast cell walls | Marianna Ciccone, Junior Bernardo Molina Hernandez, Joel Armando Njieukam, Giacomo Braschi, Loren...zo Siroli, Davide Gottardi, Rosalba Lanciotti, Pietro Rocculi, Francesca Patrignani | 2024-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Impact of process conditions on probiotic survival and physicochemical characteristics of fermented milk containing functional vaginal strains | Davide Gottardi, Margherita D’Alessandro, Giuseppe Celano, Lorenzo Siroli, Rosalba Lanciotti, Fra...ncesca Patrignani | 2024-01-01 | - | - | 4.03 Poster | - |
| MICROBIAL PHYTATE DEGRADATION IN SOY MILK FERMENTED PRODUCTS |
Linnea Qvirist, Donatella Scarafile, Francesca Patrignani, Monica Modesto, Rosalba Lanciotti, Th...omas Andlid, Paola Mattarelli |
2024-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Microbiological, functional, and chemico-physical characterization of artisanal kombucha: an interesting reservoir of mmicrobial diversity | Njieukam, Joel Armando; Ciccone, Marianna; Gottardi, Davide; Ricci, Arianna; Parpinello, Giuseppi...na Paola; Siroli, Lorenzo; Lanciotti, Rosalba; Patrignani, Francesca | 2024-01-01 | FOODS | - | 1.01 Articolo in rivista | Njieukam et al 2024 Foods.pdf |
| Optimization of the production of bacterial cellulose by Komagataeibacter spp. on brewer’s spent grains. | Joel Armando Njieukam, Lorenzo Siroli, Marianna Ciccone, Giacomo Braschi, Davide Gottardi, France...sca Patrignani, Rosalba Lanciotti | 2024-01-01 | - | - | 4.03 Poster | - |
| PHYTATE DEGRADATION IN WHEAT, BUCKWHEAT, SOY, AND RICE FLOURS BY LACTOBACILLI AND YEAST ISOLATED FROM AFRICAN AND ASIAN TRADITIONAL FERMENTED FOOD |
Qvirist L., Scarafile D., Patrignani F., Modesto M., Lanciotti R., Andlid T., Mattarelli P. |
2024-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |
| Potential use of pulsed electric field (PEF) treatment to increase the concentration of bioactive compounds during fermentation of Clementina peel pomace: conversion of waste into food additives |
Junior Bernardo Molina Hernandez, Beatrice Cellini, Emiliana Giordano, Pietro Rocculi, Francesca ...Patrignani, Urszula Tylewicz, Silvia Tappi, Rosalba Lanciotti, Marco Dalla Rosa, Lucia Vannini |
2024-01-01 | - | Caterina Merla, Francesca Apollonio and Samo Mahnič-Kalamiza | 4.03 Poster | - |
| Utilization of agri-food industry by-products as sustainable substrates for pullulan production by Aureobasidium spp. strains: implications for food packaging sustainability |
Marianna Ciccone, Joel Armando Njieukam, Lorenzo Siroli, Davide Gottardi, Rosalba Lanciotti, Fr...ancesca Patrignani |
2024-01-01 | - | - | 4.03 Poster | - |
| Application of non thermal technologies for the recovery of β glucans from yeast biomass | Marianna Ciccone, Lorenzo Siroli, Davide Gottardi, Joel Armando Njieukam, Giacomo Braschi, Rosalb...a Lanciotti, Francesca Patrignani | 2023-01-01 | - | Frontiers Media SA | 4.03 Poster | Application of non thermal technologies.pdf |
| Development and characterization of fermented soy beverages containing encapsulated or non-encapsulated vaginal probiotics | Margherita D’Alessandro, Davide Gottardi, Carola Parolin, Virginia Teresa Glicerina, Beatrice Vit...ali, Rosalba Lanciotti, Francesca Patrignani | 2023-01-01 | LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE | - | 1.01 Articolo in rivista | D'Alessandro et al. 2023 Development and characterization of fermented soy beverages containing encapasulated or non-encapsulated vaginal probiotics.pdf |
| Effect of functional ingredients obtained from fermented fish by- product or fish wastewater on safety and shelf-life of amberjack fish balls |
Gottardi Davide, Amadei Solidea, Ciccone Marianna, De Aguiar Saldanha Pinheiro Ana Cristina, Tap...pi Silvia, Barbieri Federica, Bou Ricard, Rocculi Pietro, Lanciotti Rosalba, Patrignani Francesca |
2023-01-01 | - | Frontiers Media SA | 4.03 Poster | Effect of functional ingredients.pdf |
| Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review | Bukvicki, Danka; D'Alessandro, Margherita; Rossi, Samantha; Siroli, Lorenzo; Gottardi, Davide; Br...aschi, Giacomo; Patrignani, Francesca; Lanciotti, Rosalba | 2023-01-01 | FOODS | - | 1.01 Articolo in rivista | Bukvicki et al 2023 Foods.pdf |
| Flavoring and antioxidant compounds obtained through fermentation of flathead grey mullet waste by Yarrowia lipolytica or Bacillus spp. | Davide GOTTARDI, Marianna CICCONE, Solidea AMADEI, Giacomo BRASCHI, Lorenzo SIROLI, Rosalba LANCI...OTTI, Francesca PATRIGNANI | 2023-01-01 | - | - | 4.01 Contributo in Atti di convegno | - |