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.  

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Risultati 1 - 20 di 240 (tempo di esecuzione: 0.027 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
A logistic approach to assess the suitability of aroma compounds to improbe stability of soft drinks inoculated with Saccharomyces cerevisiae. Belletti N.; Lanciotti R.; Sado Kamdem S.; Patrignani F.; Gardini F. 2007-01-01 - Cosmosware 4.01 Contributo in Atti di convegno -
Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression Belletti N.; Kamdem S. S.; Patrignani F.; Lanciotti R.; Covelli A.; Gardini F. 2007-01-01 APPLIED AND ENVIRONMENTAL MICROBIOLOGY - 1.01 Articolo in rivista -
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit-Based Salads N. BELLETTI; R. LANCIOTTI; F. PATRIGNANI; F. GARDINI 2008-01-01 JOURNAL OF FOOD SCIENCE - 1.01 Articolo in rivista -
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 -
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 -
Applications of High and Ultra High Pressure Homogenization for Food Safety Patrignani, Francesca; Lanciotti, Rosalba 2016-01-01 FRONTIERS IN MICROBIOLOGY - 1.01 Articolo in rivista 59_Patrignani & Lanciotti 2016 Front.pdf
Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts Tofalo, Rosanna; Patrignani, Francesca; Lanciotti, Rosalba; Perpetuini, Giorgia; Schirone, Maria;... Di Gianvito, Paola; Pizzoni, Daniel; Arfelli, Giuseppe; Suzzi, Giovanna 2016-01-01 FRONTIERS IN MICROBIOLOGY - 1.01 Articolo in rivista 57_Tofalo et al 2016 FRONT.pdf
Aspetti microbiologici delle insalate F. Gardini; R. Lanciotti 2011-01-01 - Ed. Script 2.01 Capitolo / saggio in libro -
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens) Sado Kamdem S.; Vernocchi P.; Maffei M.; Belletti N.; Gardini F.; Guerzoni M. E.; Lanciotti R. 2008-01-01 JOURNAL OF FOOD PROTECTION - 1.01 Articolo in rivista -
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) -
Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy) Gardini F.; Tabanelli G.; Lanciotti R.; Montanari C.; Luppi M.; Coloretti F.; Chiavari C.; Grazia L. 2013-01-01 FOOD CONTROL - 1.01 Articolo in rivista -
Biogenic amines and ethyl carbamate in Primitivo wine: Survey of their concentrations in commercial products and relationship with the use of malolactic starter Patrignani F.; Ndagijimana M.; Belletti N.; Gardini F.; Vernocchi P.; Lanciotti R. 2012-01-01 JOURNAL OF FOOD PROTECTION - 1.01 Articolo in rivista -
Biotechnological approaches to obtain cricket based bakery products Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano ...Del Duca, Oliver Schluter, Rosalba Lanciotti. 2020-01-01 - Alma Mater Studiorum - Università di Bologna 4.03 Poster Abstract_Foodomics2020 Rossi et al.pdf
Biotechnological approaches to obtain cricket powder hydrolysates for the formulation of innovative bakery products. Samantha Rossi, Francesca Patrignani, Luigi Parrotta, Giacomo Braschi, Marco Dalla Rosa, Stefano ...Del Duca, Oliver Schluter, Rosalba Lanciotti 2021-01-01 - - 4.02 Riassunto (Abstract) -
Biotechnological treatment for bakery to increase dough structure, shelf–life and sensory properties. Scarnato, L.; Aloisi, I.; Montanari, C.; Balestra, F.; Lanciotti, R.; Del Duca, S. 2015-01-01 - SIMTREA 4.03 Poster -
Caracterizacion tecnologica de nuevas especies de bifidobacterias aisladasde monos. Sarquis MA, Modesto M, Mattarelli P, Lanciotti R, Vinderola G, ReinheimerJ, Burns P 2016-01-01 - - 4.03 Poster -
Case studies Anese M.; Lanciotti R.; Gardini F.; Lagazio C. 2012-01-01 - CR C Press 2.01 Capitolo / saggio in libro -
Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids Serrazanetti, Diana I.; Patrignani, Francesca; Russo, Alessandra; Vannini, Lucia; Siroli, Lorenzo...; Gardini, Fausto; Lanciotti, Rosalba 2015-01-01 FRONTIERS IN MICROBIOLOGY - 1.01 Articolo in rivista 53_Serrazanetti et al 2015 Fr.pdf
Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines Patrignani, Francesca; Montanari, Chiara; Serrazanetti, Diana I.; Braschi, Giacomo; Vernocchi, Pa...mela; Tabanelli, Giulia; Parpinello, Giuseppina P.; Versari, Andrea; Gardini, Fausto; Lanciotti, Rosalba 2017-01-01 ANNALS OF MICROBIOLOGY - 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) -