VALLICELLI, MELANIA
VALLICELLI, MELANIA
DIPARTIMENTO DI SCIENZE E TECNOLOGIE AGRO-ALIMENTARI
Collaboratori
Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products
2011 VERARDO V.; RICIPUTI Y.; MESSIA M.C. ; VALLICELLI M.; FALASCA L.; MARCONI E.; CABONI M.F.
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
Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour
2008 Balestra F.; Gabellini B.; Gianotti A.; Vallicelli M.; Pinnavaia G.G.
Spaghetti cooking by microwave oven: Cooking kinetics and product quality
2008 COCCI E.; SACCHETTI G.; VALLICELLI M.; ANGIOLONI A.; DALLA ROSA M.
Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks
2007 F. Patrignani; L. Iucci; R. Lanciotti; M. Vallicelli; J. Maina Mathara; W. H. Holzapfel; M. E. Guerzoni
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes
2007 Iucci L.; Patrignani F.; Vallicelli M.; Guerzoni M. E.; Lanciotti R.
New signaling molecules in some gram-positive and gram-negative bacteria
2007 L. Vannini; M. Ndagijimana; P. Saracino; P. Vernocchi; A. Corsetti; M. Vallicelli; F. Cappa; P.S. Cocconcelli; M.E. Guerzoni
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns
2007 Patrignani F. ; Iucci L.; Vallicelli M.;Guerzoni M. E.; Gardini F.; Lanciotti R.
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.
Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi
2006 Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R.; Guerzoni M. E.
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
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.
Metabolite mediate Lab-Yeast interaction in sourdough
2006 P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; 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
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
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.
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.
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.
Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system
2005 Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E.
Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes
2005 S. Ruggeri; A. Gianotti; M. Vallicelli; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products | VERARDO V.; RICIPUTI Y.; MESSIA M.C. ; VALLICELLI M.; FALASCA L.; MARCONI E.; CABONI M.F. | 2011-01-01 | INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | - | 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 | - |
| 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) | - |
| Spaghetti cooking by microwave oven: Cooking kinetics and product quality | COCCI E.; SACCHETTI G.; VALLICELLI M.; ANGIOLONI A.; DALLA ROSA M. | 2008-01-01 | JOURNAL OF FOOD ENGINEERING | - | 1.01 Articolo in rivista | - |
| Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks | F. Patrignani; L. Iucci; R. Lanciotti; M. Vallicelli; J. Maina Mathara; W. H. Holzapfel; M. E. Gu...erzoni | 2007-01-01 | JOURNAL OF DAIRY SCIENCE | - | 1.01 Articolo in rivista | - |
| Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes | Iucci L.; Patrignani F.; Vallicelli M.; Guerzoni M. E.; Lanciotti R. | 2007-01-01 | FOOD CONTROL | - | 1.01 Articolo in rivista | - |
| New signaling molecules in some gram-positive and gram-negative bacteria | L. Vannini; M. Ndagijimana; P. Saracino; P. Vernocchi; A. Corsetti; M. Vallicelli; F. Cappa; P.S.... Cocconcelli; M.E. Guerzoni | 2007-01-01 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns | Patrignani F. ; Iucci L.; Vallicelli M.;Guerzoni M. E.; Gardini F.; Lanciotti R. | 2007-01-01 | MEAT SCIENCE | - | 1.01 Articolo in rivista | - |
| 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 | - |
| Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi | Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R....; Guerzoni M. E. | 2006-01-01 | - | s.n | 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) | - |
| 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 | - |
| 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 | - |
| 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) | - |
| 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 | - |
| 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 | - |
| 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 | - |
| 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) | - |
| Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system | Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E. | 2005-01-01 | - | University College Cork | 4.01 Contributo in Atti di convegno | - |
| Improvement of technological performances of wheat flours and volatile metabolites of fermented dough by addition of exogenous enzymes | S. Ruggeri; A. Gianotti; M. Vallicelli; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni | 2005-01-01 | - | s.n | 4.02 Riassunto (Abstract) | - |