Hasil Pencarian - Lorenzo Siroli

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  1. 1
    Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08

    Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 oleh Giacomo Braschi, Margherita D’Alessandro, Davide Gottardi, Lorenzo Siroli, Lorenzo Siroli, Francesca Patrignani, Francesca Patrignani, Rosalba Lanciotti, Rosalba Lanciotti

    Diterbitkan 2021-05-01
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  2. 2
    Use of <i>Yarrowia lipolytica</i> to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds

    Use of <i>Yarrowia lipolytica</i> to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds oleh Davide Gottardi, Marianna Ciccone, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

    Diterbitkan 2022-12-01
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  3. 3
    Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

    Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce oleh Kai Zhou, Lorenzo Siroli, Francesca Patrignani, Yuanming Sun, Rosalba Lanciotti, Zhenlin Xu

    Diterbitkan 2019-04-01
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  4. 4
    <i>Lactobacillus paracasei</i> A13 and High-Pressure Homogenization Stress Response

    <i>Lactobacillus paracasei</i> A13 and High-Pressure Homogenization Stress Response oleh Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Davide Gottardi, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2020-03-01
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  5. 5
    Flow Cytometric Assessment of the Morphological and Physiological Changes of Listeria monocytogenes and Escherichia coli in Response to Natural Antimicrobial Exposure

    Flow Cytometric Assessment of the Morphological and Physiological Changes of Listeria monocytogenes and Escherichia coli in Response to Natural Antimicrobial Exposure oleh Giacomo Braschi, Francesca Patrignani, Lorenzo Siroli, Rosalba Lanciotti, Oliver Schlueter, Antje Froehling

    Diterbitkan 2018-11-01
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  6. 6
    Suitability of the Nisin Z-producer <i>Lactococcus lactis</i> subsp. <i>lactis</i> CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production

    Suitability of the Nisin Z-producer <i>Lactococcus lactis</i> subsp. <i>lactis</i> CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production oleh Lorenzo Siroli, Francesca Patrignani, Margherita D’Alessandro, Elisa Salvetti, Sandra Torriani, Rosalba Lanciotti

    Diterbitkan 2020-04-01
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  7. 7
    Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections.

    Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections. oleh Francesca Patrignani, Lorenzo Siroli, Carola Parolin, Diana I Serrazanetti, Beatrice Vitali, Rosalba Lanciotti

    Diterbitkan 2019-01-01
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  8. 8
    Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

    Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin oleh Lorenzo Siroli, Giulia Baldi, Francesca Soglia, Danka Bukvicki, Francesca Patrignani, Massimiliano Petracci, Rosalba Lanciotti

    Diterbitkan 2020-07-01
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  9. 9
    Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks

    Volatile Molecule Profiles and Anti-Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks oleh Lorenzo Siroli, Lucia Camprini, Maria Barbara Pisano, Francesca Patrignani, Francesca Patrignani, Rosalba Lanciotti, Rosalba Lanciotti

    Diterbitkan 2019-03-01
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  10. 10
    Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products

    Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products oleh Samantha Rossi, Davide Gottardi, Lorenzo Siroli, Barbara Giordani, Beatrice Vitali, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2024-05-01
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  11. 11
    High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice

    High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice oleh Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Federico Ferioli, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2021-12-01
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  12. 12
    Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey

    Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey oleh Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2023-01-01
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  13. 13
    Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review

    Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review oleh Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2023-09-01
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  14. 14
    Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity

    Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity oleh Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

    Diterbitkan 2024-06-01
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  15. 15
    Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods

    Probiotic and Metabolic Characterization of Vaginal Lactobacilli for a Potential Use in Functional Foods oleh Margherita D’Alessandro, Carola Parolin, Danka Bukvicki, Lorenzo Siroli, Beatrice Vitali, Maria De Angelis, Rosalba Lanciotti, Francesca Patrignani

    Diterbitkan 2021-04-01
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  16. 16
    Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

    Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality oleh Patricia G. Burns, Francesca Patrignani, Giulia Tabanelli, Gabriel C. Vinderola, Lorenzo Siroli, Jorge A. Reinheimer, Fausto Gardini, Rosalba Lanciotti

    Diterbitkan 2015-03-01
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  17. 17
    Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials

    Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials oleh Lorenzo Siroli, Francesca Patrignani, Francesca Patrignani, Diana I. Serrazanetti, Cristiana Chiavari, Marzia Benevelli, Luigi Grazia, Rosalba Lanciotti, Rosalba Lanciotti

    Diterbitkan 2017-12-01
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  18. 18
    Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients

    Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients oleh Samantha Rossi, Davide Gottardi, Alberto Barbiroli, Mattia Di Nunzio, Lorenzo Siroli, Giacomo Braschi, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2024-01-01
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  19. 19
    Unravelling the Potential of <i>Lactococcus lactis</i> Strains to Be Used in Cheesemaking Production as Biocontrol Agents

    Unravelling the Potential of <i>Lactococcus lactis</i> Strains to Be Used in Cheesemaking Production as Biocontrol Agents oleh Danka Bukvicki, Lorenzo Siroli, Margherita D’Alessandro, Sofia Cosentino, Ismail Fliss, Laila Ben Said, Hebatoallah Hassan, Rosalba Lanciotti, Francesca Patrignani

    Diterbitkan 2020-12-01
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  20. 20
    Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures

    Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures oleh Margherita D'Alessandro, Davide Gottardi, Mattia Di Nunzio, Sara Margherita Borgonovi, Carola Parolin, Beatrice Vitali, Rosalba Lanciotti, Lorenzo Siroli, Francesca Patrignani

    Diterbitkan 2023-08-01
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