Hasil Pencarian - Rosalba Lanciotti

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  1. 1
    Applications of high and ultra high pressure homogenization for food safety

    Applications of high and ultra high pressure homogenization for food safety oleh Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2016-08-01
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  2. 2
    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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  3. 3
    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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  4. 4
    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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  5. 5
    Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase

    Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase oleh Lucilla Scarnato, Gabriele Gadermaier, Umberto Volta, Roberto De Giorgio, Giacomo Caio, Giacomo Caio, Rosalba Lanciotti, Rosalba Lanciotti, Stefano Del Duca

    Diterbitkan 2019-03-01
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  6. 6
    Role of Yeasts on the Sensory Component of Wines

    Role of Yeasts on the Sensory Component of Wines oleh Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2022-06-01
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  7. 7
    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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  8. 8
    How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds

    How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds oleh Rosalba Lanciotti, Giacomo Braschi, Francesca Patrignani, Marco Gobbetti, Maria De Angelis

    Diterbitkan 2019-03-01
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  9. 9
    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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  10. 10
    <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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  11. 11
    Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces bayanus</i> Strains

    Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces bayanus</i> Strains oleh Giacomo Braschi, Arianna Ricci, Luigi Grazia, Andrea Versari, Francesca Patrignani, Rosalba Lanciotti

    Diterbitkan 2019-07-01
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  12. 12
    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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  13. 13
    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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  14. 14
    Isolation and Identification of Wild Yeast from Malaysian Grapevine and Evaluation of Their Potential Antimicrobial Activity against Grapevine Fungal Pathogens

    Isolation and Identification of Wild Yeast from Malaysian Grapevine and Evaluation of Their Potential Antimicrobial Activity against Grapevine Fungal Pathogens oleh Simin Sabaghian, Giacomo Braschi, Lucia Vannini, Francesca Patrignani, Nurul Hidayah Samsulrizal, Rosalba Lanciotti

    Diterbitkan 2021-12-01
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  15. 15
    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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  16. 16
    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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  17. 17
    Effect of fermentation on the content of bioactive compounds in tofu-type products

    Effect of fermentation on the content of bioactive compounds in tofu-type products oleh Ylenia Riciputi, Diana Isabella Serrazanetti, Vito Verardo, Lucia Vannini, Maria Fiorenza Caboni, Rosalba Lanciotti

    Diterbitkan 2016-12-01
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  18. 18
    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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  19. 19
    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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  20. 20
    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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