Search Results - "Orlandi, Viviana T"

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    Pigments influence the tolerance of Pseudomonas aeruginosa PAO1 to photodynamically induced oxidative stress by Orlandi, Viviana T, Bolognese, Fabrizio, Chiodaroli, Luca, Tolker-Nielsen, Tim, Barbieri, Paola

    “…Pseudomonas aeruginosa is an opportunistic pathogen known to be resistant to different classes of antibiotics and disinfectants. P. aeruginosa also displays a…”
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    Journal Article
  3. 3

    Methylene Blue Doped Films of Wool Keratin with Antimicrobial Photodynamic Activity by Aluigi, Annalisa, Sotgiu, Giovanna, Torreggiani, Armida, Guerrini, Andrea, Orlandi, Viviana T, Corticelli, Franco, Varchi, Greta

    Published in ACS applied materials & interfaces (12-08-2015)
    “…In this work, keratin films doped with different amounts of methylene blue (MB) were developed in order to prepare new biodegradable and biocompatible…”
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    Journal Article
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    Photoinduced antibacterial activity of two dicationic 5,15-diarylporphyrins by Orlandi, Viviana T., Caruso, Enrico, Tettamanti, Gianluca, Banfi, Stefano, Barbieri, Paola

    “…•We synthetized two dyarilic porphyrins photosensitizers.•We compared their efficiency in photoinactivation of model microorganisms.•Data support a correlation…”
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  5. 5

    Effect of Organic Matter on the In Vitro Photoeradication of Pseudomonas aeruginosa by Means of a Cationic Tetraaryl-porphyrin by Orlandi, Viviana T., Caruso, Enrico, Banfi, Stefano, Barbieri, Paola

    Published in Photochemistry and photobiology (01-05-2012)
    “…Photodynamic therapy is emerging as an antimicrobial alternative approach; the concomitant presence of a photosensitizer (PS), O2 and visible light induces…”
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    Journal Article
  6. 6

    Antimicrobial Blue Light (aBL) as a potential tool to reduce bacterial spoilage in the fishery chain by Orlandi, Viviana T., Bolognese, Fabrizio, Trivellin, Nicola, Cipriano, Giulia, Ricci, Pasquale, Carlucci, Roberto

    Published in Food control (01-04-2024)
    “…Along the fishery chain, a high amount of fish is lost for the activity of spoilage microorganisms originating from the environment, human handling and fish…”
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