Search Results - "Rosalba, Lanciotti"

Applications of High and Ultra High Pressure Homogenization for Food Safety by Patrignani, Francesca, Lanciotti, Rosalba

“…Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time…”
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Role of Yeasts on the Sensory Component of Wines by Romano, Patrizia, Braschi, Giacomo, Siesto, Gabriella, Patrignani, Francesca, Lanciotti, Rosalba

“…The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected…”
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Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections by Patrignani, Francesca, Siroli, Lorenzo, Parolin, Carola, Serrazanetti, Diana I, Vitali, Beatrice, Lanciotti, Rosalba

“…This research is aimed to evaluate the suitability of Squacquerone cheese to support the viability of Lactobacillus crispatus BC4, a vaginal strain endowed…”
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Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce by Zhou, Kai, Siroli, Lorenzo, Patrignani, Francesca, Sun, Yuanming, Lanciotti, Rosalba, Xu, Zhenlin

“…The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce…”
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Survival of Spoilage and Pathogenic Microorganisms on Cardboard and Plastic Packaging Materials by Siroli, Lorenzo, Patrignani, Francesca, Serrazanetti, Diana I, Chiavari, Cristiana, Benevelli, Marzia, Grazia, Luigi, Lanciotti, Rosalba

“…The aim of this work was to study the interaction of corrugated and plastic materials with pathogenic and spoiling microorganisms frequently associated to…”
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Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 by Braschi, Giacomo, D’Alessandro, Margherita, Gottardi, Davide, Siroli, Lorenzo, Patrignani, Francesca, Lanciotti, Rosalba

“…Cell surface hydrophobicity (CSH) and adhesion are very important phenotypical traits for probiotics that confer them a competitive advantage for the…”
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Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products by Rossi, Samantha, Gottardi, Davide, Siroli, Lorenzo, Giordani, Barbara, Vitali, Beatrice, Vannini, Lucia, Patrignani, Francesca, Lanciotti, Rosalba

“…[Display omitted] •Fermentation by selected microbial consortium enhanced functional properties.•Fermentation by microbial consortium modified the volatile…”
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Volatile Molecule Profiles and Anti- Listeria monocytogenes Activity of Nisin Producers Lactococcus lactis Strains in Vegetable Drinks by Siroli, Lorenzo, Camprini, Lucia, Pisano, Maria Barbara, Patrignani, Francesca, Lanciotti, Rosalba

“…This work aimed to evaluate the potential of 15 nisin producing strains, isolated from dairy products, for the fermentation of soymilk and carrot juice. In…”
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Use of Yarrowia lipolytica to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds by Gottardi, Davide, Ciccone, Marianna, Siroli, Lorenzo, Lanciotti, Rosalba, Patrignani, Francesca

“…Fishery processing industries generate large amounts of by-products. These by-products come from fish heads, skin, bones, thorns, and viscera. The disposal of…”
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Improved nutritional composition and in vitro protein digestibility of fermented soy beverages produced with vaginal probiotics as adjunct cultures by D'Alessandro, Margherita, Gottardi, Davide, Di Nunzio, Mattia, Borgonovi, Sara Margherita, Parolin, Carola, Vitali, Beatrice, Lanciotti, Rosalba, Siroli, Lorenzo, Patrignani, Francesca

“…[Display omitted] •Nutritional values of fermented soy beverages were improved by vaginal probiotics.•Strain BC4 had a positive impact on lipid quality…”
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Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri by D'Alessandro, Margherita, Pisanu, Flavia, Baldo, David, Parolin, Carola, Filippini, Gianfranco, Vitali, Beatrice, Lanciotti, Rosalba, Patrignani, Francesca

“…[Display omitted] •Soymilk as carrier resulted in microcapsules with regular spherical shape and 6 μm average diameter.•Obtained microcapsules resulted in a…”
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(Ultra) High Pressure Homogenization Potential on the Shelf-Life and Functionality of Kiwifruit Juice by Patrignani, Francesca, Mannozzi, Cinzia, Tappi, Silvia, Tylewicz, Urszula, Pasini, Federica, Castellone, Vincenzo, Riciputi, Ylenia, Rocculi, Pietro, Romani, Santina, Caboni, Maria Fiorenza, Gardini, Fausto, Lanciotti, Rosalba, Dalla Rosa, Marco

“…The increasing competition within the food industry sector makes the requisite of innovation in processes and products essential, leading to focus the interest…”
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How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds by Lanciotti, Rosalba, Braschi, Giacomo, Patrignani, Francesca, Gobbetti, Marco, De Angelis, Maria

“…The goal of this study was to investigate the adaptation of Scott A cells to treatments with sublethal doses of antimicrobials (ethanol, citral, carvacrol,…”
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Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin by Siroli, Lorenzo, Baldi, Giulia, Soglia, Francesca, Bukvicki, Danka, Patrignani, Francesca, Petracci, Massimiliano, Lanciotti, Rosalba

“…This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and…”
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Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union? by Cocconcelli, Pier Sandro, Gatti, Monica, Giraffa, Giorgio, Gobbetti, Marco, Lanciotti, Rosalba, Morelli, Lorenzo, Neviani, Erasmo, Parente, Eugenio

“…Raw milk PDO cheeses (not only Italian ones) are extremely variable, not only among producers but also, above all, throughout ripening. The paper has further…”
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Isolation and Identification of Wild Yeast from Malaysian Grapevine and Evaluation of Their Potential Antimicrobial Activity against Grapevine Fungal Pathogens by Sabaghian, Simin, Braschi, Giacomo, Vannini, Lucia, Patrignani, Francesca, Samsulrizal, Nurul Hidayah, Lanciotti, Rosalba

“…Pathogenic fungi belonging to the genera , , , and are responsible for vines diseases that affect the growth, grapevine yield and organoleptic quality. Among…”
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Effect of fermentation on the content of bioactive compounds in tofu-type products by Riciputi, Ylenia, Serrazanetti, Diana Isabella, Verardo, Vito, Vannini, Lucia, Caboni, Maria Fiorenza, Lanciotti, Rosalba

“…•Lactobacillus casei and Lactobacillus acidophilus were used for tofu production.•A reduction of isoflavone glycosides/aglycone ratio was reached in fermented…”
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Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review by Bukvicki, Danka, D'Alessandro, Margherita, Rossi, Samantha, Siroli, Lorenzo, Gottardi, Davide, Braschi, Giacomo, Patrignani, Francesca, Lanciotti, Rosalba

“…The use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives…”
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Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity by Njieukam, Joel Armando, Ciccone, Marianna, Gottardi, Davide, Ricci, Arianna, Parpinello, Giuseppina Paola, Siroli, Lorenzo, Lanciotti, Rosalba, Patrignani, Francesca

“…Kombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due…”
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Immunoreactivity of Gluten-Sensitized Sera Toward Wheat, Rice, Corn, and Amaranth Flour Proteins Treated With Microbial Transglutaminase by Scarnato, Lucilla, Gadermaier, Gabriele, Volta, Umberto, De Giorgio, Roberto, Caio, Giacomo, Lanciotti, Rosalba, Del Duca, Stefano

“…The aim of this study was to analyze the effects of microbial transglutaminase (mTG) on the immunoreactivity of wheat and gluten-free cereals flours to the…”
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