| # | Date |
Title Long |
Author |
|
[ 1 ]
|
2009
|
Comparison of loss on ignition and thermal analysis stepwise methods for determination of sedimentary organic matter [electronic resource].
|
Frangipane, Gretel
|
|
[ 2 ]
|
2009
|
Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and Mortality [electronic resource].
|
Maffei, M.
|
|
[ 3 ]
|
2009
|
Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease.
|
Di Cagno, Raffaella
|
|
[ 4 ]
|
2009
|
Effect of α-linolenic, capric and lauric acid on the fatty acid biosynthesis in Staphylococcus aureus [electronic resource].
|
Sado-Kamdem, Sylvain L.
|
|
[ 5 ]
|
2009
|
Effect of a synbiotic food consumption on human gut metabolic profiles evaluated by ¹H Nuclear Magnetic Resonance spectroscopy [electronic resource].
|
Ndagijimana, Maurice
|
|
[ 6 ]
|
2009
|
Effect of high pressure homogenization applied individually or in combination with other mild physical or chemical stresses on Bacillus cereus and Bacillus subtilis spore viability [electronic resource].
|
Chaves-López, Clemencia
|
|
[ 7 ]
|
2009
|
Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages [electronic resource].
|
Capra, María Luján
|
|
[ 8 ]
|
2009
|
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices [electronic resource].
|
Patrignani, Francesca
|
|
[ 9 ]
|
2009
|
Metabolic impact and potential exploitation of the stress reactions in lactobacilli [electronic resource].
|
Serrazanetti, Diana I.
|
|
[ 10 ]
|
2009
|
Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus [electronic resource].
|
Patrignani, Francesca
|
|
[ 11 ]
|
2008
|
Assessment of Safety, Nutritional, and Spoilage Characteristics of Different Lagoon Grey Mullets (Liza ramada, Liza aurata, and Liza saliens).
|
Kamdem, Sylvain Sado
|
|
[ 12 ]
|
2008
|
Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of “Pecorino” cheese [electronic resource].
|
Vannini, Lucia
|
|
[ 13 ]
|
2008
|
Effect of capric, lauric and α-linolenic acids on the division time distributions of single cells of Staphylococcus aureus [electronic resource].
|
Sado Kamdem, S.
|
|
[ 14 ]
|
2008
|
Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli [electronic resource].
|
Patrignani, Francesca
|
|
[ 15 ]
|
2008
|
Growth and metabolites production by Penicillium brevicompactum in yoghurt [electronic resource].
|
Ndagijimana, M.
|
|
[ 16 ]
|
2008
|
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli [electronic resource].
|
Vernocchi, Pamela
|
|
[ 17 ]
|
2008
|
Involvement of cell fatty acid composition and lipid metabolism in adhesion mechanism of Listeria monocytogenes [electronic resource].
|
Gianotti, Andrea
|
|
[ 18 ]
|
2008
|
Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk.
|
Burns, P.
|
|
[ 19 ]
|
2007
|
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.
|
Patrignani, F.
|
|
[ 20 ]
|
2007
|
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes [electronic resource].
|
Iucci, L.
|
|
[ 21 ]
|
2007
|
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses [electronic resource].
|
Lanciotti, R.
|
|
[ 22 ]
|
2007
|
Efficacy of indigenous plant essential oil Andean thyme (Acantholippia seriphioides A. Gray) to control American foulbrood (AFB) in honey bee (Apis mellifera L.) hives.
|
Fuselli, S.R.
|
|
[ 23 ]
|
2007
|
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli-yeasts interactions [electronic resource].
|
Guerzoni, M.E.
|
|
[ 24 ]
|
2007
|
New signaling molecules in some gram-positive and gram-negative bacteria [electronic resource].
|
Vannini, L.
|
|
[ 25 ]
|
2007
|
Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species [electronic resource].
|
Lanciotti, R.
|
|
[ 26 ]
|
2007
|
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. 1. Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns [electronic resource].
|
Patrignani, F.
|
|
[ 27 ]
|
2007
|
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. 2. Evaluation of their effects on sensory quality and biogenic amine content [electronic resource].
|
Iucci, L.
|
|
[ 28 ]
|
2007
|
Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices [electronic resource].
|
Kamdem, S.S.
|
|
[ 29 ]
|
2006
|
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese [electronic resource].
|
Gardini, F.
|
|
[ 30 ]
|
2006
|
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese [electronic resource].
|
Lanciotti, R.
|
|
[ 31 ]
|
2006
|
Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks [electronic resource].
|
Patrignani, F.
|
|
[ 32 ]
|
2006
|
Two 2[5H]-Furanones as Possible Signaling Molecules in Lactobacillus helveticus [electronic resource].
|
Ndagijimana, Maurice
|
|
[ 33 ]
|
2005
|
Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct.
|
Lanciotti, R.
|
|
[ 34 ]
|
2005
|
Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater.
|
Lanciotti, R.
|
|
[ 35 ]
|
2004
|
Characterization of the yeast population involved in the production of a typical Italian bread.
|
Vernocchi, P.
|
|
[ 36 ]
|
2004
|
Effect of aroma compounds on the microbial stabilization of orange-based soft drinks.
|
Ndagijimana, M.
|
|
[ 37 ]
|
2004
|
Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese.
|
Lanciotti, R.
|
|
[ 38 ]
|
2004
|
Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae.
|
Belletti, N.
|
|
[ 39 ]
|
2004
|
Evaluation of trace metal fluxes to soils in hinterland of Porto Marghera industrial zone: comparisons with direct measurements in the Lagoon of Venice.
|
Scazzola, R.
|
|
[ 40 ]
|
2004
|
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase.
|
Vannini, L.
|
|
[ 41 ]
|
2004
|
Suitability of high-dynamic-pressure-treated milk for the production of yoghurt.
|
Lanciotti, R.
|
|
[ 42 ]
|
2004
|
Survey on yeast microbiota associated with an Italian traditional sweet-leavened baked good fermentation.
|
Vernocchi, P.
|
|
[ 43 ]
|
2004
|
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits.
|
Lanciotti, R.
|
|
[ 44 ]
|
2003
|
Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus.
|
Lanciotti, R.
|
|
[ 45 ]
|
2002
|
Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth.
|
Guerzoni, M.E.
|
|
[ 46 ]
|
2001
|
Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus.
|
Guerzoni, M.E.
|
|
[ 47 ]
|
2001
|
Automated ribotyping and random amplified polymorphic DNA analysis for molecular typing of Salmonella enteritidis and Salmonella typhimurium strains isolated in Italy.
|
De Cesare, A.
|
|
[ 48 ]
|
2001
|
Effect of trans-2-hexenal on the growth of Aspergillus flavus in relation to its concentration, temperature and water activity.
|
Gardini, F.
|
|
[ 49 ]
|
2001
|
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.
|
Gardini, F.
|
|
[ 50 ]
|
2001
|
Growth/no growth interfaces of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration.
|
Lanciotti, R.
|
|
[ 51 ]
|
2001
|
Microbial aspects on short-time osmotic treatment of kiwifruit.
|
Gianotti, A.
|
|
[ 52 ]
|
2001
|
Proteolytic, lipolytic and molecular characterisation of Yarrowia lipolytica isolated from cheese.
|
Suzzi, G.
|
|
[ 53 ]
|
2001
|
Variability of the lipolytic activity in Yarrowia lipolytica and its dependence on environmental conditions.
|
Guerzoni, M.E.
|
|
[ 54 ]
|
2000
|
Effects of hexanal, trans-2-hexenal, and storage temperature on shelf life of fresh sliced apples.
|
Corbo, M.R.
|
|
[ 55 ]
|
2000
|
Suitability of log-linear models to evaluate the microbiological quality of baby clams (Chamelea gallina L.) harvested in the Adriatic Sea.
|
Gardini, F.
|
|
[ 56 ]
|
2000
|
Survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino).
|
Suzzi, G.
|
|
[ 57 ]
|
1999
|
Combined effects of ethanol, high homogenization pressure, and temperature on cell fatty acid composition in Saccharomyces cerevisiae.
|
Guerzoni, M.E.
|
|
[ 58 ]
|
1999
|
Effect of hexanal on the shelf life of fresh apple slices.
|
Lanciotti, R.
|
|
[ 59 ]
|
1999
|
Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses.
|
Guerzoni, M.E.
|
|
[ 60 ]
|
1999
|
Evaluation of aroma production and survival of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in fermented milks.
|
Gardini, F.
|
|
[ 61 ]
|
1998
|
Collaborative study on media for the enumeration of yeasts in foods.
|
Deak, T.
|
|
[ 62 ]
|
1998
|
Microbiological quality of filled pasta in relation to the nature of heat treatment.
|
Lopez, C.C.
|
|
[ 63 ]
|
1997
|
Antifungal activity of hexanal as dependent on its vapor pressure.
|
Gardini, F.
|
|
[ 64 ]
|
1997
|
Ethanol vapour pressure as a control factor during alcoholic fermentation.
|
Guerzoni, M.E.
|
|
[ 65 ]
|
1997
|
Evaluation of the safety and prediction of the shelf-life of vacuum cooked foods.
|
Chavez-Lopez, C.
|
|
[ 66 ]
|
1997
|
Modelling of the activity of selected starters during sourdough fermentation.
|
Gianotti, A.
|
|
[ 67 ]
|
1996
|
Effects of growth conditions on the resistance of some pathogenic and spoilage species to high pressure homogenization.
|
Lanciotti, R.
|
|
[ 68 ]
|
1996
|
Evaluation of Fourier-transform infrared spectroscopy for data capture in predictive microbiology.
|
Vannini, L.
|
|
[ 69 ]
|
1996
|
Shelf-life modelling for fresh-cut vegetables.
|
Guerzoni, M.E.
|
|
[ 70 ]
|
1996
|
Use of response surface methodology to evaluate some variables affecting the growth and acidification characteristics of yoghurt cultures.
|
Torriani, S.
|
|
[ 71 ]
|
1995
|
Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos: modelling of the malolactic activity.
|
Guerzoni, M.E.
|
|
[ 72 ]
|
1994
|
Effects of homogenization pressure on the survival and growth of some food spoilage and pathogenic micro-organisms.
|
Lanciotti, R.
|
|
[ 73 ]
|
1994
|
Growth modelling of Listeria monocytogenes and Yersina enterocolitica in food model systems and dairy products.
|
Guerzoni, M.E.
|
|
[ 74 ]
|
1994
|
Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particle.
|
Abdullah, B.
|
|
[ 75 ]
|
1994
|
Influence of some selected ions on system water activity and on ethanol vapour pressure and its inhibitory action on Saccharomyces cerevisiae.
|
Guerzoni, M.E.
|
|
[ 76 ]
|
1993
|
Cellular fatty acid composition in film-forming strains of two physiological races of Saccharomyces cerevisiae.
|
Farris, G.A.
|
|
[ 77 ]
|
1993
|
Competitive inhibition of Aspergillus flavus by volatile metabolites of Rhizopus arrhizus.
|
Lanciotti, R.
|
|
[ 78 ]
|
1993
|
Interaction between isolation source, cellular fatty acid composition and stress tolerance in Saccharomyces cerevisiae and its subspecies.
|
Guerzoni, M.E.
|
|
[ 79 ]
|
1993
|
Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods.
|
Guerzoni, M.E.
|
|
[ 80 ]
|
1992
|
Klebsiella pneumoniae as a spoilage organism in Mozzarella cheese.
|
Massa, S.
|
|
[ 81 ]
|
1992
|
Light butter: natural microbial population and potential growth of Listeria monocytogenes in Yersinia enterocolitica.
|
Lanciotti, R.
|
|
[ 82 ]
|
1992
|
Microbial population dynamics in ready-to-use vegetable salads.
|
Marchetti, R.
|
|
[ 83 ]
|
1992
|
Suitability of a rapid gas chromatographic method for total mesophilic bacteria and coliform enumeration in hamburgers.
|
Basem, A.
|
|
[ 84 ]
|
1991
|
Simple gas chromatographic approach to evaluate CO2 release, N2O evolution, and O2 uptake from soil.
|
Gardini, F.
|
|
[ 85 ]
|
1990
|
Interactions between inhibition factors on microbial stability of fruit-based systems.
|
Guerzoni, M.E.
|
|
[ 86 ]
|
1990
|
Suitability of three instrumental methods for evaluating yeast cell viability in enology.
|
Gardini, F.
|
|
[ 87 ]
|
1988
|
CO2 determination with the GC method for assessing microbial shelf-life of fruit system in relation to aw and storage temperature.
|
Gardini, F.
|
|
[ 88 ]
|
1987
|
Analysis of yeast flora associated with grape sour rot and of the chemical disease markers.
|
Guerzoni, E.
|
|
[ 89 ]
|
1987
|
Gas-liquid chromatographic method for the estimation of coliforms in milk.
|
Guerzoni, M.E.
|
|
[ 90 ]
|
1985
|
Observations preliminaires sur l'accumulation d'hydrocarbures chez Candida steatolytica: relation avec la synthese des lipides.
|
Guerzoni, M.E.
|
|
[ 91 ]
|
1985
|
Proposal of a rapid HS-GLC method for microbiological control of foods.
|
Guerzoni, M.E.
|
|
[ 92 ]
|
1984
|
Recherche sur l'etiologie d'une nouvelle maladie de la grappe: la pourriture acide.
|
Marchetti, R.
|
|
[ 93 ]
|
1983
|
Relazione tra composizione degli acidi grassi cellulari e potere alcooligeno in Saccharomyces cerevisiae.
|
Giudici, P.
|
|
[ 94 ]
|
1982
|
Consequences de l'infection par Botrytis cinerea sur la presence d'enzymes oxydasiques et sur la composition chimique des mouts.
|
Guerzoni, M.E.
|
|
[ 95 ]
|
1982
|
Riflessi microbiologici ed enologici della difesa antibotritica.
|
Guerzoni, M.E.
|
|
[ 96 ]
|
1982
|
Sterol content as a character for selecting yeast strains in enology.
|
Giudici, P.
|
|
[ 97 ]
|
1981
|
Degradazione dell'acido acetico nei vini ad opera dei lieviti filmogeni. Criteri di selezione adottati.
|
Elisabetta Guerzoni, M.
|
|
[ 98 ]
|
1981
|
Stabilisation of white wine by early hyperoxidation of must.
|
Guerzoni, M.E.
|
|
[ 99 ]
|
1981
|
Sull'impiego della pimaricina in enologia: prove di cantina.
|
Amati, A.
|
|
[ 100 ]
|
1980
|
Sull'impiego della Pimaricina in enologia: prove di laboratorio.
|
Amati, A.
|
