Balestra F.; Gabellini B.; Gianotti A.; Vallicelli M.; Pinnavaia G.G., Rheological, microstructural and fermentative characteristics of pizza doughs made by Kamut Flour, in: Cereals worldwide in the 21st century: present and future, MADRID, s.n, 2008, pp. 225 - 225 (atti di: 13 th ICC Cereal and Bread Congress “Cereals worldwide in the 21st century: present and future”, Madrid, Spain, June 15-18, 2008) [Abstract]
BALESTRA| F.; SERRAZANETTI D.; |GIANOTTI A.;|GUERZONI M.E., YEAST AND LACTIC ACID BACTERIA COMPOSITION AND VOLATILE METABOLITES CHARACTERISING “ANCIENT CEREALS” SOURDOUGH, in: “Cereals worldwide in the 21st century: present and future”, MADRID, s.n, 2008, pp. 358 - 358 (atti di: 13 th ICC Cereal and Bread Congress “Cereals worldwide in the 21st century: present and future” ., Madrid, Spain, June 15-18, 2008.) [Abstract]
G. Manfreda; A. Lucchi; A. Gianotti; D. Serrazanetti; A. De Cesare, Effetto delle procedure di pulizia e disinfezione, impiegate nel macello avicolo sulla sopravvivenza di alcuni batteri zoonotici: risultati preliminari, in: ATTI della Società Italiana delle Scienze Veterinarie - Salsomaggiore Terme 2007, s.l, s.n, 2007, Volume LXI, pp. 353 - 354 (atti di: LXI Congresso Nazionale della Società Italiana delle Scienze Veterinarie, Salsomaggiore Terme, 26-29 settembre 2007) [Contribution to conference proceedings]
M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti, Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions, «FOOD MICROBIOLOGY», 2007, 24, pp. 139 - 148 [Scientific article]
A. Gianotti; D. Serrazanetti; M. E. Guerzoni, Effect of osmotic and acid stresses on viability, morphology and fatty acid composition changes of planktonic and adhered Listeria monocytogenes cells, in: FOOD MICRO 2006 "Food Safety and Food Biotechnology: Diversity and Global Impact" The 20th International ICFMH Symposium., BOLOGNA, E. PARENTE, L. COCOLIN, D. ERCOLINI, L. VANNINI, 2006(atti di: FOOD MICRO 2006 "Food Safety and Food Biotechnology: Diversity and Global Impact" The 20th International ICFMH Symposium., Bologna, 29 Agosto-2 Settembre) [Contribution to conference proceedings]
M.E. Guerzoni; P. Vernocchi; M. Ndagijimana; A. Gianotti; R. Lanciotti, Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeast interactions, in: 3rd International Symposium on Sourdough, BARI, Idea Print, 2006(atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre) [Contribution to conference proceedings]
Guerzoni M. E.; Vernocchi P.; Ndagijimana M.; Gianotti A.; Lanciotti R., Generation of aroma compounds in sourdough: effects of stress exposure and lactobacilli-yeasts interactions, in: M. GOBBETTI, M. DE ANGELIS, R. DI CAGNO, F. MINERVINI, C. RIZZIELLO, Book of abstract of 3rd International Symposium on Sourdough, BARI, IDEAPRINT, 2006, -, pp. 37 - 37 (atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre 2006) [Abstract]
P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guerzoni, Metabolite mediate Lab-Yeast interaction in Sourdough, in: 3rd International Symposium on Sourdough, BARI, Idea Print, 2006(atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre) [Abstract]
P. Vernocchi; D. Serrazanetti; M. Vallicelli; M. Ndagijimana; A. Gianotti; A. Corsetti; M.E. Guerzoni, Metabolite mediate Lab-Yeast interaction in sourdough, in: 3rd International Symposium on Sourdough, BARI, Idea print, 2006(atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre) [Contribution to conference proceedings]
A. Gianotti; S. Ruggeri; D. Serrazanetti; M. Ndagijimana; P. Vernocchi; P. Saracino; M.E. Guerzoni, Multiple effect of exogenous amylase supplementation in dough and bread features, in: 3rd International Symposium on Sourdough, BARI, Idea Print, 2006(atti di: 3rd International Symposium on Sourdough, Bari, 25-28 ottobre) [Contribution to conference proceedings]
P. Vernocchi ; M. Ndagijimana; A. Gianotti; R. Lanciotti; F. Gardini; F. Patrignani; S. Ruggeri; M. E. Guerzoni, Sublethal stress exposure and metabolism modulation in Lactobacillus sanfranciscensis, Lactobacillus plantarum and Saccharomyces cerevisiae, in: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, BOLOGNA, E. Parente, L. Cocolin, D. Ercolini, L. Vannini, 2006(atti di: FOOD MICRO 2006 Food Safety and Food Biotechnology: Diversity and Global Impact, Bologna, 29 Agosto - 2 Settembre) [Abstract]
Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A, Application and use of biotechnology for food fermentation, in: FITO P., TOLDRÀ F., Innovation in Traditional Foods, LONDRA, Elsevier, 2005(atti di: EFFoST, Annual Meeting 2005- INTRAFOOD 2005 - Innovation in Traditional Foods, Valencia (spain), 25-28 ottobre 2005) [Contribution to conference proceedings]
D. Serrazanetti; A. Gianotti; M. Ndagijimana; P. Vernocchi; P. Saracino; M. E. Guerzoni, Genotyping and phenotyping characterization of yeast strains able to improve fermentation process in breadmaking, in: 4th European Symposium on Enzymes in Grain Processing, s.l, s.n, 2005, pp. 62 - 62 (atti di: 4th European Symposium on Enzymes in Grain Processing, Nantes, 6-8 giugno 2005) [Abstract]
S. Ruggeri; A. Gianotti; D. Serrazanetti; P. Vernocchi; M. E. Guerzoni, Improvement of fermentable sugars and bread flavor by addition of alfa-amylases, in: 4th European Symposium on Enzymes in Grain Processing, s.l, s.n, 2005, pp. 18 - 18 (atti di: 4th European Symposium on Enzymes in Grain Processing, Nantes, 6-8 giugno 2005) [Abstract]
Ruggeri S.; Gianotti A.; Serrazanetti D.; Vernocchi P.; Guerzoni M.E., Improvement of fermentable sugars and bread flavour by addition of alpha-amylases, in: 4th European Symposium on Enzymes in Grain Processing”(ESEGP-4), s.l, INRA, 2005(atti di: "4th European Symposium on Enzymes in Grain Processing”(ESEGP-4), Citè des Congrès, Nantes, France, 6-8 Giugno 2005) [Abstract]
