F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni, Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis, 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]
Vannini L.; Saracino P.; Ndagijimana M.; Patrignani F.; Vallicelli M.; Vernocchi P.; Lanciotti R.; Guerzoni M. E., Furanoni quali possibili molecole segnalatrici in alcuni batteri Gram-positivi e Gram-negativi, in: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale, BOLOGNA, s.n, 2006(atti di: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale- Primo convegno nazionale SIMTREA, Bologna, 17-18 Luglio) [Abstract]
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]
L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni, Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment, 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 2006) [Abstract]
Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E., Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione, in: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale, BOLOGNA, sn, 2006(atti di: Ruolo della Microbiologia nei settori agro-alimentare ed ambientale - Primo convegno nazionale SIMTREA, Bologna, 17-18 Luglio) [Abstract]
L. Vannini; P. Saracino; M. Ndagijimana; F. Patrignani; M. Vallicelli; P. Vernocchi; R. Lanciotti; F. Cappa; P. S. Cocconcelli; M. E. Guerzoni, New signalling molecules in some Gram-negative bacteria, in: FOOD MICRO 2006 "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 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]
Patrignani F.; Lanciotti R.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H., Potential of functional strains, isolated from traditional Maasai milk,
as starters for the production of fermented milks, «INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY», 2006, 107, pp. 1- - 11 [Scientific article]
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]
Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H., The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features., in: Scientific and technological challenges in fermented milk second IDF dairy science and technology week, s.l, s.n, 2006(atti di: Scientific and technological challenges in fermented milk second IDF dairy science and technology week, Sirmione, 15-19 Maggio 2006) [Contribution to conference proceedings]
Ndagijimana M.; Vallicelli M.; Cocconcelli P. S.; CappaF. ; Patrignani F.; Lanciotti R.; Guerzoni M. E., Two 2[5H]-furanones as possible signalling molecules in Lactobacillus helveticus, «APPLIED AND ENVIRONMENTAL MICROBIOLOGY», 2006, 72, pp. 6053 - 6061 [Scientific article]
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]
Ndagijimana M.; Vannini L.; Saracino P.; Vallicelli M.; Patrignani F.; Lanciotti R.; Guerzoni M.E., Combined use of FTIR spectroscopy, GC-MS/SPME and Electronic Nose for the evaluation of safety and quality of Balsamic Vinegar of Modena, in: INTERNATIONAL SYMPOSIUM ON “VINEGARS AND ACETIC ACID BACTERIA”, REGGIO EMILIA, FIRMA EFFE S.N.C., 2005(atti di: International Symposium on “Vinegars and acetic acid bacteria”, REGGIO EMILIA, 9-12 MAGGIO 2005) [Abstract]
Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E., Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system, in: First IDF International Symposium on indigenous enzymes in milk, CORK, University College Cork, 2005(atti di: First IDF International Symposium on indigenous enzymes in milk, Cork, 19-22 Aprile 2005) [Contribution to conference proceedings]
R. Lanciotti; L. Vannini; C. Chaves Lopez; M. Gobbetti; M. E. Guerzoni, Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct, «INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY», 2005, 58, pp. 89 - 99 [Scientific article]
