Search Results - Francesca Patrignani

Refine Results
  1. 1

    Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08 by Giacomo Braschi, Margherita D’Alessandro, Davide Gottardi, Lorenzo Siroli, Lorenzo Siroli, Francesca Patrignani, Francesca Patrignani, Rosalba Lanciotti, Rosalba Lanciotti

    Published in Frontiers in Microbiology (2021-05-01)
    Get full text
    Article


  2. 2

    Role of Yeasts on the Sensory Component of Wines by Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti

    Published in Foods (2022-06-01)
    Get full text
    Article


  3. 3

    Use of <i>Yarrowia lipolytica</i> to Obtain Fish Waste Functional Hydrolysates Rich in Flavoring Compounds by Davide Gottardi, Marianna Ciccone, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

    Published in Fermentation (2022-12-01)
    Get full text
    Article


  4. 4

    How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds by Rosalba Lanciotti, Giacomo Braschi, Francesca Patrignani, Marco Gobbetti, Maria De Angelis

    Published in Frontiers in Microbiology (2019-03-01)
    Get full text
    Article


  5. 5

    Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce by Kai Zhou, Lorenzo Siroli, Francesca Patrignani, Yuanming Sun, Rosalba Lanciotti, Zhenlin Xu

    Published in Molecules (2019-04-01)
    Get full text
    Article


  6. 6

    Mannoprotein Content and Volatile Molecule Profiles of Trebbiano Wines Obtained by <i>Saccharomyces cerevisiae</i> and <i>Saccharomyces bayanus</i> Strains by Giacomo Braschi, Arianna Ricci, Luigi Grazia, Andrea Versari, Francesca Patrignani, Rosalba Lanciotti

    Published in Fermentation (2019-07-01)
    Get full text
    Article


  7. 7

    Suitability of the Nisin Z-producer <i>Lactococcus lactis</i> subsp. <i>lactis</i> CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production by Lorenzo Siroli, Francesca Patrignani, Margherita D’Alessandro, Elisa Salvetti, Sandra Torriani, Rosalba Lanciotti

    Published in Animals (2020-04-01)
    Get full text
    Article


  8. 8

    Isolation and Identification of Wild Yeast from Malaysian Grapevine and Evaluation of Their Potential Antimicrobial Activity against Grapevine Fungal Pathogens by Simin Sabaghian, Giacomo Braschi, Lucia Vannini, Francesca Patrignani, Nurul Hidayah Samsulrizal, Rosalba Lanciotti

    Published in Microorganisms (2021-12-01)
    Get full text
    Article


  9. 9

    Technological and microbiological characterization of an industrial soft-sliced bread enriched with chitosan and its prebiotic activity by Margherita D'Alessandro, Maria Alessia Schouten, Davide Gottardi, Sara Cortesi, Santina Romani, Francesca Patrignani

    Published in Current Research in Food Science (2024-01-01)
    Get full text
    Article


  10. 10

    Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin by Lorenzo Siroli, Giulia Baldi, Francesca Soglia, Danka Bukvicki, Francesca Patrignani, Massimiliano Petracci, Rosalba Lanciotti

    Published in Foods (2020-07-01)
    Get full text
    Article


  11. 11

    Investigating the potential of yacon (Smallanthus sonchifolius) juice in the development of organic apple-based snacks by Giacomo Braschi, Joel Armando Njieukam, Davide Gottardi, Jessica Genovese, Urszula Tylewicz, Francesca Patrignani, Pietro Rocculi

    Published in Heliyon (2024-06-01)
    Get full text
    Article


  12. 12

    A comprehensive study on the effect of foliar mineral treatments on grapevine epiphytic microorganisms, flavonoid gene expression, and berry composition by Daniela Sangiorgio, Gabriele Valentini, Chiara Pastore, Gianluca Allegro, Davide Gottardi, Francesca Patrignani, Francesco Spinelli, Ilaria Filippetti

    Published in OENO One (2024-07-01)
    Get full text
    Article


  13. 13

    High-Pressure Homogenization and Biocontrol Agent as Innovative Approaches Increase Shelf Life and Functionality of Carrot Juice by Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Federico Ferioli, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

    Published in Foods (2021-12-01)
    Get full text
    Article


  14. 14

    Selection of <i>Yarrowia lipolytica</i> Strains as Possible Solution to Valorize Untreated Cheese Whey by Davide Gottardi, Lorenzo Siroli, Giacomo Braschi, Samantha Rossi, Narinder Bains, Lucia Vannini, Francesca Patrignani, Rosalba Lanciotti

    Published in Fermentation (2023-01-01)
    Get full text
    Article


  15. 15

    A Novel GABA-Producing <i>Levilactobacillus brevis</i> Strain Isolated from Organic Tomato as a Promising Probiotic by Asia Pizzi, Carola Parolin, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Rosalba Lanciotti, Francesca Patrignani, Beatrice Vitali

    Published in Biomolecules (2025-07-01)
    Get full text
    Article


  16. 16

    Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review by Danka Bukvicki, Margherita D’Alessandro, Samantha Rossi, Lorenzo Siroli, Davide Gottardi, Giacomo Braschi, Francesca Patrignani, Rosalba Lanciotti

    Published in Foods (2023-09-01)
    Get full text
    Article


  17. 17

    Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour by Solidea Amadei, Irene Gandolfi, Davide Gottardi, Chiara Cevoli, Margherita D'Alessandro, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

    Published in Current Research in Food Science (2025-01-01)
    Get full text
    Article


  18. 18

    Human Breast Milk: A Source of Potential Probiotic Candidates by Margherita D’Alessandro, Carola Parolin, Silvia Patrignani, Gilda Sottile, Patrizio Antonazzo, Beatrice Vitali, Rosalba Lanciotti, Francesca Patrignani

    Published in Microorganisms (2022-06-01)
    Get full text
    Article


  19. 19

    Zinc Tolerance of Special Yeasts and Lactic Acid Bacteria for Use in the Food Industry by Samantha Rossi, Maria Maares, Helena Kieserling, Sascha Rohn, Oliver Schlüter, Francesca Patrignani, Rosalba Lanciotti, Hajo Haase, Claudia Keil

    Published in Fermentation (2023-05-01)
    Get full text
    Article


  20. 20

    Microbiological, Functional, and Chemico-Physical Characterization of Artisanal Kombucha: An Interesting Reservoir of Microbial Diversity by Joel Armando Njieukam, Marianna Ciccone, Davide Gottardi, Arianna Ricci, Giuseppina Paola Parpinello, Lorenzo Siroli, Rosalba Lanciotti, Francesca Patrignani

    Published in Foods (2024-06-01)
    Get full text
    Article


Search Tools: