Lista de obras - Francesca Patrignani - Dominio Público Uruguay

Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression

artículo científico publicado en 2007

Antimicrobial efficacy of citron essential oil on spoilage and pathogenic microorganisms in fruit-based salads.

artículo científico publicado en 2008

Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples

artículo científico publicado en 2003

Applications of High and Ultra High Pressure Homogenization for Food Safety

artículo científico publicado en 2016

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

artículo científico publicado en 2016

Biogenic amines and ethyl carbamate in primitivo wine: survey of their concentrations in commercial products and relationship with the use of malolactic starter

artículo científico publicado en 2012

Cell membrane fatty acid changes and desaturase expression of Saccharomyces bayanus exposed to high pressure homogenization in relation to the supplementation of exogenous unsaturated fatty acids

artículo científico publicado en 2015

Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.

artículo científico publicado en 2015

Combined effects of high pressure homogenization treatment and citral on microbiological quality of apricot juice ⬇️

artículo científico publicado el 8 de noviembre de 2012

Contribution of Two Different Packaging Material to Microbial Contamination of Peaches: Implications in Their Microbiological Quality

artículo científico publicado en 2016

Diversity and functional properties ofLactobacillus plantarum-group strains isolated from Italian cheese products

article

Effect of a non-lethal High Pressure Homogenization treatment on the in vivo response of probiotic lactobacilli

article

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

article by Lucia Vannini et al published 10 December 2008 in International Journal of Food Microbiology

Effect of a sublethal high-pressure homogenization treatment on the fatty acid membrane composition of probiotic lactobacilli.

artículo científico publicado en 2013

Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese

article by Rosalba Lanciotti et al published May 2006 in Journal of Dairy Research

Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices

scholarly article published 30 November 2009

Effect of high pressure homogenization on lactic acid bacteria phages and probiotic bacteria phages

article by María Luján Capra et al published May 2009 in International Dairy Journal

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

article

Effect of sub-lethal high pressure homogenization treatments on the in vitro functional and biological properties of lactic acid bacteria

article published in 2013

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses

article

Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese

article by R Lanciotti et al published February 2004 in International Journal of Dairy Technology

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

artículo científico publicado en 2007

Effects of sub-lethal concentrations of thyme and oregano essential oils, carvacrol, thymol, citral and trans-2-hexenal on membrane fatty acid composition and volatile molecule profile of Listeria monocytogenes, Escherichia coli and Salmonella enter

artículo científico publicado en 2015

Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli

artículo científico publicado en 2015

Efficacy of natural antimicrobials to prolong the shelf-life of minimally processed apples packaged in modified atmosphere

article by Lorenzo Siroli et al published December 2014 in Food Control

Evaluation of diacetyl antimicrobial activity against Escherichia coli, Listeria monocytogenes and Staphylococcus aureus

scholarly article by R. Lanciotti et al published October 2003 in Food Microbiology

Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

artículo científico publicado en 2019

High Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains

artículo científico publicado en 2012

High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.

artículo científico publicado en 2013

High-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional Methods

article

Impact of High Pressure Homogenization (HPH) Treatment on the Nutritional Quality of Egg/Yogurt, Vegetable and Fruit Based Creams

article by Mattia Di Nunzio et al published 2014 in Food and nutrition sciences (Print)

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

artículo científico publicado en 2018