Lista de obras - Rosalba Lanciotti - Dominio Público Uruguay

A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy

artículo científico publicado en 2014

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

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

Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice

artículo científico publicado en 2014

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

Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci

artículo científico publicado en 2014

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

artículo científico publicado en 2015

Depuration of striped venus clam (Chamelea gallina L.): effects on microorganisms, sand content, and mortality.

artículo científico publicado en 2009

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 wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages

artículo científico publicado en 2013

Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages

artículo científico publicado en 2013

Effects of carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenes

artículo científico publicado en 2011

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 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 the antimicrobial activity of citrus essences on Saccharomyces cerevisiae

artículo científico publicado en 2004

Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy

article

Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials

artículo científico publicado en 2018

Growth modelling of Listeria monocytogenes and Yersinia enterocolitica in food model systems and dairy products.

artículo científico publicado en 1994

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

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

artículo científico publicado en 2018

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.

artículo científico publicado en 2014

Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese

artículo científico publicado en 2014

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase.

artículo científico publicado en 2004

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

artículo científico publicado en 2014

Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application

artículo científico publicado en 2014

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

artículo científico publicado en 2009

Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and a(w).

artículo científico publicado en 2014

Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce

Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth

artículo científico publicado en 2002

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

artículo científico publicado en 2015

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

artículo científico publicado en 2005

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

article published in 2015

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

article

Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices

artículo científico publicado en 2010

Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

scientific article published on 01 February 2008

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

article

Suitability of log-linear models to evaluate the microbiological quality of baby clams (Chamelea gallina L.) harvested in the Adriatic Sea

artículo científico publicado en 2000

Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods

artículo científico publicado en 1993

The gamma subunit of phosphorylase kinase contains a pseudosubstrate sequence.

artículo científico publicado en 1995

The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage

scientific article published on 23 December 2018

Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity

article by Pamela Vernocchi et al published 29 October 2014 in Annals of Microbiology

Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus. ⬇️

artículo científico publicado en 2006

Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

artículo científico publicado en 2015

Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

article

Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater.

artículo científico publicado en 2005

Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples

article by Lorenzo Siroli et al published April 2016 in Food Microbiology

Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions

article

Lista de obras de Rosalba Lanciotti

A procedure for the sensory evaluation of Salama da sugo, a typical fermented sausage produced in the Emilia Romagna Region, Italy

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

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

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

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

Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice

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

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

Control of tyramine and histamine accumulation by lactic acid bacteria using bacteriocin forming lactococci

Correlation between volatile profiles of Italian fermented sausages and their size and starter culture

Depuration of striped venus clam (Chamelea gallina L.): effects on microorganisms, sand content, and mortality.

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

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

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

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

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

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

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

Effect of wine addition on microbiological characteristics, volatile molecule profiles and biogenic amine contents in fermented sausages

Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages

Effects of carvacrol, (E)-2-hexenal, and citral on the thermal death kinetics of Listeria monocytogenes

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

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

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

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

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

Evaluation of the antimicrobial activity of citrus essences on Saccharomyces cerevisiae

Evaluation of the effect of carvacrol on the Escherichia coli 555 metabolome by using 1H-NMR spectroscopy

Gene expression responses of Listeria monocytogenes Scott A exposed to sub-lethal concentrations of natural antimicrobials

Growth modelling of Listeria monocytogenes and Yersinia enterocolitica in food model systems and dairy products.

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

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

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.

Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase.

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application

Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment

Modeling with the logistic regression of the growth/no growth interface of Saccharomyces cerevisiae in relation to 2 antimicrobial terpenes (citral and linalool), pH, and a(w).

Natural antimicrobials to prolong the shelf-life of minimally processed lamb’s lettuce

Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth

Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

Potential of high pressure homogenisation on probiotic Caciotta cheese quality and functionality

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices

Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

Suitability of log-linear models to evaluate the microbiological quality of baby clams (Chamelea gallina L.) harvested in the Adriatic Sea

Survey of the physiological properties of the most frequent yeasts associated with commercial chilled foods

The gamma subunit of phosphorylase kinase contains a pseudosubstrate sequence.

The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage

Trebbiano wine produced by using Saccharomyces cerevisiae strains endowed with β-glucosidase activity

Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus. ⬇️

Tyrosine decarboxylase activity of enterococci grown in media with different nutritional potential: tyramine and 2-phenylethylamine accumulation and tyrDC gene expression

Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater.

Use of a nisin-producing Lactococcus lactis strain, combined with natural antimicrobials, to improve the safety and shelf-life of minimally processed sliced apples

Variability of the lipolytic activity and volatile molecules production by a strain of Yarrowia lipolytica in pork fat and its dependence on environmental conditions

Variability of the lipolytic activity in Yarrowia lipolytica strains in pork fat