Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
Gardini, F., Tofalo, R., Belletti, N., Iucci, L., Suzzi, G., Torriani, S., Guerzoni, M.E., Lanciotti, R.
Published in Food microbiology (01.10.2006)
Published in Food microbiology (01.10.2006)
Get full text
Journal Article
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
Patrignani, F., Iucci, L., Lanciotti, R., Vallicelli, M., Maina Mathara, J., Holzapfel, W.H., Guerzoni, M.E.
Published in Journal of dairy science (01.10.2007)
Published in Journal of dairy science (01.10.2007)
Get full text
Journal Article
Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species
Lanciotti, Rosalba, Patrignani, Francesca, Iucci, Luciana, Saracino, Pasquale, Guerzoni, M. Elisabetta
Published in Food chemistry (2007)
Published in Food chemistry (2007)
Get full text
Journal Article
Conference Proceeding
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
Lanciotti, Rosalba, Vannini, Lucia, Patrignani, Francesca, Iucci, Luciana, Vallicelli, Melania, Ndagijimana, Maurice, Elisabetta Guerzoni, Maria
Published in Journal of dairy research (01.05.2006)
Published in Journal of dairy research (01.05.2006)
Get full text
Journal Article