List of works - Francesca Patrignani

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

scientific article published on 6 July 2007

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

scientific article

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

scientific article published in May 2003

Applications of High and Ultra High Pressure Homogenization for Food Safety

scientific article

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

scientific article (publication date: 2016)

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

scientific article

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

scientific article

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

scientific article published on 13 August 2015

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

scientific article published on November 8, 2012

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

scientific article published on 16 June 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.

scientific article

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

scientific article published on 12 November 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

scientific article

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

scientific article published on 23 September 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

scientific article published on 15 April 2019

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

scientific article published on 01 September 2012

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

scientific article published on 25 April 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

scientific article published on 01 May 2018

Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts

scientific article published in 2022

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

scientific article published on 28 October 2014

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

scientific article published on 23 November 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

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

scientific article published on 28 November 2014

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

scientific article published on 20 March 2020

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

scientific article

Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk

scientific article published on 18 April 2017

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).

scientific article published on 13 February 2014

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

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

scientific article published on 4 November 2005

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

article published in 2015

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

scientific article published in March 2010

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

scientific article published on 01 February 2008

Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

scientific article published on 4 March 2016

Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application

scientific article published on 14 September 2011

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

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

article

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

article

Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

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. ⬇️

scientific article

Unravelling the Potential of <i>Lactococcus lactis</i> Strains to Be Used in Cheesemaking Production as Biocontrol Agents

scientific article published on 07 December 2020

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

scientific article published on 24 July 2020

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

scientific article published in PLoS ONE

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

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

article published in 2004

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

List of works by Francesca Patrignani

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

Applications of High and Ultra High Pressure Homogenization for Food Safety

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

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

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

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 ⬇️

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

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

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

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

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

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

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.

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

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

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

Impact of Two Commercial S. cerevisiae Strains on the Aroma Profiles of Different Regional Musts

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

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

Lactobacillus paracasei A13 and High-Pressure Homogenization Stress Response

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

Microencapsulation of functional strains by high pressure homogenization for a potential use in fermented milk

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

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

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

Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

Resistance of two temperate Lactobacillus paracasei bacteriophages to high pressure homogenization, thermal treatments and chemical biocides of industrial application

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

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

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

Technological potential of Bifidobacterium aesculapii strains for fermented soymilk production

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. ⬇️

Unravelling the Potential of <i>Lactococcus lactis</i> Strains to Be Used in Cheesemaking Production as Biocontrol Agents

Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin

Use of Lactobacillus crispatus to produce a probiotic cheese as potential gender food for preventing gynaecological infections

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

Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits

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