FRANZETTI, LAURA
FRANZETTI, LAURA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables
2019 N. Haman, M. Signorelli, C. Duce, L. Franzetti, D. Fessas
Antimicrobial activity of resveratrol-derived monomers and dimers against foodborne pathogens
2019 L.M. Mattio, S. Dallavalle, L. Musso, R. Filardi, L. Franzetti, L. Pellegrino, P. D'Incecco, D. Mora, A. Pinto, S. Arioli
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread
2017 A. Marti, M. Marengo, F. Bonomi, M.C. Casiraghi, L. Franzetti, M.A. Pagani, S. Iametti
GLCM, an image analysis technique for early detection of biofilm
2016 C. Malegori, L. Franzetti, R. Guidetti, E. Casiraghi, R. Rossi
La gestione degli scambiatori di calore a piastre per il trattamento di latte e derivati
2015 L. Franzetti, F. Masotti, M. Scarpellini, M. Colosio
Set up of a rapid method to distinguish among dead, alive and viable but not-cultivable cells of Pseudomonas spp. in mozzarella cheese
2015 L. Caldera, S. Arioli, M. Stuknytė, M. Scarpellini, L. Franzetti
Master bag low-oxygen packaging system: Quality evolution of ground beef patties during storage, blooming and display presentation
2015 E. Uboldi, M. Zanoletti, L. Franzetti, S. Limbo
Ready-To-eat vegetables : microbial quality and active packaging solutions
2015 L. Franzetti, A. Musatti, L. Caldera, M. Rollini
From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread
2015 A. Marti, G. Bottega, L. Franzetti, F. Morandin, L. Quaglia, M.A. Pagani
Shelf life extension of raspberry : passive and active modified atmosphere inside master bag solutions
2015 A. Adobati, E. Uboldi, L. Franzetti, S. Limbo
Effect of Storage Temperature on the Microbial Composition of Ready-to-Use Vegetables
2014 L. Caldera, L. Franzetti
Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties
2014 A. Marti, L. Torri, M.C. Casiraghi, L. Franzetti, S. Limbo, F. Morandin, L. Quaglia, M.A. Pagani
Improvement of gluten-free bread by using a new sourdough-process from wheat dough
2013 A. Marti, G. Bottega, L. Franzetti, F. Morandin, M.A. Pagani
Influence of the powder dimensions on the antimicrobial properties of modified layered double hydroxide
2013 V. Bugatti, L. Esposito, L. Franzetti, L. Tammaro, V. Vittoria
Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging
2013 S. Limbo, E. Uboldi, A. Adobati, S. Iametti, F. Bonomi, E. Mascheroni, S. Santagostino, T. Powers, L. Franzetti, L. Piergiovanni
Goat cheese: microbiological composition and working environment
2013 L. Franzetti, L. Dioguardi, M. Scarpellini
Materiali per alimenti ed adesione microbica
2012 L. Franzetti, R. Guidetti, L. Vasone
Microbiological and safety evaluation of green table olives marketed in Italy
2011 L. Franzetti, M. Scarpellini, A. Vecchio, D. Planeta
Trasporto di pesce dal punto vendita al domicilio del consumatore : prove preliminari di monitoraggio e valutazioni qualitative
2011 V. Giovenzana, A. Fusi, L. Franzetti, R. Guidetti
La Toma della Valsesia
2010 L. Dioguardi, E. Ferrari, L. Franzetti