PICOZZI, CLAUDIA
PICOZZI, CLAUDIA
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente
Influence of cheese making process on STEC bacteriophage release
2023 N. Mangieri, R.P. Viera, C. Picozzi
Isolation and characterization of Lactic acid bacteria and yeasts for the fermentation of food industry by-products
2022 N. Mangieri, C. Picozzi, I. Vigentini, R.C. Foschino
Characterization of two zymomonas mobilis wild strains and analysis of populations dynamics during their leavening of bread-like doughs
2022 C. Picozzi, E. Clagnan, A. Musatti, M. Rollini, L. Brusetti
Microbiologia delle uova e degli ovoprodotti
2022 R. Foschino, C. Picozzi
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread
2022 P. Cremonesi, C. Garofalo, C. Picozzi, B. Castiglioni, N. Mangieri, V. Milanovic, A. Osimani, L. Aquilanti
Critical Aspects in the Preparation of Extemporaneous Flecainide Acetate Oral Solution for Paediatrics
2021 A. Casiraghi, G. Centin, F. Selmin, C. Picozzi, P. Minghetti, D. Zanon
Application of bacteriophages on Shiga toxin-producing Escherichia coli (STEC) biofilm
2021 N. Mangieri, R.C. Foschino, C. Picozzi
Sisymbrium officinale (the singers’ plant) as an ingredient : analysis of somatosensory active volatile isothiocyanates in model food and drinks
2021 P. De Nisi, G. Borgonovo, S. Tramontana, S. Grassi, C. Picozzi, L. Scaglioni, S. Mazzini, N. Mangieri, A. Bassoli
Editorial: Bacteriophages to Fight Food-Borne Pathogens/Phages Struggling for Food Safety
2021 C. Picozzi, P. Garcia, M. Vives
COMPOUNDS HAVING PRESERVATIVE, ANTIMICROBIAL AND ANTISEPTIC ACTIVITY
2020 G. Aldini, L. Regazzoni, C. Picozzi, M. Carini, L. Fumagalli, G. Vistoli
Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach
2020 L. Nissen, M. Rollini, C. Picozzi, A. Musatti, R. Foschino, A. Gianotti
Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food
2020 N. Mangieri, C. Picozzi, R. Cocuzzi, R.C. Foschino
Valorization of cheese whey using microbial fermentations
2020 T. Zotta, L. Solieri, L. Iacumin, C. Picozzi, M. Gullo
Unexpected activity of bromiphen against prokaryotic and eukaryotic infectious agents
2019 L. Fumagalli, A. Artasensi, C. Picozzi, F. Sisto, E. Borghi, G. Bassanini, E. Ottaviano, G. Vistoli, M. Carini
A volatilomic approach to test the technological characteristics of Zymomonas mobilis in baker’s yeast-free leavened dough
2019 L. Nissen, A. Musatti, C. Picozzi, M. Rollini, R. Foschino, A. Gianotti
Zymomonas mobilis : una possibile alternativa a Saccharomyces cerevisiae nella produzione di impasti lievitati
2019 A. Musatti, C. Mapelli, M. Rollini, R. Foschino, C. Picozzi
Zymomonas mobilis: an alternative dough leavener for the production of yeast-free baked doughs
2019 A. Musatti, C. Cappa, C. Picozzi, C. Alamprese, C. Mapelli, R. Foschino, M. Rollini
Compounds having preservative, antimicrobial and antiseptic activity
2019 L. Fumagalli, C. Picozzi, L. Regazzoni, M. Carini, G. Aldini, G. Vistoli
Eugenol-grafted aliphatic polyesters : Towards inherently antimicrobial PLA-based materials exploiting OCAs chemistry
2019 S. Gazzotti, S.A. Todisco, C. Picozzi, M.A. Ortenzi, H. Farina, G. Lesma, A. Silvani
Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts
2019 G. Roda, C. Marinello, A. Grassi, C. Picozzi, G. Aldini, M. Carini, L. Regazzoni