VALLONE, LISA
VALLONE, LISA
Dipartimento di Medicina Veterinaria e Scienze Animali
Screening of Different Essential Oils Based on Their Physicochemical and Microbiological Properties to Preserve Red Fruits and Improve Their Shelf Life
2023 Z. Najmi, A. Calogero Scalia, E. De Giglio, S. Cometa, A. Cochis, A. Colasanto, M. Locatelli, J.D. Coisson, M. Iriti, L. Vallone, L. Rimondini
Edible insects – a new trend in Functional Food Science
2022 M. Iriti, L. Vallone, S. Vitalini
Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy
2022 L. Nalbone, L. Vallone, F. Giarratana, G. Virgone, F. Lamberta, S.M. Marotta, G. Donato, A. Giuffrida, G. Ziino
Ginger and parsley essential oils: chemical composition, antimicrobial activity, and evaluation of their application in cheese preservation
2022 S. Vitalini, L. Nalbone, C.E.M. Bernardi, M. Iriti, R. Costa, N. Cicero, F. Giarratana, L. Vallone
Atmosferic pressure non-thermal plasma : preliminary investigation
2022 A. Galassi, L. Ferrucci, M. Costanzi, L. Vallone
Inhibitory activity of stilbenes against filamentous fungi
2021 L.M. Mattio, G. Catinella, M. Iriti, L. Vallone
Thymus vulgaris L. as a possible effective substitute for nitrates in meat products
2020 S. Salvaneschi, M. Iriti, S. Vitalini, L. Vallone
Effectivenees of air disinfection by ozonation or hydrogen peroxide aerosolization in dairy environments
2019 F. Masotti, L. Vallone, S. Ranzini, T. Silvetti, S. Morandi, M. Brasca
Le frodi nel settore lattiero-caseario
2018 L. Vallone, G. Soncini
Functional characterization of Lactobacillus plantarum ITEM 17215 : A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products
2018 M. Quattrini, C.E.M. Bernardi, M. Stuknyte, F. Masotti, A. Passera, G. Ricci, L. Vallone, I. DE NONI, M. Brasca, M.G. Fortina
Functional characterization of Lactobacillus plantarum ITEM 17215 : a potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products
2018 M. Quattrini, C. Bernardi, M. Stuknytė, F. Masotti, A. Passera, G. Ricci, L. Vallone, I. De Noni, M. Brasca, M.G. Fortina
Ochratoxin A detection by HPLC-FL in Processed Baby Foods
2017 E. Bonerba, E. Ceci, C. Balzaretti, L. Vallone, G. Crescenzo, A. Di Pinto, G. Celano, G. Tantillo, G. Bozzo
A survey of the mycobiota associated with larvae of the black soldier fly (Hermetia illucens) reared for feed production
2017 I. VAROTTO BOCCAZZI, M. Ottoboni, E. Martin, F. Comandatore, L. Vallone, T. Spranghers, M. Eeckhout, V. Mereghetti, L. Pinotti, S. Epis
Composition, proteolysis, and volatile profile of Strachitunt cheese
2017 F. Masotti, S. Cattaneo, M. Stuknytė, G. Battelli, L. Vallone, I. De Noni
Plants of the genus Allium as antibacterial agents : from tradition to pharmacy
2016 M. Sharifi Rad, D. Mnayer, G. Tabanelli, Z.Z. Stojanovic Radic, M. Sharifi Rad, Z. Yousaf, L. Vallone, W.N. Setzer, M. Iriti
Chemical profile, antioxidant and antibacterial activities of achillea moschata wulfen, an endemic species from the alps
2016 S. Vitalini, M. Madeo, A. Tava, M. Iriti, L. Vallone, P. Avato, C.E. Cocuzza, P. Simonetti, M.P. Argentieri
Regulations relating to mycotoxins in almonds in European context
2015 G. Diella, O. De Giglio, L. Vallone, M. Iriti, G. Caggiano, M.T. Montagna
Occurrence of roquefortine C, mycophenolic acid and aflatoxin M1 mycotoxins in blue-venied cheeses
2015 K. Fontaine, E. Passerò, L. Vallone, N. Hymery, M. Coton, J.L. Jany, J. Mounier, E. Coton
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
2014 L. Vallone, A. Giardini, G. Soncini
Evaluation of antifungal effect of gaseous ozone in a meat processing plant
2014 L. Vallone, S. Stella