Rosalba Lanciotti

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

Rosalba Lanciotti, Andrea Gianotti, Francesca Patrignani et al. · Trends in Food Science & Technology · 2003 · 592 citations

Natural Aroma Compounds, Food Preservation, Post-harvest Physiology +3

Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus

Maria Elisabetta Guerzoni, Rosalba Lanciotti, Pier Sandro Cocconcelli · Microbiology · 2001 · 279 citations

Total Fatty Acids, Biochemistry, Lactic Acid Bacteria +14

Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater

Rosalba Lanciotti · Bioresource Technology · 2004 · 186 citations

Engineering, Yarrowia Lipolytica Strains, Environmental Engineering +7

Study on the efficacy of edible coatings on quality of blueberry fruits during shelf-life

Cinzia Mannozzi, Jean-Pierre Cecchini, Urszula Tylewicz et al. · LWT · 2016 · 159 citations · Full text

Food Chemistry, Shelf Life, Edible Film +8

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

Fausto Gardini, Rosanna Tofalo, Nicoletta Belletti et al. · Food Microbiology · 2006 · 155 citations

Biosynthesis, Engineering, Food Fermentation +4