B. Lanza

发表

Phenolic compounds change during California-style ripe olive processing

Cristina Campestre, V. Marsilio, B. Lanza, 2001 .

Oven-dried table olives: textural properties as related to pectic composition

Cristina Campestre, V. Marsilio, B. Lanza, 2000 .

Influence of sensory quality on preferences for apples of primary school children

N. Sabatini, B. Lanza, M. Bacceli, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices

B. Lanza, P. Ninfali, 2020, Antioxidants.

Microbiological and Chemical Modifications of Soil Cultivated with Grapevine Following Agronomic Application of Olive Mill Wastewater

B. Lanza, M. Serio, L. Giovacchino, 2020, Water, Air, & Soil Pollution.

Effect of ripening on texture, microstructure and cell wall polysaccharide composition of olive fruit (Olea europaea).

M. Coimbra, Cristina Campestre, V. Marsilio, 2001, Physiologia plantarum.

Effects of olive mill wastewater spreading on the physico-chemical and microbiological characteristics of soil

A. Madeo, B. Lanza, M. Serio, 2008 .

Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects

B. Lanza, L. Giansante, G. Di Bonaventura, 2020, Molecules.

Control of Aspergillus carbonarius in grape berries by Lactobacillus plantarum: A phenotypic and gene transcription study.

Efstathios Z Panagou, B. Lanza, I. Lappa, 2018, International journal of food microbiology.

Effect of fruit stone removal on the production of virgin olive oil volatile compounds

B. Lanza, F. Angerosa, R. Vito, 1999 .

Monitoring the effects of storage in caviar from farmed Acipenser transmontanus using chemical, SEM, and NMR methods.

B. Lanza, A. Vezzoli, V. Moretti, 2006, Journal of agricultural and food chemistry.

Sugar and polyol compositions of some European olive fruit varieties (Olea europaea L.) suitable for table olive purposes

Cristina Campestre, V. Marsilio, B. Lanza, 2001 .

Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity

V. Marsilio, B. Lanza, 1998 .

Long-Term Spreading of Olive Mill Wastewater on Olive Orchard: Effects on Olive Production, Oil Quality, and Soil Properties

B. Lanza, M. Di Serio, L. Di Giovacchino, 2017 .

Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing

V. Marsilio, B. Lanza, Emilia Iannucci, 2005 .

Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation

V. Marsilio, B. Lanza, N. Pozzi, 1994, Applied and environmental microbiology.

Progress in table olive debittering: Degradationin vitro of oleuropein and its derivatives byLactobacillus plantarum

V. Marsilio, B. Lanza, N. Pozzi, 1996 .

Olive Cell Wall Components: Physical andBiochemical Changes during Processing

V. Marsilio, B. Lanza, M. D. Angelis, 1996 .

Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations

B. Lanza, M. Zago, F. Tidona, 2020, Fermentation.

Effects of maturation and processing technologies on nutritional and sensory qualities of Itrana table olives

B. Lanza, M. Serio, Emilia Iannucci, 2013 .

Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation

B. Lanza, 2013, Front. Microbiol..

Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity.

B. Lanza, M. Zago, L. Rossetti, 2013, Food microbiology.

Nutritional and Sensory Quality of Table Olives

B. Lanza, 2012 .

Isolation and preliminary characterization of Lactobacillus plantarum bacteriophages from table olive fermentation

B. Lanza, M. Zago, L. Rossetti, 2012, Annals of Microbiology.

Effect of irrigation and lactic acid bacteria inoculants on the phenolic fraction, fermentation and sensory characteristics of olive (Olea europaea L. cv. Ascolana tenera) fruits

V. Marsilio, B. Lanza, A. Lavini, 2006 .

Olive and olive oil quality after intensive monocone olive growing (Olea europaea L., cv. Kalamata) in different irrigation regimes

Barbara Lanza, G. Morelli, G. Fontanazza, 2002 .

PHENOLIC COMPOUNDS AND ORGANIC ACIDS CHANGE IN BLACK OXIDIZED TABLE OLIVES

Cristina Campestre, V. Marsilio, B. Lanza, 2002 .

Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

B. Lanza, L. Giansante, L. D. Giacinto, 2013 .

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

B. Lanza, M. Serio, Emilia Iannucci, 2009 .

OLIVE OIL OFF-ODOUR COMPOUNDS PRODUCED BY ASPERGILLUS AND PENICILLIUM

V. Marsilio, B. Lanza, F. Angerosa, 1999 .

Biogenesis of «fusty» defect in virgin olive oils

V. Marsilio, B. Lanza, F. Angerosa, 1996 .

SEM characterization of olive (Olea europaea L.) fruit epicuticular waxes and epicarp

B. Lanza, M. Serio, 2015 .

Morphological and histochemical investigation of the response of Olea europaea leaves to fungal attack by Spilocaea oleagina

B. Lanza, A. M. Ragnelli, P. Aimola, 2017 .

A Machine Vision Rapid Method to Determine the Ripeness Degree of Olive Lots

Mauro Pagano, Federico Pallottino, Francesca Antonucci, 2021, Sensors.

Sensory analysis of natural table olives: relationship between appearance of defect and gustatory-kinaesthetic sensation changes.

B. Lanza, F. Amoruso, 2016 .

Sensory analysis of green table olives fermented in different saline solutions

Cristina Campestre, V. Marsilio, B. Lanza, 2002 .

A morphological analysis of fresh and brine-cured olives attacked by Bactrocera oleae using light microscopy and ESEM-EDS

B. Lanza, P. Ninfali, F. Bortolotti, 2020, European journal of histochemistry : EJH.

Fatty-acid alkyl esters in table olives in relation to abnormal fermentation and poorly conducted technological treatments

B. Lanza, L. D. Giacinto, M. Serio, 2016 .

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

B. Lanza, M. Bacceli, M. Cellini, 2021, Fermentation.

Table Olives Fermented in Iodized Sea Salt Brines: Nutraceutical/Sensory Properties and Microbial Biodiversity

B. Lanza, Sara Di Marco, Nicola Simone, 2020, Foods.

Isolation and preliminary characterization of Lactobacillus plantarum bacteriophages from table olive fermentation

B. Lanza, M. Zago, L. Rossetti, 2011, Annals of Microbiology.

Measurement of kinaesthetic properties of in-brine table olives by microstructure of fracture surface, sensory evaluation and texture profile analysis (TPA).

B. Lanza, F. Amoruso, 2018, Journal of the science of food and agriculture.

PROCESSING-INDUCED CHANGES IN MICROSTRUCTURAL AND TEXTURAL CHARACTERISTICS DURING GREEN OLIVE FERMENTATION

V. Marsilio, B. Lanza, Emilia Iannucci, 2008 .

Effect of shelf conditions on the phenolic fraction and oxidation indices of monovarietal extra virgin olive oil from cv. ‘Taggiasca’

B. Lanza, L. Giansante, L. D. Giacinto, 2015 .

Effects of lye-treatment on the nutritional and microstructural characteristics of table olives "Olea europaea L."

V. Marsilio, B. Lanza, 1995 .

ULTRASTRUCTURAL IMAGE ANALYSIS AND BIOMETRIC STUDIES ON POLLEN GRAIN TO DISTINGUISH OLIVE CVS.

V. Marsilio, B. Lanza, 1999 .

Growth and metabolism of basil grown in a new-concept microcosm under different lighting conditions

B. Lanza, M. Sighicelli, G. Nenna, 2022, Scientia Horticulturae.

Truffle melanogenesis: correlation with reproductive differentiation and ascocarp ripening.

G. Pacioni, B. Lanza, A. M. Ragnelli, 1992, Pigment cell research.

Crocus sativus by-products as sources of bioactive extracts: Pharmacological and toxicological focus on anthers.

B. Lanza, G. Orlando, S. Leone, 2019, Food and Chemical Toxicology.

Pollenkitt of some monocotyledons: lipid composition and implications for pollen germination.

B. Lanza, E. Pacini, G. Chichiriccò, 2019, Plant biology.

Osmotic and aging effects in caviar oocytes throughout water and lipid changes assessed by 1H NMR T1 and T2 relaxation and MRI.

B. Lanza, A. Vezzoli, V. Moretti, 2007, Magnetic resonance imaging.

A Novel Approach for the Characterization of the Textural Properties of Table Olives: Acoustic Compression Related to Sensory Analysis

B. Lanza, M. Bacceli, A. Cichelli, 2023, Foods.

Reduced clastogenic activity of maleic hydrazide in Vicia faba seedlings grown in a situation of overcrowding stress.

B. Lanza, M. Owczarek, A. De Marco, 2005, Mutation research.

EVALUATION OF PHYTOTOXICITY AND GENOTOXICITY OF SUBSTANCES PRODUCED BY Tuber aestivum AND DISTRIBUTED IN THE SOIL USING Vicia faba ROOT MICRONUCLEUS TEST

B. Lanza, A. D. Marco, M. Owczarek, 2004 .

Olive pollen ultrastructure: characterization of exine pattern through image analysis-scanning electron microscopy (IA-SEM)

V. Marsilio, B. Lanza, N. Martinelli, 1996 .

Nutrients and Heavy Metals in Flowers and Corms of the Saffron Crocus (Crocus sativus L.)

B. Lanza, G. Chichiriccò, A. Poma, 2016 .