Francesca Patrignani

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

Francesca Patrignani, Lorenzo Siroli, Diana I. Serrazanetti, 2015 .

Biotechnological approaches to obtain cricket based bakery products

Marco Dalla Rosa, Francesca Patrignani, Rosalba Lanciotti, 2020 .

The impact of gas mixtures of Argon and Nitrous oxide (N2O) on quality parameters of sardine (Sardina pilchardus) fillets during refrigerated storage.

Silvia Tappi, Pietro Rocculi, Francesca Patrignani, 2019, Food research international.

Innovative strategies based on the use of bio-control agents to improve the safety, shelf-life and quality of minimally processed fruits and vegetables

Francesca Patrignani, Lorenzo Siroli, Diana I. Serrazanetti, 2015 .

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce.

Francesca Patrignani, Lorenzo Siroli, Fausto Gardini, 2015, Food microbiology.

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

Francesca Patrignani, Fausto Gardini, Rosalba Lanciotti, 2004 .

Suitability of high pressure-homogenized milk for the production of probiotic fermented milk containing Lactobacillus paracasei and Lactobacillus acidophilus

Francesca Patrignani, Rosalba Lanciotti, Gabriel Vinderola, 2009, Journal of Dairy Research.