Barbara Lanza - Search Results

Year	Number of Results
2001	1
2005	1
2006	2
2007	1
2012	1
2013	2
2018	2
2019	1
2020	4
2021	1
2023	1
2024	0

1

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

Lanza B, Ninfali P. Lanza B, et al. Antioxidants (Basel). 2020 Jan 2;9(1):41. doi: 10.3390/antiox9010041. Antioxidants (Basel). 2020. PMID: 31906540 Free PMC article. Review.

2

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

Ortenzi L, Figorilli S, Costa C, Pallottino F, Violino S, Pagano M, Imperi G, Manganiello R, Lanza B, Antonucci F. Ortenzi L, et al. Among authors: lanza b. Sensors (Basel). 2021 Apr 22;21(9):2940. doi: 10.3390/s21092940. Sensors (Basel). 2021. PMID: 33922168 Free PMC article.

3

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

Bacceli M, Simone N, Lanza B, Cichelli A. Bacceli M, et al. Among authors: lanza b. Foods. 2023 Jan 5;12(2):241. doi: 10.3390/foods12020241. Foods. 2023. PMID: 36673333 Free PMC article.

4

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

Lanza B, Di Marco S, Simone N, Di Marco C, Gabriele F. Lanza B, et al. Foods. 2020 Mar 6;9(3):301. doi: 10.3390/foods9030301. Foods. 2020. PMID: 32155906 Free PMC article.

5

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

Chichiriccò G, Ferrante C, Menghini L, Recinella L, Leone S, Chiavaroli A, Brunetti L, Di Simone S, Ronci M, Piccone P, Lanza B, Cesa S, Poma A, Vecchiotti G, Orlando G. Chichiriccò G, et al. Among authors: lanza b. Food Chem Toxicol. 2019 Apr;126:7-14. doi: 10.1016/j.fct.2019.01.040. Epub 2019 Feb 11. Food Chem Toxicol. 2019. PMID: 30763684

6

A morphological analysis of fresh and brine-cured olives attacked by <em>Bactrocera oleae</em> using light microscopy and ESEM-EDS.

Lanza B, Panato A, Valentini L, Rodegher P, Bortolotti F, Battistelli M, Ninfali P, Gobbi P. Lanza B, et al. Eur J Histochem. 2020 Sep 23;64(3):3149. doi: 10.4081/ejh.2020.3149. Eur J Histochem. 2020. PMID: 33029995 Free PMC article.

7

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

Lanza B, Cellini M, Di Marco S, D'Amico E, Simone N, Giansante L, Pompilio A, Di Loreto G, Bacceli M, Del Re P, Di Bonaventura G, Di Giacinto L, Aceto GM. Lanza B, et al. Molecules. 2020 Dec 16;25(24):5967. doi: 10.3390/molecules25245967. Molecules. 2020. PMID: 33339392 Free PMC article.

8

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

Lappa IK, Mparampouti S, Lanza B, Panagou EZ. Lappa IK, et al. Among authors: lanza b. Int J Food Microbiol. 2018 Jun 20;275:56-65. doi: 10.1016/j.ijfoodmicro.2018.04.001. Epub 2018 Apr 3. Int J Food Microbiol. 2018. PMID: 29635101

9

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

Zago M, Lanza B, Rossetti L, Muzzalupo I, Carminati D, Giraffa G. Zago M, et al. Among authors: lanza b. Food Microbiol. 2013 May;34(1):81-7. doi: 10.1016/j.fm.2012.11.005. Epub 2012 Nov 28. Food Microbiol. 2013. PMID: 23498181

10

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

Lanza B. Lanza B. Front Microbiol. 2013 May 10;4:91. doi: 10.3389/fmicb.2013.00091. eCollection 2013. Front Microbiol. 2013. PMID: 23675370 Free PMC article.

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