Camilla Lazzi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2023
Publications (10 Years): 19

Top Topics

Antibiotic Resistance Genes

Methicillin Resistant Staphylococcus Aureus

Top Venues

Foods (Basel, Switzerland)

Journal of the science of food and agriculture

This page only lists publications with an associated author ORCID identifier.

Publications

Annalisa Ricci, Ana Belen Diaz, Camilla Lazzi, Ana María Blandino Garrido
Valorization of orange peels exploiting fungal solid state and lacto-fermentation. Journal of the science of food and agriculture (2023)
Annalisa Ricci, Camilla Lazzi, Valentina Bernini
Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes . Microorganisms 11 (10) (2023)
Annalisa Ricci, Ana Belen Diaz, Camilla Lazzi, Ana María Blandino Garrido
Valorization of orange peels exploiting fungal solid-state and lacto-fermentation. Journal of the science of food and agriculture (2023)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Jasmine Hadj Saadoun, Alessia Levante, Martina Marrella, Valentina Bernini, Erasmo Neviani, Camilla Lazzi
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology. Foods (Basel, Switzerland) 11 (7) (2022)
Martina Marrella, Gaia Bertani, Annalisa Ricci, Rossana Volpe, Sebastien Roustel, Federico Ferriani, Elia Nipoti, Erasmo Neviani, Camilla Lazzi, Valentina Bernini
Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life. Foods (Basel, Switzerland) 12 (1) (2022)
Annalisa Ricci, Gaia Bertani, Antonietta Maoloni, Valentina Bernini, Alessia Levante, Erasmo Neviani, Camilla Lazzi
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications. Foods (Basel, Switzerland) 10 (5) (2021)
Jasmine Hadj Saadoun, Gaia Bertani, Alessia Levante, Fabio Vezzosi, Annalisa Ricci, Valentina Bernini, Camilla Lazzi
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds. Foods (Basel, Switzerland) 10 (4) (2021)
Alessia Levante, Camilla Lazzi, Giannis Vatsellas, Dimitris Chatzopoulos, Vasilis S Dionellis, Periklis Makrythanasis, Erasmo Neviani, Claudia Folli
Genome Sequencing of five Lacticaseibacillus Strains and Analysis of Type I and II Toxin-Antitoxin System Distribution. Microorganisms 9 (3) (2021)
Alessia Levante, Elena Bancalari, Martina Tambassi, Camilla Lazzi, Erasmo Neviani, Monica Gatti
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters. Microorganisms 8 (1) (2020)
Francesco Martelli, Claudia Favari, Pedro Mena, Stefano Guazzetti, Annalisa Ricci, Daniele Del Rio, Camilla Lazzi, Erasmo Neviani, Valentina Bernini
Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications. Microorganisms 8 (2) (2020)
Vesna Milanović, Lucia Aquilanti, Stefano Tavoletti, Cristiana Garofalo, Andrea Osimani, Francesca De Filippis, Danilo Ercolini, Ilario Ferrocino, Raffaella Di Cagno, Silvia Turroni, Camilla Lazzi, Nicoletta Pellegrini, Francesca Clementi
Distribution of Antibiotic Resistance Genes in the Saliva of Healthy Omnivores, Ovo-Lacto-Vegetarians, and Vegans. Genes 11 (9) (2020)
Annalisa Ricci, Martina Marrella, Jasmine Hadj Saadoun, Valentina Bernini, Francesco Godani, Franco Dameno, Erasmo Neviani, Camilla Lazzi
Development of Lactic Acid-Fermented Tomato Products. Microorganisms 8 (8) (2020)
Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani, Valentina Bernini
Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods (Basel, Switzerland) 10 (1) (2020)
Jasmine Hadj Saadoun, Anna Valentina Luparelli, Augusta Caligiani, Laura Ioana Macavei, Lara Maistrello, Erasmo Neviani, Gianni Galaverna, Stefano Sforza, Camilla Lazzi
Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products. Microorganisms 8 (11) (2020)
Francesco Martelli, Martina Cirlini, Camilla Lazzi, Erasmo Neviani, Valentina Bernini
Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria. Foods (Basel, Switzerland) 9 (10) (2020)
Annalisa Ricci, Ana Belen Diaz, Ildefonso Caro, Valentina Bernini, Gianni Galaverna, Camilla Lazzi, Ana María Blandino Garrido
Orange peels: from by-product to resource through lactic acid fermentation. Journal of the science of food and agriculture 99 (15) (2019)