All Stories

  1. Culture Collections for Conservation Ex Situ: Characterization and Biotechnological Application Potential of Saprotrophic Fungal Strains from Brazil

    Article • Conservation, November 2025, MDPI AG

    Claudia Picozzi

  2. Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring

    Article • Foods, June 2025, MDPI AG

    Claudia Picozzi

  3. Human Salivary Microbiota Diversity According to Ethnicity, Sex, TRPV1 Variants and Sensitivity to Capsaicin

    Article • International Journal of Molecular Sciences, October 2024, MDPI AG

    Claudia Picozzi

  4. Human Salivary Microbiota Diversity According to Ethnicity, Sex, TRPV1 Variants and Sensitivity to Capsaicin

    Article • October 2024, MDPI AG

    Claudia Picozzi

  5. Characterization of Two Zymomonas mobilis Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs

    Article • Foods, September 2022, MDPI AG

    Claudia Picozzi

  6. Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread

    Article • Food Microbiology, February 2022, Elsevier

    Claudia Picozzi

  7. Application of Bacteriophages on Shiga Toxin-Producing Escherichia coli (STEC) Biofilm

    Article • Antibiotics, November 2021, MDPI AG

    Claudia Picozzi

  8. Critical Aspects in the Preparation of Extemporaneous Flecainide Acetate Oral Solution for Paediatrics

    Article • Pharmaceutics, November 2021, MDPI AG

    Claudia Picozzi

  9. Editorial: Bacteriophages to Fight Food-Borne Pathogens/Phages Struggling for Food Safety

    Article • Frontiers in Microbiology, September 2021, Frontiers

    Claudia Picozzi

  10. Sisymbrium Officinale (the Singers’ Plant) as an Ingredient: Analysis of Somatosensory Active Volatile Isothiocyanates in Model Food and Drinks

    Article • Foods, February 2021, MDPI AG

    Claudia Picozzi

  11. Evaluation of a Potential Bacteriophage Cocktail for the Control of Shiga-Toxin Producing Escherichia coli in Food

    Article • Frontiers in Microbiology, July 2020, Frontiers

    Claudia Picozzi

  12. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach

    Article • Microorganisms, May 2020, MDPI AG

    Claudia Picozzi

  13. Valorization of cheese whey using microbial fermentations

    Article • Applied Microbiology and Biotechnology, February 2020, Springer Science + Business Media

    Claudia Picozzi

  14. Eugenol-grafted aliphatic polyesters: Towards inherently antimicrobial PLA-based materials exploiting OCAs chemistry

    Article • European Polymer Journal, May 2019, Elsevier

    Claudia Picozzi

  15. Ripe and Raw Pu-Erh Tea: LC-MS Profiling, Antioxidant Capacity and Enzyme Inhibition Activities of Aqueous and Hydro-Alcoholic Extracts

    Article • Molecules, January 2019, MDPI AG

    Claudia Picozzi

  16. Assessment of Microbial Populations in the Manufacture of Vacuum-Packaged Ready-to-Eat Roast Beef and in a Related Production Plant

    Article • Journal of Food Protection, January 2019, International Association for Food Protection

    Claudia Picozzi

  17. Data on thermal and hydrolytic stability of both domiphen bromide and para-bromodomiphen bromide

    Article • Data in Brief, October 2018, Elsevier

    Claudia Picozzi

  18. Stressed degradation studies of domiphen bromide by LC-ESI-MS/MS identify a novel promising antimicrobial agent

    Article • Journal of Pharmaceutical and Biomedical Analysis, September 2018, Elsevier

    Claudia Picozzi

  19. Can Zymomonas mobilis Substitute Saccharomyces cerevisiae in Cereal Dough Leavening?

    Article • Foods, April 2018, MDPI AG

    Claudia Picozzi

  20. One step access to oxindole-based β-lactams through Ugi four-center three-component reaction

    Article • RSC Advances, January 2018, Royal Society of Chemistry

    Claudia Picozzi

  21. Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem

    Article • Journal of Applied Microbiology, September 2017, Wiley

    Lidia Limonta, Claudia Picozzi

  22. Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

    Article • Frontiers in Microbiology, June 2017, Frontiers

    Claudia Picozzi

  23. Compressed Yeast and Type I Gluten-Free Sourdough in Gluten-Free Breadmaking

    Article • Food and Bioprocess Technology, February 2017, Springer Science + Business Media

    Claudia Picozzi

  24. Genotypic Characterization and Biofilm Formation of Shiga-toxin producing Escherichia coli

    Article • FEMS Microbiology Letters, December 2016, Oxford University Press (OUP)

    Claudia Picozzi

  25. Unconventional bacterial association for dough leavening

    Article • International Journal of Food Microbiology, November 2016, Elsevier

    Claudia Picozzi

  26. Development of a Droplet Digital Polymerase Chain Reaction for Rapid and Simultaneous Identification of Common Foodborne Pathogens in Soft Cheese

    Article • Frontiers in Microbiology, October 2016, Frontiers

    Claudia Picozzi

  27. Strain Diversity of Pseudomonas fluorescens Group with Potential Blue Pigment Phenotype Isolated from Dairy Products

    Article • Journal of Food Protection, August 2016, International Association for Food Protection

    Claudia Picozzi

  28. Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains

    Article • Journal of Applied Microbiology, March 2016, Wiley

    Claudia Picozzi

  29. Development of a Type I gluten-free sourdough

    Article • Letters in Applied Microbiology, January 2016, Wiley

    Claudia Picozzi

  30. Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment

    Article • Letters in Applied Microbiology, June 2015, Wiley

    Claudia Picozzi

  31. Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme

    Article • International Journal of Food Microbiology, June 2015, Elsevier

    Claudia Picozzi

  32. The vintage effect overcomes the terroir effect: a three year survey on the wine yeast biodiversity in Franciacorta and Oltrepò Pavese, two northern Italian vine-growing areas

    Article • Microbiology, February 2015, Society for General Microbiology

    Claudia Picozzi

  33. Yeast DNA recovery during the secondary fermentation step of Lombardy sparkling wines produced by Champenoise method

    Article • European Food Research and Technology, December 2014, Springer Science + Business Media

    Claudia Picozzi

  34. Candida milleri species reveals intraspecific genetic and metabolic polymorphisms

    Article • Food Microbiology, September 2014, Elsevier

    Claudia Picozzi

  35. The genome of the Lactobacillus sanfranciscensis temperate phage EV3

    Article • BMC Research Notes, December 2013, Springer Science + Business Media

    Claudia Picozzi

  36. Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production

    Article • Annals of Microbiology, August 2013, Springer Science + Business Media

    Claudia Picozzi

  37. Assessment of theBrettanomyces bruxellensismetabolome during sulphur dioxide exposure

    Article • FEMS Yeast Research, July 2013, Oxford University Press (OUP)

    Claudia Picozzi

  38. Monitoring of Lactic Acid Fermentation Process Using Fourier Transform near Infrared Spectroscopy

    Article • Journal of Near Infrared Spectroscopy, January 2013, SAGE Publications

    Claudia Picozzi

  39. Short communication: Characterization of Shiga toxin 2-carrying bacteriophages induced from Shiga-toxigenic Escherichia coli isolated from Italian dairy products

    Article • Journal of Dairy Science, December 2012, American Dairy Science Association

    Dr Heather Elizabeth Allison, Claudia Picozzi

  40. Intraspecific variations of Dekkera/Brettanomyces bruxellensis genome studied by capillary electrophoresis separation of the intron splice site profiles

    Article • International Journal of Food Microbiology, June 2012, Elsevier

    Claudia Picozzi

  41. Assessment of transduction of Escherichia coli Stx2-encoding phage in dairy process conditions

    Article • International Journal of Food Microbiology, February 2012, Elsevier

    Claudia Picozzi

  42. Intron splice site PCR analysis as a tool to discriminate Dekkera bruxellensis strains

    Article • Annals of Microbiology, September 2010, Springer Science + Business Media

    Claudia Picozzi

  43. Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

    Article • Microbiology, July 2010, Society for General Microbiology

    Claudia Picozzi

  44. Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area

    Article • International Journal of Food Microbiology, November 2009, Elsevier

    Claudia Picozzi

  45. Polymorphisms of Saccharomyces cerevisiae Genes Involved in Wine Production

    Article • Current Microbiology, November 2008, Springer Science + Business Media

    Claudia Picozzi

  46. The role of teat skin contamination in the epidemiology of Staphylococcus aureus intramammary infections

    Article • Journal of Dairy Research, October 2008, Cambridge University Press

    Claudia Picozzi

  47. Comparison ofLactococcus garvieaestrains isolated in northern Italy from dairy products and fishes through molecular typing

    Article • Journal of Applied Microbiology, September 2008, Wiley

    Claudia Picozzi

  48. Use of the tna Operon as a New Molecular Target for Escherichia coli Detection

    Article • Applied and Environmental Microbiology, August 2007, ASM Journals

    Claudia Picozzi

  49. Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments

    Article • Journal of Applied Microbiology, August 2007, Wiley

    Claudia Picozzi

  50. Isolation and Characterization of a Virulent Lactobacillus sanfranciscensis Bacteriophage and Its Impact on Microbial Population in Sourdough

    Article • Current Microbiology, October 2005, Springer Science + Business Media

    Claudia Picozzi

  51. PCR detection of Lactobacillus sanfranciscensis in sourdough and Panettone baked product

    Article • European Food Research and Technology, September 2005, Springer Science + Business Media

    Claudia Picozzi

  52. Phenotypic and genotypic characterization of sorbitol-negative or slow-fermenting (suspected O157) Escherichia coli isolated from milk samples in Lombardy region

    Article • Letters in Applied Microbiology, June 2005, Wiley

    Claudia Picozzi

  53. Comparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peening

    Article • Journal of Food Engineering, December 2003, Elsevier

    Claudia Picozzi

  54. Comparative study of nine Lactobacillus fermentum bacteriophages

    Article • Journal of Applied Microbiology, September 2001, Wiley

    Claudia Picozzi

  55. Phenotypic and genotypic aspects of Lactobacillus sanfranciscensis strains isolated from sourdoughs in Italy

    Article • Food Microbiology, June 2001, Elsevier

    Claudia Picozzi