Claudia Picozzi

Associate Professor

Università degli Studi di Torino

Italy

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About

Claudia Picozzi is an Associate Professor at Università degli Studi di Milano, Italy. Her research areas include microbial fermentation, food safety, and the application of bacteriophages in controlling food-borne pathogens. Recent work involves the development of rapid detection methods for spoilage yeasts and the evaluation of Zymomonas mobilis in dough fermentation. Additionally, she explores the valorization of cheese whey and the utilization of volatile isothiocyanates in food products.

Articles (9)

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2022

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2022

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (3)

Lorenzo Brusetti

Assistant Professor

Free University of Bozen-Bolzano

ITALY

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Manuela Rollini

Associate Professor

Università degli Studi di Torino

ITALY

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Antonella Casiraghi

ITALY

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Claudia Picozzi

Research Interests

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Articles (9)

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

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

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

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

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

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

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

Valorization of cheese whey using microbial fermentations

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

Collaborators (3)

Lorenzo Brusetti

Manuela Rollini

Antonella Casiraghi

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