IUCCI, LUCIANA
IUCCI, LUCIANA
DIP. DI PROTEZIONE E VALORIZZAZIONE AGROALIMENTARE - DIPROVAL
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Risultati 1 - 20 di 20 (tempo di esecuzione: 0.041 secondi).
Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli
2008 F. Patrignani; L. Iucci; N. Belletti; F. Gardini; M. E. Guerzoni; R. Lanciotti
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes
2007 Iucci L.; Patrignani F.; Vallicelli M.; Guerzoni M. E.; Lanciotti R.
Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species
2007 Lanciotti R.; Patrignani F.; Iucci L.; Saracino P. ; Guerzoni M. E.
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns
2007 Patrignani F. ; Iucci L.; Vallicelli M.;Guerzoni M. E.; Gardini F.; Lanciotti R.
Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents
2007 Iucci L.; Patrignani F.; Belletti N.; Ndagijimana M.; Guerzoni M.E.; Gardini F.; Lanciotti R.
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source
2006 Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E.
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
2006 Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R.
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
2006 Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E.
Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis
2006 F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni
Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment
2006 L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne
2006 CAVANI C.; BIANCHI M.; PETRACCI M.; VENTURI L.; CREMONINI M.A.; ROMANI S.; ROCCULI P.; LERCKER G.; CABONI M.F.; FERIOLI F.; VANNINI L.; IUCCI L.; SADO S.; VALLICELLI M.; GUERZONI M.E.
Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione
2006 Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E.
The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features.
2006 Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H.
Application and use of biotechnology for food fermentation
2005 Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A
Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system
2005 Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E.
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria
2005 M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L.
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria
2005 M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L.
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes
2004 Vannini L.; Iucci L.; Monti M.; Guerzoni M.E
Effects of high pressure homogenization on ripening patterns of caciotta cheese
2004 Lanciotti R.; Guerzoni M.E.; Iucci L.; Ndagijimana M.; Vallicelli M.; Vannini L.
Pathogenic species deactivation by high pressare homogenization
2004 Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.
| Titolo | Autore(i) | Anno | Periodico | Editore | Tipo | File |
|---|---|---|---|---|---|---|
| Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli | F. Patrignani; L. Iucci; N. Belletti; F. Gardini; M. E. Guerzoni; R. Lanciotti | 2008-01-01 | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes | Iucci L.; Patrignani F.; Vallicelli M.; Guerzoni M. E.; Lanciotti R. | 2007-01-01 | FOOD CONTROL | - | 1.01 Articolo in rivista | - |
| Potential of High Pressure Homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species | Lanciotti R.; Patrignani F.; Iucci L.; Saracino P. ; Guerzoni M. E. | 2007-01-01 | FOOD CHEMISTRY | - | 1.01 Articolo in rivista | - |
| Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns | Patrignani F. ; Iucci L.; Vallicelli M.;Guerzoni M. E.; Gardini F.; Lanciotti R. | 2007-01-01 | MEAT SCIENCE | - | 1.01 Articolo in rivista | - |
| Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensorial features and biogenic ammine contents | Iucci L.; Patrignani F.; Belletti N.; Ndagijimana M.; Guerzoni M.E.; Gardini F.; Lanciotti R. | 2007-01-01 | MEAT SCIENCE | - | 1.01 Articolo in rivista | - |
| Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source | Badiali F.; Iucci L.; Patrignani F.; Lanciotti R.; Guerzoni M. E. | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
| Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese | Gardini F.; Tofalo R.; Belletti N.; Iucci L.; Suzzi G.; Torriani S.; Guerzoni M.E.; Lanciotti R. | 2006-01-01 | FOOD MICROBIOLOGY | - | 1.01 Articolo in rivista | - |
| Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese | Lanciotti R.; Vannini L.; Patrignani F.; Iucci L.; Vallicelli M.; Ndagijimana M.; Guerzoni M.E. | 2006-01-01 | THE JOURNAL OF DAIRY RESEARCH | - | 1.01 Articolo in rivista | - |
| Effects of Sublethal Concentrations of Hexanal and 2-(E)-hexenal on Membrane Fatty Acid Composition and Metabolite Profiles of Escherichia coli, Listeria monocytogenes, Staphylococcus aureus and Salmonella enteritidis | F. Patrignani; L. Iucci; F. Gardini; R. Lanciotti; M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.01 Contributo in Atti di convegno | - |
| Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment | L. Iucci; F. Patrignani; M. Vallicelli; R. Lanciotti; J. M. Mathara; W. H. Holzapfel; M. E. Guerzoni | 2006-01-01 | - | E. Parente, L. Cocolin, D. Ercolini, L. Vannini | 4.02 Riassunto (Abstract) | - |
| Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne | CAVANI C.; BIANCHI M.; PETRACCI M.; VENTURI L.; CREMONINI M.A.; ROMANI S.; ROCCULI P.; LERCKER G....; CABONI M.F.; FERIOLI F.; VANNINI L.; IUCCI L.; SADO S.; VALLICELLI M.; GUERZONI M.E. | 2006-01-01 | - | Print Company srl | 4.01 Contributo in Atti di convegno | - |
| Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione | Iucci L.; Patrignani F.; Saracino P.; Lanciotti R.; Guerzoni M. E. | 2006-01-01 | - | sn | 4.02 Riassunto (Abstract) | - |
| The use of CCD as a tool to optimize physico-chemical variables for fermented milk, in relation to specific sensorial and rheological features. | Patrignani F.; Iucci L.; Lanciotti R.; Vallicelli M.; Mathara J. M.; Guerzoni M. E.; Holzapfel W. H. | 2006-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Application and use of biotechnology for food fermentation | Guerzoni M.E.; Lanciotti R.; Iucci L.; Patrignani F.; Vannini L.;Gianotti A | 2005-01-01 | - | Elsevier | 4.01 Contributo in Atti di convegno | - |
| Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system | Iucci L.; Patrignani F.; Vallicelli M.; Lanciotti R.; Guerzoni M. E. | 2005-01-01 | - | University College Cork | 4.01 Contributo in Atti di convegno | - |
| High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria | M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L. | 2005-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria | M.E. Guerzoni; R. Lanciotti; F. Patrignani; Iucci L. | 2005-01-01 | - | s.n | 4.01 Contributo in Atti di convegno | - |
| Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes | Vannini L.; Iucci L.; Monti M.; Guerzoni M.E | 2004-01-01 | - | Slovenian Microbiological Society | 4.02 Riassunto (Abstract) | - |
| Effects of high pressure homogenization on ripening patterns of caciotta cheese | Lanciotti R.; Guerzoni M.E.; Iucci L.; Ndagijimana M.; Vallicelli M.; Vannini L. | 2004-01-01 | - | Lubomir Houdek - Nakladatelstvi Galen | 4.02 Riassunto (Abstract) | - |
| Pathogenic species deactivation by high pressare homogenization | Guerzoni M.E.; Lanciotti R.; Vannini L.; Patrignani F.; Iucci L. | 2004-01-01 | - | SLOVENIAN MICROBIOLOGICAL SOCIETY | 4.01 Contributo in Atti di convegno | - |