IUCCI, LUCIANA

IUCCI, LUCIANA  

DIP. DI PROTEZIONE E VALORIZZAZIONE AGROALIMENTARE - DIPROVAL  

Mostra records
Risultati 1 - 20 di 20 (tempo di esecuzione: 0.035 secondi).
Titolo Autore(i) Anno Periodico Editore Tipo File
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 -
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 -
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) -
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 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 -
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) -
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 -
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 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 -
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 -
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) -
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 -
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 -
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 -