Works by Iacumin, Lucilla
Results: 36
Prospects for the Use of Whey for Polyhydroxyalkanoate (PHA) Production.
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- Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00992
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- Article
Interplay between Neuroendocrine Biomarkers and Gut Microbiota in Dogs Supplemented with Grape Proanthocyanidins: Results of Dietary Intervention Study.
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- Animals (2076-2615), 2020, v. 10, n. 3, p. 531, doi. 10.3390/ani10030531
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- Article
Environmental surveillance and spatio-temporal analysis of Legionella spp. in a region of northeastern Italy (2002–2017).
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- PLoS ONE, 2019, v. 14, n. 7, p. 1, doi. 10.1371/journal.pone.0218687
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- Article
Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.796655
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- Article
Craft Beer Microflora Identification Before and After a Cleaning Process.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 343, doi. 10.1002/j.2050-0416.2011.tb00478.x
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- Article
Effect of feed restriction and refeeding on body condition, digestive functionality and intestinal microbiota in rainbow trout (Oncorhynchus mykiss).
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- Fish Physiology & Biochemistry, 2023, v. 49, n. 1, p. 169, doi. 10.1007/s10695-023-01170-z
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- Article
Cyberlindnera fabianii , an Uncommon Yeast Responsible for Gluten Bread Spoilage.
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- Foods, 2024, v. 13, n. 15, p. 2381, doi. 10.3390/foods13152381
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- Article
Microbial and Physico-Chemical Characterization of Cold Smoked Sea Bass (Dicentrarchus labrax), a New Product of Fishery.
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- Foods, 2023, v. 12, n. 14, p. 2685, doi. 10.3390/foods12142685
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- Article
Genotypic and phenotypic profiling of 127 Legionella pneumophila strains: Insights into regional spread.
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- PLoS ONE, 2024, v. 19, n. 7, p. 1, doi. 10.1371/journal.pone.0307646
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- Article
New Cause of Spoilage in San Daniele Dry Cured Ham.
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- Journal of Food Safety, 2014, v. 34, n. 4, p. 263, doi. 10.1111/jfs.12122
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- Article
OCHRATOXIGENIC MOLD AND OCHRATOXIN A IN FERMENTED SAUSAGES FROM DIFFERENT AREAS IN NORTHERN ITALY: OCCURRENCE, REDUCTION OR PREVENTION WITH OZONATED AIR.
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- Journal of Food Safety, 2011, v. 31, n. 4, p. 538, doi. 10.1111/j.1745-4565.2011.00332.x
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- Article
Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested.
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- Microorganisms, 2024, v. 12, n. 6, p. 1175, doi. 10.3390/microorganisms12061175
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- Article
Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.
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- Microorganisms, 2023, v. 11, n. 8, p. 1942, doi. 10.3390/microorganisms11081942
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- Article
Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production.
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- Microorganisms, 2023, v. 11, n. 3, p. 611, doi. 10.3390/microorganisms11030611
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- Article
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures.
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- Microorganisms, 2022, v. 10, n. 9, p. 1786, doi. 10.3390/microorganisms10091786
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- Article
Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham.
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- Microorganisms, 2020, v. 8, n. 10, p. 1623, doi. 10.3390/microorganisms8101623
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- Article
Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies.
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- Microorganisms, 2020, v. 8, n. 8, p. 1099, doi. 10.3390/microorganisms8081099
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- Article
Listeria monocytogenes Survey in Cubed Cooked Ham Packaged in Modified Atmosphere and Bioprotective Effect of Selected Lactic Acid Bacteria.
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- Microorganisms, 2020, v. 8, n. 6, p. 898, doi. 10.3390/microorganisms8060898
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- Article
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma-Rays).
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 4, p. M196, doi. 10.1111/j.1750-3841.2009.01142.x
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- Article
Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 1, p. 114, doi. 10.1111/j.1365-2621.2011.02816.x
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- Article
Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 1, p. 95, doi. 10.1111/j.1365-2621.2006.01217.x
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- Article
Influence of specific fermentation conditions on natural microflora of pomace in 'Grappa' production.
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- World Journal of Microbiology & Biotechnology, 2012, v. 28, n. 4, p. 1747, doi. 10.1007/s11274-011-0989-7
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- Article
Diversity and oenological characterization of indigenous Saccharomyces cerevisiae associated with Žilavka grapes.
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- World Journal of Microbiology & Biotechnology, 2010, v. 26, n. 8, p. 1483, doi. 10.1007/s11274-010-0323-9
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- Article
Development and application of DNA molecular probes.
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- AIMS Bioengineering, 2017, v. 4, n. 1, p. 113, doi. 10.3934/bioeng.2017.1.113
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- Article
Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C
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- Biology (2079-7737), 2022, v. 11, n. 2, p. 217, doi. 10.3390/biology11020217
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- Article
Applications of High and Ultra High Pressure Homogenization for Food Safety.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.01132
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- Article
Beauveria bassiana Lipase A expressed in Komagataella (Pichia) pastoris with potential for biodiesel catalysis.
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- Frontiers in Microbiology, 2015, v. 6, p. 1, doi. 10.3389/fmicb.2015.01083
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- Article
Survey of antibiotic resistance traits in strains of Lactobacillus casei/ paracasei/ rhamnosus.
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- Annals of Microbiology, 2015, v. 65, n. 3, p. 1763, doi. 10.1007/s13213-014-1015-8
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- Article
Characterization of Non- Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis.
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- Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090450
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- Article
Organic vs. conventional: impact of cultivation treatments on the soil microbiota in the vineyard.
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- Frontiers in Microbiology, 2023, p. 01, doi. 10.3389/fmicb.2023.1242267
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- Article
Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets.
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- Foods, 2022, v. 11, n. 18, p. N.PAG, doi. 10.3390/foods11182753
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- Article
Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology.
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- Foods, 2020, v. 9, n. 3, p. 338, doi. 10.3390/foods9030338
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- Article
Investigating Safety and Technological Traits of a Leading Probiotic Species: Lacticaseibacillus paracasei.
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- Nutrients, 2024, v. 16, n. 14, p. 2212, doi. 10.3390/nu16142212
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- Article
Valorization of cheese whey using microbial fermentations.
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- Applied Microbiology & Biotechnology, 2020, v. 104, n. 7, p. 2749, doi. 10.1007/s00253-020-10408-2
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- Article
Legionella anisa or Legionella bozemanii? Traditional and molecular techniques as support in the environmental surveillance of a hospital water network.
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- Environmental Monitoring & Assessment, 2023, v. 195, n. 4, p. 1, doi. 10.1007/s10661-023-11078-z
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- Article
Assessment of Aerobic and Respiratory Growth in the <i>Lactobacillus casei</i> Group.
- Published in:
- PLoS ONE, 2014, v. 9, n. 6, p. 1, doi. 10.1371/journal.pone.0099189
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- Article