Iucci L - Search Results

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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 ME, Gardini F, Lanciotti R. Patrignani F, et al. Among authors: iucci l. Meat Sci. 2007 Apr;75(4):676-86. doi: 10.1016/j.meatsci.2006.09.017. Epub 2006 Nov 22. Meat Sci. 2007. PMID: 22064033

Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content.

Iucci L, Patrignani F, Belletti N, Ndagijimana M, Elisabetta Guerzoni M, Gardini F, Lanciotti R. Iucci L, et al. Meat Sci. 2007 Apr;75(4):669-75. doi: 10.1016/j.meatsci.2006.09.016. Epub 2007 Jan 24. Meat Sci. 2007. PMID: 22064032

Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese.

Vannini L, Patrignani F, Iucci L, Ndagijimana M, Vallicelli M, Lanciotti R, Guerzoni ME. Vannini L, et al. Among authors: iucci l. Int J Food Microbiol. 2008 Dec 10;128(2):329-35. doi: 10.1016/j.ijfoodmicro.2008.09.018. Epub 2008 Oct 1. Int J Food Microbiol. 2008. PMID: 18973961

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 ME. Lanciotti R, et al. Among authors: iucci l. J Dairy Res. 2006 May;73(2):216-26. doi: 10.1017/S0022029905001640. Epub 2006 Feb 14. J Dairy Res. 2006. PMID: 16476182

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese.

Gardini F, Tofalo R, Belletti N, Iucci L, Suzzi G, Torriani S, Guerzoni ME, Lanciotti R. Gardini F, et al. Among authors: iucci l. Food Microbiol. 2006 Oct;23(7):641-8. doi: 10.1016/j.fm.2005.12.005. Epub 2006 Feb 23. Food Microbiol. 2006. PMID: 16943063

Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of probiotic fermented milks.

Patrignani F, Iucci L, Lanciotti R, Vallicelli M, Mathara JM, Holzapfel WH, Guerzoni ME. Patrignani F, et al. Among authors: iucci l. J Dairy Sci. 2007 Oct;90(10):4513-23. doi: 10.3168/jds.2007-0373. J Dairy Sci. 2007. PMID: 17881672 Free article.

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.

Patrignani F, Iucci L, Belletti N, Gardini F, Guerzoni ME, Lanciotti R. Patrignani F, et al. Among authors: iucci l. Int J Food Microbiol. 2008 Mar 31;123(1-2):1-8. doi: 10.1016/j.ijfoodmicro.2007.09.009. Epub 2007 Nov 12. Int J Food Microbiol. 2008. PMID: 18055050

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