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Luciana Iucci
Observed names:
IUCCI L,
IUCCI, LUCIANA,
L IUCCI,
L. Iucci
Institution:
University of Bologna
Observed institution:
University of Bologna
OpenAlex ID:
A5074875807
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
2006
·
F. Gardini
, R. Tofalo
, et al.
·
Food Microbiology
·
162
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
2007
·
Francesca Patrignani
, Luciana Iucci
, et al.
·
International Journal of Food Microbiology
·
99
Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes
2006
·
Luciana Iucci
, Francesca Patrignani
, et al.
·
Food Control
·
93
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
2006
·
Francesca Patrignani
, Luciana Iucci
, et al.
·
Meat Science
·
90
Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species
2006
·
R LANCIOTTI
, F PATRIGNANI
, et al.
·
Food Chemistry
·
74
Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses
2006
·
Rosalba Lanciotti
, Francesca Patrignani
, et al.
·
Food Chemistry
·
65
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
2007
·
F. Patrignani
, L. Iucci
, et al.
·
Journal of Dairy Science
·
61
PDF
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
2008
·
Lucia Vannini
, Francesca Patrignani
, et al.
·
International Journal of Food Microbiology
·
58
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
2006
·
Rosalba Lanciotti
, Lucia Vannini
, et al.
·
Journal of Dairy Research
·
52
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
2007
·
Luciana Iucci
, Francesca Patrignani
, et al.
·
Meat Science
·
35
Effect of acidic conditions on fatty acid composition and membrane fluidity ofEscherichia coli strains isolated from Crescenza cheese
2009
·
Andrea Gianotti
, Luciana Iucci
, et al.
·
Annals of Microbiology
·
23
PDF
Plasmin activity in high-pressure-homogenised bovine milk
2008
·
Luciana Iucci
, Rosalba Lanciotti
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
·
16
Influenza dei processi tecnologici sulla sicurezza e sulle caratteristiche qualitative delle carni e dei prodotti a base di carne
2006
·
Claudio Cavani
, Maurizio Bianchi
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Biodiversity and technological properties of strains of Yarrowia lipolytica in relation to isolation source
2006
·
F. Badiali
, Luciana Iucci
, et al.
Improvement of Sensory Characteristics of Probiotic Fermented Milks using Milk High Pressure Homogenization Treatment
2006
·
Luciana Iucci
, Francesca Patrignani
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
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
·
Francesca Patrignani
, Luciana Iucci
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Modificazione del metabolismo di alcuni batteri lattici sarter e non starter mediante pretrattamento con alta pressione di omogeneizzazione
2006
·
Luciana Iucci
, Francesca Patrignani
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
High pressure homogenization is an efficient tool to influence fermentation rate and proteolytic acitivty of starter and non-starter lactic acid bacteria
2005
·
Maria Elisabetta Guerzoni
, Rosalba Lanciotti
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Application and use of biotechnology for food fermentation
2005
·
Maria Elisabetta Guerzoni
, Rosalba Lanciotti
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Effects of high pressure homogenisation on the activity of lysozyme, lactoferrin, plasmin and lipase in milk and model system
2005
·
Luciana Iucci
, Francesca Patrignani
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Pathogenic species deactivation by high pressare homogenization
2004
·
Maria Elisabetta Guerzoni
, Rosalba Lanciotti
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Collagen and fats-enriched smoked sausages: effects on Listeria monocytogenes thermal resistance and textural changes
2004
·
Lucia Vannini
, Luciana Iucci
, et al.
·
Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
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Works count:
26
Citation count:
828
H-index:
12
I10-index:
12
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