Nicoletta Simoncini

Statistics

Publications

Citations

407

H-Index

Active since

2007

Affiliations

Experimental Station for the Food Preserving Industry(Current)

University of Parma

Università Cattolica del Sacro Cuore

University of Bologna

Nicoletta Simoncini is an author at Experimental Station for the Food Preserving Industry specializing in health sciences, food safety, and food chemistry.

ORCID

Top concepts

HealthFood SafetyMicrobiologyBiotechnologyFood ChemistryFood ProcessingFood FermentationMedicineEngineeringFood Technology

Publications per year

2007–2023

Publications

Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham

Nicoletta Simoncini, D. Rotelli, Roberta Virgili et al. · Food Microbiology · 2007 · 82 citations

Engineering, Food Fermentation, Biochemical Engineering +6

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

Roberta Virgili, Nicoletta Simoncini, Tania Toscani et al. · Toxins · 2012 · 68 citations · Full text

Engineering, Dry Cured Ham, Biosynthesis +16

Determination of ochratoxin A in dry-cured meat products by a HPLC–FLD quantitative method

Tania Toscani, Alessandra Moseriti, Arnaldo Dossena et al. · Journal of Chromatography B · 2007 · 65 citations

Food Chemistry, Medicine, Food Analysis +12

Use of Magnetic Resonance Imaging for monitoring Parma dry-cured ham processing

Paola Fantazzini, M. Gombia, Paolo Schembri et al. · Meat Science · 2009 · 61 citations

Magnetic Resonance Imaging, Food Preservation, Food Engineering +4

Autochthonous yeasts as potential biocontrol agents in dry-cured meat products

Nicoletta Simoncini, Roberta Virgili, Giorgio Spadola et al. · Food Control · 2014 · 52 citations

Food Fermentation, Autochthonous Yeasts, Biotechnology +6

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