Luciana Iucci

Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

Fausto Gardini, Rosanna Tofalo, Nicoletta Belletti et al. · Food Microbiology · 2006 · 155 citations

Biosynthesis, Engineering, Food Fermentation +4

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

Francesca Patrignani, Luciana Iucci, Nicoletta Belletti et al. · International Journal of Food Microbiology · 2007 · 99 citations

Volatile Compounds, Microbial Contamination, Medicine +7

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

Francesca Patrignani, Luciana Iucci, Melania Vallicelli et al. · Meat Science · 2006 · 89 citations

Food Fermentation, Surface-inoculated Debaryomyces Hansenii, Food Microbiology +7

Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes

Luciana Iucci, Francesca Patrignani, Melania Vallicelli et al. · Food Control · 2006 · 76 citations

High Pressure Homogenization, Microbial Contamination, Foodborne Illness +7

Potential of high pressure homogenization in the control and enhancement of proteolytic and fermentative activities of some Lactobacillus species

Rosalba Lanciotti, Francesca Patrignani, Luciana Iucci et al. · Food Chemistry · 2006 · 75 citations

High Pressure Homogenization, High Hydrostatic Pressure, Fermentative Activities +10