D. Boscolo

Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages

Lucilla Iacumin, Luca Maria Chiesa, D. Boscolo et al. · Food Microbiology · 2008 · 179 citations

Agriculture, Food Science, Food Analysis +11

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods

Lucilla Iacumin, Francesca Cecchini, Marisa Manzano et al. · Food Microbiology · 2008 · 141 citations

Life Sciences, Food Science, Microbiology +10

Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy

Lucilla Iacumin, Milena Osualdini, S. Bovolenta et al. · Meat Science · 2020 · 38 citations

Agriculture, Food Science, Microbiology +17

Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep

S. Bovolenta, D. Boscolo, S. Dovier et al. · Meat Science · 2008 · 18 citations

Agriculture, Animal Sciences, Food Science +17