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Lucilla Iacumin

University of Udine

182

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2480

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Zygosaccharomyces rouxii is the predominant species responsible for the spoilage of the mix base for ice cream and ethanol is the best inhibitor tested

2022 Food Microbiology
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Interplay between Neuroendocrine Biomarkers and Gut Microbiota in Dogs Supplemented with Grape Proanthocyanidins: Results of Dietary Intervention Study

2020 Animal
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Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy

2020 Meat Science
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Emulsion PCR (ePCR) as a Tool to Improve the Power of DGGE Analysis for Microbial Population Studies

2020
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A survey of a blown pack spoilage produced by Clostridium perfringens in vacuum–packaged wurstel

2020 Food Microbiology
- Lucilla Iacumin
- Giuseppe Comi
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Prospects for the Use of Whey for Polyhydroxyalkanoate (PHA) Production

2019 Frontiers in Microbiology
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Environmental surveillance and spatio-temporal analysis of Legionella spp. in a region of northeastern Italy (2002–2017)

2019 PLOS ONE
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Activity evaluation of pure and doped zinc oxide nanoparticles against bacterial pathogens and Saccharomyces cerevisiae

2019 Journal of Applied Microbiology
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Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production

2019 Food Control
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Livelli naturali dei nitriti e dei nitrati in Prosciutto di San Daniele DOP e in carne, sale e sugna utilizzati per la sua produzione.

2018
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