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L

Lucilla Iacumin

University of Udine

H指数:37

被引数:4,245

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Integrated Microbiological, Physicochemical, and Sensory Assessment of Shrimp Quality During Commercial Iced Storage: Implications for Shelf-Life Evaluation and Freshness Indicators

商业冰藏过程中对虾质量的微生物学、理化及感官综合评估：对货架期评价和新鲜度指标的启示

IF4.2

2026-06-040

OA

Evaluation of Total Volatile Basic Nitrogen, Formaldehyde, and Formic Acid as Markers to Define the Acceptability of Farmed Sea Bass and Sea Bream Stored Under Vacuum (VP) or in Modified-Atmosphere Packaging (MAP) at 4 ± 2 °C

评估总挥发性碱性氮、甲醛和甲酸作为标志物，以定义在真空包装（VP）或气调包装（MAP）条件下于4 ± 2 °C储存的养殖海鲈鱼和海鲈鲷的可接受性。

IF4.2

2026-03-040

OAAI

The resilient Merlot: from global growth to sustainable viticulture and winemaking in the age of climate change

气候适应力强的梅洛：从全球增长到气候时代下的可持续葡萄栽培与葡萄酒酿造

Frontiers in Sustainable Food Systems

IF3.1

2025-11-180

OAAI

Hygienic Quality of Air-Packed and Refrigerated or Frozen Stored Döner Kebab and Evaluation of the Growth of Intentionally Inoculated Listeria monocytogenes

空气包装和冷藏或冷冻储存的Döner Kebab的卫生质量及评估有意接种的李斯特菌的生长

IF4.2

2025-03-211

OA

Safety traits, genetic and technological characterization of Lacticaseibacillus rhamnosus strains

乳酸杆菌鼠李糖菌株的安全特性，遗传和技术特性

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-09-010

OAAI

Investigating Safety and Technological Traits of a Leading Probiotic Species: Lacticaseibacillus paracasei

IF5

2024-07-101

OAAI

Ancient Roman bacterium against current issues: strain Aquil_B6, Paenisporosarcina quisquiliarum, or Psychrobacillus psychrodurans? (vol 11, e00686-23, 2023)

MICROBIOLOGY SPECTRUM

IF3.8

2024-07-020

OAAI

Leuconostoc gelidum Is the Major Species Responsible for the Spoilage of Cooked Sausage Packaged in a Modified Atmosphere, and Hop Extract Is the Best Inhibitor Tested

IF4.2

2024-06-101

OAAI

Impact of CeO2 nanoparticles on the microbiota of the S. flos-cuculi L. (Caryophyllaceae) rhizosphere

ENVIRONMENTAL SCIENCE-NANO

IF5.1

2024-01-010

OA

Ancient Roman bacterium against current issues: strain Aquil_B6, Paenisporosarcina quisquiliarum, or Psychrobacillus psychrodurans?

MICROBIOLOGY SPECTRUM

IF3.8

2023-12-122

OAAI

Organic vs. conventional: impact of cultivation treatments on the soil microbiota in the vineyard

FRONTIERS IN MICROBIOLOGY

IF4.5

2023-10-1211

OAAI

Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy

IF4.2

2023-07-294

OAAI

Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production

IF4.2

2023-02-285

OAAI

Effects of anaerobic and respiratory adaptation of Lacticaseibacillus casei N87 on fermented sausages production

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2023-02-091

OA

Effect of a triacontanol-rich biostimulant on the ripening dynamic and wine must technological parameters in Vitis vinifera cv. 'Ribolla Gialla'

PLANT PHYSIOLOGY AND BIOCHEMISTRY

IF5.7

2022-10-018

PRE

Characterization of Non-Saccharomyces Yeast Strains Isolated from Grape Juice and Pomace: Production of Polysaccharides and Antioxidant Molecules after Growth and Autolysis

FERMENTATION-BASEL

IF3.3

2022-09-097

OA

Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures

IF4.2

2022-09-041

OAAI

Validation of a Standard Protocol to Assess the Fermentative and Chemical Properties of Saccharomyces cerevisiae Wine Strains

验证评估酿酒酵母葡萄酒菌株发酵和化学特性的标准方案

FRONTIERS IN MICROBIOLOGY

IF4.5

2022-02-2310

OAAI

Romano, Patrizia; Siesto, Gabriella; Capece, Angela; Pietrafesa, Rocchina; Lanciotti, Rosalba; Patrignani, Francesca; Granchi, Lisa; Galli, Viola; Bevilacqua, Antonio; Campaniello, Daniela; Spano, Giuseppe; Caridi, Andrea; Poiana, Marco; Foschino, Roberto; Vigentini, Ileana; Blaiotta, Giuseppe; Corich, Viviana; Giacomini, Alessio; Cardinali, Gianluigi; Corte, Laura; Toffanin, Annita; Agnolucci, Monica; Comitini, Francesca; Ciani, Maurizio; Mannazzu, Ilaria; Budroni, Marilena; Englezos, Vasileos; Rantsiou, Kalliopi; Iacumin, Lucilla; Comi, Giuseppe; Capozzi, Vittorio; Grieco, Francesco; Tufariello, Maria

Evaluation of Different Techniques, including Modified Atmosphere, under Vacuum Packaging, Washing, and Latilactobacillus sakei as a Bioprotective Agent, to Increase the Shelf-Life of Fresh Gutted Sea Bass (Dicentrarchus labrax) and Sea Bream (Sparus aurata) Stored at 6 ± 2 °C

IF3.5

2022-01-297

OAAI

Analysis of the Bioprotective Potential of Different Lactic Acid Bacteria Against Listeria monocytogenes in Cold-Smoked Sea Bass, a New Product Packaged Under Vacuum and Stored at 6 ± 2°C

FRONTIERS IN MICROBIOLOGY

IF4.5

2021-12-2012

OAAI