Iacumin L - Search Results

1

Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts.

Comuzzo P, Calligaris S, Iacumin L, Ginaldi F, Voce S, Zironi R. Comuzzo P, et al. Among authors: iacumin l. Food Chem. 2017 Jun 1;224:105-113. doi: 10.1016/j.foodchem.2016.12.038. Epub 2016 Dec 20. Food Chem. 2017. PMID: 28159243

2

Lactobacilli, a Weapon to Counteract Pathogens through the Inhibition of Their Virulence Factors.

Colautti A, Orecchia E, Comi G, Iacumin L. Colautti A, et al. Among authors: iacumin l. J Bacteriol. 2022 Nov 15;204(11):e0027222. doi: 10.1128/jb.00272-22. Epub 2022 Oct 26. J Bacteriol. 2022. PMID: 36286515 Free PMC article. Review.

3

Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled wines.

Cocolin L, Rantsiou K, Iacumin L, Zironi R, Comi G. Cocolin L, et al. Among authors: iacumin l. Appl Environ Microbiol. 2004 Mar;70(3):1347-55. doi: 10.1128/AEM.70.3.1347-1355.2004. Appl Environ Microbiol. 2004. PMID: 15006752 Free PMC article.

4

Influence of specific fermentation conditions on natural microflora of pomace in "Grappa" production.

Iacumin L, Manzano M, Cecchini F, Orlic S, Zironi R, Comi G. Iacumin L, et al. World J Microbiol Biotechnol. 2012 Apr;28(4):1747-59. doi: 10.1007/s11274-011-0989-7. Epub 2011 Dec 25. World J Microbiol Biotechnol. 2012. PMID: 22805957

5

Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese.

Gumiero M, Peressini D, Pizzariello A, Sensidoni A, Iacumin L, Comi G, Toniolo R. Gumiero M, et al. Among authors: iacumin l. Food Chem. 2013 Jun 1;138(2-3):1633-40. doi: 10.1016/j.foodchem.2012.10.139. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23411292

6

Use of propidium monoazide for the enumeration of viable Oenococcus oeni in must and wine by quantitative PCR.

Vendrame M, Iacumin L, Manzano M, Comi G. Vendrame M, et al. Among authors: iacumin l. Food Microbiol. 2013 Aug;35(1):49-57. doi: 10.1016/j.fm.2013.02.007. Epub 2013 Mar 14. Food Microbiol. 2013. PMID: 23628614

7

Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR.

Vendrame M, Manzano M, Comi G, Bertrand J, Iacumin L. Vendrame M, et al. Among authors: iacumin l. Food Microbiol. 2014 Sep;42:196-204. doi: 10.1016/j.fm.2014.03.010. Epub 2014 Apr 3. Food Microbiol. 2014. PMID: 24929737

8

Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea).

Bongiorno T, Iacumin L, Tubaro F, Marcuzzo E, Sensidoni A, Tulli F. Bongiorno T, et al. Among authors: iacumin l. Food Chem. 2015 Apr 15;173:355-62. doi: 10.1016/j.foodchem.2014.10.029. Epub 2014 Oct 14. Food Chem. 2015. PMID: 25466033

9

High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and multiplex PCR.

Iacumin L, Ginaldi F, Manzano M, Anastasi V, Reale A, Zotta T, Rossi F, Coppola R, Comi G. Iacumin L, et al. Food Microbiol. 2015 Apr;46:357-367. doi: 10.1016/j.fm.2014.08.007. Epub 2014 Sep 9. Food Microbiol. 2015. PMID: 25475306

10

Potential of high pressure homogenization to induce autolysis of wine yeasts.

Comuzzo P, Calligaris S, Iacumin L, Ginaldi F, Palacios Paz AE, Zironi R. Comuzzo P, et al. Among authors: iacumin l. Food Chem. 2015 Oct 15;185:340-8. doi: 10.1016/j.foodchem.2015.03.129. Epub 2015 Apr 4. Food Chem. 2015. PMID: 25952877

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