| Characterisation of naturally fermented sausages produced in the North East of Italy G Comi, R Urso, L Iacumin, K Rantsiou, P Cattaneo, C Cantoni, L Cocolin Meat Science 69 (3), 381-392, 2005 | 387 | 2005 |
| Culture-dependent and-independent methods to investigate the microbial ecology of Italian fermented sausages K Rantsiou, R Urso, L Iacumin, C Cantoni, P Cattaneo, G Comi, L Cocolin Applied and environmental microbiology 71 (4), 1977-1986, 2005 | 290 | 2005 |
| Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods L Cocolin, K Rantsiou, L Iacumin, R Urso, C Cantoni, G Comi Applied and Environmental Microbiology 70 (4), 1883-1894, 2004 | 243 | 2004 |
| Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages L Iacumin, L Chiesa, D Boscolo, M Manzano, C Cantoni, S Orlic, G Comi Food microbiology 26 (1), 65-70, 2009 | 234 | 2009 |
| Direct Identification in Food Samples of Listeria spp. and Listeria monocytogenes by Molecular Methods L Cocolin, K Rantsiou, L Iacumin, C Cantoni, G Comi Applied and Environmental Microbiology 68 (12), 6273-6282, 2002 | 219 | 2002 |
| Description of the microflora of sourdoughs by culture-dependent and culture-independent methods L Iacumin, F Cecchini, M Manzano, M Osualdini, D Boscolo, S Orlic, ... Food microbiology 26 (2), 128-135, 2009 | 175 | 2009 |
| Molecular Detection and Identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in Spoiled Wines L Cocolin, K Rantsiou, L Iacumin, R Zironi, G Comi Applied and Environmental Microbiology 70 (3), 1347-1355, 2004 | 157 | 2004 |
| Valorization of cheese whey using microbial fermentations T Zotta, L Solieri, L Iacumin, C Picozzi, M Gullo Applied microbiology and biotechnology 104 (7), 2749-2764, 2020 | 142 | 2020 |
| Prospects for the use of whey for polyhydroxyalkanoate (PHA) production TMMM Amaro, D Rosa, G Comi, L Iacumin Frontiers in microbiology 10, 992, 2019 | 139 | 2019 |
| Moulds isolated from Istrian dried ham at the pre-ripening and ripening level G Comi, S Orlic, S Redzepovic, R Urso, L Iacumin International journal of food microbiology 96 (1), 29-34, 2004 | 137 | 2004 |
| Effect of TiO2 photocatalytic activity in a HDPE-based food packaging on the structural and microbiological stability of a short-ripened cheese M Gumiero, D Peressini, A Pizzariello, A Sensidoni, L Iacumin, G Comi, ... Food chemistry 138 (2-3), 1633-1640, 2013 | 112 | 2013 |
| Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract A Reale, T Di Renzo, F Rossi, T Zotta, L Iacumin, M Preziuso, E Parente, ... LWT-Food Science and Technology 60 (2), 721-728, 2015 | 109 | 2015 |
| Ecology and dynamics of coagulase-negative cocci isolated from naturally fermented Italian sausages L Iacumin, G Comi, C Cantoni, L Cocolin Systematic and applied microbiology 29 (6), 480-486, 2006 | 100 | 2006 |
| Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages K Rantsiou, L Iacumin, C Cantoni, G Comi, L Cocolin International Journal of Food Microbiology 97 (3), 277-284, 2005 | 86 | 2005 |
| Assessment of aerobic and respiratory growth in the Lactobacillus casei group T Zotta, A Ricciardi, RG Ianniello, E Parente, A Reale, F Rossi, L Iacumin, ... PLoS One 9 (6), e99189, 2014 | 81 | 2014 |
| Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham G Comi, L Iacumin Food research international 54 (1), 1113-1119, 2013 | 74 | 2013 |
| Influence of indigenous Saccharomyces paradoxus strains on Chardonnay wine fermentation aroma S Orlic, S Redzepovic, A Jeromel, S Herjavec, L Iacumin International journal of food science & technology 42 (1), 95-101, 2007 | 74 | 2007 |
| Molecular and technological characterization of Staphylococcus xylosus isolated from naturally fermented Italian sausages by RAPD, Rep-PCR and Sau-PCR analysis L Iacumin, G Comi, C Cantoni, L Cocolin Meat science 74 (2), 281-288, 2006 | 72 | 2006 |
| Lactococcus lactis and Lactobacillus sakei as bio-protective culture to eliminate Leuconostoc mesenteroides spoilage and improve the shelf life and sensorial characteristics of … G Comi, D Andyanto, M Manzano, L Iacumin Food microbiology 58, 16-22, 2016 | 69 | 2016 |
| Seasonal changes in technological and nutritional quality of Mytilus galloprovincialis from suspended culture in the Gulf of Trieste (North Adriatic Sea) T Bongiorno, L Iacumin, F Tubaro, E Marcuzzo, A Sensidoni, F Tulli Food chemistry 173, 355-362, 2015 | 69 | 2015 |
