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Meat Science|May 15, 2015
Lactic acid bacteria and their controversial role in fresh meat spoilageVasileios Pothakos, Frank Devlieghere, Francesco Villani, et al.
Systematic and Applied Microbiology|October 8, 2003
Combining denaturing gradient gel electrophoresis of 16S rDNA V3 region and 16S-23S rDNA spacer region polymorphism analyses for the identification of staphylococci from Italian fermented sausagesGiuseppe Blaiotta, Carmelina Pennacchia, Danilo Ercolini, et al.
Food Research International (Ottawa, Ont.)|July 2, 2025
Postbiotics versus probiotics: Possible new allies for human healthChiara Maria Calvanese, Francesco Villani, Danilo Ercolini, et al.
Applied and Environmental Microbiology|April 5, 2003
Rope-producing strains of Bacillus spp. from wheat bread and strategy for their control by lactic acid bacteriaOlimpia Pepe, Giuseppe Blaiotta, Giancarlo Moschetti, et al.
Meat Science|November 9, 2011
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausagesAnnalisa Casaburi, Giuseppe Blaiotta, Gianluigi Mauriello, et al.
Applied and Environmental Microbiology|July 6, 2006
Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditionsDanilo Ercolini, Federica Russo, Elena Torrieri, et al.
Applied and Environmental Microbiology|February 10, 2009
Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beefDanilo Ercolini, Federica Russo, Antonella Nasi, et al.
Food Microbiology|December 8, 2014
Bacterial populations and the volatilome associated to meat spoilageAnnalisa Casaburi, Paola Piombino, George-John Nychas, et al.
Applied and Environmental Microbiology|September 8, 2006
Biotyping of enterotoxigenic Staphylococcus aureus by enterotoxin gene cluster (egc) polymorphism and spa typing analysesGiuseppe Blaiotta, Vincenzina Fusco, Christof von Eiff, et al.
International Journal of Food Microbiology|June 12, 2012
Spoilage microbiota associated to the storage of raw meat in different conditionsAgapi I Doulgeraki, Danilo Ercolini, Francesco Villani, et al.
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