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International Journal of Food Microbiology|February 24, 2001
Nisin-producing organisms during traditional 'Fior di latte' cheese-making monitored by multiplex-PCR and PFGE analysesG Moschetti, G Blaiotta, F Villani, et al.Journal of Applied Microbiology|January 6, 2009
Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probioticsC Pennacchia, G Blaiotta, O Pepe, et al.International Journal of Food Microbiology|October 1, 2010
Molecular and physiological characteristics of a grape yeast strain containing atypical genetic materialM S Cappello, P Poltronieri, G Blaiotta, et al.International Journal of Food Microbiology|August 10, 2012
Production of fermented chestnut purees by lactic acid bacteriaG Blaiotta, M Di Capua, R Coppola, et al.Letters in Applied Microbiology|November 9, 2000
Conditions for conjugative transposon transfer in Lactococcus lactisG Blaiotta, D Ercolini, E Simeoli, et al.Applied and Environmental Microbiology|April 25, 2001
Comparison of statistical methods for identification of Streptococcus thermophilus, Enterococcus faecalis, and Enterococcus faecium from randomly amplified polymorphic DNA patternsG Moschetti, G Blaiotta, F Villani, et al.FEMS Microbiology Letters|November 15, 1996
Presence of non-functional nisin genes in Lactococcus lactis subsp. lactis isolated from natural startersG Moschetti, F Villani, G Blaiotta, et al.Journal of Applied Microbiology|January 16, 2004
PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheeseD Ercolini, G Mauriello, G Blaiotta, et al.Journal of Dairy Science|October 19, 2005
Response of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus to the thermal stress occurring in model manufactures of Grana Padano cheeseD Ercolini, V Fusco, G Blaiotta, et al.International Journal of Food Sciences and Nutrition|April 4, 2000
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salamiG Mauriello, G Moschetti, F Villani, et al.Pageof 4