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International Journal of Food Microbiology|June 16, 2022
Microbiome and -omics application in food industryIlario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Current Opinion in Biotechnology|September 2, 2021
Investigating dairy microbiome: an opportunity to ensure quality, safety and typicityIlario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Food Microbiology|January 28, 2009
Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milkDanilo Ercolini, Federica Russo, Ilario Ferrocino, et al.
Foods (Basel, Switzerland)|August 27, 2021
Mycobiota Composition of Robiola di Roccaverano Cheese along the Production ChainFederica Biolcati, Ilario Ferrocino, Maria Teresa Bottero, et al.
Journal of Dairy Science|September 21, 2020
Short communication: High-throughput sequencing approach to investigate Italian artisanal cheese productionFederica Biolcati, Ilario Ferrocino, Maria Teresa Bottero, et al.
Frontiers in Microbiology|February 17, 2022
The Bacterial and Fungal Microbiota of "Robiola di Roccaverano" Protected Designation of Origin Raw Milk CheeseFederica Biolcati, Ilario Ferrocino, Maria Teresa Bottero, et al.
Food Microbiology|September 1, 2018
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foodsMarios Mataragas, Valentina Alessandria, Ilario Ferrocino, et al.
Nutrients|April 24, 2019
Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health BenefitsJatziri Mota-Gutierrez, Letricia Barbosa-Pereira, Ilario Ferrocino, et al.
International Journal of Food Microbiology|October 20, 2018
Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA geneJatziri Mota-Gutierrez, Ilario Ferrocino, Kalliopi Rantsiou, et al.
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