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International Journal of Food Microbiology|February 17, 2006
New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: a reviewKalliopi Rantsiou, Luca CocolinApplied Microbiology and Biotechnology|August 11, 2007
Sequencing and expression analysis of sakacin genes in Lactobacillus curvatus strainsLuca Cocolin, Kalliopi RantsiouInternational Journal of Food Microbiology|March 9, 2010
Survey of Campylobacter jejuni in retail chicken meat products by application of a quantitative PCR protocolKalliopi Rantsiou, Cristina Lamberti, Luca CocolinInternational Journal of Food Microbiology|June 16, 2022
Microbiome and -omics application in food industryIlario Ferrocino, Kalliopi Rantsiou, Luca CocolinInternational Journal of Food Microbiology|January 18, 2012
Prevalence of Shiga toxin-producing Escherichia coli in food products of animal origin as determined by molecular methodsKalliopi Rantsiou, Valentina Alessandria, Luca CocolinMeat Science|May 11, 2011
Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystemLuca Cocolin, Paola Dolci, Kalliopi RantsiouCurrent Opinion in Biotechnology|September 2, 2021
Investigating dairy microbiome: an opportunity to ensure quality, safety and typicityIlario Ferrocino, Kalliopi Rantsiou, Luca CocolinJournal of Food Protection|February 5, 2014
Gene transcription patterns of pH- and salt-stressed Listeria monocytogenes cells in simulated gastric and pancreatic conditionsMarios Mataragas, Anna Greppi, Kalliopi Rantsiou, et al.International Journal of Food Microbiology|March 3, 2010
Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plantValentina Alessandria, Kalliopi Rantsiou, Paola Dolci, et al.Foodborne Pathogens and Disease|May 8, 2010
Development of a biomolecular assay for the identification of Listeria at species levelAlessandra Dalmasso, Kalliopi Rantsiou, Luca Cocolin, et al.Pageof 12