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Journal of Microbiological Methods|May 17, 2005
Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databasesLia Rossetti, Giorgio GiraffaFEMS Microbiology Letters|July 23, 2004
Monitoring of the bacterial composition of dairy starter cultures by RAPD-PCRGiorgio Giraffa, Lia RossettiInternational Journal of Food Microbiology|February 4, 2009
A qualified presumption of safety approach for the safety assessment of Grana Padano whey startersLia Rossetti, Domenico Carminati, Miriam Zago, et al.FEMS Microbiology Letters|March 24, 2006
Cultivability of Streptococcus thermophilus in Grana Padano cheese whey startersMaria Emanuela Fornasari, Lia Rossetti, Domenico Carminati, et al.Systematic and Applied Microbiology|June 20, 2008
Quantification of Enterococcus italicus in traditional Italian cheeses by fluorescence whole-cell hybridizationMaria Emanuela Fornasari, Lia Rossetti, Chiara Remagni, et al.The Journal of Dairy Research|May 14, 2008
Detection and identification of Lactobacillus helveticus bacteriophages by PCRMiriam Zago, Lia Rossetti, Jorge Reinheimer, et al.FEMS Yeast Research|March 26, 2004
Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked productsRoberto Foschino, Silvia Gallina, Christian Andrighetto, et al.Journal of Microbiological Methods|September 27, 2005
Application of reverse transcriptase PCR-based T-RFLP to perform semi-quantitative analysis of metabolically active bacteria in dairy fermentationsJorge I Sánchez, Lia Rossetti, Beatriz Martínez, et al.FEMS Microbiology Letters|June 26, 2020
Extracellular and intracellular DNA for bacterial profiling of long-ripened cheesesTommaso Bardelli, Lia Rossetti, Miriam Zago, et al.The Journal of Dairy Research|April 2, 2015
Biodiversity of Lactobacillus helveticus bacteriophages isolated from cheese whey startersMiriam Zago, Barbara Bonvini, Lia Rossetti, et al.Pageof 3