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Meat Science|August 24, 2024
Microbial bioprotection: An opportunity to improve safety and quality of meat products in a sustainable wayLuca CocolinInternational 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 CocolinJournal of Food Science|July 12, 2017
Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-SloppingPaola Dolci, Luca CocolinInternational Journal of Food Microbiology|August 9, 2005
Use of a culture-independent molecular method to study the ecology of Yersinia spp. in foodLuca Cocolin, Giuseppe ComiFrontiers in Microbiology|July 12, 2012
Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approachesCristian Botta, 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|June 16, 2022
Microbiome and -omics application in food industryIlario Ferrocino, Kalliopi Rantsiou, Luca CocolinSystematic and Applied Microbiology|March 3, 2006
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterizationRosalinda Urso, Giuseppe Comi, Luca CocolinInternational 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 CocolinFood Microbiology|July 5, 2016
Fate of Lactococcus lactis starter cultures during late ripening in cheese modelsMarianna Ruggirello, Luca Cocolin, Paola DolciPageof 21