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International Journal of Food Microbiology|January 24, 2013
Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?Paola Dolci, Simona Zenato, Rita Pramotton, et al.International Journal of Food Microbiology|June 13, 2013
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from BeninAnna Greppi, Kalliopi Rantisou, Wilfrid Padonou, et al.International Journal of Food Microbiology|December 13, 2024
Delving into Roccaverano PDO cheese: A comprehensive examination of microbial diversity and flavour profiles compared to non-PDO cheesesDavide Buzzanca, Manuela Giordano, Elisabetta Chiarini, et al.International Journal of Food Microbiology|June 4, 2013
Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methodsAnna Greppi, Kalliopi Rantsiou, Wilfrid Padonou, et al.International Journal of Food Microbiology|November 23, 2011
Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheeseBarbara Dal Bello, Luca Cocolin, Giuseppe Zeppa, et al.Scientific Reports|March 8, 2017
Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenonRoberto Pérez-Torrado, Kalliopi Rantsiou, Benedeta Perrone, et al.Meat Science|July 14, 2012
Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditionsOlga S Papadopoulou, Agapi I Doulgeraki, Cristian Botta, et al.Meat Science|November 9, 2011
Characterisation of naturally fermented sausages produced in the North East of ItalyGiuseppe Comi, Rosalinda Urso, Lucilla Iacumin, et al.Applied and Environmental Microbiology|April 7, 2005
Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausagesKalliopi Rantsiou, Rosalinda Urso, Lucilla Iacumin, et al.International Journal of Food Microbiology|April 30, 2023
Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methodsZoe Gounari, Stamatoula Bonatsou, Ilario Ferrocino, et al.Pageof 21