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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.Applied and Environmental Microbiology|March 10, 2004
Molecular detection and identification of Brettanomyces/Dekkera bruxellensis and Brettanomyces/Dekkera anomalus in spoiled winesLuca Cocolin, Kalliopi Rantsiou, Lucilla Iacumin, et al.International Journal of Food Microbiology|June 25, 2013
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentationLuca Cocolin, Valentina Alessandria, Paola Dolci, et al.Applied and Environmental Microbiology|November 27, 2002
Direct identification in food samples of Listeria spp. and Listeria monocytogenes by molecular methodsLuca Cocolin, Kalliopi Rantsiou, Lucilla Iacumin, et al.International Journal of Food Microbiology|May 4, 2018
Sausage fermentation and starter cultures in the era of molecular biology methodsIrene Franciosa, Valentina Alessandria, Paola Dolci, et al.Food Microbiology|August 16, 2011
Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plantBeatriz Melero, Luca Cocolin, Kalliopi Rantsiou, et al.International Journal of Food Microbiology|October 2, 2015
Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West AfricaSimonetta Visintin, Valentina Alessandria, Antonio Valente, et al.Applied and Environmental Microbiology|January 5, 2006
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter cultureLuca Cocolin, Rosalinda Urso, Kalliopi Rantsiou, et al.Applied Microbiology and Biotechnology|October 19, 2005
Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausagesRosalinda Urso, Kalliopi Rantsiou, Carlo Cantoni, 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.Pageof 21