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FEMS Yeast Research|November 24, 2004
Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineriesLuca Cocolin, Vincenzo Pepe, Francesca Comitini, et al.Food Microbiology|July 16, 2008
Microbiological characterisation of Robiola di Roccaverano cheese using PCR-DGGESilvia Bonetta, Sara Bonetta, Elisabetta Carraro, et al.International Journal of Food Microbiology|June 1, 2005
A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strainsMarisa Manzano, Luca Cocolin, Lucilla Iacumin, et al.International Journal of Food Microbiology|June 4, 2013
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentationBenedetta Perrone, Simone Giacosa, Luca Rolle, et al.Applied and Environmental Microbiology|September 26, 2020
Spatiotemporal Distribution of the Environmental Microbiota in Food Processing Plants as Impacted by Cleaning and Sanitizing Procedures: the Case of Slaughterhouses and Gaseous OzoneCristian Botta, Ilario Ferrocino, Alessandro Pessione, et al.International Journal of Food Microbiology|December 7, 2007
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCRKalliopi Rantsiou, Valentina Alessandria, Rosalinda Urso, et al.Food Microbiology|September 1, 2018
A bioinformatics pipeline integrating predictive metagenomics profiling for the analysis of 16S rDNA/rRNA sequencing data originated from foodsMarios Mataragas, Valentina Alessandria, Ilario Ferrocino, et al.Food Microbiology|January 22, 2008
Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteriaPaola Dolci, Valentina Alessandria, Giuseppe Zeppa, et al.International Journal of Food Microbiology|December 8, 2004
Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausagesKalliopi Rantsiou, Lucilla Iacumin, Carlo Cantoni, et al.International Journal of Food Microbiology|June 17, 2008
Microflora of Feta cheese from four Greek manufacturersKalliopi Rantsiou, Rosalinda Urso, Paola Dolci, et al.Pageof 21