Luca Cocolin

发表

The Concept of Bioprotection: Microbial Interactions for Safer Foods

Luca Cocolin, 2016 .

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant.

Luca Cocolin, Isabel Jaime, Kalliopi Rantsiou, 2011, Food microbiology.

Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

Carlo Cantoni, Luca Cocolin, Lucilla Iacumin, 2004, Applied and Environmental Microbiology.

Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

Danilo Ercolini, Luca Cocolin, Ilario Ferrocino, 2016, Applied and Environmental Microbiology.

rRNA-based monitoring of the microbiota involved in Fontina PDO cheese production in relation to different stages of cow lactation.

Danilo Ercolini, Luca Cocolin, Paola Dolci, 2014, International journal of food microbiology.

Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application

Luca Cocolin, Valentina Alessandria, Paola Dolci, 2011, Annals of Microbiology.

Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources.

Carlo Cantoni, Elena Bozzetta, Luca Cocolin, 2005, International journal of food microbiology.

Next generation microbiological risk assessment meta-omics: The next need for integration.

Luca Cocolin, Balamurugan Jagadeesan, Trevor Phister, 2017, International journal of food microbiology.

Survey of Campylobacter jejuni in retail chicken meat products by application of a quantitative PCR protocol.

Luca Cocolin, Cristina Lamberti, Kalliopi Rantsiou, 2010, International journal of food microbiology.

Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR.

Luca Cocolin, Valentina Alessandria, Paola Dolci, 2008, International journal of food microbiology.

Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.

Luca Cocolin, Ilario Ferrocino, Paola Dolci, 2018, Food microbiology.