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Rosalinda Urso

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Luca Cocolin; Paola Dolci; Kalliopi Rantsiou; Rosalinda Urso; Carlo Cantoni; Giuseppe Comi
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods.
Rosalinda Urso; Kalliopi Rantsiou; Paola Dolci; Luca Rolle; Giuseppe Comi; Luca Cocolin
Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Kalliopi Rantsiou; Rosalinda Urso; Paola Dolci; Giuseppe Comi; Luca Cocolin
Microflora of Feta cheese from four Greek manufacturers.

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All Publications

2009: Luca Cocolin; Paola Dolci; Kalliopi Rantsiou; Rosalinda Urso; Carlo Cantoni; Giuseppe Comi
Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods.
Meat science 2009;82(1):125-32.
2008: Rosalinda Urso; Kalliopi Rantsiou; Paola Dolci; Luca Rolle; Giuseppe Comi; Luca Cocolin
Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
FEMS yeast research 2008;8(7):1053-62.
2008: Kalliopi Rantsiou; Rosalinda Urso; Paola Dolci; Giuseppe Comi; Luca Cocolin
Microflora of Feta cheese from four Greek manufacturers.
International journal of food microbiology 2008;126(1-2):36-42.
2008: Kalliopi Rantsiou; Valentina Alessandria; Rosalinda Urso; Paola Dolci; Luca Cocolin
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR.
International journal of food microbiology 2008;121(1):99-105.
2007: Luca Cocolin; Ana Diez; Rosalinda Urso; Kalliopi Rantsiou; Giuseppe Comi; Ingrid Bergmaier; Claudia Beimfohr
Optimization of conditions for profiling bacterial populations in food by culture-independent methods.
International journal of food microbiology 2007;120(1-2):100-9.
2006: Rosalinda Urso; Giuseppe Comi; Luca Cocolin
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization.
Systematic and applied microbiology 2006;29(8):671-80.
2006: Luca Cocolin; Rosalinda Urso; Kalliopi Rantsiou; Carlo Cantoni; Giuseppe Comi
Dynamics and characterization of yeasts during natural fermentation of Italian sausages.
FEMS yeast research 2006;6(5):692-701.
2006: Rosalinda Urso; Kalliopi Rantsiou; Carlo Cantoni; Giuseppe Comi; Luca Cocolin
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production.
International journal of food microbiology 2006;110(3):232-9.
2006: Rosalinda Urso; Kalliopi Rantsiou; Carlo Cantoni; Giuseppe Comi; Luca Cocolin
Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.
Applied microbiology and biotechnology 2006;71(4):480-5.
2006: Marisa Manzano; Dagmara Medrala; C Giusto; I Bartolomeoli; Rosalinda Urso; Giuseppe Comi
Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations.
Journal of applied microbiology 2006;100(3):599-607.
2006: Luca Cocolin; Rosalinda Urso; Kalliopi Rantsiou; Carlo Cantoni; Giuseppe Comi
Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter culture.
Applied and environmental microbiology 2006;72(1):942-5.
2005: Kalliopi Rantsiou; Rosalinda Urso; Lucilla Iacumin; Carlo Cantoni; Patrizia Cattaneo; Giuseppe Comi; Luca Cocolin
Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.
Applied and environmental microbiology 2005;71(4):1977-86.
2005: Giuseppe Comi; Lucilla Iacumin; Kalliopi Rantsiou; Rosalinda Urso; Carlo Cantoni; Patrizia Cattaneo; Luca Cocolin
Characterisation of naturally fermented sausages produced in the North East of Italy.
Meat science 2005;69(3):381-92.
2004: Giuseppe Comi; Sandi Orlic; Sulejman Redzepovic; Rosalinda Urso; Lucilla Iacumin
Moulds isolated from Istrian dried ham at the pre-ripening and ripening level.
International journal of food microbiology 2004;96(1):29-34.
2004: Luca Cocolin; Kalliopi Rantsiou; Lucilla Iacumin; Rosalinda Urso; Carlo Cantoni; Giuseppe Comi
Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods.
Applied and environmental microbiology 2004;70(4):1883-94.