Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian SausagesLuca Cocolin, Giuseppe Comi, Marisa Manzano et al.|Applied and Environmental Microbiology|2001Cited by 324
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausagesLucilla Iacumin, Giuseppe Comi, D. Boscolo et al.|Food Microbiology|2008Cited by 178
An application of PCR-DGGE analysis to profile the yeast populations in raw milkLuca Cocolin, Giuseppe Comi, D. Aggio et al.|International Dairy Journal|2002Cited by 168
Description of the microflora of sourdoughs by culture-dependent and culture-independent methodsLucilla Iacumin, Giuseppe Comi, Francesca Cecchini et al.|Food Microbiology|2008Cited by 141
A novel polymerase chain reaction (PCR) — denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausagesLuca Cocolin, Giuseppe Comi, D. Aggio et al.|Meat Science|2001Cited by 103