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
Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented SausagesKalliopi Rantsiou, Luca Cocolin, Rosalinda Urso et al.|Applied and Environmental Microbiology|2005Cited by 235
Characterisation of naturally fermented sausages produced in the North East of ItalyGiuseppe Comi, Luca Cocolin, Rosalinda Urso et al.|Meat Science|2004Cited by 221
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausagesLucilla Iacumin, Giuseppe Comi, Luca Maria Chiesa et al.|Food Microbiology|2008Cited by 178
Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular MethodsLuca Cocolin, Giuseppe Comi, Kalliopi Rantsiou et al.|Applied and Environmental Microbiology|2004Cited by 174