Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented SausagesKalliopi Rantsiou, Luca Cocolin, Giuseppe Comi et al.|Applied and Environmental Microbiology|2005Cited by 235
Characterisation of naturally fermented sausages produced in the North East of ItalyGiuseppe Comi, Luca Cocolin, C. Cantoni et al.|Meat Science|2004Cited by 221
Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular MethodsLuca Cocolin, Giuseppe Comi, Lucilla Iacumin et al.|Applied and Environmental Microbiology|2004Cited by 174
Microflora of Feta cheese from four Greek manufacturersKalliopi Rantsiou, Luca Cocolin, Paola Dolci et al.|International Journal of Food Microbiology|2008Cited by 121
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterizationRosalinda Urso, Luca Cocolin, Giuseppe Comi|Systematic and Applied Microbiology|2006Cited by 106