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Items: 35

1.

Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.

Ruggirello M, Nucera D, Cannoni M, Peraino A, Rosso F, Fontana M, Cocolin L, Dolci P.

Food Res Int. 2019 Jan;115:519-525. doi: 10.1016/j.foodres.2018.10.002. Epub 2018 Oct 6.

PMID:
30599973
2.

Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa Beans.

Mota-Gutierrez J, Botta C, Ferrocino I, Giordano M, Bertolino M, Dolci P, Cannoni M, Cocolin L.

Appl Environ Microbiol. 2018 Sep 17;84(19). pii: e01164-18. doi: 10.1128/AEM.01164-18. Print 2018 Oct 1.

3.

Sausage fermentation and starter cultures in the era of molecular biology methods.

Franciosa I, Alessandria V, Dolci P, Rantsiou K, Cocolin L.

Int J Food Microbiol. 2018 Aug 20;279:26-32. doi: 10.1016/j.ijfoodmicro.2018.04.038. Epub 2018 Apr 25.

4.

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

Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.

Food Microbiol. 2018 Sep;74:132-142. doi: 10.1016/j.fm.2018.03.012. Epub 2018 Mar 23.

5.

Direct Application of Rep-PCR on Type I Sourdough Matrix to Monitor the Dominance and Persistence of a Lactobacillus plantarum Starter Throughout Back-Slopping.

Dolci P, Cocolin L.

J Food Sci. 2017 Aug;82(8):1898-1901. doi: 10.1111/1750-3841.13804. Epub 2017 Jul 11.

PMID:
28696511
6.

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation.

Visintin S, Ramos L, Batista N, Dolci P, Schwan F, Cocolin L.

Int J Food Microbiol. 2017 Sep 18;257:31-40. doi: 10.1016/j.ijfoodmicro.2017.06.004. Epub 2017 Jun 7.

PMID:
28641144
7.

Fate of Lactococcus lactis starter cultures during late ripening in cheese models.

Ruggirello M, Cocolin L, Dolci P.

Food Microbiol. 2016 Oct;59:112-8. doi: 10.1016/j.fm.2016.05.001. Epub 2016 May 18.

PMID:
27375251
8.

Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa.

Visintin S, Alessandria V, Valente A, Dolci P, Cocolin L.

Int J Food Microbiol. 2016 Jan 4;216:69-78. doi: 10.1016/j.ijfoodmicro.2015.09.004. Epub 2015 Sep 11.

9.

Detection and viability of Lactococcus lactis throughout cheese ripening.

Ruggirello M, Dolci P, Cocolin L.

PLoS One. 2014 Dec 15;9(12):e114280. doi: 10.1371/journal.pone.0114280. eCollection 2014.

10.

Endogenous isoflavone methylation correlates with the in vitro rooting phases of Spartium junceum L. (Leguminosae).

Clematis F, Viglione S, Beruto M, Lanzotti V, Dolci P, Poncet C, Curir P.

J Plant Physiol. 2014 Sep 1;171(14):1267-75. doi: 10.1016/j.jplph.2014.03.013. Epub 2014 Apr 18.

PMID:
25014262
11.

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

Dolci P, De Filippis F, La Storia A, Ercolini D, Cocolin L.

Int J Food Microbiol. 2014 Aug 18;185:127-35. doi: 10.1016/j.ijfoodmicro.2014.05.021. Epub 2014 Jun 2.

PMID:
24960294
12.

Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese.

Bautista-Gallego J, Alessandria V, Fontana M, Bisotti S, Taricco S, Dolci P, Cocolin L, Rantsiou K.

Int J Food Microbiol. 2014 Jul 2;181:60-6. doi: 10.1016/j.ijfoodmicro.2014.04.020. Epub 2014 Apr 28.

PMID:
24819414
13.

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation.

Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K.

Int J Food Microbiol. 2013 Oct 1;167(1):29-43. doi: 10.1016/j.ijfoodmicro.2013.05.008. Epub 2013 May 20. Review.

14.

Aerobic deterioration stimulates outgrowth of spore-forming Paenibacillus in corn silage stored under oxygen-barrier or polyethylene films.

Borreani G, Dolci P, Tabacco E, Cocolin L.

J Dairy Sci. 2013 Aug;96(8):5206-16. doi: 10.3168/jds.2013-6649. Epub 2013 Jun 13.

15.

Cheese surface microbiota complexity: RT-PCR-DGGE, a tool for a detailed picture?

Dolci P, Zenato S, Pramotton R, Barmaz A, Alessandria V, Rantsiou K, Cocolin L.

Int J Food Microbiol. 2013 Mar 1;162(1):8-12. doi: 10.1016/j.ijfoodmicro.2012.12.009. Epub 2012 Dec 28.

PMID:
23340384
16.

Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations.

Rantsiou K, Dolci P, Giacosa S, Torchio F, Tofalo R, Torriani S, Suzzi G, Rolle L, Cocolin L.

Appl Environ Microbiol. 2012 Mar;78(6):1987-94. doi: 10.1128/AEM.06768-11. Epub 2012 Jan 13.

17.

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.

Bertolino M, Dolci P, Giordano M, Rolle L, Zeppa G.

Food Chem. 2011 Dec 1;129(3):1001-11. doi: 10.1016/j.foodchem.2011.05.060. Epub 2011 May 15.

PMID:
25212329
18.

Microbial dynamics during aerobic exposure of corn silage stored under oxygen barrier or polyethylene films.

Dolci P, Tabacco E, Cocolin L, Borreani G.

Appl Environ Microbiol. 2011 Nov;77(21):7499-507. doi: 10.1128/AEM.05050-11. Epub 2011 Aug 5.

19.

Biodiversity and dynamics of meat fermentations: the contribution of molecular methods for a better comprehension of a complex ecosystem.

Cocolin L, Dolci P, Rantsiou K.

Meat Sci. 2011 Nov;89(3):296-302. doi: 10.1016/j.meatsci.2011.04.011. Epub 2011 Apr 20. Review.

PMID:
21555189
20.

Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.

Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.

Int J Food Microbiol. 2010 Sep 30;143(1-2):71-5. doi: 10.1016/j.ijfoodmicro.2010.07.007. Epub 2010 Jul 15.

PMID:
20705353
21.

Molecular methods to assess Listeria monocytogenes route of contamination in a dairy processing plant.

Alessandria V, Rantsiou K, Dolci P, Cocolin L.

Int J Food Microbiol. 2010 Jul 31;141 Suppl 1:S156-62. doi: 10.1016/j.ijfoodmicro.2010.02.001. Epub 2010 Feb 11.

PMID:
20193970
22.

Microbial ecology of Gorgonzola rinds and occurrence of different biotypes of Listeria monocytogenes.

Cocolin L, Nucera D, Alessandria V, Rantsiou K, Dolci P, Grassi MA, Lomonaco S, Civera T.

Int J Food Microbiol. 2009 Jul 31;133(1-2):200-5. doi: 10.1016/j.ijfoodmicro.2009.05.003. Epub 2009 May 9.

PMID:
19477544
23.

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods.

Cocolin L, Dolci P, Rantsiou K, Urso R, Cantoni C, Comi G.

Meat Sci. 2009 May;82(1):125-32. doi: 10.1016/j.meatsci.2009.01.004. Epub 2009 Jan 9.

PMID:
20416781
24.

Maturing dynamics of surface microflora in Fontina PDO cheese studied by culture-dependent and -independent methods.

Dolci P, Barmaz A, Zenato S, Pramotton R, Alessandria V, Cocolin L, Rantsiou K, Ambrosoli R.

J Appl Microbiol. 2009 Jan;106(1):278-87. doi: 10.1111/j.1365-2672.2008.04001.x. Epub 2008 Nov 28.

25.

Microflora of Feta cheese from four Greek manufacturers.

Rantsiou K, Urso R, Dolci P, Comi G, Cocolin L.

Int J Food Microbiol. 2008 Aug 15;126(1-2):36-42. doi: 10.1016/j.ijfoodmicro.2008.04.031. Epub 2008 May 6.

PMID:
18555549
26.

Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.

Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.

FEMS Yeast Res. 2008 Nov;8(7):1053-62. doi: 10.1111/j.1567-1364.2008.00364.x. Epub 2008 Mar 11.

27.

Microbial dynamics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology.

Dolci P, Alessandria V, Rantsiou K, Rolle L, Zeppa G, Cocolin L.

Int J Food Microbiol. 2008 Mar 20;122(3):302-11. doi: 10.1016/j.ijfoodmicro.2007.12.018. Epub 2007 Dec 31.

PMID:
18272246
28.

Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria.

Dolci P, Alessandria V, Zeppa G, Rantsiou K, Cocolin L.

Food Microbiol. 2008 Apr;25(2):392-9. doi: 10.1016/j.fm.2007.09.006. Epub 2007 Sep 25.

PMID:
18206782
29.

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

Rantsiou K, Alessandria V, Urso R, Dolci P, Cocolin L.

Int J Food Microbiol. 2008 Jan 15;121(1):99-105. Epub 2007 Nov 13. Erratum in: Int J Food Microbiol. 2008 Oct 31;127(3):321. Int J Food Microbiol. 2009 Jan 31;129(1):106.

PMID:
18061295
30.

Phenotypic typing, technological properties and safety aspects of Lactococcus garvieae strains from dairy environments.

Fortina MG, Ricci G, Foschino R, Picozzi C, Dolci P, Zeppa G, Cocolin L, Manachini PL.

J Appl Microbiol. 2007 Aug;103(2):445-53.

32.

Purification and properties of a new S-adenosyl-L-methionine:flavonoid 4'-O-methyltransferase from carnation (Dianthus caryophyllus L.).

Curir P, Lanzotti V, Dolci M, Dolci P, Pasini C, Tollin G.

Eur J Biochem. 2003 Aug;270(16):3422-31.

33.

Fungitoxic phenols from carnation (Dianthus caryophyllus) effective against Fusarium oxysporum f. sp. dianthi.

Curir P, Dolci M, Dolci P, Lanzotti V, De Cooman L.

Phytochem Anal. 2003 Jan-Feb;14(1):8-12.

PMID:
12597250
34.

[Skeletal vertical dimensions of the face with reference to overbite].

Attina A, Dolci PG, Attina L, Attina M.

Mondo Ortod. 1982 Jul-Aug;7(4):41-5. Italian. No abstract available.

PMID:
6960253
35.

[Orthodontic models with American cut].

Dolci PG.

Dent Press. 1978 May-Jun;14(3):5-12. Italian. No abstract available.

PMID:
284969

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