Artisanal and experimental Pecorino Siciliano cheese : Microbial dynamics during manufacture assessed by culturing and PCR-DGGE analysesRANDAZZO, Cinzia L; VAUGHAN, Elaine E; CAGGIA, Cinzia et al.International journal of food microbiology. 2006, Vol 109, Num 1-2, pp 1-8, issn 0168-1605, 8 p.Article

Characterization of acetic acid bacteria in traditional balsamic vinegarGULLO, Maria; CAGGIA, Cinzia; DE VERO, Luciana et al.International journal of food microbiology. 2006, Vol 106, Num 2, pp 209-212, issn 0168-1605, 4 p.Article

Influence of packaging on spoilage yeast population in minimally processed orange slicesRESTUCCIA, Cristina; RANDAZZO, Cinzia; CAGGIA, Cinzia et al.International journal of food microbiology. 2006, Vol 109, Num 1-2, pp 146-150, issn 0168-1605, 5 p.Article

Lactobacillus casei, dominant species in naturally fermented Sicilian green olivesRANDAZZO, Cinzia L; RESTUCCIA, Cristina; ROMANO, A. Daniele et al.International journal of food microbiology. 2004, Vol 90, Num 1, pp 9-14, issn 0168-1605, 6 p.Article

Salinity of nutrient solution influences the shelf-life of fresh-cut lettuce grown in floating systemSCUDERI, Domenica; RESTUCCIA, Cristina; CHISARI, Marco et al.Postharvest biology and technology. 2011, Vol 59, Num 2, pp 132-137, issn 0925-5214, 6 p.Article

Biological control of peach fungal pathogens by commercial products and indigenous yeastsRESTUCCIA, Cristina; GIUSINO, Francesco; LICCIARDELLO, Fabio et al.Journal of food protection. 2006, Vol 69, Num 10, pp 2465-2470, issn 0362-028X, 6 p.Article

Occurrence of Listeria monocytogenes in green table olivesCAGGIA, Cinzia; RANDAZZO, Cinzia L; DI SALVO, Monia et al.Journal of food protection. 2004, Vol 67, Num 10, pp 2189-2194, issn 0362-028X, 6 p.Article

Diversity of bacterial population of table olives assessed by PCR-DGGE analysisRANDAZZO, Cinzia L; RIBBERA, Angela; PITINO, Iole et al.Food microbiology. 2012, Vol 32, Num 1, pp 87-96, issn 0740-0020, 10 p.Article

Saccharomyces uvarum, a proper species within Saccharomyces sensu strictoPULVIRENTI, Andrea; NGUYEN, Huu-Vang; CAGGIA, Cinzia et al.FEMS microbiology letters. 2000, Vol 192, Num 2, pp 191-196, issn 0378-1097Article

Survival of Lactobacillus rhamnosus strains in the upper gastrointestinal tractPITINO, Iole; RANDAZZO, Cinzia Lucia; MANDALARI, Giuseppina et al.Food microbiology. 2010, Vol 27, Num 8, pp 1121-1127, issn 0740-0020, 7 p.Article

Comparative Genomic and Functional Analysis of Lactobacillus casei and Lactobacillus rhamnosus Strains Marketed as ProbioticsDOUILLARD, François P; RIBBERA, Angela; REUNANEN, Justus et al.Applied and environmental microbiology (Print). 2013, Vol 79, Num 6, pp 1923-1933, issn 0099-2240, 11 p.Article

Effect of kaolin and copper based products and of starter cultures on green table olive fermentationRANDAZZO, Cinzia L; FAVA, Giovanni; TOMASELLI, Filippo et al.Food microbiology. 2011, Vol 28, Num 5, pp 910-919, issn 0740-0020, 10 p.Article

Partial sequencing of the β-glucosidase-encoding gene of yeast strains isolated from musts and winesQUATRINI, Paola; MARINEO, Sandra; PUGLIA, Anna Maria et al.Annals of microbiology. 2008, Vol 58, Num 3, pp 503-508, issn 1590-4261, 6 p.Article