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71篇 您的检索式：作者名="RANTSIOU"

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	题名	作者	年代	出处	被引量
1	Current-dependent and-independent methods to investigate the microbial ecology of Italian fermented sausages显示文摘	RANTSIOU K URSO R IACUMIN L	2005	Applied and Environmental Microbiology2005，71，：	1
2	Microbial diversity,dynamics and activity throughout manufacturing and rpening of Castelmagno PDO cheese显示文摘	DOLCI P ALESSANDRIA V RANTSIOU K		0，，：	1
3	The rpoB gene as a target for PCR-DGGE analysis to follow lactic acid bacterial population dynamics during food fermentations显示文摘	RANTSIOU K COMI G COCOLIN L	2004	Food Microbiology2004，21，4：	1
4	Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece,Hungary and Italy显示文摘	RANTSIOU K DROSINOS E H GIALITAKI M	2005	Food Microbiology2005，22，：	1
5	Spoilage of blood sausages morcilla de Burgos treated with high hy d ro s t a t i c p r e s sure显示文摘	DIEZ A M URSO R RANTSIOU K	2008	International Journal of Food Microbiology2008，，123：	1
6	Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods Luca Cocolin显示文摘	Kalliopi Rantsiou	2004	APPLIED AND ENVIRONMENTAL MICROBIOLOGY2004，4，：	1
7	Lac-tic acid bacteria ecology of three traditional fermented sau-sages produced in the North of Italy as determined by mo-lecular methods显示文摘	Luca Cocolin Paola Dolci Kalliopi Rantsiou	2009	Meat Science2009，82，1：	1
8	Studyof the ecology of fresh sausages and characterization of populations oflactic acid bacteria by molecular methods 显示文摘	Cocolin L Rantsiou K lacumin L Urso R Cantoni C Comi G	2004	Appl Environ Microbiol2004，70，4：	1
9	Ecology and characterization by molecular methods of Staphylococcus species isolated from fresh sausages显示文摘	KALLIOPI RANTSIOU LUCILLA IACUMIN CARLO CANTONI et al	2005	Intemat J Food Microbiol2005，97，3：	1
10	Detection,quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR显示文摘	RANTSIOU K ALESSANDRIA V URSO R	2008	International Journal of FoodMicrobiology2008，121，1：	1
11	Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131 显示文摘	XIRAPHI N GEORGALAKI M RANTSIOU K	2008	Meat Sci2008，80，2：	1
12	Microbiota of thePlanalto de Bolona:an artisanal cheese produced in uncommon environ-mental conditions in the Cape Verde Islands显示文摘	ALESSANDRA V DOLCI P RANTSIOU K	2010	World J MicrobiolBiotechnol2010，26，12：	1
13	Microbial dy- namics of Castelmagno PDO, a traditional Italian cheese, with a focus on lactic acid bacteria ecology显示文摘	DOLCIP ALESSANDRIA V RANTSIOU K	2008	International journal of food microbi- ology2008，122，3：	1
14	The rpoB gent as a target for PCR-DGGE analysis to follow lactic acid bacterial population dynamics during food fermentations显示文摘	RANTSIOU K COMI G COCOLIN L	2004	Food Microbiology2004，21，4：	1
15	Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods显示文摘	Luca Cocolin Paola Dolci Kalliopi Rantsiou Rosalinda Urso Carlo Cantoni Giuseppe Comi	2009	Meat Science2009，，1：	1
16	Characterisation of naturally fermented sausages produced in the North East of Italy显示文摘	Comi G Iacumin L Rantsiou K	2005	Meat Science2005，69，：	1
17	Cuhure-dependent and independent-methods to investigate the microbial ecology of Italian fermented sausages显示文摘	Rantsiou K Urso R Iacumin L	2005	Appl Environ Microbiol2005，71，4：	1
18	Purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides E131 显示文摘	Xiraphi N Georgalaki M Rantsiou K	2008	Meat Science2008，80，：	1
19	Survey of Campylobacterjeju- ni in retail chicken meat products by application of a quantitative PCR protocol 显示文摘	Rantsiou K Lamberti C Cocolin L	2010	Int J Food Microbiol2010，14，1：	1
20	Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential显示文摘	BAUTISTA-GALLEGO J ARROYO-LóPEZ F N RANTSIOU K	2013	Food Research International2013，50，1：	1

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