Pier Sandro Cocconcelli

Characterization of the lactic acid bacteria in artisanal dairy products

Timothy M. Cogan, Manuela Barbosa, Éric Beuvier et al. · Journal of Dairy Research · 1997 · 317 citations

Bacteriology, Probiotic, Lactic Acid Bacteria +18

Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus

Maria Elisabetta Guerzoni, Rosalba Lanciotti, Pier Sandro Cocconcelli · Microbiology · 2001 · 279 citations

Total Fatty Acids, Biochemistry, Lactic Acid Bacteria +14

Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)

Renata Leuschner, Tobin Robinson, Marta Hugas et al. · Trends in Food Science & Technology · 2010 · 166 citations · Full text

Human Safety Assessment, Clinical Safety, Risk Management +8

Monitoring the bacterial population dynamics during fermentation of artisanal Argentinean sausages

Cecilia Fontana, Pier Sandro Cocconcelli, Graciela Vignolo · International Journal of Food Microbiology · 2005 · 163 citations · Full text

Bacterial Population Dynamics, Food Fermentation, Microbial Contamination +6

Development of RAPD protocol for typing of strains of lactic acid bacteria and enterococci

Pier Sandro Cocconcelli, Danilo Porro, S. Galandini et al. · Letters in Applied Microbiology · 1995 · 162 citations