Rosalinda Urso

University of Udine — Italy

Agricultural and Biological Sciences · Life Sciences

17h-index1.7kcitations35works0.02yr avg
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Research Topics

Meat and Animal Product Quality(21), Probiotics and Fermented Foods(18), Identification and Quantification in Food(15), Protein Hydrolysis and Bioactive Peptides(7), Fermentation and Sensory Analysis(5)

Publications35 total

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods
Meat Science·2009· 80 cited
Erratum to “Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR” [Int. J. of Food Microbiol. 121 (2008) 99–105]
International Journal of Food Microbiology·2008
Erratum to “Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR” [Int. J. of Food Microbiol. 121 (2008) 99–105]
International Journal of Food Microbiology·2008· 3 cited
Microflora of Feta cheese from four Greek manufacturers
International Journal of Food Microbiology·2008· 121 cited
Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods
FEMS Yeast Research·2008· 91 citedOpen Access
Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure
International Journal of Food Microbiology·2008· 53 cited
Spoilage of blood sausages Morcilla de Burgos treated with high hydrostatic pressure. International Journal of Food Microbiology
Institutional Research Information System University of Turin (University of Turin)·2008· 1 citedOpen Access
Detection, quantification and vitality of Listeria monocytogenes in food as determined by quantitative PCR
International Journal of Food Microbiology·2007· 120 citedOpen Access
Optimization of conditions for profiling bacterial populations in food by culture-independent methods
International Journal of Food Microbiology·2007· 76 cited
Yeast biodiversity and dynamics during sweet wines production as determined by culture-independent methods
2007· 1 cited
Uso di WL e PCR-DGGE per l'identificazione di lieviti in uve e pigiati
2007
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production
International Journal of Food Microbiology·2006· 61 cited
Ecology of lactic acid bacteria in Italian fermented sausages: isolation, identification and molecular characterization
Systematic and Applied Microbiology·2006· 106 cited
Dynamics and characterization of yeasts during natural fermentation of Italian sausages
FEMS Yeast Research·2006· 101 citedOpen Access
Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations
Journal of Applied Microbiology·2006· 26 cited
Multiphasic Approach To Study the Bacterial Ecology of Fermented Sausages Inoculated with a Commercial Starter Culture
Applied and Environmental Microbiology·2006· 21 citedOpen Access
Sviluppo di un metodo Q-PCR per la rilevazione, identificazione, quantificazione e definizione della vitalità di Listeria monocytogenes in alimenti
2006
Microbiological characterization of a typical Italian cheese using PCR-DGGE
2006
Lactic acid bacteria diversity in fermented sausages from Lombardia region, North Italy
2006
Profiling of bacterial populations in food by culture-independent methods
2006
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Frequent Co-authors

Luca Cocolin(31), Kalliopi Rantsiou(28), Giuseppe Comi(27), C. Cantoni(11), Paola Dolci(8), Lucilla Iacumin(6), Ana M. Diez(4), P. Cattaneo(3), Valentina Alessandria(3), Sandi Orlić(2), Sulejman Redžepović(2), Ingrid Bergmaier(2), Claudia Beimfohr(2), Isabel Jaime(2), Jordi Rovira(2), Luca Rollè(1), Eleftherios H. Drosinos(1), Maria Gialitaki(1), Judit Krommer(1), Judit Gasparik-Reichardt(1)