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Grazia Marina Quero

Pubblicazioni su Scopus · Sede di Ancona

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60 pubblicazioni trovate

2014
75 citazioni

Culture-dependent and culture-independent nucleic-acid-based methods used in the microbial safety assessment of milk and dairy products

Fusco V. et al.
Comprehensive Reviews in Food Science and Food Safety
Review
2014
30 citazioni

Quantitative detection of Listeria monocytogenes in raw milk and soft cheeses: Culture-independent versus liquid- and solid-based culture-dependent real time PCR approaches

Quero G.M. et al.
Lwt
Article
2014
29 citazioni

Diversity of rare and abundant bacteria in surface waters of the Southern Adriatic Sea

Quero G.M. et al.
Marine Genomics
Article
2014
26 citazioni

Microbiological, physico-chemical, nutritional and sensory characterization of traditional Matsoni: Selection and use of autochthonous multiple strain cultures to extend its shelf-life

Quero G.M. et al.
Food Microbiology
Article
2013
11 citazioni

PCR revisited: A case for revalidation of PCR assays for microorganisms using identification of Campylobacter species as an exemplar

On S.L.W. et al.
Quality Assurance and Safety of Crops and Foods
Article
2013
3 citazioni

Effect of UV-C light in the preservation of raw fermented beverages

Borcakli M. et al.
Italian Journal of Food Science
Article
2012
20 citazioni

Thin agar layer- versus most probable number-PCR to enumerate viable and stressed Escherichia coli O157: H7 and application in a traditional raw milk pasta filata cheese

Fusco V. et al.
International Journal of Food Microbiology
Article
2011
73 citazioni

Rapid and reliable identification of Staphylococcus aureus harbouring the enterotoxin gene cluster (egc) and quantitative detection in raw milk by real time PCR

Fusco V. et al.
International Journal of Food Microbiology
Article
2011
47 citazioni

Novel PCR-based identification of Weissella confusa using an AFLP-derived marker

Fusco V. et al.
International Journal of Food Microbiology
Article
2011
24 citazioni

An in vitro protocol for direct isolation of potential probiotic lactobacilli from raw bovine milk and traditional fermented milks

Baruzzi F. et al.
Applied Microbiology and Biotechnology
Article