Giuseppe Comi mostly deals with Food science, Fermentation, Microbiology, Bacteria and Temperature gradient gel electrophoresis. His Food science research includes elements of Yeast and Botany. Giuseppe Comi specializes in Fermentation, namely Lactobacillus sakei.
His Microbiology study combines topics from a wide range of disciplines, such as Food microbiology and Staphylococcus xylosus. His Bacteria research is multidisciplinary, incorporating elements of Essential oil, Enterobacteriaceae and Antimicrobial. His work carried out in the field of Temperature gradient gel electrophoresis brings together such families of science as Food spoilage, Gel electrophoresis and Polymerase chain reaction.
His primary areas of study are Food science, Microbiology, Bacteria, Fermentation and Polymerase chain reaction. His studies in Food science integrate themes in fields like Food spoilage and Yeast. His research investigates the connection between Microbiology and topics such as Listeria monocytogenes that intersect with issues in Serotype.
Bacteria is often connected to Enterobacteriaceae in his work. His Fermentation research includes themes of Aroma and Staphylococcus xylosus. The various areas that Giuseppe Comi examines in his Polymerase chain reaction study include Temperature gradient gel electrophoresis and Molecular biology, Gel electrophoresis.
Giuseppe Comi mainly investigates Food science, Microbiology, Food spoilage, Bacteria and Fermentation. His Food science study combines topics from a wide range of disciplines, such as Microorganism and Lactic acid. His research in Microbiology intersects with topics in Lactobacillus casei, Dot blot and Campylobacter coli.
His Bacteria study frequently involves adjacent topics like Ammonia. His work carried out in the field of Fermentation brings together such families of science as Bioplastic, Breed, Polyhydroxyalkanoates, Pulp and paper industry and Leuconostoc mesenteroides. His research in Polymerase chain reaction focuses on subjects like Temperature gradient gel electrophoresis, which are connected to DNA.
His primary areas of investigation include Food science, Microbiology, Fermentation, Shelf life and Bacteria. His Food science study combines topics in areas such as Food spoilage, Staphylococcus succinus and Contamination. His Microbiology research is multidisciplinary, relying on both Lactobacillus casei, Pyrogallol and Menadione.
His Fermentation research is multidisciplinary, incorporating perspectives in Breed and Staphylococcus lentus, Staphylococcus equorum, Staphylococcus. In his work, Lactococcus lactis and Pasteurization is strongly intertwined with Meat spoilage, which is a subfield of Shelf life. His Bacteria study incorporates themes from Bacteriophage and Generally recognized as safe.
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Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae.
Marilena Marino;Carla Bersani;Giuseppe Comi.
International Journal of Food Microbiology (2001)
Antimicrobial activity of the essential oils of Thymus vulgaris L. measured using a bioimpedometric method.
Marilena Marino;Carla Bersani;Giuseppe Comi.
Journal of Food Protection (1999)
Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
Luca Cocolin;Marisa Manzano;Carlo Cantoni;Giuseppe Comi.
Applied and Environmental Microbiology (2001)
Characterisation of naturally fermented sausages produced in the North East of Italy
Giuseppe Comi;Rosalinda Urso;Lucilla Iacumin;Kalliopi Rantsiou.
Meat Science (2005)
Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages.
Kalliopi Rantsiou;Rosalinda Urso;Lucilla Iacumin;Carlo Cantoni.
Applied and Environmental Microbiology (2005)
Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods
Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Rosalinda Urso.
Applied and Environmental Microbiology (2004)
Direct Identification in Food Samples of Listeria spp. and Listeria monocytogenes by Molecular Methods
Luca Cocolin;Kalliopi Rantsiou;Lucilla Iacumin;Carlo Cantoni.
Applied and Environmental Microbiology (2002)
An application of PCR-DGGE analysis to profile the yeast populations in raw milk
Luca Cocolin;Daniele Aggio;Marisa Manzano;Carlo Cantoni.
International Dairy Journal (2002)
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.
Lucilla Iacumin;Luca Chiesa;Daria Boscolo;Marisa Manzano.
Food Microbiology (2009)
Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for the Discrimination of Food-Borne Microorganisms
Maria Fiorella Mazzeo;Alida Sorrentino;Marcello Gaita;Giuseppina Cacace.
Applied and Environmental Microbiology (2006)
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