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Roberta Comunian
Observed names:
Comunian, Roberta,
R. Comunian,
ROBERTA COMUNIAN
Institution:
Sardegna Agricoltura
Observed institution:
Sardegna Agricoltura
ORCID:
0000-0002-3813-7905
Observed ORCID:
0000-0002-3813-7905
OpenAlex ID:
A5072755095
Comparison of the incidence of virulence determinants and antibiotic resistance between Enterococcus faecium strains of dairy, animal and clinical origin
2003
·
L. Mannu
, A. Paba
, et al.
·
International Journal of Food Microbiology
·
296
Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods
2009
·
Roberta Comunian
, Elisabetta Daga
, et al.
·
International Journal of Food Microbiology
·
91
Mesophilic lactobacilli in Fiore Sardo cheese: PCR-identification and evolution during cheese ripening
2000
·
Luisa Mannu
, Roberta Comunian
, et al.
·
International Dairy Journal
·
81
Technologies and Trends to Improve Table Olive Quality and Safety
2018
·
Marco Campus
, Nurcan Değirmencioğlu
, et al.
·
Frontiers in Microbiology
·
73
PDF
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections
2019
·
Luciana De Vero
, Maria Beatrice Boniotti
, et al.
·
Microorganisms
·
68
PDF
Sardinian goat’s milk as source of bacteriocinogenic potential protective cultures
2011
·
Stefano Schirru
, Svetoslav Dimitrov Todorov
, et al.
·
Food Control
·
67
A preliminary study of lactic acid bacteria in whey starter culture and industrial Pecorino Sardo ewes’ milk cheese: PCR-identification and evolution during ripening
2002
·
Luisa Mannu
, Giovanni Riu
, et al.
·
International Dairy Journal
·
65
Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects
2011
·
Antonio Pirisi
, Roberta Comunian
, et al.
·
Small Ruminant Research
·
64
Comparison of bacteriocins production from Enterococcus faecium strains in cheese whey and optimised commercial MRS medium
2013
·
Stefano Schirru
, Lorenzo Favaro
, et al.
·
Annals of Microbiology
·
49
PDF
Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics
2017
·
R. Comunian
, I. Ferrocino
, et al.
·
LWT
·
33
Transfer of oxytetracycline from ovine spiked milk to whey and cheese
2016
·
Roberto Cabizza
, Nicolino Rubattu
, et al.
·
International Dairy Journal
·
33
Evaluation of a microbiological indicator test for antibiotic detection in ewe and goat milk
2010
·
R. Comunian
, A. Paba
, et al.
·
Journal of Dairy Science
·
28
PDF
Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
2015
·
M. Campus
, P. Sedda
, et al.
·
LWT
·
25
Characterization of Enterococci isolated from Moroccan dairy products
2010
·
Naoual Jamaly
, Abdelaziz Benjouad
, et al.
·
African Journal of Microbiology Research
·
23
Towards Controlled Fermentation of Table Olives: LAB Starter Driven Process in an Automatic Pilot Processing Plant
2017
·
M. Campus
, E. Cauli
, et al.
·
Food and Bioprocess Technology
·
20
Impact of a thermisation treatment on oxytetracycline spiked ovine milk: Fate of the molecule and technological implications
2018
·
Roberto Cabizza
, Nicolino Rubattu
, et al.
·
LWT
·
16
PDF
Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach
2018
·
Luigi Chessa
, Antonio Paba
, et al.
·
International Journal of Dairy Technology
·
15
Treasures of Italian Microbial Culture Collections: An Overview of Preserved Biological Resources, Offered Services and Know-How, and Management
2024
·
Marino Moretti
, Jacopo Tartaglia
, et al.
·
Sustainability
·
14
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese
2021
·
Luigi Chessa
, Antonio Paba
, et al.
·
Sustainability
·
14
PDF
Optimization of scotta as growth medium to preserve biodiversity and maximise bacterial cells concentration of natural starter cultures for Pecorino Romano PDO cheese
2020
·
Luigi Chessa
, Antonio Paba
, et al.
·
FEMS Microbiology Letters
·
14
Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study
2020
·
Antonio Paba
, Luigi Chessa
, et al.
·
Foods
·
14
PDF
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
2014
·
María Cristina Perotti
, Irma Verónica Wolf
, et al.
·
Dairy Science and Technology
·
13
Development and Application of Starter Cultures
2024
·
Roberta Comunian
, Luigi Chessa
·
Fermentation
·
11
Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products
2023
·
Luigi Chessa
, Elisabetta Daga
, et al.
·
Fermentation
·
11
PDF
Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase
2019
·
Antonio Paba
, Luigi Chessa
, et al.
·
International Dairy Journal
·
10
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Works count:
42
Citation count:
1,184
H-index:
16
I10-index:
25
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