Pier Sandro Cocconcelli

Research output

Research output per year 2008 2012 2013 2015 2019 2022 2024

• 109 Article
• 43 Conference contribution
• 8 Chapter

Research output per year

Research output per year

Search results

• 2019

  Promozione di modelli di sviluppo agricolo sostenibile in Paesi dell’Africa sub-sahariana

  Translated title of the contribution: [Autom. eng. transl.] Promotion of sustainable agricultural development models in sub-Saharan African countriesPuglisi, E., Tabaglio, V. & Cocconcelli, P. S., 2019, L’Università Cattolica al servizio dei Paesi poveri: esperienze e prospettive. Bertoni, G. (ed.). p. 113-117 5 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • University 100%
  • Area 80%
  • Project 60%
  • Ecodevelopment 60%
  • Development Model 40%
• 2014

  Food for Healthy Living and Active Ageing

  Ajmone Marsan, P., Cocconcelli, P. S., Masoero, F., Miggiano, G. A. D., Morelli, L., Moro, D., Rossi, F., Sckokai, P. & Trevisi, E., 2014, Active Ageing and Healthy Living. RIVA, G., AJMONE MARSAN, P. & GRASSI, C. (eds.). p. 32-43 12 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • Diet 100%
  • Food Product 80%
  • Aging 40%
  • Health 40%
  • Medicine 40%
  1 Citation (Scopus)
• 2013

  Screening phylogenetic and functional marker genes in soil microbial ecology.

  Vasileiadis, S., Puglisi, E., Cocconcelli, P. S. & Trevisan, M., 2013, Omics in Soil Science. p. N/A

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • Marker Gene 100%
  • Screening 80%
  • Methodology 60%
  • Soil 60%
  • Ecosystems 40%

• Surface microbiota analysis of Italian cheeses

  Cocconcelli, P. S., Fontana, C. A., Bassi, D., Gazzola, S. & Salvatore, E., 2013, Handbook of Cheese in Health: Production, Nutrition and Medical Sciences. Victor R. Preedy, R. R. W. A. V. B. P. (ed.). p. N/A

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • Cheese 100%
  • Cheese Making Technology 11%
  • Food Commodity 11%
  • Micronutrient 11%
  • Human Nutrition 11%
• 2012

  I microrganismi causa di malattie di origine alimentare

  Translated title of the contribution: [Autom. eng. transl.] Microorganisms cause foodborne diseasesBassi, D., Cappa, F. & Cocconcelli, P. S., 2012, Microbiologia dei prodotti alimentari. G.A. Farris, M. G. E. N. M. V. (ed.). p. 111-138 28 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • Food Product 100%
  • Food-Borne Disease 57%

• Lactic Acid Bacteria in Meat Fermentations

  Fontana, C. A., Fadda, S., Cocconcelli, P. S. & Vignolo, G., 2012, Lactic Acid Bacteria, Microbiological and Functional Aspects, Fourth Edition. Lahtinen, S., Ouwehand, A., Salminen, S. & Von Wright, A. (eds.). p. 247-264 18 p.

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • Meat 100%
  • Lactic Acid Bacteria 50%

• Water and Cations Flux During Sporulation and Germination.

  Bassi, D., Cappa, F. & Cocconcelli, P. S., 2012, Bacterial Spores: Current Research and Applications.. p. N/A

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  • Spore 100%
  • Sporogenesis 50%
  • Germination 50%
  • Water 50%
  • Attention 33%
• 2010

  Starter Cultures for Meat Fermentation

  Cocconcelli, P. S. & Fontana, C. A., 2010, Handbook of Meat Processing. p. N/A

  Research output: Chapter in Book/Report/Conference proceeding › Chapter

  24 Citations (Scopus)