COCCONCELLI Pier Sandro

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Emerging risks
Course year: 2 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2024/2025

Emerging risks
Course year: 2 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2023/2024

Emerging risks
Course year: 2 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2022/2023

Emerging risks
Course year: 2 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2021/2022

Emerging risks
Course year: 2 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2020/2021

Emerging risks
Course year: 2 - Second cycle degree - FOOD SAFETY AND FOOD RISK MANAGEMENT - A.Y.: 2019/2020

Agronomical valorization of eluates from the industrial production of microorganisms: Chemical, microbiological, and ecotoxicological assessment of a novel putative biostimulant

Year: 2022

Author/s: Bellotti G., Taskin E., Guerrieri M. C., Beone G. M., Menta C., Remelli S., Bandini F., Tabaglio V., Fiorini A., Capra F., Bortolaso R., Sello S., Sudiro C., Cocconcelli P. S., Vuolo F., Puglisi E.
Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter

Year: 2020

Author/s: Bertani G., Bassi D., Cortimiglia C., Gatti M., Cocconcelli P. S., Neviani E.
Draft genome sequence of Lactobacillus helveticus strain Lh 12 isolated from natural whey starter

Year: 2018

Author/s: Bertani Gaia, Bassi D., Gatti M., Cocconcelli Pier Sandro, Neviani E.