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FEMS Microbiology Letters|July 18, 2006
Occurrence of Streptococcus macedonicus in Italian cheesesFederico Pacini, Diego Cariolato, Christian Andrighetto, et al.
Food Microbiology|March 19, 2013
Biodiversity and characterization of indigenous coagulase-negative staphylococci isolated from raw milk and cheese of North ItalyAngela Ruaro, Christian Andrighetto, Sandra Torriani, et al.
International Journal of Microbiology|February 12, 2010
Phenotypic and Genotypic Characterization of Staphylococcus aureus Strains from Italian Dairy ProductsStefano Morandi, Milena Brasca, Cristian Andrighetto, et al.
Journal of Dairy Science|January 28, 2022
Assessment of the microbiological origin of blowing defects in Grana Padano Protected Designation of Origin cheeseVinícius da Silva Duarte, Angiolella Lombardi, Viviana Corich, et al.
Avian Diseases|February 13, 2013
A longitudinal study on thermophilic Campylobacter spp. in commercial turkey flocks in northern Italy: occurrence and genetic diversityMartina Giacomelli, Christian Andrighetto, Angiolella Lombardi, et al.
Journal of Dairy Science|November 10, 2023
Interrelationships among physical and chemical traits of cheese: Explanatory latent factors and clustering of 37 categories of cheesesGiovanni Bittante, Nicolò Amalfitano, Alessandro Ferragina, et al.
International Journal of Food Microbiology|January 13, 2009
Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverageBarbara Bovo, Christian Andrighetto, Milena Carlot, et al.
Food Microbiology|January 2, 2017
Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy productsVeronica Vendramin, Laura Treu, Stefano Campanaro, et al.
Journal of Food Science|October 26, 2012
Identification of microbiota present on the surface of Taleggio cheese using PCR-DGGE and RAPD-PCRMaria Feligini, Simona Panelli, Joanna Natalia Buffoni, et al.
Foods (Basel, Switzerland)|December 23, 2022
Major Causes of Variation of External Appearance, Chemical Composition, Texture, and Color Traits of 37 Categories of CheesesGiovanni Bittante, Nicolò Amalfitano, Claudio Cipolat-Gotet, et al.
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