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Food Microbiology|April 23, 2014
Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spiritsBarbara Bovo, Milena Carlot, Angiolella Lombardi, et al.The Journal of Dairy Research|June 6, 2002
A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheesesAngiolella Lombardi, Luciana Dal Maistro, Paola De Dea, et al.Food Microbiology|December 6, 2014
Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate qualityBarbara Bovo, Milena Carlot, Federico Fontana, et al.Plos One|December 28, 2021
Thermal resistance and high-performance microwave decontamination assessment of Bacillus endospores isolated from food-grade herbal extractsArmin Tarrah, Shadi Pakroo, Milena Carlot, et al.Italian Journal of Food Safety|May 3, 2017
Analysis of Process Factors of Dry Fermented Salami to Control <i>Listeria Monocytogenes</i>Enrico Novelli, Lucia Dal Santo, Stefania Balzan, et al.The Journal of Dairy Research|September 8, 2016
Isolation and characterisation of lactic acid bacteria from donkey milkMaria de Los Dolores Soto Del Rio, Christian Andrighetto, Alessandra Dalmasso, et al.Frontiers in Microbiology|September 9, 2017
The Geographic Distribution of <i>Saccharomyces cerevisiae</i> Isolates within three Italian Neighboring Winemaking Regions Reveals Strong Differences in Yeast Abundance, Genetic Diversity and Industrial Strain DisseminationAlessia Viel, Jean-Luc Legras, Chiara Nadai, et al.Applied and Environmental Microbiology|April 27, 2002
Biochemical and genetic characterization of the two-peptide bacteriocin enterocin 1071 produced by Enterococcus faecalis FAIR-E 309Charles M A P Franz, Alexandra Grube, Anette Herrmann, et al.Applied and Environmental Microbiology|March 2, 2002
Intraspecies genomic groups in Enterococcus faecium and their correlation with origin and pathogenicityMarc Vancanneyt, Angiolella Lombardi, Christian Andrighetto, et al.Pageof 2