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Current Nutrition Reports|February 10, 2025
Gut Microbiome, Diet and Depression: Literature Review of Microbiological, Nutritional and Neuroscientific AspectsLaura Clerici, Davide Bottari, Benedetta Bottari
International Journal of Food Sciences and Nutrition|August 14, 2020
Probiotics and Covid-19Benedetta Bottari, Vincenzo Castellone, Erasmo Neviani
Comprehensive Reviews in Food Science and Food Safety|March 4, 2025
Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safetyHabtamu Hawaz, Benedetta Bottari, Francesca Scazzina, et al.
Frontiers in Microbiology|December 8, 2018
How the Fewest Become the Greatest. L. casei's Impact on Long Ripened CheesesBenedetta Bottari, Alessia Levante, Erasmo Neviani, et al.
Applied Microbiology and Biotechnology|October 20, 2006
Application of FISH technology for microbiological analysis: current state and prospectsBenedetta Bottari, Danilo Ercolini, Monica Gatti, et al.
Frontiers in Microbiology|March 2, 2013
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano ReggianoErasmo Neviani, Benedetta Bottari, Camilla Lazzi, et al.
Foods (Basel, Switzerland)|March 19, 2020
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived JuicesElena Bancalari, Vincenzo Castellone, Benedetta Bottari, et al.
Frontiers in Microbiology|November 2, 2016
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk TransformationElena Bancalari, Valentina Bernini, Benedetta Bottari, et al.
The Veterinary Record|May 21, 2020
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in ItalyBenedetta Bottari, Elena Bancalari, Annalisa Barera, et al.
Critical Reviews in Food Science and Nutrition|September 9, 2017
Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food productsCaterina Agrimonti, Benedetta Bottari, Maria Luisa Savo Sardaro, et al.
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