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Journal of Dairy Science|December 3, 2013
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey startersMonica Gatti, Benedetta Bottari, Camilla Lazzi, et al.Foods (Basel, Switzerland)|April 3, 2021
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated CulturesElena Bancalari, Francesco Martelli, Benedetta Bottari, et al.Food Microbiology|November 23, 2021
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides productionElena Bancalari, Monica Gatti, Benedetta Bottari, et al.International Journal of Food Microbiology|January 8, 2013
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey startersBenedetta Bottari, Caterina Agrimonti, Monica Gatti, et al.Systematic and Applied Microbiology|June 25, 2013
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheeseMarcela Santarelli, Benedetta Bottari, Camilla Lazzi, et al.Frontiers in Microbiology|January 30, 2023
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?Luca Bettera, Alessia Levante, Elena Bancalari, et al.Foods (Basel, Switzerland)|November 27, 2021
Eating Fermented: Health Benefits of LAB-Fermented FoodsVincenzo Castellone, Elena Bancalari, Josep Rubert, et al.Foods (Basel, Switzerland)|January 8, 2023
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular CharacteristicsAndrea Fuso, Elena Bancalari, Vincenzo Castellone, et al.International Journal of Biological Macromolecules|April 19, 2023
Lactobacillus delbrueckii subsp. bulgaricus derivatives for 3D printed alginate/hyaluronic acid self-crosslinking hydrogels: Manufacturing and wound healing potentialGiulia Remaggi, Benedetta Bottari, Elena Bancalari, et al.Journal of Food Protection|October 17, 2009
Antibiotic resistance of lactobacilli isolated from two italian hard cheesesNicoletta Belletti, Monica Gatti, Benedetta Bottari, et al.Pageof 4