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Frontiers in Microbiology|September 9, 2022
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compoundsVincenzo Castellone, Barbara Prandi, Elena Bancalari, et al.
Food Research International (Ottawa, Ont.)|February 11, 2020
Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheeseGaia Bertani, Alessia Levante, Camilla Lazzi, et al.
Frontiers in Microbiology|February 13, 2020
Ability of a Wild Weissella Strain to Modify Viscosity of Fermented MilkElena Bancalari, Marcello Alinovi, Benedetta Bottari, et al.
Expert Opinion on Drug Delivery|July 23, 2024
The role of airways microbiota on local and systemic diseases: a rationale for probiotics delivery to the respiratory tractStefania Glieca, Eride Quarta, Benedetta Bottari, et al.
Foods (Basel, Switzerland)|November 14, 2023
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in CheesemakingLuca Bettera, Alessia Levante, Elena Bancalari, et al.
Food Microbiology|September 10, 2013
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starterTomislav Pogačić, Andrea Mancini, Marcela Santarelli, et al.
Food Chemistry|April 20, 2025
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum battersMiriam Chiodetti, Saverio Monica, Elena Bancalari, et al.
Sustainable Futures (Amsterdam, Netherlands)|July 31, 2023
"Re-engineering of a food oven for thermal sanitization of Personal Protective Equipment against Sars-CoV-2 virus"Eleonora Bottani, Benedetta Bottari, Daniel Milanese, et al.
Food Chemistry|February 24, 2026
Guided LAB fermentation unlocks quality potential of wheat-sorghum composite breadMiriam Chiodetti, Elena Bancalari, Sebastiano Ricci, et al.
Applied and Environmental Microbiology|August 12, 2008
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripeningMonica Gatti, Juliano De Dea Lindner, Angela De Lorentiis, et al.
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