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Microbiology (Reading, England)|July 20, 2017
Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assayBenedetta Bottari, Giovanna E Felis, Elisa Salvetti, et al.Journal of Food Science and Technology|June 22, 2026
Protective agents to preserve lactic acid bacteria cell viability in type III sourdough dried by spray- and freeze-drying, and the influence on bread productionIvan De Marco, Fernanda Nunes Ferreira, Elena Bancalari, et al.Foods (Basel, Switzerland)|May 14, 2025
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile FractionCaterina Nicolotti, Martina Cirlini, Lorenzo Del Vecchio, et al.International Journal of Food Sciences and Nutrition|January 9, 2020
Potential prebiotic effect of a long-chain dextran produced by Weissella cibaria: an in vitro evaluationAlberto Amaretti, Benedetta Bottari, Federico Morreale, et al.Frontiers in Microbiology|November 2, 2020
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese QualityBenedetta Bottari, Alessia Levante, Elena Bancalari, et al.International Journal of Food Microbiology|June 3, 2017
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteriaBenedetta Bottari, Andrea Quartieri, Barbara Prandi, et al.International Journal of Food Microbiology|November 21, 2016
Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCRCristiana Garofalo, Elena Bancalari, Vesna Milanović, et al.Food Microbiology|January 18, 2020
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheeseLuana Faria Silva, Tássila Nakata Sunakozawa, Daniel Mathias F Amaral, et al.International Journal of Antimicrobial Agents|October 15, 2023
Development of inhalation powders containing lactic acid bacteria with antimicrobial activity against Pseudomonas aeruginosaStefania Glieca, Eride Quarta, Benedetta Bottari, et al.EFSA Journal. European Food Safety Authority|December 13, 2021
Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers, Konstantinos Koutsoumanis, Ana Allende, et al.Pageof 4