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Foods (Basel, Switzerland)|September 23, 2022
Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented SausagesDaniela Bassi, Giovanni Milani, Mireya Viviana Belloso Daza, et al.
Children (Basel, Switzerland)|June 27, 2024
Lung Diseases and Rare Disorders: Is It a Lysosomal Storage Disease? Differential Diagnosis, Pathogenetic Mechanisms and ManagementChiara Montanari, Veronica Maria Tagi, Enza D'Auria, et al.
Molecular Genetics and Metabolism Reports|July 31, 2024
Desensitization of olipudase alfa-induced anaphylaxis in a child with chronic neurovisceral acid sphingomyelinase deficiencyLaura Fiori, Veronica Maria Tagi, Chiara Montanari, et al.
Metabolites|April 3, 2020
Proteobacteria Overgrowth and Butyrate-Producing Taxa Depletion in the Gut Microbiota of Glycogen Storage Disease Type 1 PatientsCamilla Ceccarani, Giulia Bassanini, Chiara Montanari, et al.
Meat Science|December 18, 2013
Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meatDanka Bukvički, Dejan Stojković, Marina Soković, et al.
Canadian Journal of Ophthalmology. Journal Canadien D'Ophtalmologie|December 15, 2015
Lens opacities in glycogenoses type I and IIIDavide Allegrini, Alessandro Autelitano, Paolo Fogagnolo, et al.
Nutrients|May 14, 2022
Glycomacropeptide Safety and Its Effect on Gut Microbiota in Patients with Phenylketonuria: A Pilot StudyChiara Montanari, Camilla Ceccarani, Antonio Corsello, et al.
Molecular Genetics and Metabolism Reports|April 28, 2021
PKU and COVID19: How the pandemic changed metabolic controlValentina Rovelli, Juri Zuvadelli, Vittoria Ercoli, et al.
Foods (Basel, Switzerland)|November 27, 2021
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial BiodiversityFederica Barbieri, Giulia Tabanelli, Chiara Montanari, et al.
Foods (Basel, Switzerland)|October 16, 2024
Microbiological Safety and Functional Properties of a Fermented Nut-Based ProductGiulia Tabanelli, Chiara Montanari, Ana M Gómez-Caravaca, et al.
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