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Foods (Basel, Switzerland)|March 19, 2020
Wild <i>Lactobacillus casei</i> 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.
Foods (Basel, Switzerland)|April 3, 2021
<i>Arthrospira platensis</i> 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.
Foods (Basel, Switzerland)|March 22, 2020
<i>Arthrospira platensis</i> as Natural Fermentation Booster for Milk and Soy Fermented BeveragesFrancesco Martelli, Marcello Alinovi, Valentina Bernini, 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.
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.
Microorganisms|January 23, 2020
Phenotypic Diversity of <i>Lactobacillus casei</i> Group Isolates as a Selection Criterion for Use as Secondary Adjunct StartersAlessia Levante, Elena Bancalari, Martina Tambassi, et al.
Foods (Basel, Switzerland)|November 27, 2021
Eating Fermented: Health Benefits of LAB-Fermented FoodsVincenzo Castellone, Elena Bancalari, Josep Rubert, et al.
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