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Frontiers in Microbiology|February 13, 2020
Ability of a Wild <i>Weissella</i> Strain to Modify Viscosity of Fermented MilkElena Bancalari, Marcello Alinovi, Benedetta Bottari, 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.
Food Microbiology|May 1, 2018
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foodsMaria Luisa Savo Sardaro, Luana Martins Perin, Elena Bancalari, et al.
International Journal of Food Microbiology|July 29, 2019
Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide productionElena Bancalari, Paolo D'Incecco, Maria Luisa Savo Sardaro, et al.
Foods (Basel, Switzerland)|November 14, 2023
<i>Lacticaseibacillus</i> Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in CheesemakingLuca Bettera, Alessia Levante, Elena Bancalari, et al.
Foods (Basel, Switzerland)|September 9, 2023
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of MilkLuca Bettera, Marcello Alinovi, Paolo D'Incecco, et al.
Food Research International (Ottawa, Ont.)|June 13, 2020
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheeseElena Bancalari, Chiara Montanari, Alessia Levante, et al.
Food Research International (Ottawa, Ont.)|April 19, 2025
Tailoring the physico-chemical properties and VOCs of pea-based fermented beverages through Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus fermentationMarcello Alinovi, Elena Bancalari, Saverio Monica, 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.
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