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Microorganisms|January 8, 2025
The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial CommunityErasmo NevianiJournal of Food Protection|April 26, 2019
Use of Conductance to Detect Bacteriocin ActivityGiorgio Giraffa, Erasmo Neviani, Adelia VeneroniJournal of Food Protection|June 15, 2019
Enterococci Isolated from Dairy Products: A Review of Risks and Potential Technological UseGiorgio Giraffa, Domenico Carminati, Erasmo NevianiInternational Journal of Food Sciences and Nutrition|August 14, 2020
Probiotics and Covid-19Benedetta Bottari, Vincenzo Castellone, Erasmo NevianiAnaerobe|May 29, 2013
Effect of protein hydrolizates on growth kinetics and aminopeptidase activities of some Bifidobacterium speciesFederica Meli, Camilla Lazzi, Erasmo Neviani, et al.Current Microbiology|August 31, 2013
Effect of protein hydrolysates on growth kinetics and aminopeptidase activities of LactobacillusFederica Meli, Camilla Lazzi, Erasmo Neviani, et al.Frontiers in Microbiology|December 8, 2018
How the Fewest Become the Greatest. L. casei's Impact on Long Ripened CheesesBenedetta Bottari, Alessia Levante, Erasmo Neviani, et al.Applied Microbiology and Biotechnology|October 20, 2006
Application of FISH technology for microbiological analysis: current state and prospectsBenedetta Bottari, Danilo Ercolini, Monica Gatti, et al.Frontiers in Microbiology|March 2, 2013
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano ReggianoErasmo Neviani, Benedetta Bottari, Camilla Lazzi, et al.Foods (Basel, Switzerland)|March 13, 2025
Microbiota of Cheese Ecosystems: A Perspective on CheesemakingErasmo Neviani, Monica Gatti, Fausto Gardini, et al.Pageof 9