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Journal of Dairy Science|December 3, 2013
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey startersMonica Gatti, Benedetta Bottari, Camilla Lazzi, et al.Journal of Food Science|June 1, 2011
Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzateCamilla Lazzi, Federica Meli, Arnaldo Dossena, et al.Journal of Food Protection|March 16, 2021
Microbiological Contamination of Ready-to-Eat Algae and Evaluation of Bacillus cereus Behavior by Microbiological Challenge TestFrancesco Martelli, Martina Marrella, Camilla Lazzi, et al.Food & Function|May 7, 2024
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomicsFrancesco Martelli, Valentina Bernini, Erasmo Neviani, et al.Journal of Food Protection|January 12, 2011
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk Italian cheeses by multiplex PCRValentina Bernini, Elisa Sgarbi, Claudio Giorgio Bove, et al.Genome Announcements|March 10, 2018
Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey StarterGaia Bertani, Daniela Bassi, Monica Gatti, et al.Food Research International (Ottawa, Ont.)|February 11, 2020
Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheeseGaia Bertani, Alessia Levante, Camilla Lazzi, et al.Microorganisms|January 23, 2020
Phenotypic Diversity of Lactobacillus casei 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.International Journal of Food Microbiology|June 15, 2016
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana PadanoCamilla Lazzi, Milena Povolo, Francesco Locci, et al.Pageof 9