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Microorganisms|October 17, 2019
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing StressesAlessia Levante, Claudia Folli, Barbara Montanini, et al.European Journal of Mass Spectrometry (Chichester, England)|June 10, 2004
Study of the oligopeptide fraction in Grana Padano and Parmigiano-Reggiano cheeses by liquid chromatography electrospray ionization mass spectrometryStefano Sforza, Gianni Galaverna, Arnaldo Dossena, 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.Journal of Food Protection|October 17, 2009
Antibiotic resistance of lactobacilli isolated from two italian hard cheesesNicoletta Belletti, Monica Gatti, Benedetta Bottari, et al.International Journal of Food Microbiology|December 7, 2010
Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strainsClaudio Giorgio Bove, Juliano De Dea Lindner, Camilla Lazzi, 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.FEMS Yeast Research|April 19, 2003
Yeasts associated with MantecaGiovanna Suzzi, Maria Schirone, Maria Martuscelli, et al.Foods (Basel, Switzerland)|April 12, 2022
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface MethodologyJasmine Hadj Saadoun, Alessia Levante, Martina Marrella, et al.Applied and Environmental Microbiology|November 5, 2005
Heterogeneity of putative surface layer proteins in Lactobacillus helveticusMonica Gatti, Lia Rossetti, Maria Emanuela Fornasari, et al.Microbiology Resource Announcements|September 11, 2020
Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey StarterGaia Bertani, Daniela Bassi, Claudia Cortimiglia, et al.Pageof 9