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The Journal of Dairy Research|June 6, 2002
A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheesesAngiolella Lombardi, Luciana Dal Maistro, Paola De Dea, et al.BMC Microbiology|February 11, 2014
Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheeseCamilla Lazzi, Silvia Turroni, Andrea Mancini, et al.Frontiers in Microbiology|August 31, 2023
The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing processAlessia Levante, Gaia Bertani, Martina Marrella, et al.International Journal of Food Microbiology|July 24, 2017
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripeningAlessia Levante, Francesca De Filippis, Antonietta La Storia, et al.Frontiers in Microbiology|January 25, 2021
Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO CheeseAnnalisa Ricci, Marcello Alinovi, Francesco Martelli, et al.New Biotechnology|August 22, 2025
Screening and bioreactor cultivation of wild-type lactic acid bacteria for high purity D-lactic acid productionLaura Troiani, Alessia Levante, Hannes Russmayer, et al.Microorganisms|April 3, 2021
Genome Sequencing of five Lacticaseibacillus Strains and Analysis of Type I and II Toxin-Antitoxin System DistributionAlessia Levante, Camilla Lazzi, Giannis Vatsellas, et al.Applied and Environmental Microbiology|August 12, 2008
Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripeningMonica Gatti, Juliano De Dea Lindner, Angela De Lorentiis, et al.Frontiers in Nutrition|June 6, 2022
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla BeansJasmine Hadj Saadoun, Alessia Levante, Antonio Ferrillo, et al.Food Chemistry|November 10, 2018
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteriaAnnalisa Ricci, Martina Cirlini, Luca Calani, et al.Pageof 9