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International Journal of Systematic and Evolutionary Microbiology|December 13, 2006
Analysis of bifidobacterial evolution using a multilocus approachMarco Ventura, Carlos Canchaya, Antonio Del Casale, et al.
Microorganisms|August 9, 2020
Development of Lactic Acid-Fermented Tomato ProductsAnnalisa Ricci, Martina Marrella, Jasmine Hadj Saadoun, et al.
Food & Function|March 12, 2021
Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profilesJasmine Hadj Saadoun, Luca Calani, Martina Cirlini, et al.
Scientific Reports|September 23, 2017
Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosusClaudia Folli, Alessia Levante, Riccardo Percudani, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic startersElena Bancalari, Maria Luisa Savo Sardaro, Alessia Levante, et al.
International Journal of Food Microbiology|July 17, 2007
Exploiting Bifidobacterium genomes: the molecular basis of stress responseJuliano De Dea Lindner, Carlos Canchaya, Ziding Zhang, et al.
Nutrients|January 26, 2019
Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice FermentationAnnalisa Ricci, Martina Cirlini, Antonietta Maoloni, et al.
Microorganisms|February 20, 2020
Antimicrobial and Fermentation Potential of Himanthalia elongata in Food ApplicationsFrancesco Martelli, Claudia Favari, Pedro Mena, et al.
Frontiers in Microbiology|December 8, 2018
The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry JuiceAnnalisa Ricci, Alessia Levante, Martina Cirlini, et al.
Applied and Environmental Microbiology|December 8, 2005
Genetic characterization of the Bifidobacterium breve UCC 2003 hrcA locusMarco Ventura, Carlos Canchaya, Valentina Bernini, et al.
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