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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.
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.
Foods (Basel, Switzerland)|March 19, 2020
Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived JuicesElena Bancalari, Vincenzo Castellone, Benedetta Bottari, et al.
Foods (Basel, Switzerland)|March 13, 2025
Microbiota of Cheese Ecosystems: A Perspective on CheesemakingErasmo Neviani, Monica Gatti, Fausto Gardini, et al.
Critical Reviews in Biotechnology|February 3, 2015
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefitsNeha Babbar, Winnie Dejonghe, Monica Gatti, et al.
Journal of Microbiological Methods|October 20, 2012
Identification of dairy lactic acid bacteria by tRNAAla-23S rDNA-RFLPAndrea Mancini, Camilla Lazzi, Valentina Bernini, et al.
Frontiers in Microbiology|November 2, 2016
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk TransformationElena Bancalari, Valentina Bernini, Benedetta Bottari, et al.
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