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The Veterinary Record|May 21, 2020
Evaluating the presence of human pathogens in commercially frozen, biologically appropriate raw pet food sold in ItalyBenedetta Bottari, Elena Bancalari, Annalisa Barera, et al.
Foods (Basel, Switzerland)|April 3, 2021
Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated CulturesElena Bancalari, Francesco Martelli, Benedetta Bottari, et al.
Food Microbiology|November 23, 2021
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides productionElena Bancalari, Monica Gatti, Benedetta Bottari, et al.
Foods (Basel, Switzerland)|March 22, 2020
Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented BeveragesFrancesco Martelli, Marcello Alinovi, Valentina Bernini, et al.
International Journal of Food Microbiology|January 8, 2013
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey startersBenedetta Bottari, Caterina Agrimonti, Monica Gatti, et al.
Systematic and Applied Microbiology|June 25, 2013
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheeseMarcela Santarelli, Benedetta Bottari, Camilla Lazzi, et al.
Frontiers in Psychology|March 9, 2016
How Children's Mentalistic Theory Widens their Conception of Pictorial PossibilitiesGabriella M Gilli, Simona Ruggi, Monica Gatti, et al.
Frontiers in Microbiology|January 30, 2023
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?Luca Bettera, Alessia Levante, Elena Bancalari, et al.
Applied and Environmental Microbiology|January 9, 2004
Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification treesMonica Gatti, Carlo Trivisano, Enrico Fabrizi, et al.
Food Microbiology|March 10, 2009
Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural mediumErasmo Neviani, Juliano De Dea Lindner, Valentina Bernini, et al.
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