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Journal of Dairy Science|December 3, 2013
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey startersMonica Gatti, Benedetta Bottari, Camilla Lazzi, et al.Journal of Food Science|June 1, 2011
Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzateCamilla Lazzi, Federica Meli, Arnaldo Dossena, et al.Journal of Food Protection|January 12, 2011
A polyphasic approach to detect enterotoxigenic Staphylococcus aureus and diarrheagenic Escherichia coli in raw milk Italian cheeses by multiplex PCRValentina Bernini, Elisa Sgarbi, Claudio Giorgio Bove, et al.International Journal of Geriatric Psychiatry|December 24, 2002
A comparative study of stress and burnout among staff caregivers in nursing homes and acute geriatric wardsEnnio Cocco, Monica Gatti, Carlos Augusto de Mendonça Lima, et al.Genome Announcements|March 10, 2018
Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey StarterGaia Bertani, Daniela Bassi, Monica Gatti, et al.International Journal of Food Microbiology|June 15, 2016
Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana PadanoCamilla Lazzi, Milena Povolo, Francesco Locci, et al.Foods (Basel, Switzerland)|January 8, 2023
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular CharacteristicsAndrea Fuso, Elena Bancalari, Vincenzo Castellone, et al.Microorganisms|January 23, 2020
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct StartersAlessia Levante, Elena Bancalari, Martina Tambassi, et al.Foods (Basel, Switzerland)|November 27, 2021
Eating Fermented: Health Benefits of LAB-Fermented FoodsVincenzo Castellone, Elena Bancalari, Josep Rubert, et al.Food Research International (Ottawa, Ont.)|February 11, 2020
Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheeseGaia Bertani, Alessia Levante, Camilla Lazzi, et al.Pageof 10