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Frontiers in Microbiology|February 13, 2020
Ability of a Wild Weissella Strain to Modify Viscosity of Fermented MilkElena Bancalari, Marcello Alinovi, Benedetta Bottari, et al.Plos One|March 4, 2014
A selected core microbiome drives the early stages of three popular italian cheese manufacturesFrancesca De Filippis, Antonietta La Storia, Giuseppina Stellato, et al.Journal of Food Protection|October 17, 2009
Antibiotic resistance of lactobacilli isolated from two italian hard cheesesNicoletta Belletti, Monica Gatti, Benedetta Bottari, et al.Frontiers in Microbiology|September 9, 2022
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compoundsVincenzo Castellone, Barbara Prandi, Elena Bancalari, et al.Applied and Environmental Microbiology|November 5, 2005
Heterogeneity of putative surface layer proteins in Lactobacillus helveticusMonica Gatti, Lia Rossetti, Maria Emanuela Fornasari, et al.Microbiology Resource Announcements|September 11, 2020
Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey StarterGaia Bertani, Daniela Bassi, Claudia Cortimiglia, et al.FEMS Yeast Research|April 19, 2003
Yeasts associated with MantecaGiovanna Suzzi, Maria Schirone, Maria Martuscelli, et al.International Journal of Food Microbiology|December 7, 2010
Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strainsClaudio Giorgio Bove, Juliano De Dea Lindner, Camilla Lazzi, et al.Food Microbiology|May 1, 2018
Advancement in LH-PCR methodology for multiple microbial species detections in fermented foodsMaria Luisa Savo Sardaro, Luana Martins Perin, Elena Bancalari, et al.International Journal of Food Microbiology|July 16, 2008
Grana Padano cheese whey starters: microbial composition and strain distributionLia Rossetti, Maria Emanuela Fornasari, Monica Gatti, et al.Pageof 10