Erasmo Neviani

14PUBLICATIONS
19CO-AUTHORS
Food packaging, preservation and processingCrop and pasture biomass and bioproductsEnvironmental nanotechnology and nanometrologyFood technologyFood safety, traceability, certification and authenticity
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Publications (14)

|Mar 13, 2025
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.

Erasmo Neviani, Monica Gatti, Fausto Gardini

|Jan 08, 2025
The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community.

Erasmo Neviani

|May 07, 2024
Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics.

Francesco Martelli, Valentina Bernini, Erasmo Neviani

|Nov 14, 2023
<i>Lacticaseibacillus</i> Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking.

Luca Bettera, Alessia Levante, Elena Bancalari

|Nov 02, 2023
Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union?

Pier Sandro Cocconcelli, Monica Gatti, Giorgio Giraffa

|Jan 08, 2023
<i>Pseudomonas fluorescens</i> and <i>Escherichia coli</i> in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life.

Martina Marrella, Gaia Bertani, Annalisa Ricci

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Frequent Collaborators

7 joint publications

Camilla Lazzi

5 joint publications

Alessia Levante

4 joint publications

Francesco Martelli

4 joint publications

Valentina Bernini