| Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains A Ricci, M Cirlini, A Levante, C Dall'Asta, G Galaverna, C Lazzi Food Research International 105, 412-422, 2018 | 148 | 2018 |
| Fermentation of agri-food waste: A promising route for the production of aroma compounds J Hadj Saadoun, G Bertani, A Levante, F Vezzosi, A Ricci, V Bernini, ... Foods 10 (4), 707, 2021 | 85 | 2021 |
| Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese E Bancalari, C Montanari, A Levante, M Alinovi, E Neviani, F Gardini, ... Food Research International 135, 109284, 2020 | 48 | 2020 |
| How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses B Bottari, A Levante, E Neviani, M Gatti Frontiers in Microbiology 9, 2866, 2018 | 39 | 2018 |
| Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening A Levante, F De Filippis, A La Storia, M Gatti, E Neviani, D Ercolini, ... International journal of food microbiology 257, 276-284, 2017 | 36 | 2017 |
| An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters E Bancalari, MLS Sardaro, A Levante, A Marseglia, A Caligiani, C Lazzi, ... Food research international 100, 682-690, 2017 | 32 | 2017 |
| The interrelationship between microbiota and peptides during ripening as a driver for Parmigiano Reggiano cheese quality B Bottari, A Levante, E Bancalari, S Sforza, C Bottesini, B Prandi, ... Frontiers in microbiology 11, 581658, 2020 | 28 | 2020 |
| Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese G Bertani, A Levante, C Lazzi, B Bottari, M Gatti, E Neviani Food Research International 129, 108860, 2020 | 28 | 2020 |
| The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice A Ricci, A Levante, M Cirlini, L Calani, V Bernini, D Del Rio, G Galaverna, ... Frontiers in Microbiology 9, 2784, 2018 | 27 | 2018 |
| Lactic acid bacteria in cow raw milk for cheese production: Which and how many? L Bettera, A Levante, E Bancalari, B Bottari, M Gatti Frontiers in Microbiology 13, 1092224, 2023 | 23 | 2023 |
| Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus C Folli, A Levante, R Percudani, D Amidani, S Bottazzi, A Ferrari, C Rivetti, ... Scientific reports 7 (1), 12051, 2017 | 23 | 2017 |
| Antimicrobial activity of fermented vegetable byproduct extracts for food applications A Ricci, G Bertani, A Maoloni, V Bernini, A Levante, E Neviani, C Lazzi Foods 10 (5), 1092, 2021 | 18 | 2021 |
| The spxB gene as a target to identify Lactobacillus casei group species in cheese MLS Sardaro, A Levante, V Bernini, M Gatti, E Neviani, C Lazzi Food microbiology 59, 57-65, 2016 | 18 | 2016 |
| Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters A Levante, E Bancalari, M Tambassi, C Lazzi, E Neviani, M Gatti Microorganisms 8 (1), 128, 2020 | 13 | 2020 |
| Insights into the Metabolomic Diversity of Latilactobacillus sakei F Barbieri, L Laghi, C Montanari, Q Lan, A Levante, F Gardini, G Tabanelli Foods 11 (3), 477, 2022 | 12 | 2022 |
| Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest A Ferrari, S Maggi, B Montanini, A Levante, C Lazzi, Y Yamaguchi, ... Scientific Reports 9 (1), 7645, 2019 | 12 | 2019 |
| Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses A Levante, C Folli, B Montanini, A Ferrari, E Neviani, C Lazzi Microorganisms 7 (10), 438, 2019 | 11 | 2019 |
| Genome Sequencing of five Lacticaseibacillus Strains and Analysis of Type I and II Toxin-Antitoxin System Distribution A Levante, C Lazzi, G Vatsellas, D Chatzopoulos, VS Dionellis, ... Microorganisms 9 (3), 648, 2021 | 10 | 2021 |
| How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese A Levante, G Bertani, B Bottari, V Bernini, C Lazzi, M Gatti, E Neviani Current Opinion in Food Science 38, 131-140, 2021 | 9 | 2021 |
| The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process A Levante, G Bertani, M Marrella, G Mucchetti, V Bernini, C Lazzi, ... Frontiers in Microbiology 14, 1196879, 2023 | 5 | 2023 |
