| Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters M Gatti, B Bottari, C Lazzi, E Neviani, G Mucchetti Journal of dairy science 97 (2), 573-591, 2014 | 220 | 2014 |
| Application of FISH technology for microbiological analysis: current state and prospects B Bottari, D Ercolini, M Gatti, E Neviani Applied microbiology and biotechnology 73, 485-494, 2006 | 216 | 2006 |
| Probiotics and COVID-19 B Bottari, V Castellone, E Neviani International journal of food sciences and nutrition 72 (3), 293-299, 2021 | 141 | 2021 |
| Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening M Gatti, J De Dea Lindner, A De Lorentiis, B Bottari, M Santarelli, ... Applied and Environmental Microbiology 74 (19), 6161-6167, 2008 | 102 | 2008 |
| Antibiotic resistance of lactobacilli isolated from two Italian hard cheeses N Belletti, M Gatti, B Bottari, E Neviani, G Tabanelli, F Gardini Journal of food protection 72 (10), 2162-2169, 2009 | 89 | 2009 |
| Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter T Pogačić, A Mancini, M Santarelli, B Bottari, C Lazzi, E Neviani, M Gatti Food microbiology 36 (2), 207-215, 2013 | 79 | 2013 |
| Eating fermented: Health benefits of LAB-fermented foods V Castellone, E Bancalari, J Rubert, M Gatti, E Neviani, B Bottari Foods 10 (11), 2639, 2021 | 76 | 2021 |
| Natural whey starter for Parmigiano Reggiano: culture‐independent approach B Bottari, M Santarelli, E Neviani, M Gatti Journal of Applied Microbiology 108 (5), 1676-1684, 2010 | 73 | 2010 |
| New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano E Neviani, B Bottari, C Lazzi, M Gatti Frontiers in microbiology 4, 36, 2013 | 70 | 2013 |
| Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP B Bottari, M Santarelli, E Neviani Trends in Food Science & Technology 44 (1), 36-48, 2015 | 57 | 2015 |
| Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR C Garofalo, E Bancalari, V Milanović, F Cardinali, A Osimani, ... International Journal of Food Microbiology 242, 24-36, 2017 | 56 | 2017 |
| Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria B Bottari, A Quartieri, B Prandi, S Raimondi, A Leonardi, M Rossi, A Ulrici, ... International journal of food microbiology 255, 32-41, 2017 | 53 | 2017 |
| Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation. E Bancalari, V Bernini, B Bottari, E Neviani, M Gatti Frontiers in Microbiology 7 (1628), 2016 | 52 | 2016 |
| Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese M Santarelli, B Bottari, C Lazzi, E Neviani, M Gatti Systematic and Applied Microbiology 36 (8), 593-600, 2013 | 51 | 2013 |
| Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products C Agrimonti, B Bottari, MLS Sardaro, N Marmiroli Critical Reviews in Food Science and Nutrition 59 (3), 423-442, 2019 | 50 | 2019 |
| Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters B Bottari, C Agrimonti, M Gatti, E Neviani, N Marmiroli International journal of food microbiology 160 (3), 290-297, 2013 | 45 | 2013 |
| Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay B Bottari, GE Felis, E Salvetti, A Castioni, I Campedelli, S Torriani, ... Microbiology 163 (7), 950-960, 2017 | 43 | 2017 |
| Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses P D'Incecco, M Gatti, JA Hogenboom, B Bottari, V Rosi, E Neviani, ... Food microbiology 57, 16-22, 2016 | 42 | 2016 |
| In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese A Mancini, I Carafa, E Franciosi, T Nardin, B Bottari, R Larcher, KM Tuohy Annals of Microbiology 69 (13), 1435-1443, 2019 | 39 | 2019 |
| 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 | 37 | 2018 |
Monica GattiProfessor of Food Microbiology, Parma Univeristy在 unipr.it 的电子邮件经过验证
