Citation Impact
Citing Papers
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
2020 Standout
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese
2009
Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products
2017
Environmental and Health Impacts of Air Pollution: A Review
2020 Standout
The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR
2011
Carnobacterium maltaromaticum: Identification, isolation tools, ecology and technological aspects in dairy products
2010
Enterococci as probiotics and their implications in food safety
2011 Standout
The role and application of enterococci in food and health
2005
The complex microbiota of raw milk
2013 Standout
Progress in research on gold nanoparticles in cancer management
2019 Standout
Microbial Detoxification of Mycotoxins
2013
Carnobacterium:positive and negative effects in the environment and in foods
2007
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
2018
Functionality of enterococci in dairy products
2003 Standout
Stability of microbial communities in goat milk during a lactation year: Molecular approaches
2007
PCR-DGGE fingerprints of microbial succession during a manufacture of traditional water buffalo mozzarella cheese
2004
Comparison ofLactococcus garvieaestrains isolated in northern Italy from dairy products and fishes through molecular typing
2008
Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms
2008
Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation
2007
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
2010
Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations
2007
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
2008
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health
2017 Standout
“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
2012
Role of gastrointestinal microbiota in fish
2010 Standout
Bacterial-Fungal Interactions: Hyphens between Agricultural, Clinical, Environmental, and Food Microbiologists
2011
The Hidden World within Plants: Ecological and Evolutionary Considerations for Defining Functioning of Microbial Endophytes
2015 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Bacterial Community Dynamics during Production of Registered Designation of Origin Salers Cheese as Evaluated by 16S rRNA Gene Single-Strand Conformation Polymorphism Analysis
2003
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough
2006
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
2003
Superhydrophobic coatings for food packaging applications: A review
2022
Lactobacillus rossii sp. nov., isolated from wheat sourdough
2005
Identification of lactic acid bacteria: culture-dependent and culture-independent methods
2004
Selective and sensitive detection of lysozyme based on plasmon resonance light-scattering of hydrolyzed peptidoglycan stabilized-gold nanoparticles
2018
The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
2002
Combination of Poly(lactic) Acid and Starch for Biodegradable Food Packaging
2017
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
2003 Standout
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
2011
Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
2002
Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1
2002
Works of Federico Baruzzi being referenced
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese
1998
Microbial Community Dynamics during the Scamorza Altamurana Cheese Natural Fermentation
2002
Gallium-modified chitosan/poly(acrylic acid) bilayer coatings for improved titanium implant performances
2017
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy
2001
Changes in the Lactobacillus community during Ricotta forte cheese natural fermentation
2000
Biopolymer hybrid materials: Development, characterization, and food packaging applications
2021
Genotyping and Toxigenic Potential ofBacillus subtilisandBacillus pumilusStrains Occurring in Industrial and Artisanal Cured Sausages
2004
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
2002
OLIVE FERMENTATIONS USING LACTIC ACID BACTERIA ISOLATED FROM OLIVE PHYLLOPLANE AND OLIVE BRINES
2002
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing
1999
Direct Plasma Deposition of Lysozyme-Embedded Bio-Composite Thin Films
2015
Biotransformation of Patulin by Gluconobacter oxydans
2006
Use of ozone in production chain of high moisture Mozzarella cheese
2013