Citation Impact
Citing Papers
Faecalibacterium prausnitzii is an anti-inflammatory commensal bacterium identified by gut microbiota analysis of Crohn disease patients
2008 Standout
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
Comparative genome analysis of Streptococcus infantarius subsp. infantariusCJ18, an African fermented camel milk isolate with adaptations to dairy environment
2013
Characterization of probiotic strains: An application as feed additives in poultry against Campylobacter jejuni
2010
The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics
2021 Standout
Lactobacillus fermentum ACA-DC 179 displays probiotic potential in vitro and protects against trinitrobenzene sulfonic acid (TNBS)-induced colitis and Salmonella infection in murine models
2007
Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese
2009
Controlled and accelerated cheese ripening: the research base for new technology
2001
Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
2003
Evolution of microbial populations during traditional Feta cheese manufacture and ripening
2003
Enterococci from foods
2002
Bacterial competition: surviving and thriving in the microbial jungle
2009 Standout
Biodiversity of lactic acid bacteria in Romanian dairy products
2005
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics
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
Enterococcus faecalis: Its Role in Root Canal Treatment Failure and Current Concepts in Retreatment
2006 Standout
Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis
2007
The oral microbiome in health and disease
2012 Standout
Traditional cheeses: Rich and diverse microbiota with associated benefits
2014
Macedovicin, the second food-grade lantibiotic produced by Streptococcus macedonicus ACA-DC 198
2012
Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese
2005
Enterococci as probiotics and their implications in food safety
2011 Standout
The role and application of enterococci in food and health
2005
Role of the Microbiota in Immunity and Inflammation
2014 Standout
Effect of mesophilic lactobacilli and enterococci adjunct cultures on the final characteristics of a microfiltered milk Swiss-type cheese
2008
The complex microbiota of raw milk
2013 Standout
Molecular characterization, technological properties and safety aspects of enterococci from 'Hussuwa', an African fermented sorghum product
2004
Essential oils from aromatic herbs as antimicrobial agents
2011 Standout
Enterococci in foods—a conundrum for food safety
2003
Safety and potential risks of enterococci isolated from traditional fermented capers
2006
Technological properties of Enterococcus faecium isolated from ewe's milk and cheese with importance for flavour development
2006
Enterococcal diversity in the environment of an Irish Cheddar-type cheesemaking factory
2001
A 21st century technique for food control: Electronic noses
2009 Standout
Role of the gut microbiota in nutrition and health
2018 Standout
Molecular identification and diversity of enterococci isolated from Slovak Bryndza cheese
2006
Functional and Safety Aspects of Enterococci Isolated from Different Spanish Foods
2004
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino)
2000
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
2006 Standout
Assessment of Safety of Enterococci Isolated throughout Traditional Terrincho Cheesemaking: Virulence Factors and Antibiotic Susceptibility
2007
Comparison of the incidence of virulence determinants and antibiotic resistance between Enterococcus faecium strains of dairy, animal and clinical origin
2003
Identification and tracing ofEnterococcusspp. by RAPD-PCR in traditional fermented sausages and meat environment
2008
Occurrence ofStreptococcus macedonicusin Italian cheeses
2006
Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena
2009
Do milking practices influence the bacterial diversity of raw milk?
2009
Functionality of enterococci in dairy products
2003 Standout
Functionalty of enterococci in meat products
2003
Genotypic and technological characterization of enterococci isolated from artisanal Fiore Sardo cheese
2004
Essential oils: From extraction to encapsulation
2015 Standout
Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes’ milk
2009
Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation
2007
Selecting Lactic Acid Bacteria for Their Safety and Functionality by Use of a Mouse Colitis Model
2006
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
2010
Evaluating antibacterial activity from essential oil of Artemisia fragrans Willd. in North-Western of Iran
2012
Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese
2011
Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations
2007
Microbiota of the Planalto de Bolona: an artisanal cheese produced in uncommon environmental conditions in the Cape Verde Islands
2010
Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese
1998
Diversity among lactococci isolated from ewes' raw milk and cheese
1999
Quorum-Sensing Regulation of the Production of Blp Bacteriocins in Streptococcus thermophilus
2007
Role of gastrointestinal microbiota in fish
2010 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Effect of Essential Oils on Pathogenic Bacteria
2013 Standout
Recent advances in cheese microbiology
2001
Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs
2005
Application of Natural Antimicrobials for Food Preservation
2009
Identification of novel anti-inflammatory probiotic strains isolated from pulque
2015
Microbial interactions in cheese: implications for cheese quality and safety
2009
Microbes from raw milk for fermented dairy products
2002
Essential oils as antimicrobials in food systems – A review
2015 Standout
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough
2006
Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins
2002
Streptococcal bacteriocins and the case for Streptococcus salivarius as model oral probiotics
2009
Ribosomal Synthesis of Dehydroalanine-Containing Peptides
2006 StandoutNobel
Global Epidemiology of Campylobacter Infection
2015 Standout
The Bacteriocin Nisin, an Effective Agent for the Treatment of Staphylococcal Mastitis During Lactation
2008
Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period.
2000
Plasmids of Raw Milk Cheese Isolate Lactococcus lactis subsp. lactis Biovar diacetylactis DPC3901 Suggest a Plant-Based Origin for the Strain
2011
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
2003
Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
2012
Biosynthesis and Mode of Action of Lantibiotics
2005
PRESENCE OF ENTEROCOCCI IN RAW COW'S MILK AND “PUZZONE DI MOENA” CHEESE
2009
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
2009
Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing
1999
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
1999
Probiotic and Technological Properties of Facultatively Heterofermentative Lactobacilli from Greek Traditional Cheeses
2012
Identification of lactic acid bacteria: culture-dependent and culture-independent methods
2004
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses
2004
Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose
2005
Potential use of lactic acid bacteria for reduction of allergenicity and for longer conservation of fermented foods
2011
Enterococcus Populations in Pecorino Abruzzese Cheese: Biodiversity and Safety Aspects
2007
Probiotic Potential of Lactobacillus strains Isolated from Known Popular Traditional Moroccan Dairy Products
2011
Diversity, Dynamics, and Activity of Bacterial Communities during Production of an Artisanal Sicilian Cheese as Evaluated by 16S rRNA Analysis
2002
Peptidases and amino acid catabolism in lactic acid bacteria
1999
Works of George Kalantzopoulos being referenced
Purification and characterisation of an intracellular X-prolyl-dipeptidyl aminopeptidase from Streptococcus thermophilus ACA-DC 4
1998
Rapid detection and identification of Streptococcus macedonicus by species-specific PCR and DNA hybridisation
2002
Polyphasic Identification of Wild Yeast Strains Isolated from Greek Sourdoughs
2000
Effect of Enterococcus faecium on microbiological, physicochemical and sensory characteristics of Greek Feta cheese
2002
Studies on bacteriocin (thermophilin T) production by Streptococcus thermophilus ACA-DC 0040 in batch and fed-batch fermentation modes
2007
Growth and energy generation by Enterococcus faecium FAIR-E 198 during citrate metabolism
2002
Bacteriocin production by Enterococcus faecium FAIR-E 198 in view of its application as adjunct starter in Greek Feta cheese making
2002
Purification and characterization of thermophilin ST-1, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0001
2003
Biochemical properties of enterococci relevant to their technological performance
2001
Macedocin, a Food-Grade Lantibiotic Produced by Streptococcus macedonicus ACA-DC 198
2002
Purification and characterizationof the X-prolyl-dipeptidyl aminopeptidase (PepX) from Streptococcus macedonicus and cloning of the pepX gene
2002
Production of traditional Greek yoghurt using Lactobacillus strains with probiotic potential as starter adjuncts
2005
Characterization of the lactic acid bacteria in artisanal dairy products
1997
The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
2002
Probiotic potential of Lactobacillus strains isolated from dairy products
2005
Citrate Metabolism by Enterococcus faecalis FAIR-E 229
2001
Improving the quality of European hard-cheeses by controlling of interactions between lactic acid bacteria and propionibacteria
2000