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
Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese
2009
Top 10 plant pathogenic bacteria in molecular plant pathology
2012 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
The A to Z of A/C plasmids
2015
A Chemosensory Gene Family Encoding Candidate Gustatory and Olfactory Receptors in Drosophila
2001 StandoutNobel
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
Chapter 3 Neurogenetics of Courtship and Mating in Drosophila
2008 StandoutNobel
Functionality of enterococci in dairy products
2003 Standout
Stability of microbial communities in goat milk during a lactation year: Molecular approaches
2007
Gustatory Perception and Behavior in Drosophila melanogaster
2005
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
Neurobiology of the gustatory systems ofDrosophila and some terrestrial insects
1997
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
Mobile Genetic Elements Associated with Antimicrobial Resistance
2018 Standout
Annotation and overview of the Pseudomonas savastanoi pv. savastanoi NCPPB 3335 draft genome reveals the virulence gene complement of a tumour‐inducing pathogen of woody hosts
2010
Putative function of Drosophila melanogaster heat shock proteins in the nucleoskeleton.
1981
Integration, transcription, and control of a Drosophila heat shock gene in mouse cells.
1981 StandoutNobel
The Shaker and shaking-B genes specify elements in the processing of gustatory information in Drosophila melanogaster
1991
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
2010
The Accessory Genome of Pseudomonas aeruginosa
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
A NEUROGENETICIST'S MANIFESTO
2003 StandoutNobel
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
Studies of cloned sequences from four drosophila heat shock loci
1979
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
Uncoating ATPase is a member of the 70 kilodalton family of stress proteins
1986 StandoutNobel
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
2003
Lactobacillus rossii sp. nov., isolated from wheat sourdough
2005
Identification of lactic acid bacteria: culture-dependent and culture-independent methods
2004
The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation
2002
HEAT-SHOCK PROTEINS, MOLECULAR CHAPERONES, AND THE STRESS RESPONSE: Evolutionary and Ecological Physiology
1999 Standout
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 M. Morea being referenced
An Rhs-like genetic element is involved in bacteriocin production by Pseudomonas savastanoi pv. savastanoi
2010
Molecular characterization of the Lactobacillus community in traditional processing of Mozzarella cheese
1998
Microbial Community Dynamics during the Scamorza Altamurana Cheese Natural Fermentation
2002
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
Mutation generating a fragment of the major heat shock-inducible polypeptide in Drosophila melanogaster
1979
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
Biotransformation of Patulin by Gluconobacter oxydans
2006
Deletion mapping of a new gustatory mutant inDrosophila melanogaster
1985
Knot Formation Caused by Pseudomonas syringae subsp. savastanoi on Olive Plants Is hrp-Dependent
2004