| High dose tigecycline in critically ill patients with severe infections due to multidrug-resistant bacteria G De Pascale, L Montini, MA Pennisi, V Bernini, R Maviglia, G Bello, ... Critical Care 18, 1-9, 2014 | 280 | 2014 |
| 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 |
| In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria A Ricci, M Cirlini, L Calani, V Bernini, E Neviani, D Del Rio, G Galaverna, ... Food chemistry 276, 692-699, 2019 | 85 | 2019 |
| Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening JDD Lindner, V Bernini, A De Lorentiis, A Pecorari, E Neviani, M Gatti Dairy Science and Technology 88 (4-5), 511-523, 2008 | 80 | 2008 |
| Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius, and Lactobacillus casei M Ventura, C Canchaya, V Bernini, E Altermann, R Barrangou, S McGrath, ... Applied and environmental microbiology 72 (5), 3130-3146, 2006 | 79 | 2006 |
| Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius, and Lactobacillus casei M Ventura, C Canchaya, V Bernini, E Altermann, R Barrangou, S McGrath, ... Applied and environmental microbiology 72 (5), 3130-3146, 2006 | 79 | 2006 |
| Use of dairy and plant-derived lactobacilli as starters for cherry juice fermentation A Ricci, M Cirlini, A Maoloni, D Del Rio, L Calani, V Bernini, G Galaverna, ... Nutrients 11 (2), 213, 2019 | 77 | 2019 |
| Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium E Neviani, JDD Lindner, V Bernini, M Gatti Food microbiology 26 (3), 240-245, 2009 | 74 | 2009 |
| How high G+ C Gram-positive bacteria and in particular bifidobacteria cope with heat stress: protein players and regulators M Ventura, C Canchaya, Z Zhang, V Bernini, GF Fitzgerald, ... FEMS microbiology reviews 30 (5), 734-759, 2006 | 74 | 2006 |
| Survey of prevalence and seasonal variability of Listeria monocytogenes in raw cow milk from Northern Italy E Dalzini, V Bernini, B Bertasi, P Daminelli, MN Losio, G Varisco Food Control 60, 466-470, 2016 | 71 | 2016 |
| 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 | 66 | 2021 |
| Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP … R Di Cagno, G Minervini, E Sgarbi, C Lazzi, V Bernini, E Neviani, ... International journal of food microbiology 143 (3), 246-253, 2010 | 62 | 2010 |
| Fluorescence microscopy for studying the viability of micro‐organisms in natural whey starters M Gatti, V Bernini, C Lazzi, E Neviani Letters in applied microbiology 42 (4), 338-343, 2006 | 60 | 2006 |
| Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano C Lazzi, M Povolo, F Locci, V Bernini, E Neviani, M Gatti International Journal of Food Microbiology 233, 20-28, 2016 | 59 | 2016 |
| 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 | 55 | 2017 |
| Whey starter for Grana Padano cheese: effect of technological parameters on viability and composition of the microbial community M Santarelli, M Gatti, C Lazzi, V Bernini, GA Zapparoli, E Neviani Journal of dairy science 91 (3), 883-891, 2008 | 55 | 2008 |
| 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, 213420, 2016 | 50 | 2016 |
| Edible seaweeds and spirulina extracts for food application: In vitro and in situ evaluation of antimicrobial activity towards foodborne pathogenic bacteria F Martelli, M Cirlini, C Lazzi, E Neviani, V Bernini Foods 9 (10), 1442, 2020 | 48 | 2020 |
| Aspergilli with Neosartorya-type ascospores: heat resistance and effect of sugar concentration on growth and spoilage incidence in berry products E Berni, R Tranquillini, N Scaramuzza, A Brutti, V Bernini International journal of food microbiology 258, 81-88, 2017 | 42 | 2017 |
| Orange peels: from by‐product to resource through lactic acid fermentation A Ricci, AB Diaz, I Caro, V Bernini, G Galaverna, C Lazzi, A Blandino Journal of the Science of Food and Agriculture 99 (15), 6761-6767, 2019 | 40 | 2019 |
