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Monica Gatti
Monica Gatti
Professor of Food Microbiology, Parma Univeristy
Email verificata su unipr.it
Titolo
Citata da
Citata da
Anno
Enterococci from foods
G Giraffa
FEMS microbiology reviews 26 (2), 163-171, 2002
9662002
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
2192006
Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products
D Mora, MG Fortina, C Parini, G Ricci, M Gatti, G Giraffa, PL Manachini
Journal of applied microbiology 93 (2), 278-287, 2002
2162002
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
2052014
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits
N Babbar, W Dejonghe, M Gatti, S Sforza, K Elst
Critical Reviews in Biotechnology 36 (4), 594-606, 2016
1552016
A selected core microbiome drives the early stages of three popular Italian cheese manufactures
F De Filippis, A La Storia, G Stellato, M Gatti, D Ercolini
PLoS One 9 (2), e89680, 2014
1322014
Grana Padano cheese whey starters: microbial composition and strain distribution
L Rossetti, ME Fornasari, M Gatti, C Lazzi, E Neviani, G Giraffa
International journal of food microbiology 127 (1-2), 168-171, 2008
1052008
Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains
JR Broadbent, H Cai, RL Larsen, JE Hughes, DL Welker, VG De Carvalho, ...
Journal of dairy science 94 (9), 4313-4328, 2011
992011
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
972008
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
882009
Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese
M Gatti, C Lazzi, L Rossetti, G Mucchetti, E Neviani
Journal of Applied Microbiology 95 (3), 463-470, 2003
882003
Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization
G Giraffa, M Gatti, L Rossetti, L Senini, E Neviani
Applied and Environmental Microbiology 66 (4), 1259-1265, 2000
882000
Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products
G Giraffa, A Paris, L Valcavi, M Gatti, E Neviani
Journal of Applied Microbiology 91 (5), 937-943, 2001
872001
Electrical conductivity changes in milk caused by acidification: determining factors
G Mucchetti, M Gatti, E Neviani
Journal of dairy science 77 (4), 940-944, 1994
861994
Nonstarter lactic acid bacteria volatilomes produced using cheese components
E Sgarbi, C Lazzi, G Tabanelli, M Gatti, E Neviani, F Gardini
Journal of dairy science 96 (7), 4223-4234, 2013
822013
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and-independent methods
LM Perin, MLS Sardaro, LA Nero, E Neviani, M Gatti
Food microbiology 65, 160-169, 2017
792017
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin
G Giraffa, C Andrighetto, C Antonello, M Gatti, C Lazzi, G Marcazzan, ...
International Journal of Food Microbiology 91 (2), 129-139, 2004
782004
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
772008
Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity
B Prandi, S Baldassarre, N Babbar, E Bancalari, P Vandezande, ...
Food & function 9 (3), 1557-1569, 2018
732018
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
722013
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