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Lazzi Camilla
Lazzi Camilla
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High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
F De Filippis, N Pellegrini, L Vannini, IB Jeffery, A La Storia, L Laghi, ...
Gut 65 (11), 1812-1821, 2016
14682016
Enterococci from foods
G Giraffa
FEMS microbiology reviews 26 (2), 163-171, 2002
9662002
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
The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and vegan individuals
F De Filippis, L Vannini, A La Storia, L Laghi, P Piombino, G Stellato, ...
PloS one 9 (11), e112373, 2014
1502014
Diet influences the functions of the human intestinal microbiome
M De Angelis, I Ferrocino, FM Calabrese, F De Filippis, N Cavallo, ...
Scientific reports 10 (1), 4247, 2020
1472020
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains
A Ricci, M Cirlini, A Levante, C Dall'Asta, G Galaverna, C Lazzi
Food Research International 105, 412-422, 2018
1302018
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
Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity‐PCR
C Lazzi, L Rossetti, M Zago, E Neviani, G Giraffa
Journal of Applied Microbiology 96 (3), 481-490, 2004
992004
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
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
832019
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
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
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
732019
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
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano
E Neviani, B Bottari, C Lazzi, M Gatti
Frontiers in microbiology 4, 36, 2013
672013
Solid state lactic acid fermentation: A strategy to improve wheat bran functionality
M Spaggiari, A Ricci, L Calani, L Bresciani, E Neviani, C Dall’Asta, ...
LWT 118, 108668, 2020
652020
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
632010
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
562016
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
562006
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
542021
Il sistema al momento non pu eseguire l'operazione. Riprova pi tardi.
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