Sfoglia per Autore Gatti, Monica
Hybrid genome assembly and phenotypic assays reveal carbohydrate metabolism diversity in Lacticaseibacillus strains
2026-01-01 Della Monica, Emanuele; Kruasuwan, Worarat; Wankaew, Natnicha; Arigul, Tantip; Wongsurawat, Thidathip; Lazzi, Camilla; Gatti, Monica; Levante, Alessia
Integrated Impedometric Approach for Screening Natural Preservatives Against Food-Related Microorganisms
2026-01-01 Zignego, Luca; Pitirollo, Olimpia; Ricci, Annalisa; Lanzi, Margherita; Cavazza, Antonella; Bettera, Luca; Gatti, Monica; Bancalari, Elena
Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses
2026-01-01 Bettera, Luca; Buzzanca, Davide; Levante, Alessia; Cirlini, Martina; Saadoun, Jasmine Hadj; Martinengo, Noemi; Chiarini, Elisabetta; Faccia, Michele; Zeppa, Giuseppe; Calasso, Maria; Alessandria, Valentina; Gatti, Monica
Assembling microbial consortia for the development of new plant based fermented products: the COCONUT project
2025-01-01 Levante, Alessia; Nicolini, Irene; Barbieri, Federica; Filippini, Martina; Gardini, Fausto; Gatti, Monica; Tabanelli, Giulia
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
2025-01-01 Neviani, Erasmo; Gatti, Monica; Gardini, Fausto; Levante, Alessia
Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction
2025-01-01 Nicolotti, C.; Cirlini, M.; Del Vecchio, L.; Hadj Saadoun, J.; Bernini, V.; Gatti, M.; Bottari, B.; Martelli, F.
Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy
2025-01-01 Bancalari, E.; Hadj Saadoun, J.; Bottari, B.; Lazzi, C.; Ricci, A.; Bernini, V.; Gatti, M.
Impedometric analysis applied to food microbiology
2024-01-01 Bancalari, E.; Neviani, E.; Gatti, M.
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
2024-01-01 Neviani, Erasmo; Levante, Alessia; Gatti, Monica
The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages
2024-01-01 Nicolotti, C.; Sanz Moxo, J.; Bottari, B.; Cirlini, M.; Bernini, V.; Gatti, M.; Urbatzka, R.; Martelli, F.
High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses
2023-01-01 D'Incecco, P.; Bettera, L.; Bancalari, E.; Rosi, V.; Sindaco, M.; Gobbi, S.; Candotti, P.; Nazzicari, N.; Limbo, S.; Gatti, M.; Pellegrino, L.
Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
2023-01-01 Bettera, Luca; Levante, Alessia; Bancalari, Elena; Bottari, Benedetta; Gatti, Monica
Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture
2023-01-01 Bettera, Luca; Dreier, Matthias; Schmidt, Remo S; Gatti, Monica; Berthoud, Hélène; Bachmann, Hans-Peter
Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking
2023-01-01 Bettera, L; Levante, A; Bancalari, E; Bottari, B; Cirlini, M; Neviani, E; Gatti, M
Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics
2023-01-01 Fuso, Andrea; Bancalari, Elena; Castellone, Vincenzo; Caligiani, Augusta; Gatti, Monica; Bottari, Benedetta
Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union?
2023-01-01 Cocconcelli, P. S.; Gatti, M.; Giraffa, G.; Gobbetti, M.; Lanciotti, R.; Morelli, L.; Neviani, E.; Parente, E.
Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk
2023-01-01 Bettera, Luca; Alinovi, Marcello; D'Incecco, Paolo; Gatti, Monica; Carini, Eleonora; Pellegrino, Luisa; Bancalari, Elena
IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources
2022-01-01 Alinovi, Marcello; Paciulli, Maria; Bancalari, Elena; Sogari, Giovanni; Gatti, Monica; Chiavaro, Emma
Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production
2022-01-01 Bancalari, E.; Gatti, M.; Bottari, B.; Mora, D.; Arioli, S.
Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds
2022-01-01 Castellone, V; Prandi, B; Bancalari, E; Tedeschi, T; Gatti, M; Bottari, B
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Hybrid genome assembly and phenotypic assays reveal carbohydrate metabolism diversity in Lacticaseibacillus strains | 1-gen-2026 | Della Monica, Emanuele; Kruasuwan, Worarat; Wankaew, Natnicha; Arigul, Tantip; Wongsurawat, Thidathip; Lazzi, Camilla; Gatti, Monica; Levante, Alessia | |
| Integrated Impedometric Approach for Screening Natural Preservatives Against Food-Related Microorganisms | 1-gen-2026 | Zignego, Luca; Pitirollo, Olimpia; Ricci, Annalisa; Lanzi, Margherita; Cavazza, Antonella; Bettera, Luca; Gatti, Monica; Bancalari, Elena | |
| Cheeseomics of Grana Padano PDO cheese: Microbial diversity and flavour profiles compared to non-PDO cheeses | 1-gen-2026 | Bettera, Luca; Buzzanca, Davide; Levante, Alessia; Cirlini, Martina; Saadoun, Jasmine Hadj; Martinengo, Noemi; Chiarini, Elisabetta; Faccia, Michele; Zeppa, Giuseppe; Calasso, Maria; Alessandria, Valentina; Gatti, Monica | |
| Assembling microbial consortia for the development of new plant based fermented products: the COCONUT project | 1-gen-2025 | Levante, Alessia; Nicolini, Irene; Barbieri, Federica; Filippini, Martina; Gardini, Fausto; Gatti, Monica; Tabanelli, Giulia | |
| Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking | 1-gen-2025 | Neviani, Erasmo; Gatti, Monica; Gardini, Fausto; Levante, Alessia | |
| Lactic Acid Fermentation of Chlorella vulgaris to Improve the Aroma of New Microalgae-Based Foods: Impact of Composition and Bacterial Growth on the Volatile Fraction | 1-gen-2025 | Nicolotti, C.; Cirlini, M.; Del Vecchio, L.; Hadj Saadoun, J.; Bernini, V.; Gatti, M.; Bottari, B.; Martelli, F. | |
| Exploitation of Impedometric Analysis and Fluorescence Microscopy: Assessment of Alicyclobacillus acidoterrestris Life Cycle and Innovative Inactivation Strategy | 1-gen-2025 | Bancalari, E.; Hadj Saadoun, J.; Bottari, B.; Lazzi, C.; Ricci, A.; Bernini, V.; Gatti, M. | |
| Impedometric analysis applied to food microbiology | 1-gen-2024 | Bancalari, E.; Neviani, E.; Gatti, M. | |
| The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? | 1-gen-2024 | Neviani, Erasmo; Levante, Alessia; Gatti, Monica | |
| The Bioactivities of Lactic Acid-Fermented Arthrospira platensis and Its Application in Functional Beverages | 1-gen-2024 | Nicolotti, C.; Sanz Moxo, J.; Bottari, B.; Cirlini, M.; Bernini, V.; Gatti, M.; Urbatzka, R.; Martelli, F. | |
| High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses | 1-gen-2023 | D'Incecco, P.; Bettera, L.; Bancalari, E.; Rosi, V.; Sindaco, M.; Gobbi, S.; Candotti, P.; Nazzicari, N.; Limbo, S.; Gatti, M.; Pellegrino, L. | |
| Lactic acid bacteria in cow raw milk for cheese production: Which and how many? | 1-gen-2023 | Bettera, Luca; Levante, Alessia; Bancalari, Elena; Bottari, Benedetta; Gatti, Monica | |
| Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture | 1-gen-2023 | Bettera, Luca; Dreier, Matthias; Schmidt, Remo S; Gatti, Monica; Berthoud, Hélène; Bachmann, Hans-Peter | |
| Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking | 1-gen-2023 | Bettera, L; Levante, A; Bancalari, E; Bottari, B; Cirlini, M; Neviani, E; Gatti, M | |
| Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics | 1-gen-2023 | Fuso, Andrea; Bancalari, Elena; Castellone, Vincenzo; Caligiani, Augusta; Gatti, Monica; Bottari, Benedetta | |
| Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union? | 1-gen-2023 | Cocconcelli, P. S.; Gatti, M.; Giraffa, G.; Gobbetti, M.; Lanciotti, R.; Morelli, L.; Neviani, E.; Parente, E. | |
| Investigating Structural Defects in Extra Hard Cheese Produced from Low-Temperature Centrifugation of Milk | 1-gen-2023 | Bettera, Luca; Alinovi, Marcello; D'Incecco, Paolo; Gatti, Monica; Carini, Eleonora; Pellegrino, Luisa; Bancalari, Elena | |
| IPSUS: Climate smart food innovation using plant and seaweed proteins from upcycled sources | 1-gen-2022 | Alinovi, Marcello; Paciulli, Maria; Bancalari, Elena; Sogari, Giovanni; Gatti, Monica; Chiavaro, Emma | |
| Disclosing Lactobacillus delbrueckii subsp. bulgaricus intraspecific diversity in exopolysaccharides production | 1-gen-2022 | Bancalari, E.; Gatti, M.; Bottari, B.; Mora, D.; Arioli, S. | |
| Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds | 1-gen-2022 | Castellone, V; Prandi, B; Bancalari, E; Tedeschi, T; Gatti, M; Bottari, B |
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