LEVANTE, Alessia
LEVANTE, Alessia
Dipartimento di Scienze degli Alimenti e del Farmaco
An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters
2017-01-01 Bancalari, Elena; Savo Sardaro, Maria Luisa; Levante, Alessia; Marseglia, Angela; Caligiani, Augusta; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica
Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications
2021-01-01 Ricci, Annalisa; Bertani, Gaia; Maoloni, Antonietta; Bernini, Valentina; Levante, Alessia; Neviani, Erasmo; Lazzi, Camilla
BIOCHAIN: Towards a platform for securely sharing microbiological data
2023-01-01 Bonnici, V.; Arceri, V.; Diana, A.; Bertini, F.; Iotti, E.; Levante, A.; Bernini, V.; Neviani, E.; Dal Palu, A.
Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese
2020-01-01 Bertani, Gaia; Levante, Alessia; Lazzi, Camilla; Bottari, Benedetta; Gatti, Monica; Neviani, Erasmo
Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans
2022-01-01 Hadj Saadoun, Jasmine; Levante, Alessia; Ferrillo, Antonio; Trapani, Francesca; Bernini, Valentina; Galaverna, Gianni; Neviani, Erasmo; Lazzi, Camilla
Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses
2019-01-01 Levante, Alessia; Folli, Claudia; Montanini, Barbara; Ferrari, Alberto; Neviani, Erasmo; Lazzi, Camilla
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds
2021-01-01 HADJ SAADOUN, Jasmine; Bertani, Gaia; Levante, Alessia; Vezzosi, Fabio; Ricci, Annalisa; Bernini, Valentina; Lazzi, Camilla
Functional characterization and transcriptional repression by Lacticaseibacillus paracasei DinJ-YafQ
2022-01-01 Bonini, A. A.; Maggi, S.; Mori, G.; Carnuccio, D.; Delfino, D.; Cavazzini, D.; Ferrari, A.; Levante, A.; Yamaguchi, Y.; Rivetti, C.; Folli, C.
Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution
2021-01-01 Levante, Alessia; Lazzi, Camilla; Vatsellas, Giannis; Chatzopoulos, Dimitris; Dionellis, Vasilis S.; Makrythanasis, Periklis; Neviani, Erasmo; Folli, Claudia
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese
2021-01-01 Levante, Alessia; Bertani, Gaia; Bottari, Benedetta; Bernini, Valentina; Lazzi, Camilla; Gatti, Monica; Neviani, Erasmo
How the fewest become the greatest. L. casei's impacton long ripened cheeses
2018-01-01 Bottari, B.; Levante, A.; Neviani, E.; Gatti, M.
Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest
2019-01-01 Ferrari, A.; Maggi, S.; Montanini, B.; Levante, A.; Lazzi, C.; Yamaguchi, Y.; Rivetti, C.; Folli, C.
Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology
2022-01-01 Hadj Saadoun, J.; Levante, A.; Marrella, M.; Bernini, V.; Neviani, E.; Lazzi, C.
Insights into the Metabolomic Diversity of Latilactobacillus sakei
2022-01-01 Barbieri, Federica; Laghi, Luca; Montanari, Chiara; Lan, Qiuyu; Levante, Alessia; Gardini, Fausto; Tabanelli, Giulia
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
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
Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese
2020-01-01 Bancalari, Elena; Montanari, Chiara; Levante, Alessia; Alinovi, Marcello; Neviani, Erasmo; Gardini, Fausto; Gatti, Monica
Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening
2017-01-01 Levante, Alessia; DE FILIPPIS, Francesca; La Storia, Antonietta; Gatti, Monica; Neviani, Erasmo; Ercolini, Danilo; Lazzi, Camilla
Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters
2020-01-01 Levante, Alessia; Bancalari, Elena; Tambassi, Martina; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica
The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice
2018-01-01 Ricci, Annalisa; Levante, Alessia; Cirlini, Martina; Calani, Luca; Bernini, Valentina; Rio, Daniele Del; Galaverna, Gianni; Neviani, Erasmo; Lazzi, Camilla
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters | 1-gen-2017 | Bancalari, Elena; Savo Sardaro, Maria Luisa; Levante, Alessia; Marseglia, Angela; Caligiani, Augusta; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica | |
| Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications | 1-gen-2021 | Ricci, Annalisa; Bertani, Gaia; Maoloni, Antonietta; Bernini, Valentina; Levante, Alessia; Neviani, Erasmo; Lazzi, Camilla | |
| BIOCHAIN: Towards a platform for securely sharing microbiological data | 1-gen-2023 | Bonnici, V.; Arceri, V.; Diana, A.; Bertini, F.; Iotti, E.; Levante, A.; Bernini, V.; Neviani, E.; Dal Palu, A. | |
| Dynamics of a natural bacterial community under technological and environ-mental pressures: the case of natural whey starter for Parmigiano Reggiano cheese | 1-gen-2020 | Bertani, Gaia; Levante, Alessia; Lazzi, Camilla; Bottari, Benedetta; Gatti, Monica; Neviani, Erasmo | |
| Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans | 1-gen-2022 | Hadj Saadoun, Jasmine; Levante, Alessia; Ferrillo, Antonio; Trapani, Francesca; Bernini, Valentina; Galaverna, Gianni; Neviani, Erasmo; Lazzi, Camilla | |
| Expression of DinJ-YafQ System of Lactobacillus casei Group Strains in Response to Food Processing Stresses | 1-gen-2019 | Levante, Alessia; Folli, Claudia; Montanini, Barbara; Ferrari, Alberto; Neviani, Erasmo; Lazzi, Camilla | |
| Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds | 1-gen-2021 | HADJ SAADOUN, Jasmine; Bertani, Gaia; Levante, Alessia; Vezzosi, Fabio; Ricci, Annalisa; Bernini, Valentina; Lazzi, Camilla | |
| Functional characterization and transcriptional repression by Lacticaseibacillus paracasei DinJ-YafQ | 1-gen-2022 | Bonini, A. A.; Maggi, S.; Mori, G.; Carnuccio, D.; Delfino, D.; Cavazzini, D.; Ferrari, A.; Levante, A.; Yamaguchi, Y.; Rivetti, C.; Folli, C. | |
| Genome sequencing of five Lacticaseibacillus strains and analysis of type I and II toxin-antitoxin system distribution | 1-gen-2021 | Levante, Alessia; Lazzi, Camilla; Vatsellas, Giannis; Chatzopoulos, Dimitris; Dionellis, Vasilis S.; Makrythanasis, Periklis; Neviani, Erasmo; Folli, Claudia | |
| How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese | 1-gen-2021 | Levante, Alessia; Bertani, Gaia; Bottari, Benedetta; Bernini, Valentina; Lazzi, Camilla; Gatti, Monica; Neviani, Erasmo | |
| How the fewest become the greatest. L. casei's impacton long ripened cheeses | 1-gen-2018 | Bottari, B.; Levante, A.; Neviani, E.; Gatti, M. | |
| Identification and first characterization of DinJ-YafQ toxin-antitoxin systems in Lactobacillus species of biotechnological interest | 1-gen-2019 | Ferrari, A.; Maggi, S.; Montanini, B.; Levante, A.; Lazzi, C.; Yamaguchi, Y.; Rivetti, C.; Folli, C. | |
| Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology | 1-gen-2022 | Hadj Saadoun, J.; Levante, A.; Marrella, M.; Bernini, V.; Neviani, E.; Lazzi, C. | |
| Insights into the Metabolomic Diversity of Latilactobacillus sakei | 1-gen-2022 | Barbieri, Federica; Laghi, Luca; Montanari, Chiara; Lan, Qiuyu; Levante, Alessia; Gardini, Fausto; Tabanelli, Giulia | |
| 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 | |
| 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 | |
| Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese | 1-gen-2020 | Bancalari, Elena; Montanari, Chiara; Levante, Alessia; Alinovi, Marcello; Neviani, Erasmo; Gardini, Fausto; Gatti, Monica | |
| Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening | 1-gen-2017 | Levante, Alessia; DE FILIPPIS, Francesca; La Storia, Antonietta; Gatti, Monica; Neviani, Erasmo; Ercolini, Danilo; Lazzi, Camilla | |
| Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters | 1-gen-2020 | Levante, Alessia; Bancalari, Elena; Tambassi, Martina; Lazzi, Camilla; Neviani, Erasmo; Gatti, Monica | |
| The influence of viable cells and cell-free extracts of lactobacillus casei on volatile compounds and polyphenolic profile of elderberry juice | 1-gen-2018 | Ricci, Annalisa; Levante, Alessia; Cirlini, Martina; Calani, Luca; Bernini, Valentina; Rio, Daniele Del; Galaverna, Gianni; Neviani, Erasmo; Lazzi, Camilla |