BERTANI, GAIA

BERTANI, GAIA  

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AFLP protocol comparison for microbial diversity fingerprinting 1-gen-2019 Bertani, G.; Savo Sardaro, M. L.; Neviani, E.; Lazzi, C.
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
Draft genome sequence of lactobacillus helveticus Lh 23, isolated from natural whey starter 1-gen-2020 Bertani, G.; Bassi, D.; Cortimiglia, C.; Gatti, M.; Cocconcelli, P. S.; Neviani, E.
Draft genome sequence of Lactobacillus helveticus strain Lh 12 isolated from natural whey starter 1-gen-2018 Bertani, Gaia; Bassi, D.; Gatti, M.; Cocconcelli, Pier Sandro; Neviani, E.
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
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
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