| 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 | 1509 | 2016 |
| Enterococci from foods G Giraffa FEMS microbiology reviews 26 (2), 163-171, 2002 | 972 | 2002 |
| 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 | 209 | 2014 |
| 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 | 151 | 2020 |
| 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 | 150 | 2014 |
| 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 | 133 | 2018 |
| 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 | 105 | 2008 |
| 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 | 98 | 2004 |
| 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 | 88 | 2003 |
| 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 | 85 | 2019 |
| 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 | 82 | 2013 |
| 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 | 78 | 2004 |
| 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 | 77 | 2019 |
| 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 | 76 | 2020 |
| 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 | 76 | 2013 |
| 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 | 68 | 2013 |
| 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 | 64 | 2021 |
| 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 | 62 | 2010 |
| 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 | 60 | 2006 |
| 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 | 59 | 2016 |
