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Erasmo Neviani

Erasmo Neviani

D-Index & Metrics

Biology and Biochemistry

D-Index
59
Citations
10881
World Ranking
12702
National Ranking
381

Overview

Erasmo Neviani is affiliated with the University of Parma in Italy. Their research spans multiple areas principally within Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology. The subfields of focus include Food Science, Molecular Biology, Biotechnology, Plant Science, and Animal Science and Zoology.

The scientist's recent publications cover topics related to probiotics, fermented foods, microbiomes, and antimicrobial activities in food applications. Notable papers include:

  • Diet influences the functions of the human intestinal microbiome, 2020, Scientific Reports
  • Eating Fermented: Health Benefits of LAB-Fermented Foods, 2021, Foods
  • Probiotics and Covid-19, 2020, International Journal of Food Sciences and Nutrition
  • Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria, 2020, Foods
  • Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese, 2020, Food Research International

The research topics commonly addressed in their work are:

  • Probiotics and Fermented Foods
  • Gut microbiota and health
  • Protein Hydrolysis and Bioactive Peptides
  • Meat and Animal Product Quality
  • Essential Oils and Antimicrobial Activity
  • Seaweed-derived Bioactive Compounds
  • Microbial Metabolic Engineering and Bioproduction

Frequent coauthors collaborating with this researcher include Valentina Bernini, Camilla Lazzi, Alessia Levante, Monica Gatti, and Francesco Martelli. Their research has been published primarily in journals such as Foods, Microorganisms, Food Control, Food & Function, and Frontiers in Microbiology, with Foods being the most common.

Best Publications

  • High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.

    Francesca De Filippis;Nicoletta Pellegrini;Lucia Vannini;Ian B Jeffery

  • Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets

    Francesca De Filippis;Edoardo Pasolli;Edoardo Pasolli;Adrian Tett;Sonia Tarallo

  • DNA-based, culture-independent strategies for evaluating microbial communities in food-associated ecosystems

    Giorgio Giraffa;Erasmo Neviani

  • Enterococci Isolated from Dairy Products: A Review of Risks and Potential Technological Use.

    Giorgio Giraffa;Domenico Carminati;Erasmo Neviani

  • Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.

    Monica Gatti;Benedetta Bottari;Camilla Lazzi;Erasmo Neviani

  • Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet.

    Alice Rosi;Pedro Mena;Nicoletta Pellegrini;Silvia Turroni

  • Application of FISH technology for microbiological analysis: current state and prospects.

    Benedetta Bottari;Danilo Ercolini;Monica Gatti;Erasmo Neviani

  • Analysis of bifidobacterial evolution using a multilocus approach

    Marco Ventura;Marco Ventura;Carlos Canchaya;Antonio Del Casale;Franco Dellaglio

  • An evaluation of chelex-based DNA purification protocols for the typing of lactic acid bacteria.

    Giorgio Giraffa;Lia Rossetti;Erasmo Neviani

  • Diet influences the functions of the human intestinal microbiome.

    Maria De Angelis;Ilario Ferrocino;Francesco Maria Calabrese;Francesca De Filippis

  • Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.

    J.R. Broadbent;H. Cai;R.L. Larsen;J.E. Hughes

  • Application of molecular approaches to study lactic acid bacteria in artisanal cheeses

    C.L. Randazzo;C. Caggia;E. Neviani

  • Grana Padano cheese whey starters: microbial composition and strain distribution.

    Lia Rossetti;Maria Emanuela Fornasari;Monica Gatti;Camilla Lazzi

  • Drivers that establish and assembly the lactic acid bacteria biota in cheeses

    Marco Gobbetti;Raffaella Di Cagno;Maria Calasso;Erasmo Neviani

  • Molecular identification and cluster analysis of homofermentative thermophilic lactobacilli isolated from dairy products.

    C. Andrighetto;P. De Dea;A. Lombardi;E. Neviani

  • Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

    Monica Gatti;Juliano De Dea Lindner;Angela De Lorentiis;Benedetta Bottari

  • 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

  • Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling

    Ilario Ferrocino;Raffaella Di Cagno;Maria De Angelis;Silvia Turroni

  • Lactobacillus helveticus heterogeneity in natural cheese starters : the diversity in phenotypic characteristics

    María Grazia Fortina;G. Nicastro;D. Carminati;E. Neviani

  • Purification and Characterization of an Aminopeptidase from Lactococcus lactis subsp. cremoris AM2.

    E. Neviani;C. Y. Boquien;V. Monnet;L. Phan Thanh

Frequent Co-Authors

Monica Gatti
Monica Gatti University of Parma
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Gianni Galaverna
Gianni Galaverna University of Parma
Luca Simone Cocolin
Luca Simone Cocolin University of Turin
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Silvia Turroni
Silvia Turroni University of Bologna
Fausto Gardini
Fausto Gardini University of Bologna
Marco Ventura
Marco Ventura University of Parma
Patrick F. Fox
Patrick F. Fox University College Cork
Daniele Del Rio
Daniele Del Rio University of Parma

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