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Monica Gatti

Monica Gatti

D-Index & Metrics

Microbiology

D-Index
42
Citations
6095
World Ranking
5374
National Ranking
182

Best Publications

  • A selected core microbiome drives the early stages of three popular italian cheese manufactures.

    Francesca De Filippis;Antonietta La Storia;Giuseppina Stellato;Monica Gatti

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

    Monica Gatti;Benedetta Bottari;Camilla Lazzi;Erasmo Neviani

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

    Benedetta Bottari;Danilo Ercolini;Monica Gatti;Erasmo Neviani

  • Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products.

    Unknown

  • Eating Fermented: Health Benefits of LAB-Fermented Foods.

    Vincenzo Castellone;Elena Bancalari;Josep Rubert;Monica Gatti

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

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

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

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

  • 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

  • Antibiotic resistance of lactobacilli isolated from two italian hard cheeses.

    Nicoletta Belletti;Monica Gatti;Benedetta Bottari;Erasmo Neviani

  • Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese.

    M. Gatti;C. Lazzi;L. Rossetti;G. Mucchetti

  • Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.

    Luana Martins Perin;Maria Luisa Savo Sardaro;Luís Augusto Nero;Erasmo Neviani

  • Electrical Conductivity Changes in Milk Caused by Acidification: Determining Factors

    Germano Mucchetti;Monica Gatti;Erasmo Neviani

  • Molecular diversity within Lactobacillus helveticus as revealed by genotypic characterization.

    Giorgio Giraffa;Monica Gatti;Lia Rossetti;Lucia Senini

  • Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.

    G Giraffa;C Andrighetto;C Antonello;M Gatti

  • Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees

    Monica Gatti;Carlo Trivisano;Enrico Fabrizi;Erasmo Neviani

  • Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

    Juliano De Dea Lindner;Valentina Bernini;Angela De Lorentiis;Alberto Pecorari

  • Nonstarter lactic acid bacteria volatilomes produced using cheese components

    E. Sgarbi;C. Lazzi;G. Tabanelli;M. Gatti

  • Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products

    G. Giraffa;A. Paris;L. Valcavi;M. Gatti

  • Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

    Claudio Giorgio Bove;Maria De Angelis;Monica Gatti;Maria Calasso

  • Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

    Erasmo Neviani;Juliano De Dea Lindner;Valentina Bernini;Monica Gatti

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