Monica Gatti

Monica Gatti publication distribution in Microbiology in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Microbiology in 2026. The highlighted bar marks where Monica Gatti sits on this spectrum.

Monica Gatti D-index placement in Microbiology in 2026

The chart shows the D-index (discipline H-index) distribution of Microbiology scientists ranked by Research.com in 2026. The highlighted bar marks where Monica Gatti sits on this spectrum.

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

  1346
  Citations

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

  Monica Gatti;Benedetta Bottari;Camilla Lazzi;Erasmo Neviani

  231
  Citations

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

  Benedetta Bottari;Danilo Ercolini;Monica Gatti;Erasmo Neviani

  218
  Citations

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

  Unknown

  203
  Citations

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

  Vincenzo Castellone;Elena Bancalari;Josep Rubert;Monica Gatti

  152
  Citations

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

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

  125
  Citations

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

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

  120
  Citations

• 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

  115
  Citations

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

  Nicoletta Belletti;Monica Gatti;Benedetta Bottari;Erasmo Neviani

  102
  Citations

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

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

  98
  Citations

• 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

  95
  Citations

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

  Germano Mucchetti;Monica Gatti;Erasmo Neviani

  93
  Citations

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

  Giorgio Giraffa;Monica Gatti;Lia Rossetti;Lucia Senini

  91
  Citations

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

  G Giraffa;C Andrighetto;C Antonello;M Gatti

  85
  Citations

• 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

  85
  Citations

• 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

  85
  Citations

• Nonstarter lactic acid bacteria volatilomes produced using cheese components

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

  83
  Citations

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

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

  83
  Citations

• 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

  79
  Citations

• 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

  78
  Citations