Low-temperature centrifugation of milk for manufacture of raw milk cheeses: Impact on milk debacterization and cheese yield by D'Incecco, Paolo, Bancalari, Elena, Gatti, Monica, Ranghetti, Alessandro, Pellegrino, Luisa

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Biodiversity among Lactobacillus helveticus strains isolated from different natural whey starter cultures as revealed by classification trees by Gatti, M, Trivisano, C, Fabrizi, E, Neviani, E, Gardini, F

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Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese by Bertani, Gaia, Levante, Alessia, Lazzi, Camilla, Bottari, Benedetta, Gatti, Monica, Neviani, Erasmo

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Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses by Lombardi, Angiolella, Gatti, Monica, Rizzotti, Lucia, Torriani, Sandra, Andrighetto, Christian, Giraffa, Giorgio

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Corrigendum to “Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters” [Int. J. Food Microbiol. 160 (2013) 290–297] by Bottari, Benedetta, Agrimonti, Caterina, Gatti, Monica, Neviani, Erasmo, Marmiroli, Nelson

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Inhibition of CXCL12/CXCR4 autocrine/paracrine loop reduces viability of human glioblastoma stem-like cells affecting self-renewal activity by Gatti, Monica, Pattarozzi, Alessandra, Bajetto, Adriana, Würth, Roberto, Daga, Antonio, Fiaschi, Pietro, Zona, Gianluigi, Florio, Tullio, Barbieri, Federica

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Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods by Perin, Luana Martins, Savo Sardaro, Maria Luisa, Nero, Luís Augusto, Neviani, Erasmo, Gatti, Monica

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Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity by Prandi, Barbara, Baldassarre, Stefania, Babbar, Neha, Bancalari, Elena, Vandezande, Pieter, Hermans, David, Bruggeman, Geert, Gatti, Monica, Elst, Kathy, Sforza, Stefano

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High-speed cold centrifugation of milk modifies the microbiota, the ripening process and the sensory characteristics of raw-milk hard cheeses by D'Incecco, Paolo, Bettera, Luca, Bancalari, Elena, Rosi, Veronica, Sindaco, Marta, Gobbi, Serena, Candotti, Paolo, Nazzicari, Nelson, Limbo, Sara, Gatti, Monica, Pellegrino, Luisa

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Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria by Bottari, Benedetta, Quartieri, Andrea, Prandi, Barbara, Raimondi, Stefano, Leonardi, Alan, Rossi, Maddalena, Ulrici, Alessandro, Gatti, Monica, Sforza, Stefano, Nocetti, Marco, Amaretti, Alberto

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Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese by Santarelli, Marcela, Bottari, Benedetta, Lazzi, Camilla, Neviani, Erasmo, Gatti, Monica

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Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay by Bottari, Benedetta, Felis, Giovanna E, Salvetti, Elisa, Castioni, Anna, Campedelli, Ilenia, Torriani, Sandra, Bernini, Valentina, Gatti, Monica

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Metformin selectively affects human glioblastoma tumor-initiating cell viability: A role for metformin-induced inhibition of Akt by Würth, Roberto, Pattarozzi, Alessandra, Gatti, Monica, Bajetto, Adirana, Corsaro, Alessandro, Parodi, Alessia, Sirito, Rodolfo, Massollo, Michela, Marini, Cecilia, Zona, Gianluigi, Fenoglio, Daniela, Sambuceti, Gianmario, Filaci, Gilberto, Daga, Antonio, Barbieri, Federica, Florio, Tullio

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Impedance microbiology to speed up the screening of lactic acid bacteria exopolysaccharide production by Bancalari, Elena, D'Incecco, Paolo, Savo Sardaro, Maria Luisa, Neviani, Erasmo, Pellegrino, Luisa, Gatti, Monica

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Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters by Bottari, Benedetta, Agrimonti, Caterina, Gatti, Monica, Neviani, Erasmo, Marmiroli, Nelson

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Metabolic gene-targeted monitoring of non-starter lactic acid bacteria during cheese ripening by Levante, Alessia, De Filippis, Francesca, La Storia, Antonietta, Gatti, Monica, Neviani, Erasmo, Ercolini, Danilo, Lazzi, Camilla

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Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR by Garofalo, Cristiana, Bancalari, Elena, Milanović, Vesna, Cardinali, Federica, Osimani, Andrea, Sardaro, Maria Luisa Savo, Bottari, Benedetta, Bernini, Valentina, Aquilanti, Lucia, Clementi, Francesca, Neviani, Erasmo, Gatti, Monica

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Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization by GIRAFFA, G, GATTI, M, ROSSETTI, L, SENINI, L, NEVIANI, E

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Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter by Pogačić, Tomislav, Mancini, Andrea, Santarelli, Marcela, Bottari, Benedetta, Lazzi, Camilla, Neviani, Erasmo, Gatti, Monica

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Heterogeneity of Putative Surface Layer Proteins in Lactobacillus helveticus by Gatti, Monica, Rossetti, Lia, Fornasari, Maria Emanuela, Lazzi, Camilla, Giraffa, Giorgio, Neviani, Erasmo

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