Mucchetti, G.

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

Gatti, M., Bottari, B., Lazzi, C., Neviani, E., & Mucchetti, G. (2014) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 216

Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese

Giraffa, G., Rossetti, L., Mucchetti, G., Addeo, F., & Neviani, E. (1998) · Journal of Dairy Science

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 45

A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening

Gatti, M., De Dea Lindner, J., Gardini, F., Mucchetti, G., Bevacqua, D., Fornasari, M. E., & Neviani, E. (2008) · Journal of Dairy Science

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 24

Presence of Peptidase Activities in Different Varieties of Cheese

Gatti, M., Fornasari, M. E., Mucchetti, G., Addeo, F., & Neviani, E. (1999) · Letters in Applied Microbiology

Probiotics and Fermented FoodsProtein Hydrolysis and Bioactive Peptides

Cited by 23

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Bancalari, E., Alinovi, M., Bottari, B., Caligiani, A., Mucchetti, G., & Gatti, M. (2020) · Frontiers in Microbiology

Probiotics and Fermented FoodsPolysaccharides Composition and Applications

Cited by 22

Interactions among Thermophilic Lactobacilli during Growth in Cheese Whey

Giraffa, G., Mucchetti, G., & Neviani, E. (1996) · Journal of Applied Bacteriology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 15