Lazzi, Camilla

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

De Filippis, F., Pellegrini, N., Vannini, L., Jeffery, I. B., La Storia, A., Laghi, L., Serrazanetti, D. I., Di Cagno, R., Ferrocino, I., Lazzi, C., et al. (2016) · Gut

Gut microbiota and healthNutritional Studies and Diet

Cited by 1,638

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

The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals

De Filippis, F., Vannini, L., La Storia, A., Laghi, L., Piombino, P., Stellato, G., Serrazanetti, D. I., Gozzi, G., Turroni, S., Ferrocino, I., et al. (2014) · PLoS ONE

Oral microbiology and periodontitis researchGut microbiota and health

Cited by 146

Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds

Hadj Saadoun, J., Bertani, G., Levante, A., Vezzosi, F., Ricci, A., Bernini, V., & Lazzi, C. (2021) · Foods

Biochemical and biochemical processesFermentation and Sensory Analysis

Cited by 118

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Martelli, F., Cirlini, M., Lazzi, C., Neviani, E., & Bernini, V. (2020) · Foods

Seaweed-derived Bioactive CompoundsEssential Oils and Antimicrobial Activity

Cited by 82

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano.

Lazzi, C., Povolo, M., Locci, F., Bernini, V., Neviani, E., & Gatti, M. (2016) · International Journal of Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 60

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese.

Santarelli, M., Bottari, B., Lazzi, C., Neviani, E., & Gatti, M. (2013) · Systematic and Applied Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 56

Fluorescence microscopy for studying the viability of micro-organisms in natural whey starters

Gatti, M., Bernini, V., Lazzi, C., & Neviani, E. (2006) · Letters in Applied Microbiology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 54

Dynamics of a natural bacterial community under technological and environmental pressures: the case of natural whey starter for parmigiano reggiano cheese.

Bertani, G., Levante, A., Lazzi, C., Bottari, B., Gatti, M., & Neviani, E. (2020) · Food Research International

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 43

Metabolic Gene-Targeted Monitoring of Non-Starter Lactic Acid Bacteria during Cheese Ripening

Levante, A., De Filippis, F., La Storia, A., Gatti, M., Neviani, E., Ercolini, D., & Lazzi, C. (2017) · International Journal of Food Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 35

Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

Lazzi, C., Turroni, S., Mancini, A., Sgarbi, E., Neviani, E., Brigidi, P., & Gatti, M. (2014) · BMC Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 35

Toward the identification of a type I toxin-antitoxin system in the plasmid DNA of dairy Lactobacillus rhamnosus

Folli, C., Levante, A., Percudani, R., Amidani, D., Bottazzi, S., Ferrari, A., Rivetti, C., Neviani, E., & Lazzi, C. (2017) · Scientific Reports

Bacterial Genetics and BiotechnologyProbiotics and Fermented Foods

Cited by 26

Variability of Lactic Acid Production, Chemical and Microbiological Characteristics in 24-Hour Parmigiano Reggiano Cheese

Santarelli, M., Bottari, B., Malacarne, M., Lazzi, C., Sforza, S., Summer, A., Neviani, E., & Gatti, M. (2013) · Dairy Science & Technology

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 20

Genome Sequencing of five Lacticaseibacillus Strains and Analysis of Type I and II Toxin-Antitoxin System Distribution

Levante, A., Lazzi, C., Vatsellas, G., Chatzopoulos, D., Dionellis, V. S., Makrythanasis, P., Neviani, E., & Folli, C. (2021) · Microorganisms

Bacterial Genetics and BiotechnologyProbiotics and Fermented Foods

Cited by 18