Levante, Alessia

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

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Bettera, L., Levante, A., Bancalari, E., Bottari, B., & Gatti, M. (2023) · Frontiers in microbiology

Probiotics and Fermented FoodsMilk Quality and Mastitis in Dairy Cows

Cited by 47

How the fewest become the greatest. L. casei’ s impact on long ripened cheeses.

Bottari, B., Levante, A., Neviani, E., & Gatti, M. (2018) · Frontiers in Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 45

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

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Bottari, B., Levante, A., Bancalari, E., Sforza, S., Bottesini, C., Prandi, B., De Filippis, F., Ercolini, D., Nocetti, M., & Gatti, M. (2020) · Frontiers in Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 41

Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods

Probiotics and Fermented FoodsGut microbiota and health

Cited by 39

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

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

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

The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?

Neviani, E., Levante, A., & Gatti, M. (2024) · Fermentation

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 17

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking

Bettera, L., Levante, A., Bancalari, E., Bottari, B., Cirlini, M., Neviani, E., & Gatti, M. (2023) · Foods

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 10