Gatti, Monica

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

Investigation of the Ability of Dairy Nonstarter Lactic Acid Bacteria to Grow Using Cell Lysates of Other Lactic Acid Bacteria as the Exclusive Source of Nutrients

Sgarbi, E., Bottari, B., Gatti, M., & Neviani, E. (2014) · International Journal of Dairy Technology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 20

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

Acidification Activity of Thermophilic Lactobacilli Under the Temperature Gradient of Grana Cheese Making

Neviani, E., Divizia, R., Abbiati, E., & Gatti, M. (1995) · Journal of Dairy Science

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 19

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

High-Speed Cold Centrifugation of Milk Modifies the Microbiota, the Ripening Process and the Sensory Characteristics of Raw-Milk Hard Cheeses

D'Incecco, P., Bettera, L., Bancalari, E., Rosi, V., Sindaco, M., Gobbi, S., Candotti, P., Nazzicari, N., Limbo, S., Gatti, M., et al. (2023) · Food Research International

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 10

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