Neviani, Erasmo

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

Ensuring safety in artisanal food microbiology

Cocolin, L., Gobbetti, M., Neviani, E., & Daffonchio, D. (2016) · Nature Microbiology

Probiotics and Fermented FoodsFood Safety and Hygiene

Cited by 33

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

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

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

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

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

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

The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community

Neviani, E. (2024) · Microorganisms

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 5