Santarelli, Marcela

Cheese rind communities provide tractable systems for in situ and in vitro studies of microbial diversity

Wolfe, B. E., Button, J. E., Santarelli, M., & Dutton, R. J. (2014) · Cell

Microbial Community Ecology and PhysiologyGut microbiota and health

Cited by 648

Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening.

Gatti, M., De Dea Lindner, J., De Lorentiis, A., Bottari, B., Santarelli, M., Bernini, V., & Neviani, E. (2008) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 94

Natural Whey Starter for Parmigiano Reggiano: Culture-Independent Approach

Bottari, B., Santarelli, M., Neviani, E., & Gatti, M. (2010) · Journal of Applied Microbiology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 72

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

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