Ensuring safety in artisanal food microbiology
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Fermented foods have become a significant part of the diet in many cultures, and fermentation has been linked to numerous health benefits.
“Consequently, fermented foods have become a significant part of the diet in many cultures, and, over time, fermentation has been linked to numerous health benefits [39,40,41,42,43,44,45].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [41]
Throughout cheese manufacturing, environmental parameters such as temperature, pH, osmolarity, and lactose concentration undergo significant changes.
“Throughout cheese manufacturing, environmental parameters such as temperature, pH, osmolarity, and lactose concentration undergo significant changes [41,51,53,64,69,70,73,74,75].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [41]
Cites
Preservation and Fermentation: Past, Present and Future
Paul Ross, R., Morgan, S., & Hill, C. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00174-5 · Cited by 942 · see citing works
Fermented beverages with health-promoting potential: Past and future perspectives
Marsh, A. J., Hill, C., Ross, R. P., & Cotter, P. D. (2014) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.05.002 · Cited by 446 · see citing works
Fermented Foods as Experimentally Tractable Microbial Ecosystems
Wolfe, B. E., & Dutton, R. J. (2015) · Cell · doi:10.1016/j.cell.2015.02.034 · Cited by 386 · see citing works
McCabe‐Sellers, B., Staggs, C. G., & Bogle, M. L. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2005.12.008 · Cited by 181 · see citing works
Fermentation and pathogen control: a risk assessment approach
Adams, M. R., & Mitchell, R. C. (2002) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(02)00181-2 · Cited by 109 · see citing works
Mataragas, M., Bellio, A., Rovetto, F., et al. (2015) · Meat Science · doi:10.1016/j.meatsci.2015.01.002 · Cited by 53 · see citing works
McLeod, A., Måge, I., Heir, E., et al. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.04.005 · Cited by 18 · see citing works
Johnson, A. J. (2016) · Nature Microbiology · doi:10.1038/nmicrobiol.2016.39 · Cited by 15 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods · doi:10.3390/foods14050830 · Cited by 39 · see citing works
“Throughout cheese manufacturing, environmental parameters such as temperature, pH, osmolarity, and lactose concentration undergo significant changes [41,51,53,64,69,70,73–75].”
Self-citationNeviani, E., Levante, A., & Gatti, M. (2024) · Fermentation · doi:10.3390/fermentation10040186 · Cited by 17 · see citing works
Self-citationNeviani, E. (2024) · Microorganisms · doi:10.3390/microorganisms12122443 · Cited by 5 · see citing works
Self-citation
- Authors
- Cocolin, L., Gobbetti, M., Neviani, E., & Daffonchio, D.
- Affiliations
- University of Turin (IT)
- University of Bari Aldo Moro (IT)
- University of Parma (IT)
- University of Milan (IT)
- Corresponding author
- Cocolin, Luca
- Venue
- Nature Microbiology
- Published
- 2016-09-27
- Volume
- 1
- Issue
- 10
- Pages
- 16171-16171
- ISSN
- 2058-5276 (ISSN-L)
- OpenAlex
- W2525219360
- Cited by
- 33
- References
- 8
- Citations by year
- 2026: 4 · 2025: 3 · 2024: 3 · 2023: 2 · 2022: 5 · 2021: 2 · 2020: 4 · 2019: 3 · 2018: 5 · 2017: 2
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Nature Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Institutional Research Information System University of Turin (University of Turin) (submittedVersion)
- King Abdullah University of Science and Technology Repository (King Abdullah University of Science and Technology) (submittedVersion)
- Open Research (University of Surrey) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
- Keywords
- artisanal food products, food safety, food microbiology, foodborne pathogens, food adulteration
- MeSH terms
- Cheese, Food, Food Contamination, Food Handling, Food Microbiology, Humans, Microbiology, Safety, Enterococcus, Food Safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
