- Papers in database
- 6
- Years active
- 2011 – 2021
- Total publications
- 172
- Total citations
- 6,169
- h-index
- 43
Research Areas
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Milk Quality and Mastitis in Dairy Cows
- Microbial Metabolites in Food Biotechnology
Papers (6)
- 2021Eating Fermented: Health Benefits of LAB-Fermented Foods10.3390/foods10112639
- 2020Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese.10.1016/j.foodres.2020.109284
- 2020Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese.10.1016/j.fm.2019.103383
- 2018How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses10.3389/fmicb.2018.02866
- 2017Effective identification of Lactobacillus casei group species: genome-based selection of the gene mutL as the target of a novel multiplex PCR assay.10.1099/mic.0.000497
- 2011Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains.10.3168/jds.2010-4068