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Automatic Milking Systems in the Production of Parmigiano Reggiano Cheese: Effects on the Milk Quality and on Cheese Characteristics
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Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds
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Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait
Laura Sola, Emanuele Quadu, Elena Bortolazzo, Loris Bertoldi, Cinzia L. Randazzo, Valentina Pizzamiglio and Lisa Solieri Scientific Reports 12(1) (2022) https://doi.org/10.1038/s41598-022-22207-y
Proteomics Analysis in Dairy Products: Cheese, a Review
Efterpi Bouroutzika, Stavros Proikakis, Athanasios K. Anagnostopoulos, Angeliki I. Katsafadou, George C. Fthenakis and George Th. Tsangaris Applied Sciences 11(16) 7622 (2021) https://doi.org/10.3390/app11167622
How new molecular approaches have contributed to shedding light on microbial dynamics in Parmigiano Reggiano cheese
Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
Serena Martini, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi and Lisa Solieri Microorganisms 9(11) 2288 (2021) https://doi.org/10.3390/microorganisms9112288
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides
Davide Tagliazucchi, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio and Lisa Solieri International Journal of Food Microbiology 330 108688 (2020) https://doi.org/10.1016/j.ijfoodmicro.2020.108688
Peptide Profiling and Biological Activities of 12-Month Ripened Parmigiano Reggiano Cheese
Lisa Solieri, Andrea Baldaccini, Serena Martini, Aldo Bianchi, Valentina Pizzamiglio and Davide Tagliazucchi Biology 9(7) 170 (2020) https://doi.org/10.3390/biology9070170
Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: Development of extra-hard “Gran Ovino” cheese
Raimondo Gaglio, Massimo Todaro, Maria L. Scatassa, Elena Franciosi, Onofrio Corona, Isabella Mancuso, Rosalia Di Gerlando, Cinzia Cardamone and Luca Settanni International Journal of Food Microbiology 307 108277 (2019) https://doi.org/10.1016/j.ijfoodmicro.2019.108277
Colonization of the human gut by bovine bacteria present in Parmesan cheese
Christian Milani, Sabrina Duranti, Stefania Napoli, Giulia Alessandri, Leonardo Mancabelli, Rosaria Anzalone, Giulia Longhi, Alice Viappiani, Marta Mangifesta, Gabriele Andrea Lugli, Sergio Bernasconi, Maria Cristina Ossiprandi, Douwe van Sinderen, Marco Ventura and Francesca Turroni Nature Communications 10(1) (2019) https://doi.org/10.1038/s41467-019-09303-w
Detection, virulence and antimicrobial resistance of Yersinia enterocolitica in bulk tank milk in Italy
Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
Fabio Minervini, Francesca R. Dinardo, Giuseppe Celano, Maria De Angelis and Marco Gobbetti Frontiers in Microbiology 9 (2018) https://doi.org/10.3389/fmicb.2018.01984
Fermented Foods as a Dietary Source of Live Organisms
Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies
Hedda Hillmann, Jürgen Behr, Matthias A. Ehrmann, Rudi F. Vogel and Thomas Hofmann Journal of Agricultural and Food Chemistry 64(8) 1784 (2016) https://doi.org/10.1021/acs.jafc.6b00113
Is Raw Milk Microbiota Influenced by the use of Live Yeast (Saccharomyces cerevisiae) as Ruminant Feed Additive?
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters
Monica Gatti, Benedetta Bottari, Camilla Lazzi, Erasmo Neviani and Germano Mucchetti Journal of Dairy Science 97(2) 573 (2014) https://doi.org/10.3168/jds.2013-7187
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
Roberto J Ceruti, Susana E Zorrilla, Nora G Sabbag, Silvia C Costa and Guillermo A Sihufe International Journal of Dairy Technology 67(4) 539 (2014) https://doi.org/10.1111/1471-0307.12144
The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
Probiotic Potential of Autochthone Microbiota from São Jorge and <i>Parmigiano-Reggiano</i> Cheeses
Sofia Dias, Manuela Oliveira, Teresa Semedo-Lemsaddek and Fernando Bernardo Food and Nutrition Sciences 05(18) 1793 (2014) https://doi.org/10.4236/fns.2014.518193
A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures
Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters
Benedetta Bottari, Caterina Agrimonti, Monica Gatti, Erasmo Neviani and Nelson Marmiroli International Journal of Food Microbiology 160(3) 290 (2013) https://doi.org/10.1016/j.ijfoodmicro.2012.10.011
Determination of biogenic amines in different cheese samples by LC with evaporative light scattering detector
U. Gianfranco Spizzirri, Donatella Restuccia, Manuela Curcio, et al. Journal of Food Composition and Analysis 29(1) 43 (2013) https://doi.org/10.1016/j.jfca.2012.09.005
Does milk treatment before cheesemaking affect microbial and chemical traits of ripened cheese? Grana Trentino as a case study
Characterization of microbial traits involved with the elaboration of the Cotija cheese
Rebeca Flores-Magallón, Amanda Alejandra Oliva-Hernández and José Aberto Narváez-Zapata Food Science and Biotechnology 20(4) 997 (2011) https://doi.org/10.1007/s10068-011-0137-z
Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains
Claudio Giorgio Bove, Juliano De Dea Lindner, Camilla Lazzi, Monica Gatti and Erasmo Neviani International Journal of Food Microbiology 144(3) 569 (2011) https://doi.org/10.1016/j.ijfoodmicro.2010.11.017
The effect of wild lactic acid bacteria on the production of goat’s milk soft cheese
Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods
Antonio M. Martín-Platero, Eva Valdivia, Mercedes Maqueda, Inés Martín-Sánchez and Manuel Martínez-Bueno Applied and Environmental Microbiology 74(18) 5662 (2008) https://doi.org/10.1128/AEM.00418-08
CHARACTERIZATION OF THE MICROFLORA ISOLATED FROM QUESO FRESCO MADE FROM RAW AND PASTEURIZED MILK*
Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening
Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis, et al. Dairy Science and Technology 88(4-5) 511 (2008) https://doi.org/10.1051/dst:2008019
Preservation by freezing of potentially probiotic strains ofLactobacillus rhamnosus
Mariantonietta Succi, Patrizio Tremonte, Anna Reale, Elena Sorrentino and Raffaele Coppola Annals of Microbiology 57(4) 537 (2007) https://doi.org/10.1007/BF03175352
Population dynamics of lactobacilli in Grana cheese
Miriam Zago, Maria Emanuela Fornasari, Lia Rossetti, Barbara Bonvini, Laura Scano, Domenico Carminati and Giorgio Giraffa Annals of Microbiology 57(3) 349 (2007) https://doi.org/10.1007/BF03175072
Lactobacillus rhamnosus as Additive for Maize and Sorghum Ensiling
Elisabetta Salimei, Valeria Capilongo, Andrea Simoni, Pier Giorgio Peiretti, Cristina Maglieri, Cristina A. Romano, Luisa Mannina, Raffaele Coppola and Elena Sorrentino Journal of Agricultural and Food Chemistry 55(23) 9600 (2007) https://doi.org/10.1021/jf071775v
Beneficial lactobacilli in food and feed: long-term use, biodiversity and proposals for specific and realistic safety assessments