Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme

Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations

(2022) Alessandra Pino et al.   Microorganisms

Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening

(2021) Crina Carmen Mureşan et al.   Foods

Effect of probiotic Minas Frescal cheese on the volatile compounds profile and metabolic profile assessed by nuclear magnetic resonance spectroscopy and chemometric tools

(2021) Celso F. Balthazar et al.   JOURNAL OF DAIRY SCIENCE

Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

(2021) E. Manzocchi et al.   JOURNAL OF DAIRY SCIENCE

The key aroma compounds and sensory characteristics of commercial Cheddar Cheeses

(2021) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Protective role of taurine against oxidative stress (Review)

(2021) Stella Baliou et al.   Molecular Medicine Reports

METAnnotatorX2: a Comprehensive Tool for Deep and Shallow Metagenomic Data Set Analyses

(2021) Christian Milani et al.   mSystems

Ecology of lactobacilli present in Italian cheeses produced from raw milk

(2020) Christian Milani et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates

(2020) Weicheng Li et al.   Frontiers in Microbiology

Formation of Free Amino Acids and Bioactive Peptides During the Ripening of Bulgarian White Brined Cheeses

(2020) Jivka Atanasova et al.   Probiotics and Antimicrobial Proteins

Colonization of the human gut by bovine bacteria present in Parmesan cheese

(2019) Christian Milani et al.   Nature Communications

Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment

(2019) M.J. Reis Lima et al.   FOOD RESEARCH INTERNATIONAL

Population Dynamics of Lactobacillus helveticus in Swiss Gruyère-Type Cheese Manufactured With Natural Whey Cultures

(2018) Aline Moser et al.   Frontiers in Microbiology

Tracing mother-infant transmission of bacteriophages by means of a novel analytical tool for shotgun metagenomic datasets: METAnnotatorX

(2018) Christian Milani et al.   Microbiome

High throughput ANI analysis of 90K prokaryotic genomes reveals clear species boundaries

(2018) Chirag Jain et al.   Nature Communications

Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows' feeding

(2017) Marina Giello et al.   FOOD MICROBIOLOGY

Quantitative microbiome profiling links gut community variation to microbial load

(2017) Doris Vandeputte et al.   NATURE

Pseudomonas spp.: contamination sources in bulk tanks of dairy farms

(2017) Ana M.C. Vidal et al.   PESQUISA VETERINARIA BRASILEIRA

Characterization of Pseudomonas spp. and Associated Proteolytic Properties in Raw Milk Stored at Low Temperatures

(2017) Lu Meng et al.   Frontiers in Microbiology

Pseudomonas spp.: contamination sources in bulk tanks of dairy farms

(2017) Ana M.C. Vidal et al.   PESQUISA VETERINARIA BRASILEIRA

Microbial benefits and risks of raw milk cheese

(2016) Yohan Yoon et al.   FOOD CONTROL

Effect of farm characteristics and practices on hygienic quality of ovine raw milk used for artisan cheese production in central Italy

(2015) Elisa Carloni et al.   ANIMAL SCIENCE JOURNAL

PreQ0 Base, an Unusual Metabolite with Anti-cancer Activity from Streptomyces qinglanensis 172205

(2015) Dongbo Xu et al.   Anti-Cancer Agents in Medicinal Chemistry

Application of Glutathione as Anti-Oxidative and Anti-Aging Drugs

(2015) Takujiro Homma et al.   CURRENT DRUG METABOLISM

CheckM: assessing the quality of microbial genomes recovered from isolates, single cells, and metagenomes

(2015) Donovan H. Parks et al.   GENOME RESEARCH

A review of the microbiological hazards of dairy products made from raw milk

(2015) C. Verraes et al.   INTERNATIONAL DAIRY JOURNAL

Traditional cheeses: Rich and diverse microbiota with associated benefits

(2014) Marie-Christine Montel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiota characterization of a Belgian protected designation of origin cheese, Herve cheese, using metagenomic analysis

(2014) V. Delcenserie et al.   JOURNAL OF DAIRY SCIENCE

Fast and sensitive protein alignment using DIAMOND

(2014) Benjamin Buchfink et al.   NATURE METHODS

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cheddar Cheese Ripening and Flavor Characterization: A Review

(2013) Mian Anjum Murtaza et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Glutamate: a truly functional amino acid

(2012) John T. Brosnan et al.   AMINO ACIDS

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

(2012) Ángel Alegría et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

PGAP: pan-genomes analysis pipeline

(2011) Yongbing Zhao et al.   BIOINFORMATICS

PRESENCE OF ENTEROCOCCI IN RAW COW'S MILK AND “PUZZONE DI MOENA” CHEESE

(2009) E. FRANCIOSI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Sensory Properties and Taste Compounds of Fermented Milk Produced by Lactococcus lactis and Streptococcus thermophilus

(2008) Masato OMAEA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria

(2008) M. López del Castillo-Lozano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY