| Enterococci from foods G Giraffa FEMS microbiology reviews 26 (2), 163-171, 2002 | 1004 | 2002 |
| Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters M Gatti, B Bottari, C Lazzi, E Neviani, G Mucchetti Journal of dairy science 97 (2), 573-591, 2014 | 229 | 2014 |
| Application of FISH technology for microbiological analysis: current state and prospects B Bottari, D Ercolini, M Gatti, E Neviani Applied microbiology and biotechnology 73, 485-494, 2006 | 222 | 2006 |
| Genetic diversity and technological properties of Streptococcus thermophilus strains isolated from dairy products D Mora, MG Fortina, C Parini, G Ricci, M Gatti, G Giraffa, PL Manachini Journal of applied microbiology 93 (2), 278-287, 2002 | 216 | 2002 |
| Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits N Babbar, W Dejonghe, M Gatti, S Sforza, K Elst Critical Reviews in Biotechnology 36 (4), 594-606, 2016 | 188 | 2016 |
| A selected core microbiome drives the early stages of three popular Italian cheese manufactures F De Filippis, A La Storia, G Stellato, M Gatti, D Ercolini PLoS One 9 (2), e89680, 2014 | 138 | 2014 |
| Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains JR Broadbent, H Cai, RL Larsen, JE Hughes, DL Welker, VG De Carvalho, ... Journal of dairy science 94 (9), 4313-4328, 2011 | 111 | 2011 |
| Grana Padano cheese whey starters: microbial composition and strain distribution L Rossetti, ME Fornasari, M Gatti, C Lazzi, E Neviani, G Giraffa International journal of food microbiology 127 (1-2), 168-171, 2008 | 111 | 2008 |
| Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripening M Gatti, J De Dea Lindner, A De Lorentiis, B Bottari, M Santarelli, ... Applied and Environmental Microbiology 74 (19), 6161-6167, 2008 | 102 | 2008 |
| Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and-independent methods LM Perin, MLS Sardaro, LA Nero, E Neviani, M Gatti Food microbiology 65, 160-169, 2017 | 95 | 2017 |
| Antibiotic resistance of lactobacilli isolated from two Italian hard cheeses N Belletti, M Gatti, B Bottari, E Neviani, G Tabanelli, F Gardini Journal of food protection 72 (10), 2162-2169, 2009 | 95 | 2009 |
| Biodiversity in Lactobacillus helveticus strains present in natural whey starter used for Parmigiano Reggiano cheese M Gatti, C Lazzi, L Rossetti, G Mucchetti, E Neviani Journal of Applied Microbiology 95 (3), 463-470, 2003 | 90 | 2003 |
| Electrical conductivity changes in milk caused by acidification: determining factors G Mucchetti, M Gatti, E Neviani Journal of dairy science 77 (4), 940-944, 1994 | 90 | 1994 |
| Molecular Diversity within Lactobacillus helveticus as Revealed by Genotypic Characterization G Giraffa, M Gatti, L Rossetti, L Senini, E Neviani Applied and environmental microbiology 66 (4), 1259-1265, 2000 | 89 | 2000 |
| Pectin oligosaccharides from sugar beet pulp: Molecular characterization and potential prebiotic activity B Prandi, S Baldassarre, N Babbar, E Bancalari, P Vandezande, ... Food & function 9 (3), 1557-1569, 2018 | 87 | 2018 |
| Eating fermented: Health benefits of LAB-fermented foods V Castellone, E Bancalari, J Rubert, M Gatti, E Neviani, B Bottari Foods 10 (11), 2639, 2021 | 86 | 2021 |
| Genotypic and phenotypic heterogeneity of Streptococcus thermophilus strains isolated from dairy products G Giraffa, A Paris, L Valcavi, M Gatti, E Neviani Journal of Applied Microbiology 91 (5), 937-943, 2001 | 85 | 2001 |
| Nonstarter lactic acid bacteria volatilomes produced using cheese components E Sgarbi, C Lazzi, G Tabanelli, M Gatti, E Neviani, F Gardini Journal of dairy science 96 (7), 4223-4234, 2013 | 84 | 2013 |
| Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin G Giraffa, C Andrighetto, C Antonello, M Gatti, C Lazzi, G Marcazzan, ... International Journal of Food Microbiology 91 (2), 129-139, 2004 | 83 | 2004 |
| Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening JDD Lindner, V Bernini, A De Lorentiis, A Pecorari, E Neviani, M Gatti Dairy Science and Technology 88 (4-5), 511-523, 2008 | 81 | 2008 |
