Proteolytic enzymes of lactic acid bacteria
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journal
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January 1997 |
SolexaQA: At-a-glance quality assessment of Illumina second-generation sequencing data
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September 2010 |
Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses
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April 2015 |
Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity
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July 2014 |
Traditional cheeses: Rich and diverse microbiota with associated benefits
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May 2014 |
Data, information, knowledge and principle: back to metabolism in KEGG
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journal
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November 2013 |
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis
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journal
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November 2005 |
The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals
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November 2014 |
Naive Bayesian Classifier for Rapid Assignment of rRNA Sequences into the New Bacterial Taxonomy
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June 2007 |
Characterization of the volatile organic compounds of Italian ‘Fossa’ cheese by solid-phase microextraction gas chromatography/mass spectrometry
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November 2010 |
Multifactorial diversity sustains microbial community stability
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July 2013 |
“Remake” by High-Throughput Sequencing of the Microbiota Involved in the Production of Water Buffalo Mozzarella Cheese
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August 2012 |
The effect of Lactobacillus buchneri and Lactobacillus parabuchneri on the eye formation of semi-hard cheese
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December 2013 |
Cytoscape: A Software Environment for Integrated Models of Biomolecular Interaction Networks
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November 2003 |
A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures
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February 2014 |
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
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August 2005 |
The Sequence Alignment/Map format and SAMtools
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journal
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June 2009 |
Fermented Foods as Experimentally Tractable Microbial Ecosystems
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March 2015 |
A peptidomic approach for monitoring and characterising peptide cyanotoxins produced in Italian lakes by matrix-assisted laser desorption/ionisation and quadrupole time-of-flight mass spectrometry: Profiling cyanotoxins in Italian lakes by mass spectrometry
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April 2011 |
QIIME allows analysis of high-throughput community sequencing data
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April 2010 |
Proteolytic systems of lactic acid bacteria
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April 2006 |
Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system
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February 2006 |
Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese
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journal
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January 2014 |
Role of intestinal brush border peptidases in the simulated digestion of milk proteins
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journal
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March 2015 |
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
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journal
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January 2002 |
Zooming into food-associated microbial consortia: a ‘cultural’ evolution
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journal
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April 2015 |
Relationships Between Flavoring Capabilities, Bacterial Composition, and Geographical Origin of Natural Whey Cultures Used for Traditional Water-Buffalo Mozzarella Cheese Manufacture
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journal
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February 2003 |
Survey of lactic acid bacteria during the ripening of Caciocavallo cheese produced in Molise
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May 2003 |
Cutadapt removes adapter sequences from high-throughput sequencing reads
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May 2011 |
mBLAST: Keeping up with the Sequencing Explosion for (Meta) Genome Analysis
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January 2013 |
Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese
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August 2014 |
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli
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journal
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September 2012 |
Moderated estimation of fold change and dispersion for RNA-seq data with DESeq2
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December 2014 |
An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary analyses of bacteria and archaea
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December 2011 |
Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
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January 2004 |
Optimization of Solid Phase Microextraction Analysis for the Headspace Volatile Compounds of Parmesan Cheese
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journal
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January 2003 |
Contribution of autochthonous non-starter lactobacilli to proteolysis in Caciocavallo Pugliese cheese
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May 2007 |
The proteolytic system of lactic acid bacteria revisited: a genomic comparison
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January 2010 |
Search and clustering orders of magnitude faster than BLAST
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August 2010 |
Temporal and Spatial Differences in Microbial Composition during the Manufacture of a Continental-Type Cheese
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January 2015 |
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
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January 2013 |
Fast gapped-read alignment with Bowtie 2
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journal
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March 2012 |
Microbial diversity in Natural Whey Cultures used for the production of Caciocavallo Silano PDO cheese
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May 2008 |
Monocarboxylic acid production by lactococci and lactobacilli
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journal
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March 2004 |
Improving the flavour of cheese
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book
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January 2007 |