Luigi Grazia

Bile salt and acid tolerance of<i>Lactobacillus rhamnosus</i>strains isolated from Parmigiano Reggiano cheese

Mariantonietta Succi, Patrizio Tremonte, Anna Reale et al. · FEMS Microbiology Letters · 2005 · 286 citations

Probiotic, Food Fermentation, Low Ph +12

Use of donkey’s milk for a fermented beverage with lactobacilli

Cristiana Chiavari, Fabio Coloretti, M. Nanni et al. · Le Lait · 2005 · 115 citations · Full text

Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage

Raffaele Coppola, Massimo Iorizzo, R. Saotta et al. · Food Microbiology · 1997 · 95 citations

Food Fermentation, Food Microbiology, Southern Italy +4

Behaviour of Lactobacillus rhamnosus strains in ass's milk

Raffaele Coppola, Elisabetta Salimei, Mariantonietta Succi et al. · 2002 · 92 citations · Full text

Microbiological characteristics of Parmigiano Reggiano cheese during the cheesemakingand the first months of the ripening

Raffaele Coppola, M. Nanni, Massimo Iorizzo et al. · Le Lait · 2000 · 92 citations · Full text