Benedetta Bottari - Concepedia

Author

Benedetta Bottari

University of Parma ORCID

Also Known As

B. BOTTARI, B. Bottari, Benedetta Bottari, Bottari, Benedetta, Elisabetta Suffredini

Publications

2.1K

Citations

H-Index

Concepts

All Affiliations

University of Parma University of Milan University of Modena and Reggio Emilia Consorzio del Formaggio Parmigiano-Reggiano

About

Benedetta Bottari is an author at University of Parma specializing in microbiology, food microbiology, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	13	499
2	Medicine	11	11	389
3	Public Health	9	9	347
4	Engineering	1	1	14
5	Natural Sciences	1	1	17

Benedetta Bottari

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening Monica Gatti, Juliano De Dea Lindner, Angela De Lorentiis, Applied and Environmental Microbiology BiologyParmigiano-reggiano Cheese ProductionFood FermentationFood SpoilageLength Heterogeneity Pcr	2008	91
Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses Nicoletta Belletti, Monica Gatti, Benedetta Bottari, Journal of Food Protection Antimicrobial Resistance GeneAntimicrobial SusceptibilityAntibioticsLactic Acid BacteriaFood Microbiology	2009	88
Natural whey starter for Parmigiano Reggiano: culture-independent approach Benedetta Bottari, Marcela Santarelli, Erasmo Neviani, Journal of Applied Microbiology	2009	69
New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano Erasmo Neviani, Benedetta Bottari, Camilla Lazzi, Frontiers in Microbiology	2013	66
Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter Tomislav Pogačić, Andrea Mancini, Marcela Santarelli, Food Microbiology Shelf LifeFood FermentationFood SpoilageUndefined Natural StarterLactic Acid Bacteria	2013	65
Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP Benedetta Bottari, Marcela Santarelli, Erasmo Neviani Trends in Food Science & Technology Microbial LoadBiochemistryBioenergeticsFood AnalysisBioanalysis	2015	61
Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese Marcela Santarelli, Benedetta Bottari, Camilla Lazzi, Systematic and Applied Microbiology Food FermentationFood SpoilageLactic Acid BacteriaFood MicrobiologyMicrobial Ecology	2013	53
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria Benedetta Bottari, Andrea Quartieri, Barbara Prandi, International Journal of Food Microbiology ProbioticFood FermentationBiochemistryBiotechnologyParmigiano Reggiano Cheese	2017	50
In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese Andrea Mancini, Ilaria Carafa, Elena Franciosi, Annals of Microbiology	2019	50
Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation Elena Bancalari, Valentina Bernini, Benedetta Bottari, Frontiers in Microbiology	2016	49

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