Alessia Levante

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

Annalisa Ricci, Martina Cirlini, Alessia Levante et al. · Food Research International · 2017 · 161 citations

Food Chemistry, Food Fermentation, Food Analysis +7

Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese

Elena Bancalari, Chiara Montanari, Alessia Levante et al. · Food Research International · 2020 · 58 citations · Full text

Food Fermentation, Lactic Acid Bacteria, Food Structure +10

An integrated strategy to discover Lactobacillus casei group strains for their potential use as aromatic starters

Elena Bancalari, Maria Luisa Savo Sardaro, Alessia Levante et al. · Food Research International · 2017 · 40 citations

Lactic Acid Bacteria, Bacteriology, Potential Use +6

Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese

Gaia Bertani, Alessia Levante, Camilla Lazzi et al. · Food Research International · 2019 · 38 citations

Microbial Contamination, Food Microbiology, Microbial Ecology +9

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

Benedetta Bottari, Alessia Levante, Elena Bancalari et al. · Frontiers in Microbiology · 2020 · 38 citations · Full text

Food Fermentation, Food Spoilage, Medicine +11