Concepedia

Alessia Levante

AL

Statistics

Publications

19

Citations

636

H-Index

15

Active since

2016

Affiliations

University of Parma(Current)

University of Bologna

University of Naples Federico II

Alessia Levante is an author at University of Parma specializing in microbiology, agriculture, and food microbiology.

ORCID

Publications per year

2016–2024

19

Publications

19

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 · 162 citations

, , +16

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 · 64 citations · Full text

, , +16

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 · 43 citations

, , +17

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 · 41 citations

, , +17

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 · 40 citations · Full text

, , +17

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