Angela De Lorentiis

Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains

Jeffery R. Broadbent, Hui Cai, Rebecca L. Larsen et al. · Journal of Dairy Science · 2011 · 119 citations · Full text

Susceptibility to tetracycline and erythromycin of Lactobacillus paracasei strains isolated from traditional Italian fermented foods

Roberta Comunian, Elisabetta Daga, Ilaria Dupré et al. · International Journal of Food Microbiology · 2009 · 92 citations

Antimicrobial Susceptibility, Food Fermentation, Antibiotics +10

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

Monica Gatti, Juliano De Dea Lindner, Angela De Lorentiis et al. · Applied and Environmental Microbiology · 2008 · 91 citations · Full text

Biology, Parmigiano-reggiano Cheese Production, Food Fermentation +14

Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

Juliano De Dea Lindner, Valentina Bernini, Angela De Lorentiis et al. · Dairy Science and Technology · 2008 · 69 citations

Peptidase Activities, Food Fermentation, Food Spoilage +8

Detection and identification of <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i> bacteriophages by PCR

Miriam Zago, Angela De Lorentiis, Domenico Carminati et al. · Journal of Dairy Research · 2006 · 18 citations

Pathogen Detection, Bacteriology, Bacteriophage +16