Annalisa Rebecchi

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

Annalisa Rebecchi, Vincenza Pisacane, Lorenzo Morelli et al. · Food Microbiology · 2014 · 209 citations

Biology, Microbial Diversity, Typical Italian Salami +7

Physiological and molecular techniques for the study of bacterial community development in sausage fermentation

Annalisa Rebecchi, Crivori, Sarra et al. · Journal of Applied Microbiology · 1998 · 97 citations

Microbial Physiology, Rapd Fingerprinting, Bacterial Community Development +16

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

Impact of cystic fibrosis disease on archaea and bacteria composition of gut microbiota

Francesco Miragoli, Sara Federici, Susanna Ferrari et al. · FEMS Microbiology Ecology · 2016 · 77 citations · Full text

Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds

Gabriele Rocchetti, Francesco Miragoli, C. Zacconi et al. · Food Research International · 2018 · 77 citations

Food Chemistry, Food Fermentation, Lactic Acid Bacteria +9