Marcela Santarelli - Concepedia

Concepedia

Author

Marcela Santarelli

University of Parma

Also Known As

M. Santarelli, Marcela Santarelli

16

Publications

1.1K

Citations

9

H-Index

22

Concepts

All Affiliations

University of Parma

MS

About

Marcela Santarelli is an author at University of Parma specializing in microbiology, food microbiology, and microbial ecology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Public Health	5	5	866
2	Health Sciences	4	4	229
3	Medicine	3	3	721
4	Biology	2	2	728
5	Biochemistry	1	1	61

Marcela Santarelli

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9

Publications

1.1K

Citations

9

H-Index

	Year	Citations
Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity Benjamin E. Wolfe, Julie E. Button, Marcela Santarelli, Cell BiologyMicrobial DiversityVitro StudiesFood MicrobiologyMicrobial Ecology	2014	637
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
Natural whey starter for Parmigiano Reggiano: culture-independent approach Benedetta Bottari, Marcela Santarelli, Erasmo Neviani, Journal of Applied Microbiology	2009	69
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
Whey Starter for Grana Padano Cheese: Effect of Technological Parameters on Viability and Composition of the Microbial Community Marcela Santarelli, Monica Gatti, Camilla Lazzi, Journal of Dairy Science	2008	48
Recovery and Identification of Bovine Colostrum Microflora Using Traditional and Molecular Approaches Juliano De Dea Lindner, Marcela Santarelli, Caroline Tiemi Yamaguishi, University of Zagreb University Computing Centre (SRCE) BioanalysisBiotechnologyMolecular ApproachesMicrobiologyMedicine	2011	23
Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese Marcela Santarelli, Benedetta Bottari, M. Malacarne, Dairy Science and Technology Food ChemistryFood FermentationFood SpoilageFood AnalysisLactic Acid Bacteria	2013	20

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