| A diet low in FODMAPs reduces symptoms in patients with irritable bowel syndrome and a probiotic restores bifidobacterium species: a randomized controlled trial HM Staudacher, MCE Lomer, FM Farquharson, P Louis, F Fava, ... Gastroenterology 153 (4), 936-947, 2017 | 454 | 2017 |
| Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk E Franciosi, L Settanni, A Cavazza, E Poznanski International dairy journal 19 (1), 3-11, 2009 | 289 | 2009 |
| Gamma-aminobutyric acid-producing lactobacilli positively affect metabolism and depressive-like behaviour in a mouse model of metabolic syndrome E Patterson, PM Ryan, N Wiley, I Carafa, E Sherwin, G Moloney, ... Scientific reports 9 (1), 16323, 2019 | 141 | 2019 |
| The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): From feed to frass A Osimani, V Milanović, F Cardinali, C Garofalo, F Clementi, M Pasquini, ... International journal of food microbiology 272, 49-60, 2018 | 97 | 2018 |
| Biodiversity and γ‐Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses E Franciosi, I Carafa, T Nardin, S Schiavon, E Poznanski, A Cavazza, ... BioMed Research International 2015 (1), 625740, 2015 | 94 | 2015 |
| Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain cheese I Carafa, T Nardin, R Larcher, R Viola, K Tuohy, E Franciosi Food microbiology 48, 123-132, 2015 | 84 | 2015 |
| Microbial analysis of raw cows’ milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits E Franciosi, L Settanni, N Cologna, A Cavazza, E Poznanski World Journal of Microbiology and Biotechnology 27, 171-180, 2011 | 73 | 2011 |
| Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation A Alfonzo, C Miceli, A Nasca, E Franciosi, G Ventimiglia, R Di Gerlando, ... Food microbiology 62, 256-269, 2017 | 69 | 2017 |
| Dynamic changes in microbiota and mycobiota during spontaneous ‘V ino S anto T rentino’fermentation I Stefanini, D Albanese, A Cavazza, E Franciosi, C De Filippo, C Donati, ... Microbial biotechnology 9 (2), 195-208, 2016 | 63 | 2016 |
| The spatial distribution of bacteria in Grana-cheese during ripening L Monfredini, L Settanni, E Poznanski, A Cavazza, E Franciosi Systematic and applied microbiology 35 (1), 54-63, 2012 | 60 | 2012 |
| Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites F Cardinali, V Milanović, A Osimani, L Aquilanti, M Taccari, C Garofalo, ... International journal of food microbiology 278, 61-72, 2018 | 54 | 2018 |
| A factory-scale application of secondary adjunct cultures selected from lactic acid bacteria during Puzzone di Moena cheese ripening E Franciosi, L Settanni, S Carlin, A Cavazza, E Poznanski Journal of Dairy Science 91 (8), 2981-2991, 2008 | 53 | 2008 |
| Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese E Franciosi, G De Sabbata, F Gardini, A Cavazza, E Poznanski Food microbiology 28 (1), 43-51, 2011 | 47 | 2011 |
| Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria L Settanni, E Franciosi, A Cavazza, PS Cocconcelli, E Poznanski Food microbiology 28 (5), 883-890, 2011 | 46 | 2011 |
| Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese I Carafa, G Stocco, P Franceschi, A Summer, KM Tuohy, G Bittante, ... Food Research International 115, 209-218, 2019 | 44 | 2019 |
| Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder R Gaglio, A Alfonzo, M Barbera, E Franciosi, N Francesca, G Moschetti, ... Food microbiology 86, 103349, 2020 | 42 | 2020 |
| Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled … L Settanni, P Barbaccia, A Bonanno, M Ponte, R Di Gerlando, E Franciosi, ... Food microbiology 87, 103385, 2020 | 41 | 2020 |
| Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese F Cardinali, A Osimani, M Taccari, V Milanović, C Garofalo, F Clementi, ... International Journal of Food Microbiology 255, 7-16, 2017 | 41 | 2017 |
| In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese A Mancini, I Carafa, E Franciosi, T Nardin, B Bottari, R Larcher, KM Tuohy Annals of Microbiology 69 (13), 1435-1443, 2019 | 39 | 2019 |
| Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386 I Carafa, G Stocco, T Nardin, R Larcher, G Bittante, K Tuohy, E Franciosi Frontiers in microbiology 10, 93, 2019 | 38 | 2019 |
