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Margherita DAlessandro
Margherita DAlessandro
University of Bologna
Food science
Chemistry
Thermophile
Cheesemaking
Nisin
3
Papers
49
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Unravelling the functional and technological potential of soy milk based microencapsulated Lactobacillus crispatus and Lactobacillus gasseri
2021
Journal of Functional Foods
Margherita DAlessandro
Flavia Pisanu
David Baldo
Carola Eleonora Parolin
Gianfranco Filippini
Beatrice Vitali
Rosalba Lanciotti
Francesca Patrignani
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Effects of Sub-Lethal High Pressure Homogenization Treatment on the Adhesion Mechanisms and Stress Response Genes in Lactobacillus acidophilus 08.
2021
Frontiers in Microbiology
Giacomo Braschi
Margherita DAlessandro
Davide Gottardi
Lorenzo Siroli
Francesca Patrignani
Rosalba Lanciotti
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Unravelling the Potential of Lactococcus lactis Strains to Be Used in Cheesemaking Production as Biocontrol Agents.
2020
Foods
Danka Bukvicki
Lorenzo Siroli
Margherita DAlessandro
Sofia Cosentino
Ismail Fliss
Laila Ben Said
Hebatoallah Hassan
Rosalba Lanciotti
Francesca Patrignani
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Citations (5)
1