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Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds.
Int J Food Microbiol. 2016 Oct 3;234:71-75. doi: 10.1016/j.ijfoodmicro.2016.06.025. Epub 2016 Jun 23.
Int J Food Microbiol. 2016.
PMID: 27382958
Peptide profile of Camembert-type cheese: Effect of heat treatment and adjunct culture Lactobacillus rhamnosus GG.
Galli BD, Baptista DP, Cavalheiro FG, Negrão F, Eberlin MN, Gigante ML.
Galli BD, et al.
Food Res Int. 2019 Sep;123:393-402. doi: 10.1016/j.foodres.2019.05.009. Epub 2019 May 9.
Food Res Int. 2019.
PMID: 31284991
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Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies.
Galli BD, Nikoloudaki O, Granehäll L, Carafa I, Pozza M, De Marchi M, Gobbetti M, Di Cagno R.
Galli BD, et al.
Int J Food Microbiol. 2024 Feb 2;411:110548. doi: 10.1016/j.ijfoodmicro.2023.110548. Epub 2023 Dec 21.
Int J Food Microbiol. 2024.
PMID: 38154252
Free article.
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Sustainability implications and relevance of using omics sciences to investigate cheeses with protected designation of origin.
Galli BD.
Galli BD.
J Sci Food Agric. 2024 Feb 21. doi: 10.1002/jsfa.13403. Online ahead of print.
J Sci Food Agric. 2024.
PMID: 38380878
Review.
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Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species.
Tonini S, Tlais AZA, Galli BD, Helal A, Tagliazucchi D, Filannino P, Zannini E, Gobbetti M, Di Cagno R.
Tonini S, et al. Among authors: galli bd.
Microb Biotechnol. 2024 Jan;17(1):e14387. doi: 10.1111/1751-7915.14387. Epub 2024 Jan 23.
Microb Biotechnol. 2024.
PMID: 38263855
Free PMC article.
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