Author

Benedetta Bottari

Observed names: B. BOTTARI, B. Bottari, Bottari B., Bottari Benedetta, Bottari, Benedetta

Institution: University of Parma

Observed institution: University of Parma

ORCID: 0000-0001-6534-2341

Observed ORCID: 0000-0001-6534-2341

OpenAlex ID: A5010677752

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

2013 · Monica Gatti, Benedetta Bottari, et al. · Journal of Dairy Science · 216

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Eating Fermented: Health Benefits of LAB-Fermented Foods

2021 · Vincenzo Castellone, Elena Bancalari, et al. · Foods · 177

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Application of FISH technology for microbiological analysis: current state and prospects

2006 · Benedetta Bottari, Danilo Ercolini, et al. · Applied Microbiology and Biotechnology · 162

Probiotics and Covid-19

2020 · Benedetta Bottari, Vincenzo Castellone, et al. · International Journal of Food Sciences and Nutrition · 106

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

2008 · Monica Gatti, Juliano De Dea Lindner, et al. · Applied and Environmental Microbiology · 94

Antibiotic Resistance of Lactobacilli Isolated from Two Italian Hard Cheeses

2009 · Nicoletta Belletti, Monica Gatti, et al. · Journal of Food Protection · 87

Natural whey starter for Parmigiano Reggiano: culture-independent approach

2009 · B. Bottari, M. Santarelli, et al. · Journal of Applied Microbiology · 72

Diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter

2013 · Tomislav Pogačić, Andrea Mancini, et al. · Food Microbiology · 70

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano

2013 · Erasmo Neviani, Benedetta Bottari, et al. · Frontiers in Microbiology · 66

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Determination of microbial load for different beverages and foodstuff by assessment of intracellular ATP

2015 · Benedetta Bottari, Marcela Santarelli, et al. · Trends in Food Science & Technology · 64

Application of real-time PCR (qPCR) for characterization of microbial populations and type of milk in dairy food products

2017 · Caterina Agrimonti, Benedetta Bottari, et al. · Critical Reviews in Food Science and Nutrition · 63

Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics

2023 · Andrea Fuso, Elena Bancalari, et al. · Foods · 57

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Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese

2013 · Marcela Santarelli, Benedetta Bottari, et al. · Systematic and Applied Microbiology · 56

Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation

2016 · Elena Bancalari, Valentina Bernini, et al. · Frontiers in Microbiology · 53

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Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria

2017 · Benedetta Bottari, Andrea Quartieri, et al. · International Journal of Food Microbiology · 51

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In vitro probiotic characterization of high GABA producing strain Lactobacilluas brevis DSM 32386 isolated from traditional “wild” Alpine cheese

2019 · Andrea Mancini, Ilaria Carafa, et al. · Annals of Microbiology · 50

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Study of the bacterial diversity of foods: PCR-DGGE versus LH-PCR

2016 · Cristiana Garofalo, Elena Bancalari, et al. · International Journal of Food Microbiology · 49

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

2023 · Luca Bettera, Alessia Levante, et al. · Frontiers in Microbiology · 47

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How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses

2018 · Benedetta Bottari, Alessia Levante, et al. · Frontiers in Microbiology · 45

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Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters

2012 · Benedetta Bottari, Caterina Agrimonti, et al. · International Journal of Food Microbiology · 45

Gut Microbiome, Diet and Depression: Literature Review of Microbiological, Nutritional and Neuroscientific Aspects

2025 · Laura Clerici, Davide Bottari, et al. · Current Nutrition Reports · 43

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Dynamics of a natural bacterial community under technological and environmental pressures: The case of natural whey starter for Parmigiano Reggiano cheese

2019 · Gaia Bertani, Alessia Levante, et al. · Food Research International · 43

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality

2020 · Benedetta Bottari, Alessia Levante, et al. · Frontiers in Microbiology · 40

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Lysozyme affects the microbial catabolism of free arginine in raw-milk hard cheeses

2016 · P. D'Incecco, M. Gatti, et al. · Food Microbiology · 39

Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety

2025 · Habtamu Hawaz, Benedetta Bottari, et al. · Comprehensive Reviews in Food Science and Food Safety · 36

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Works count: 83

Citation count: 2,342

H-index: 28

I10-index: 48