Integration of high-throughput approaches to link culturable microbial diversity and metabolic potential in traditional fermented foods: a new screening strategy for functional starter cultures

Microstructural and sensorial effects of the functional components milk fat globule membrane-fragments (MFGM) and natural antioxidants (AOX) in fermented milk products

Multifunctional core equipment for the development of a state-of-the-art

The role of photoheterotrophic and chemoautotrophic prokaryotes in the microbial food web in terrestrial Antarctica: a cultivation approach combined with functional analysis

Culture-dependent and -independent studies on the role of human commensal microbiota as an ecological reservoirs of antibiotic resistances.