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Lista de obras de Marco Gobbetti

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli.

artículo científico publicado en 2012

Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough

artículo científico publicado en 2016

Adverse Reactions to Gluten

artículo científico publicado en 2014

Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology

artículo científico publicado en 2001

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread

artículo científico publicado en 2011

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

artículo científico publicado en 2011

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.

artículo científico

Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid

artículo científico publicado en 2000

Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.

artículo científico publicado en 2002

Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system

artículo científico publicado en 2006

Bioprocessing technology to exploit organic palm date ( Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement

article by Raffaella Di Cagno et al published April 2017 in Journal of Functional Foods

Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese

artículo científico publicado en 2014

Cell-cell communication in food related bacteria.

artículo científico publicado en 2007

Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.

artículo científico publicado en 2007

Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.

artículo científico publicado en 2003

Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

artículo científico publicado en 2016

Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms: A Randomized, Double-Blind, Placebo-controlled, Multicenter Trial

Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling

artículo científico publicado en 2000

Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200.

artículo científico publicado en 2015

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables a

artículo científico publicado en 2010

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.

artículo científico publicado en 2007

Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses

artículo científico publicado en 2003

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.

artículo científico publicado en 2007

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

artículo científico publicado en 2016

Defined multi-species semi-liquid ready-to-use sourdough starter

artículo científico publicado en 2006

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

artículo científico publicado en 2016

Dietary fibers and protective lactobacilli drive burrata cheese microbiome

artículo científico publicado en 2017

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

artículo científico publicado en 2016

Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease

artículo científico publicado en 2009

Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001

article

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

artículo científico publicado en 2014

Draft genome sequence of Lactobacillus rossiae DSM 15814(T).

artículo científico publicado en 2012

Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization

artículo científico publicado en 2011

Ecological parameters influencing microbial diversity and stability of traditional sourdough

artículo científico publicado en 2013

Effect of Whole-Grain Barley on the Human Fecal Microbiota and Metabolome

artículo científico publicado en 2015

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

artículo científico publicado en 2008

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

artículo científico publicado en 2011

Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy.

artículo científico publicado en 2012

Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients

scientific article published on 12 February 2020

Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400

artículo científico publicado en 2013

Ensuring safety in artisanal food microbiology

artículo científico publicado en 2016

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet

artículo científico publicado en 2017

Environmental stress responses in Lactobacillus: a review

artículo científico publicado en 2004

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation

artículo científico publicado en 2010

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

artículo científico publicado en 2014

Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree

artículo científico publicado en 2016

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

artículo científico publicado en 2010

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

article

Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation

artículo científico publicado en 2014

Exploitation of vegetables and fruits through lactic acid fermentation.

artículo científico

Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified

artículo científico publicado en 2013

Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

artículo científico publicado en 2021

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions.

artículo científico publicado en 2013

Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

Fermented goats' milk produced with selected multiple starters as a potentially functional food.

artículo científico publicado en 2009

From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children

artículo científico publicado en 2015

Functional microorganisms for functional food quality.

artículo científico publicado en 2010

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

artículo científico publicado en 2011

Functional proteomics within the genus Lactobacillus

artículo científico publicado en 2016

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

artículo científico publicado en 2007

Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum

artículo científico publicado en 2006

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Heat shock response in Lactobacillus plantarum.

artículo científico publicado en 2004

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease

artículo científico publicado en 2007

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

artículo científico publicado en 2010

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

artículo científico publicado en 2015

How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats

artículo científico publicado en 2018

How Shapes Its Proteome in Response to Natural Antimicrobial Compounds

artículo científico publicado en 2019

How the sourdough may affect the functional features of leavened baked goods.

artículo científico

Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

artículo científico publicado en 2016

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

artículo científico publicado en 2014

Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation

artículo científico publicado en 2006

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

artículo científico publicado en 2016

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

artículo científico publicado en 2012

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

artículo científico publicado en 2017

Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer

artículo científico publicado en 1995

Interactions between yeasts and bacteria in the smear surface-ripened cheeses.

artículo científico publicado en 2001

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

artículo científico publicado en 2014

Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731

scientific article published in 1999

Joint Data Analysis in Nutritional Epidemiology: Identification of Observational Studies and Minimal Requirements

artículo científico publicado en 2018

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

artículo científico publicado en 2015

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

scientific article published in 2018

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

artículo científico publicado en 2016

Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity

artículo científico publicado en 2011

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.

artículo científico publicado en 2015

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

artículo científico publicado en 2015

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

artículo científico publicado en 2013

Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)

Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking

artículo científico publicado en 2002

Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus

artículo científico publicado en 2014

Lactobacillus rossii sp. nov., isolated from wheat sourdough

artículo científico publicado en 2005

Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism

scientific article published on 01 March 1999

Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

artículo científico publicado en 2015

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

artículo científico publicado en 2009

Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage

artículo científico publicado en 2008

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

artículo científico publicado en 2019

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria ⬇️

artículo científico publicado el 12 de noviembre de 2010

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

artículo científico publicado en 2012

Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli

article

Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)

artículo científico publicado en 2013

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

artículo científico publicado en 2009

Metabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

scientific article published on 10 October 2012

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

artículo científico publicado en 2014

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

scientific article published on 30 August 2014

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

article

Microbial ecology dynamics during rye and wheat sourdough preparation

artículo científico publicado en 2013

Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese

artículo científico publicado en 2014

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

artículo científico publicado en 2001

Microbiota and metabolome associated with immunoglobulin A nephropathy (IgAN).

artículo científico publicado en 2014

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

article published in 2012

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

artículo científico publicado en 2009

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

artículo científico publicado en 2007

Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

artículo científico publicado en 2007

Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese

artículo científico publicado en 2017

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.

artículo científico publicado en 2010

New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study

Novel Fermented Fruit and Vegetable-Based Products

Novel probiotic candidates for humans isolated from raw fruits and vegetables.

artículo científico publicado en 2012

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

artículo científico publicado en 2015

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance

artículo científico publicado en 2005

Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese

artículo científico publicado en 2002

Perspective: Essential Study Quality Descriptors for Data from Nutritional Epidemiologic Research

artículo científico publicado en 2017

Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation

artículo científico publicado en 2015

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

artículo científico publicado en 2001

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

artículo científico publicado en 2003

Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes

artículo científico publicado en 2011

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.

artículo científico publicado en 2007

Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies.

artículo científico publicado en 2007

Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening

article by Marco Gobbetti et al published October 2015 in Trends in Food Science and Technology

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

artículo científico publicado en 2002

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

article published in 2008

Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli

artículo científico publicado en 2005

Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

scientific article published on 29 August 2008

Proteomics of the bacterial cross-talk by quorum sensing

artículo científico publicado en 2010

Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101.

artículo científico publicado en 2001

Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells

artículo científico publicado en 2010

Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits

artículo científico publicado en 2013

Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant

article

Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures

artículo científico publicado en 2006

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

artículo científico publicado en 2010

Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

artículo científico publicado en 2010

Salivary Microbiota Associated with Immunoglobulin A Nephropathy.

artículo científico publicado en 2015

Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet

artículo científico publicado en 2016

Salivary microbiota and metabolome associated with celiac disease

artículo científico publicado en 2014

Scouting the application of sourdough to frozen dough bread technology

Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion

artículo científico publicado en 2017

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

artículo científico publicado en 2011

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

artículo científico publicado en 2008

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

artículo científico publicado en 2008

Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines

artículo científico publicado en 2016

Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

artículo científico publicado en 2016

Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding

artículo científico publicado en 2006

Sourdough applications for bread production: Industrial perspectives

article

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

artículo científico publicado en 2017

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

artículo científico publicado en 2004

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

article published in 2009

Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation

artículo científico publicado en 2013

Sourdough lactobacilli and celiac disease

artículo científico publicado en 2006

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

artículo científico publicado en 2017

Sourdough/lactic acid bacteria

scholarly article published 2008

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses

artículo científico publicado en 2016

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.

artículo científico publicado en 2009

Stress Physiology of Lactic Acid Bacteria

artículo científico publicado en 2016

Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology

article published in 1999

Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs

artículo científico publicado en 2007

Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

artículo científico publicado en 2013

Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria

artículo científico publicado en 2008

Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

artículo científico publicado en 2009

Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.

artículo científico publicado en 2010

Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

artículo científico publicado en 2011

Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

scientific article published in Scientific Reports

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

artículo científico publicado en 2009

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.

artículo científico publicado en 2009

The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes

article

The food-gut human axis: the effects of diet on gut microbiota and metabolome

artículo científico publicado en 2017

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

article

The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals

artículo científico publicado en 2014

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

artículo científico publicado en 2012

The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids

artículo científico publicado en 1994

Third International Symposium on Sourdough: From Tradition to Innovation

article

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches

artículo científico publicado en 2016

Two-dimensional electrophoresis and IgE-mediated food allergy

artículo científico publicado en 2010

Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns

artículo científico publicado en 2016

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

artículo científico publicado en 2009

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

artículo científico publicado en 2013

Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation

artículo científico publicado en 2017

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

article

Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

artículo científico publicado en 2008

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.

artículo científico publicado en 2014

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

artículo científico publicado en 2009

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

artículo científico publicado en 2009

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

artículo científico publicado en 2007

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

artículo científico publicado en 2015

Uses of mares’ milk in manufacture of fermented milks

article by Raffaella Di Cagno et al published September 2004 in International Dairy Journal

Utilization of African grains for sourdough bread making.

artículo científico publicado en 2011

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue

artículo científico publicado en 2005

Vegetable and Fruit Fermentation by Lactic Acid Bacteria

What would you like to eat, Mr CKD Microbiota? A Mediterranean Diet, please!

artículo científico publicado en 2014

Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

artículo científico publicado en 2017

Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties

artículo científico publicado en 2012

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