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Lista de obras de Maria De Angelis

A Bronze-Tomato Enriched Diet Affects the Intestinal Microbiome under Homeostatic and Inflammatory Conditions

artículo científico publicado en 2018

A Comprehensive Peptidomic Approach to Characterize the Protein Profile of Selected Durum Wheat Genotypes: Implication for Coeliac Disease and Wheat Allergy

scientific article published on 01 October 2019

A Low Glycemic Index Mediterranean Diet Combined with Aerobic Physical Activity Rearranges the Gut Microbiota Signature in NAFLD Patients

artículo científico publicado en 2022

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

artículo científico publicado en 2012

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

Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells

artículo científico publicado en 2022

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

Autism spectrum disorders and intestinal microbiota

artículo científico publicado en 2015

Bile Acids and GPBAR-1: Dynamic Interaction Involving Genes, Environment and Gut Microbiome

artículo científico publicado en 2020

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

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

artículo científico publicado en 2003

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

artículo científico publicado en 2006

Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers' Health

scientific article published on 28 March 2020

Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere ⬇️

scientific article published on 30 December 2020

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

artículo científico publicado en 2015

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

artículo científico publicado en 2007

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

artículo científico publicado en 2006

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

artículo científico publicado en 2009

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

artículo científico publicado en 2014

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 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

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

scientific article published on 12 February 2020

Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study.

artículo científico publicado en 2019

Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities of Lactiplantibacillus plantarum Strains Selected as Tailored Starter Cultures for Naturally Table Olives

artículo científico publicado en 2020

Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties

article

Exploitation of vegetables and fruits through lactic acid fermentation.

artículo científico

Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling

artículo científico publicado en 2015

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

artículo científico publicado en 2013

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

artículo científico publicado en 2013

Functional microorganisms for functional food quality.

artículo científico publicado en 2010

Genomic Analysis of Three Cheese-Borne Pseudomonas lactis with Biofilm and Spoilage-Associated Behavior

artículo científico publicado en 2020

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

Gut Microbiota, Metabolome, and Body Composition Signatures of Response to Therapy in Patients with Advanced Melanoma

scientific article published in 2023

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

artículo científico

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

artículo científico publicado en 2014

Improved 1,3-Propanediol Synthesis from Glycerol by the Robust Lactobacillus reuteri Strain DSM 20016.

artículo científico publicado en 2015

Increased Colonic Permeability and Lifestyles as Contributing Factors to Obesity and Liver Steatosis

artículo científico publicado en 2020

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

artículo científico publicado en 2012

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 and yeast microbiotas of sixteen French traditional sourdoughs.

artículo científico publicado en 2015

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

artículo científico publicado en 2014

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

scientific article published on 01 March 1999

Liver Steatosis, Gut-Liver Axis, Microbiome and Environmental Factors. A Never-Ending Bidirectional Cross-Talk

artículo científico publicado en 2020

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

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

artículo científico publicado en 2012

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

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

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives.

artículo científico publicado en 2015

Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria.

artículo científico publicado en 2008

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

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

Novel insights on the functional/nutritional features of the sourdough fermentation

artículo científico publicado en 2018

Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study)

artículo científico publicado en 2019

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

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

artículo científico publicado en 2003

Piacentinu Ennese PDO Cheese as Reservoir of Promising Probiotic Bacteria

scientific article published on 12 August 2019

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

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

Prototype Gluten-Free Breads from Processed Durum Wheat: Use of Monovarietal Flours and Implications for Gluten Detoxification Strategies

artículo científico publicado en 2020

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

Regulation of Cholesterol Metabolism by Bioactive Components of Soy Proteins: Novel Translational Evidence

artículo científico publicado en 2020

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

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

artículo científico publicado en 2006

Sourdough Fermented Breads are More Digestible than Those Started with Baker's Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

scientific article published on 04 December 2019

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

artículo científico publicado en 2004

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

artículo científico publicado en 2009

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food

artículo científico publicado en 2005

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

artículo científico publicado en 2009

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

The Controversial Role of Human Gut Lachnospiraceae

scientific article published on 15 April 2020

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

article

The urinary metabolomics profile of an Italian autistic children population and their unaffected siblings

artículo científico publicado en 2014

Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou

artículo científico publicado en 2019

Use of Exopolysaccharide-Synthesizing Lactic Acid Bacteria and Fat Replacers for Manufacturing Reduced-Fat Burrata Cheese: Microbiological Aspects and Sensory Evaluation

artículo científico publicado en 2020

Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes

article

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

article

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

artículo científico publicado en 2007

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

artículo científico publicado en 2014

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

artículo científico publicado en 2018

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