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1

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella, Polo, Andrea, Rizzello, Carlo Giuseppe

Journal:

Critical Reviews in Food Science and Nutrition

Year:

2019

Language:

english

File:

PDF, 1.84 MB

english, 2019

2

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

M. De Angelis, N. Damiano, C. G. Rizzello, A. Cassone, R. Di Cagno, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 614 KB

english, 2009

3

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

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda, Raffaella Di Cagno, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 253 KB

english, 2010

4

Reducing the total cost of supply through risk-efficiency-based supplier selection in the EPC industry

Guido J.L. Micheli, Enrico Cagno, Augusto Di Giulio

Journal:

Journal of Purchasing and Supply Management

Year:

2009

Language:

english

File:

PDF, 1.27 MB

english, 2009

5

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Di Cagno, R., De Angelis, M., Lavermicocca, P., De Vincenzi, M., Giovannini, C., Faccia, M., Gobbetti, M.

Journal:

Applied and Environmental Microbiology

Year:

2002

Language:

english

File:

PDF, 1.36 MB

english, 2002

6

High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome

De Filippis, Francesca, Pellegrini, Nicoletta, Vannini, Lucia, Jeffery, Ian B, La Storia, Antonietta, Laghi, Luca, Serrazanetti, Diana I, Di Cagno, Raffaella, Ferrocino, Ilario, Lazzi, Camilla, Turron

Journal:

Year:

2015

Language:

english

File:

PDF, 1.54 MB

english, 2015

7

Encyclopedia of Food and Health || Fermented Foods: Fermented Vegetables and Other Products

Year:

2016

Language:

english

File:

PDF, 121 KB

english, 2016

8

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

Rosi, Alice, Mena, Pedro, Pellegrini, Nicoletta, Turroni, Silvia, Neviani, Erasmo, Ferrocino, Ilario, Di Cagno, Raffaella, Ruini, Luca, Ciati, Roberto, Angelino, Donato, Maddock, Jane, Gobbetti, Marco

Journal:

Scientific Reports

Year:

2017

Language:

english

File:

PDF, 1.02 MB

english, 2017

9

Salivary Microbiota Associated with Immunoglobulin A Nephropathy

Piccolo, Maria, De Angelis, Maria, Lauriero, Gabriella, Montemurno, Eustacchio, Di Cagno, Raffaella, Gesualdo, Loreto, Gobbetti, Marco

Journal:

Microbial Ecology

Year:

2015

Language:

english

File:

PDF, 558 KB

english, 2015

10

Sourdough lactobacilli and celiac disease

Marco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Maria De Angelis

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 366 KB

english, 2007

11

Scouting the application of sourdough to frozen dough bread technology

Fabio Minervini, Daniela Pinto, Raffaella Di Cagno, Maria De Angelis, Marco Gobbetti

Journal:

Journal of Cereal Science

Year:

2011

Language:

english

File:

PDF, 835 KB

english, 2011

12

Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

R. Di Cagno, M. De Angelis, A. Corsetti, P. Lavermicocca, P. Arnault, P. Tossut, G. Gallo, M. Gobbetti

Journal:

Food Microbiology

Year:

2003

Language:

english

File:

PDF, 149 KB

english, 2003

13

Biochemistry and physiology of sourdough lactic acid bacteria

M. Gobbetti, M. De Angelis, A. Corsetti, R. Di Cagno

Journal:

Trends in Food Science & Technology

Year:

2005

Language:

english

File:

PDF, 531 KB

english, 2005

14

Exploitation of vegetables and fruits through lactic acid fermentation

Raffaella Di Cagno, Rossana Coda, Maria De Angelis, Marco Gobbetti

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 369 KB

english, 2013

15

The Effect of Competition on Tax Compliance: The Role of Audit Rules and Shame

Casagrande, Alberto, Cagno, Daniela Di, Pandimiglio, Alessandro, Spallone, Marco

Journal:

Journal of Behavioral and Experimental Economics

Year:

2015

Language:

english

File:

PDF, 2.28 MB

english, 2015

16

Judging the Judges’ Performance in Rhythmic Gymnastics

FLESSAS, KONSTANTINOS, MYLONAS, DIMITRIS, PANAGIOTAROPOULOU, GEORGIA, TSOPANI, DESPINA, KORDA, ALEXANDREA, SIETTOS, CONSTANTINOS, DI CAGNO, ALESSANDRA, EVDOKIMIDIS, IOANNIS, SMYRNIS, NIKOLAOS

Journal:

Medicine & Science in Sports & Exercise

Year:

2015

Language:

english

File:

PDF, 212 KB

english, 2015

17

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Filannino, Pasquale, Di Cagno, Raffaella, Gobbetti, Marco

Journal:

Current Opinion in Biotechnology

Year:

2018

Language:

english

File:

PDF, 760 KB

english, 2018

18

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

Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella, Calasso, Maria, Archetti, Gabriele, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 1.44 MB

english, 2018

19

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

De Pasquale, Ilaria, Di Cagno, Raffaella, Buchin, Solange, De Angelis, Maria, Gobbetti, Marco

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 3.48 MB

english, 2018

20

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

M. Gaggiano, R. Di Cagno, M. De Angelis, P. Arnault, P. Tossut, P.F. Fox, M. Gobbetti

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 244 KB

english, 2007

21

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

Raffaella Di Cagno, Gainluigi Cardinali, Giovanna Minervini, Livio Antonielli, Carlo Giuseppe Rizzello, Patrizia Ricciuti, Marco Gobbetti

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 304 KB

english, 2010

22

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

Rossana Coda, Raffaella Di Cagno, Mojisola O. Edema, Luana Nionelli, Marco Gobbetti

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 521 KB

english, 2010

23

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

Coda, Rossana, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 301 KB

english, 2014

24

Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum

Di Cagno, Raffaella, De Angelis, Maria, Limitone, Antonio, Minervini, Fabio, Carnevali, Paola, Corsetti, Aldo, Gaenzle, Michael, Ciati, Roberto, Gobbetti, Marco

Journal:

Journal of Agricultural and Food Chemistry

Year:

2006

Language:

english

File:

PDF, 163 KB

english, 2006

25

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

Lattanzi, Anna, Minervini, Fabio, Di Cagno, Raffaella, Diviccaro, Annamaria, Antonielli, Livio, Cardinali, Gianluigi, Cappelle, Stefan, De Angelis, Maria, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2013

Language:

english

File:

PDF, 466 KB

english, 2013

26

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

Filannino, Pasquale, Azzi, Loubna, Cavoski, Ivana, Vincentini, Olimpia, Rizzello, Carlo G., Gobbetti, Marco, Di Cagno, Raffaella

Journal:

International Journal of Food Microbiology

Year:

2013

Language:

english

File:

PDF, 723 KB

english, 2013

27

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

Rizzello, Carlo Giuseppe, Curiel, José Antonio, Nionelli, Luana, Vincentini, Olimpia, Di Cagno, Raffaella, Silano, Marco, Gobbetti, Marco, Coda, Rossana

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 1.29 MB

english, 2014

28

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

Minervini, F., Lattanzi, A., De Angelis, M., Di Cagno, R., Gobbetti, M.

Journal:

Applied and Environmental Microbiology

Year:

2012

Language:

english

File:

PDF, 2.84 MB

english, 2012

29

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Minervini, F., Di Cagno, R., Lattanzi, A., De Angelis, M., Antonielli, L., Cardinali, G., Cappelle, S., Gobbetti, M.

Journal:

Applied and Environmental Microbiology

Year:

2012

Language:

english

File:

PDF, 1.87 MB

english, 2012

30

Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

Siragusa, S., Di Cagno, R., Ercolini, D., Minervini, F., Gobbetti, M., De Angelis, M.

Journal:

Applied and Environmental Microbiology

Year:

2009

Language:

english

File:

PDF, 942 KB

english, 2009

31

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Di Cagno, Raffaella, Filannino, Pasquale, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2017

Language:

english

File:

PDF, 1.53 MB

english, 2017

32

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

Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco

Journal:

Scientific Reports

Year:

2017

Language:

english

File:

PDF, 1.81 MB

english, 2017

33

Body Image In Aesthetic Female Sport

Battaglia, Claudia, di Cagno, Alessandra

Journal:

Medicine & Science in Sports & Exercise

Year:

2010

Language:

english

File:

PDF, 58 KB

english, 2010

34

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters

Palla, Michela, Agnolucci, Monica, Calzone, Antonella, Giovannetti, Manuela, Di Cagno, Raffaella, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Pontonio, Erica

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 886 KB

english, 2018

35

Challenges in Ensuring Financial Competencies: Essays on How to Measure Financial Knowledge, Target Beneficiaries and Deliver Educational Programmes

Linciano, Nadia, Soccorso, Paola, Di Cagno, Daniela, Panaccione, Luca, Nicolini, Gianni, Ploner, Matteo, Lucarelli, Caterina, Brighetti, Gianni, Cervellati, Enrico Maria, Rinaldi, Emanuela, Viale, Ric

Journal:

SSRN Electronic Journal

Year:

2017

Language:

english

File:

PDF, 770 KB

english, 2017

36

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

Raffaella Di Cagno, Maria De Angelis, Ilaria De Pasquale, Maurice Ndagijimana, Pamela Vernocchi, Patrizia Ricciuti, Francesca Gagliardi, Luca Laghi, Carmine Crecchio, Elisabetta Maria Guerzoni, Marco

Journal:

BMC Microbiology

Year:

2011

Language:

english

File:

PDF, 2.12 MB

english, 2011

37

Cell–cell communication in sourdough lactic acid bacteria: A proteomic study in Lactobacillus sanfranciscensis CB1

Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, Fabio Minervini, Maria Carmela Simonetti, Solange Buchin, Marco Gobbetti

Journal:

Year:

2007

Language:

english

File:

PDF, 789 KB

english, 2007

38

Synthesis of γ-aminobutyric acid (GABA) byLactobacillus plantarumDSM19463: functional grape must beverage and dermatological applications

Raffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello, Maria De Angelis, Giammaria Giuliani, Marisa Meloni, Barbara De Servi, Marco Gobbetti

Journal:

Applied Microbiology and Biotechnology

Year:

2010

Language:

english

File:

PDF, 424 KB

english, 2010

39

Statistical evaluation of occupational noise exposure

Enrico Cagno, Augusto Di Giulio, Paolo Trucco

Journal:

Applied Acoustics

Year:

2005

Language:

english

File:

PDF, 642 KB

english, 2005

40

Utilization of African Grains for Sourdough Bread Making

Rossana Coda, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema, Marco Gobbetti

Journal:

Journal of Food Science

Year:

2011

Language:

english

File:

PDF, 260 KB

english, 2011

41

Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-review

Sana M’hir, Fabio Minervini, Raffaella Di Cagno, Nadia Chammem, Moktar Hamdi

Journal:

Annals of Microbiology

Year:

2012

Language:

english

File:

PDF, 291 KB

english, 2012

42

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

Fabio Minervini, Maria De Angelis, Raffaella Di Cagno, Daniela Pinto, Sonya Siragusa, Carlo Giuseppe Rizzello, Marco Gobbetti

Journal:

Food Microbiology

Year:

2010

Language:

english

File:

PDF, 1.19 MB

english, 2010

43

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

Raffaella Di Cagno, Rosalinda Fortunata Surico, Giovanna Minervini, Carlo Giuseppe Rizzello, Raffaella Lovino, Maurizio Servili, Agnese Taticchi, Sefania Urbani, Marco Gobbetti

Journal:

Food Microbiology

Year:

2011

Language:

english

File:

PDF, 323 KB

english, 2011

44

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs

M. De Angelis, R. Di Cagno, G. Gallo, M. Curci, S. Siragusa, C. Crecchio, E. Parente, M. Gobbetti

Journal:

International Journal of Food Microbiology

Year:

2007

Language:

english

File:

PDF, 2.56 MB

english, 2007

45

Cell–cell communication in food related bacteria

M. Gobbetti, M. De Angelis, R. Di Cagno, F. Minervini, A. Limitone

Journal:

International Journal of Food Microbiology

Year:

2007

Language:

english

File:

PDF, 1.24 MB

english, 2007

46

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

Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini, Maria De Angelis, Carlo G. Rizzello, Marco Gobbetti

Journal:

International Journal of Food Microbiology

Year:

2009

Language:

english

File:

PDF, 782 KB

english, 2009

47

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

Rossana Coda, Alessia Lanera, Antonio Trani, Marco Gobbetti, Raffaella Di Cagno

Journal:

International Journal of Food Microbiology

Year:

2012

Language:

english

File:

PDF, 429 KB

english, 2012

48

Factors influencing performance of competitive and amateur rhythmic gymnastics—Gender differences

Alessandra Di Cagno, Carlo Baldari, Claudia Battaglia, Maria Dolores Monteiro, Alessandra Pappalardo, Marina Piazza, Laura Guidetti

Journal:

Journal of Science and Medicine in Sport

Year:

2009

Language:

english

File:

PDF, 157 KB

english, 2009

49

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

Raffaella Di Cagno, Maurizio Quinto, Aldo Corsetti, Fabio Minervini, Marco Gobbetti

Journal:

International Dairy Journal

Year:

2006

Language:

english

File:

PDF, 332 KB

english, 2006

50

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

Gobbetti, Marco, Rizzello, Carlo G., Di Cagno, Raffaella, De Angelis, Maria

Journal:

Food Microbiology

Year:

2014

Language:

english

File:

PDF, 919 KB

english, 2014

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