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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

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

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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

11

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

12

Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase

Pontonio, Erica, Dingeo, Cinzia, Di Cagno, Raffaella, Blandino, Massimo, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2020

Language:

english

File:

PDF, 777 KB

english, 2020

13

Precompetition Warm-up in Elite and Subelite Rhythmic Gymnastics

Guidetti, Laura, Cagno, Alessandra Di, Gallotta, Maria Chiara, Battaglia, Claudia, Piazza, Marina, Baldari, Carlo

Journal:

The Journal of Strength and Conditioning Research

Year:

2009

Language:

english

File:

PDF, 262 KB

english, 2009

14

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

15

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

16

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

17

Preexercise Static Stretching Effect on Leaping Performance in Elite Rhythmic Gymnasts

Di Cagno, Alessandra, Baldari, Carlo, Battaglia, Claudia, Gallotta, Maria Chiara, Videira, Miguel, Piazza, Marina, Guidetti, Laura

Journal:

The Journal of Strength and Conditioning Research

Year:

2010

Language:

english

File:

PDF, 114 KB

english, 2010

18

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

19

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

20

How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods

Pontonio, Erica, Rizzello, Carlo G., Di Cagno, Raffaella, Dousset, Xavier, Clément, Héliciane, Filannino, Pasquale, Onno, Bernard, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2016

Language:

english

File:

PDF, 1.01 MB

english, 2016

21

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

Di Cagno, Raffaella, Barbato, Maria, Di Camillo, Chiara, Rizzello, Carlo Giuseppe, De Angelis, Maria, Giuliani, Giammaria, De Vincenzi, Massimo, Gobbetti, Marco, Cucchiara, Salvatore

Journal:

Journal of Pediatric Gastroenterology & Nutrition

Year:

2010

Language:

english

File:

PDF, 242 KB

english, 2010

22

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

Coda, Rossana, Kianjam, Maryam, Pontonio, Erica, Verni, Michela, Di Cagno, Raffaella, Katina, Kati, Rizzello, Carlo Giuseppe, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2017

Language:

english

File:

PDF, 1.71 MB

english, 2017

23

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

Rossana Coda, Carlo G. Rizzello, Raffaella Di Cagno, Antonio Trani, Gianluigi Cardinali, Marco Gobbetti

Journal:

Food Microbiology

Year:

2013

Language:

english

File:

PDF, 255 KB

english, 2013

24

Additional surgical biopsies of the prostatic fossa after Radical Prostatectomy (RP): are they useful?

Maurizio Brausi, Francesco Francesca, Luciano Bertolini, Carlo Cagno, Alberto Dotti, Paolo Trentini

Journal:

European Urology Supplements

Year:

2002

Language:

english

File:

PDF, 188 KB

english, 2002

25

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

De Angelis, Maria, Rizzello, Carlo G., Alfonsi, Giuditta, Arnault, Philip, Cappelle, Stefan, Di Cagno, Raffaella, Gobbetti, Marco

Journal:

British Journal Of Nutrition

Year:

2007

Language:

english

File:

PDF, 444 KB

english, 2007

26

How to improve the gluten-free diet: The state of the art from a food science perspective

Gobbetti, Marco, Pontonio, Erica, Filannino, Pasquale, Rizzello, Carlo Giuseppe, De Angelis, Maria, Di Cagno, Raffaella

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 1.08 MB

english, 2017

27

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

Cagno, Raffaella Di, Evan Miracle, R, Angelis, Maria De, Minervini, Fabio, Rizzello, Carlo G, Anne Drake, Mary, Fox, Patrick F, Gobbetti, Marco

Journal:

Journal Dairy Research

Year:

2007

Language:

english

File:

PDF, 501 KB

english, 2007

28

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

Pontonio, Erica, Nionelli, Luana, Curiel, José Antonio, Sadeghi, Alireza, Di Cagno, Raffaella, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

Food Microbiology

Year:

2015

Language:

english

File:

PDF, 4.67 MB

english, 2015

29

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

Fatemeh Nejati, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Mahmoud Sheikh-Zeinoddin, Annamaria Diviccaro, Fabio Minervini, Marco Gobbetti

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 426 KB

english, 2013

30

Lab and framed lab versus natural experiments: Evidence from a risky choice experiment

Fabrizio Botti, Anna Conte, Daniela Di Cagno, Carlo D’Ippoliti

Journal:

Research in Economics

Year:

2009

Language:

english

File:

PDF, 2.21 MB

english, 2009

31

Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

Greco, Luigi, Gobbetti, Marco, Auricchio, Renata, Di Mase, Raffaella, Landolfo, Francesca, Paparo, Francesco, Di Cagno, Raffaella, De Angelis, Maria, Rizzello, Carlo Giuseppe, Cassone, Angela

Journal:

Clinical Gastroenterology and Hepatology

Year:

2011

Language:

english

File:

PDF, 1.07 MB

english, 2011

32

A test of the rational expectations hypothesis using data from a natural experiment

Conte, Anna, Moffatt, Peter G., Botti, Fabrizio, Di Cagno, Daniela T., D’Ippoliti, Carlo

Journal:

Applied Economics

Year:

2012

Language:

english

File:

PDF, 544 KB

english, 2012

33

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

DI CAGNO, RAFFAELLA, RIZZELLO, CARLO G., DE ANGELIS, MARIA, CASSONE, ANGELA, GIULIANI, GIAMMARIA, BENEDUSI, ANNA, LIMITONE, ANTONIO, SURICO, ROSALINDA F., GOBBETTI, MARCO

Journal:

Journal of Food Protection

Year:

2008

Language:

english

File:

PDF, 83 KB

english, 2008

34

Risk Attitude in Real Decision Problems

Botti, Fabrizio, Conte, Anna, Di Cagno, Daniela Teresa, D'Ippoliti, Carlo

Journal:

The B E Journal of Economic Analysis & Policy

Year:

2008

Language:

english

File:

PDF, 608 KB

english, 2008

35

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

Maria De Angelis, Rossana Coda, Marco Silano, Fabio Minervini, Carlo G. Rizzello, Raffaella Di Cagno, Olimpia Vicentini, Massimo De Vincenzi, Marco Gobbetti

Journal:

Journal of Cereal Science

Year:

2006

Language:

english

File:

PDF, 586 KB

english, 2006

36

Lactic acid fermentation as a tool to enhance the functional features ofEchinaceaspp

Rizzello, Carlo Giuseppe, Coda, Rossana, MacÃas, Davinia SÃ¡nchez, Pinto, Daniela, Marzani, Barbara, Filannino, Pasquale, Giuliani, Giammaria, Paradiso, Vito Michele, Di Cagno, Raffaella, Gobbetti, M

Journal:

Microbial Cell Factories

Year:

2013

Language:

english

File:

PDF, 3.95 MB

english, 2013

37

Two-dimensional electrophoresis and IgE-mediated food allergy

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

Journal:

ELECTROPHORESIS

Year:

2010

Language:

english

File:

PDF, 419 KB

english, 2010

38

Avaliação comparativa do propofol em nanoemulsão com solutol e com lecitina de soja para anestesia geral

Rittes, José Carlos, Cagno, Guilherme, Perez, Marcelo Vaz, Mathias, Ligia Andrade da Silva Telles

Journal:

Brazilian Journal of Anesthesiology

Year:

2016

File:

PDF, 581 KB

2016

39

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

Carlo Giuseppe Rizzello, Rossana Coda, Maria De Angelis, Raffaella Di Cagno, Paola Carnevali, Marco Gobbetti

Journal:

International Journal of Food Microbiology

Year:

2009

Language:

english

File:

PDF, 365 KB

english, 2009

40

Ascorbate content of wheat leaves is not determined by maximal l-galactono-1,4-lactone dehydrogenase (GalLDH) activity under drought stress

CARLOS G. BARTOLI, JUAN J. GUIAMET, GUY KIDDLE, GABRIELA M. PASTORI, RAFFAELLA DI CAGNO, FREDERICA L. THEODOULOU, CHRISTINE H. FOYER

Journal:

Plant, Cell & Environment

Year:

2005

Language:

english

File:

PDF, 383 KB

english, 2005

41

Recall searching with and without recall

Di Cagno, Daniela, Neugebauer, Tibor, Rodriguez-Palmero, Carlos, Sadrieh, Abdolkarim

Journal:

Theory and Decision

Year:

2014

Language:

english

File:

PDF, 261 KB

english, 2014

42

Novel probiotic candidates for humans isolated from raw fruits and vegetables

Beatrice Vitali, Giovanna Minervini, Carlo Giuseppe Rizzello, Enzo Spisni, Simone Maccaferri, Patrizia Brigidi, Marco Gobbetti, Raffaella Di Cagno

Journal:

Food Microbiology

Year:

2012

Language:

english

File:

PDF, 749 KB

english, 2012

43

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

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

Journal:

Food Microbiology

Year:

2011

Language:

english

File:

PDF, 488 KB

english, 2011

44

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

Di Cagno, Raffaella, Mazzacane, Francesco, Rizzello, Carlo G., Vincentini, Olimpia, Silano, Marco, Giuliani, Giammaria, De Angelis, Maria, Gobbetti, Marco

Journal:

Journal of Agricultural and Food Chemistry

Year:

2010

Language:

english

File:

PDF, 1.34 MB

english, 2010

45

Comparative study of propofol in nanoemulsion with solutol and with soy lecithin for general anesthesia

Rittes, José Carlos, Cagno, Guilherme, Perez, Marcelo Vaz, da Silva Telles Mathias, Ligia Andrade

Journal:

Brazilian Journal of Anesthesiology (English Edition)

Year:

2015

File:

PDF, 595 KB

2015

46

Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

Rizzello, Carlo Giuseppe, Cavoski, Ivana, Turk, Jelena, Ercolini, Danilo, Nionelli, Luana, Pontonio, Erica, De Angelis, Maria, De Filippis, Francesca, Gobbetti, Marco, Di Cagno, Raffaella, Griffiths,

Journal:

Applied and Environmental Microbiology

Year:

2015

Language:

english

File:

PDF, 905 KB

english, 2015

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