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51

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

52

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

53

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

54

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

55

Autism spectrum disorders and intestinal microbiota

De Angelis, Maria, Francavilla, Ruggiero, Piccolo, Maria, De Giacomo, Andrea, Gobbetti, Marco

Journal:

Year:

2015

Language:

english

File:

PDF, 1.15 MB

english, 2015

56

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

Minervini, Fabio, Lattanzi, Anna, De Angelis, Maria, Celano, Giuseppe, Gobbetti, Marco

Journal:

Food Microbiology

Year:

2015

Language:

english

File:

PDF, 1.81 MB

english, 2015

57

Far voxels

Gobbetti, Enrico, Marton, Fabio

Journal:

ACM Transactions on Graphics

Year:

2005

Language:

english

File:

PDF, 790 KB

english, 2005

58

The acid-stress response in Lactobacillus sanfranciscensis CB1

Bini, Luca, Gobbetti, Marco, De Angelis, Maria, Cocconcelli, Pier Sandro, Pallini, Vitaliano

Journal:

Microbiology (Society for General Microbiology)

Year:

2001

Language:

english

File:

PDF, 468 KB

english, 2001

59

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

Lhomme, Emilie, Lattanzi, Anna, Dousset, Xavier, Minervini, Fabio, De Angelis, Maria, Lacaze, Guylaine, Onno, Bernard, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2015

Language:

english

File:

PDF, 753 KB

english, 2015

60

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides

Rizzello, Carlo Giuseppe, Hernández-Ledesma, Blanca, Fernández-Tomé, Samuel, Curiel, José Antonio, Pinto, Daniela, Marzani, Barbara, Coda, Rossana, Gobbetti, Marco

Journal:

Microbial Cell Factories

Year:

2015

Language:

english

File:

PDF, 1.72 MB

english, 2015

61

Selection of amine oxidizing dairy lactic acid bacteria: enzyme and gene involved in the decrease of biogenic amines

Guarcello, Rosa, De Angelis, Maria, Settanni, Luca, Formiglio, Sabino, Gaglio, Raimondo, Minervini, Fabio, Moschetti, Giancarlo, Gobbetti, Marco

Journal:

Applied and Environmental Microbiology

Year:

2016

Language:

english

File:

PDF, 1.04 MB

english, 2016

62

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

63

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

64

Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

Minervini, Fabio, Lattanzi, Anna, Dinardo, Francesca Rita, De Angelis, Maria, Gobbetti, Marco

Journal:

Food Microbiology

Year:

2017

Language:

english

File:

PDF, 927 KB

english, 2017

65

Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification

Nionelli, Luana, Montemurro, Marco, Pontonio, Erica, Verni, Michela, Gobbetti, Marco, Rizzello, Carlo Giuseppe

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 1.36 MB

english, 2018

66

Microbiota and Metabolome Associated with Immunoglobulin A Nephropathy (IgAN)

De Angelis, Maria, Montemurno, Eustacchio, Piccolo, Maria, Vannini, Lucia, Lauriero, Gabriella, Maranzano, Valentina, Gozzi, Giorgia, Serrazanetti, Diana, Dalfino, Giuseppe, Gobbetti, Marco, Gesualdo,

Journal:

Year:

2014

Language:

english

File:

PDF, 1.19 MB

english, 2014

67

OLIVE FERMENTATIONS USING LACTIC ACID BACTERIA ISOLATED FROM OLIVE PHYLLOPLANE AND OLIVE BRINES

Lavermicocca, P., Valerio, F., Lonigro, S.L., Gobbetti, M., Baruzzi, F., Morea, M.

Journal:

Acta Horticulturae

Year:

2002

Language:

english

File:

PDF, 144 KB

english, 2002

68

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

69

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

De Angelis, Maria, Minervini, Fabio, Siragusa, Sonya, Rizzello, Carlo Giuseppe, Gobbetti, Marco

Journal:

International Journal of Food Microbiology

Year:

2018

Language:

english

File:

PDF, 3.27 MB

english, 2018

70

Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid

Dinardo, Francesca Rita, Minervini, Fabio, De Angelis, Maria, Gobbetti, Marco, Gänzle, Michael G.

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2019

Language:

english

File:

PDF, 1001 KB

english, 2019

71

Interactive Volumetric Visual Analysis of Glycogen‐derived Energy Absorption in Nanometric Brain Structures

Agus, M., Calì, C., Al‐Awami, A., Gobbetti, E., Magistretti, P., Hadwiger, M.

Journal:

Computer Graphics Forum

Year:

2019

File:

PDF, 12.13 MB

2019

72

[ACM Press SIGGRAPH Asia 2017 Courses - Bangkok, Thailand (2017.11.27-2017.11.30)] SIGGRAPH Asia 2017 Courses on - SA '17 - Mobile graphics

Agus, Marco, Gobbetti, Enrico, Marton, Fabio, Pintore, Giovanni, Vázquez, Pere-Pau

Year:

2017

Language:

english

File:

PDF, 7.75 MB

english, 2017

73

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

Rizzello, Carlo Giuseppe, Portincasa, Piero, Montemurro, Marco, Di Palo, Domenica Maria, Lorusso, Michele Pio, De Angelis, Maria, Bonfrate, Leonilde, Genot, Bernard, Gobbetti, Marco

Journal:

Year:

2019

File:

PDF, 1.83 MB

2019

74

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

Bonfrate, L, Di Palo, DM, Celano, G, Albert, A, Vitellio, P, De Angelis, M, Gobbetti, M, Portincasa, P

Journal:

European Journal of Clinical Investigation

Year:

2020

Language:

english

File:

PDF, 9.70 MB

english, 2020

75

Stateâofâtheâart in Automatic 3D Reconstruction of Structured Indoor Environments

Pintore, Giovanni, Mura, Claudio, Ganovelli, Fabio, FuentesâPerez, Lizeth, Pajarola, Renato, Gobbetti, Enrico

Journal:

Computer Graphics Forum

Year:

2020

File:

PDF, 6.59 MB

2020

76

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

I. Castillo, T. Requena, P. Fernández De Palencia, J. Fontecha, M. Gobbetti

Journal:

Journal of Applied Microbiology

Year:

1999

Language:

english

File:

PDF, 187 KB

english, 1999

77

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

Á.C. Curtin, M. De Angelis, M. Cipriani, M.R. Corbo, P.L.H. McSweeney, M. Gobbetti

Journal:

Journal of Applied Microbiology

Year:

2001

Language:

english

File:

PDF, 979 KB

english, 2001

78

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

A. Corsetti, M. De Angelis, F. Dellaglio, A. Paparella, P.F. Fox, L. Settanni, M. Gobbetti

Journal:

Journal of Applied Microbiology

Year:

2003

Language:

english

File:

PDF, 168 KB

english, 2003

79

Substance P Downregulates Basal and Gonadotropin-Releasing Hormone-Induced Gonadotropin In Vitro Secretion by Pituitary Gland of Crested Newt, Triturus carnifex

A. Gobbetti, C. Petrelli, M. Zerani

Journal:

Journal of Neuroendocrinology

Year:

2000

Language:

english

File:

PDF, 142 KB

english, 2000

80

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

81

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

82

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced byLactobacillus sanfranciscoCB1

A. Corsetti, M. Gobbetti, J. Rossi, P. Damiani

Journal:

Applied Microbiology and Biotechnology

Year:

1998

Language:

english

File:

PDF, 261 KB

english, 1998

83

An interactive 3D medical visualization system based on a light field display

Marco Agus, Fabio Bettio, Andrea Giachetti, Enrico Gobbetti, José Antonio Iglesias Guitián, Fabio Marton, Jonas Nilsson, Giovanni Pintore

Journal:

The Visual Computer

Year:

2009

Language:

english

File:

PDF, 723 KB

english, 2009

84

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

85

Lactobacillus sanfranciscoa key sourdough lactic acid bacterium:a review

M. Gobbetti, A. Corsetti

Journal:

Food Microbiology

Year:

1997

Language:

english

File:

PDF, 105 KB

english, 1997

86

GnRH and Substance P Regulate Prostaglandins and Sex Steroids from Reptilian (Podarcis sicula sicula) Ovarian Follicles and Corpora Lutea

Anna Gobbetti, Massimo Zerani, Maria Maddalena Di Fiore

Journal:

General and Comparative Endocrinology

Year:

1994

File:

PDF, 429 KB

1994

87

Plasma sex hormones and post-reproductive period in the green frog, Rana esculenta complex

A. Polzonetti-Magni, V. Botte, L. Bellini-Cardellini, A. Gobbetti, A. Crasto

Journal:

General and Comparative Endocrinology

Year:

1984

Language:

english

File:

PDF, 442 KB

english, 1984

88

Scalable rendering of massive triangle meshes on light field displays

Fabio Bettio, Enrico Gobbetti, Fabio Marton, Giovanni Pintore

Journal:

Computers & Graphics

Year:

2008

Language:

english

File:

PDF, 1.62 MB

english, 2008

89

Third International Symposium on Sourdough: From Tradition to Innovation

Marco Gobbetti, Michael Gänzle

Journal:

Food Microbiology

Year:

2007

Language:

english

File:

PDF, 58 KB

english, 2007

90

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

Fabio Minervini, Maria Teresa Bilancia, Sonya Siragusa, Marco Gobbetti, Francesco Caponio

Journal:

Food Microbiology

Year:

2009

Language:

english

File:

PDF, 157 KB

english, 2009

91

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

92

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

93

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

94

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

95

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

96

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

97

Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking

M. Gobbetti, M.S. Simonetti, A. Corsetti, F. Santinelli, J. Rossi, P. Damiani

Journal:

Food Microbiology

Year:

1995

Language:

english

File:

PDF, 916 KB

english, 1995

98

Combined Effect of Sourdough Lactic Acid Bacteria and Additives on Bread Firmness and Staling

Corsetti, A., Gobbetti, M., De Marco, B., Balestrieri, F., Paoletti, F., Russi, L., Rossi, J.

Journal:

Journal of Agricultural and Food Chemistry

Year:

2000

Language:

english

File:

PDF, 64 KB

english, 2000

99

The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced

P. Damiani, M. Gobbetti, L. Cossignani, A. Corsetti, M.S. Simonetti, J. Rossi

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

1996

Language:

english

File:

PDF, 121 KB

english, 1996

100

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