High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
Tlais, Ali Zein Alabiden, Fiorino, Giuseppina Maria, Polo, Andrea, Filannino, Pasquale, Di Cagno, Raffaella
Published in Molecules (Basel, Switzerland) (30.06.2020)
Published in Molecules (Basel, Switzerland) (30.06.2020)
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Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria
Filannino, Pasquale, Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella
Published in Applied and Environmental Microbiology (01.12.2014)
Published in Applied and Environmental Microbiology (01.12.2014)
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Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation
Coda, Rossana, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe
Published in Food microbiology (01.02.2014)
Published in Food microbiology (01.02.2014)
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De Angelis, Maria, Ferrocino, Ilario, Calabrese, Francesco Maria, De Filippis, Francesca, Cavallo, Noemi, Siragusa, Sonya, Rampelli, Simone, Di Cagno, Raffaella, Rantsiou, Kalliopi, Vannini, Lucia, Pellegrini, Nicoletta, Lazzi, Camilla, Turroni, Silvia, Lorusso, Nicola, Ventura, Mario, Chieppa, Marcello, Neviani, Erasmo, Brigidi, Patrizia, O'Toole, Paul W, Ercolini, Danilo, Gobbetti, Marco, Cocolin, Luca
Published in Scientific reports (06.03.2020)
Published in Scientific reports (06.03.2020)
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Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation
Di Cagno, Raffaella, Pontonio, Erica, Buchin, Solange, De Angelis, Maria, Lattanzi, Anna, Valerio, Francesca, Gobbetti, Marco, Calasso, Maria
Published in Applied and Environmental Microbiology (01.05.2014)
Published in Applied and Environmental Microbiology (01.05.2014)
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Novel probiotic candidates for humans isolated from raw fruits and vegetables
Vitali, Beatrice, Minervini, Giovanna, Rizzello, Carlo Giuseppe, Spisni, Enzo, Maccaferri, Simone, Brigidi, Patrizia, Gobbetti, Marco, Di Cagno, Raffaella
Published in Food microbiology (01.08.2012)
Published in Food microbiology (01.08.2012)
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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
Published in Scientific reports (03.04.2017)
Published in Scientific reports (03.04.2017)
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Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions
Siragusa, Sonya, De Angelis, Maria, Calasso, Maria, Campanella, Daniela, Minervini, Fabio, Di Cagno, Raffaella, Gobbetti, Marco
Published in Journal of proteomics (16.01.2014)
Published in Journal of proteomics (16.01.2014)
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Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters
Siragusa, Sonya, Di Cagno, Raffaella, Ercolini, Danilo, Minervini, Fabio, Gobbetti, Marco, De Angelis, Maria
Published in Applied and Environmental Microbiology (01.02.2009)
Published in Applied and Environmental Microbiology (01.02.2009)
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Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease
DI CAGNO, Raffaella, RIZZELLO, Carlo G, GAGLIARDI, Francesca, RICCIUTI, Patrizia, NDAGIJIMANA, Maurice, FRANCAVILLA, Ruggiero, GUERZONI, M. Elisabetta, CRECCHIO, Carmine, GOBBETTI, Marco, DE ANGELIS, Maria
Published in Applied and Environmental Microbiology (01.06.2009)
Published in Applied and Environmental Microbiology (01.06.2009)
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Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level
Da Ros, Alessio, Polo, Andrea, Rizzello, Carlo Giuseppe, Acin-Albiac, Marta, Montemurro, Marco, Di Cagno, Raffaella, Gobbetti, Marco
Published in Microbiology spectrum (01.12.2021)
Published in Microbiology spectrum (01.12.2021)
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Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores
Milanović, Vesna, Osimani, Andrea, Cardinali, Federica, Litta-Mulondo, Alice, Vignaroli, Carla, Citterio, Barbara, Mangiaterra, Gianmarco, Aquilanti, Lucia, Garofalo, Cristiana, Biavasco, Francesca, Cocolin, Luca, Ferrocino, Ilario, Di Cagno, Raffaella, Turroni, Silvia, Lazzi, Camilla, Pellegrini, Nicoletta, Clementi, Francesca
Published in PloS one (02.08.2019)
Published in PloS one (02.08.2019)
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Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits
Rizzello, Carlo G, Filannino, Pasquale, Di Cagno, Raffaella, Calasso, Maria, Gobbetti, Marco
Published in Applied and Environmental Microbiology (01.01.2014)
Published in Applied and Environmental Microbiology (01.01.2014)
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Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
Schettino, Rosa, Verni, Michela, Acin-Albiac, Marta, Vincentini, Olimpia, Krona, Annika, Knaapila, Antti, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Coda, Rossana
Published in Antioxidants (07.05.2021)
Published in Antioxidants (07.05.2021)
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Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases
De Angelis, Maria, Cassone, Angela, Rizzello, Carlo G, Gagliardi, Francesca, Minervini, Fabio, Calasso, Maria, Di Cagno, Raffaella, Francavilla, Ruggero, Gobbetti, Marco
Published in Applied and Environmental Microbiology (01.01.2010)
Published in Applied and Environmental Microbiology (01.01.2010)
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Effects of the Peptide Pheromone Plantaricin A and Cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the Exoproteome and the Adhesion Capacity of Lactobacillus plantarum DC400
CALASSO, Maria, DI CAGNO, Raffaella, DE ANGELIS, Maria, CAMPANELLA, Daniela, MINERVINI, Fabio, GOBBETTI, Marco
Published in Applied and Environmental Microbiology (01.04.2013)
Published in Applied and Environmental Microbiology (01.04.2013)
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Thirty years of knowledge on sourdough fermentation: A systematic review
Arora, Kashika, Ameur, Hana, Polo, Andrea, Di Cagno, Raffaella, Rizzello, Carlo Giuseppe, Gobbetti, Marco
Published in Trends in food science & technology (01.02.2021)
Published in Trends in food science & technology (01.02.2021)
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Fermented Brewers’ Spent Grain Containing Dextran and Oligosaccharides as Ingredient for Composite Wheat Bread and Its Impact on Gut Metabolome In Vitro
Koirala, Prabin, Costantini, Alice, Maina, Henry N, Rizzello, Carlo Giuseppe, Verni, Michela, Beni, Valentina De, Polo, Andrea, Katina, Kati, Cagno, Raffaella Di, Coda, Rossana
Published in Fermentation (Basel) (01.09.2022)
Published in Fermentation (Basel) (01.09.2022)
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