CARLO GIUSEPPE RIZZELLO

Professore ordinario

email: carlogiuseppe.rizzello@uniroma1.it

Produzione scientifica

11573/1708291 - 2024 - Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

Cera, S.; Tuccillo, F.; Knaapila, A.; Sim, F.; Manngard, J.; Niklander, K.; Verni, M.; Rizzello, C. G.; Katina, K.; Coda, R. - 01a Articolo in rivista

rivista: CURRENT RESEARCH IN FOOD SCIENCE (Amsterdam: Elsevier B.V.) pp. 1-15 - issn: 2665-9271 - wos: WOS:001206352700001 (0) - scopus: 2-s2.0-85186968246 (0)

11573/1701230 - 2024 - Advances in the use of beneficial microorganisms to improve nutritional and functional properties of fermented foods

De Bellis, Palmira; Rizzello, Carlo Giuseppe - 01m Editorial/Introduzione in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:001139776000001 (0) - scopus: 2-s2.0-85181872852 (0)

11573/1701245 - 2024 - Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt

Demarinis, Chiara; Verni, Michela; Koirala, Prabin; Cera, Silvia; Rizzello, Carlo Giuseppe; Coda, Rossana - 01a Articolo in rivista

rivista: FUTURE FOODS (Amsterdam: Elsevier B.V.) pp. - - issn: 2666-8335 - wos: WOS:001149808600001 (0) - scopus: 2-s2.0-85181098257 (0)

11573/1715960 - 2024 - Effect of air classification and enzymatic and microbial bioprocessing on defatted durum wheat germ: characterization and use as bread ingredient

Longo, Angela; Amendolagine, Gianfranco; Miani, Marcello Greco; Rizzello, Carlo Giuseppe; Verni, Michela - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:001256688900001 (0) - scopus: 2-s2.0-85197851043 (0)

11573/1712075 - 2024 - Bioplastic production from agri-food waste through the use of Haloferax mediterranei. A comprehensive initial overview

Longo, Angela; Fanelli, Francesca; Villano, Marianna; Montemurro, Marco; Rizzello, Carlo Giuseppe - 01g Articolo di rassegna (Review)

rivista: MICROORGANISMS (Basel : MDPI) pp. - - issn: 2076-2607 - wos: WOS:001257335500001 (0) - scopus: (0)

11573/1713154 - 2024 - Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

Montemurro, M.; Casertano, M.; Vilas-Franquesa, A.; Rizzello, C. G.; Fogliano, V. - 01a Articolo in rivista

rivista: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. - - issn: 0023-6438 - wos: WOS:001219275300001 (0) - scopus: 2-s2.0-85188544233 (1)

11573/1713153 - 2024 - Plant-derived food waste management, valorization, and recycling through sourdough fermentation

Pontonio, E.; Stringari, A.; Di Cagno, R.; Filannino, P.; Rizzello, C. G.; Polo, A.; Nikoloudaki, O.; Gobbetti, M. - 01a Articolo in rivista

rivista: TRENDS IN FOOD SCIENCE & TECHNOLOGY (Elsevier Trends Journals:An Imprint of Elsevier Science Limited, The Boulevard, Langford Lane, Kidlington, Oxford 0X5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, Fax: 011 44 1865 843010) pp. - - issn: 0924-2244 - wos: (0) - scopus: 2-s2.0-85195817117 (0)

11573/1713155 - 2024 - Editorial: microbial fermentation for improved sensory properties and functionality of sustainable foods

Verni, M.; Holt, S.; Rizzello, C. G. - 01m Editorial/Introduzione in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:001186816200001 (0) - scopus: 2-s2.0-85188046487 (0)

11573/1716006 - 2024 - Image analysis

Verni, Michela; Rizzello, Carlo Giuseppe - 02a Capitolo o Articolo

libro: Basic methods and protocols on sourdough - (9781071637050; 9781071637067)

11573/1714138 - 2024 - Sourdough fermentation for the valorization of sorghum flour. Microbiota characterization and metabolome profiling

Verni, Michela; Torreggiani, Andrea; Patriarca, Adriano; Brasili, Elisa; Sciubba, Fabio; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. - - issn: 0168-1605 - wos: (0) - scopus: 2-s2.0-85196618483 (0)

11573/1685522 - 2023 - Sourdough “Biga” fermentation improves the digestibility of pizza Pinsa romana. An Investigation through a simulated static in vitro model

Costantini, Alice; Verni, Michela; Mastrolonardo, Federica; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; Gobbetti, Marco; Breedveld, Mario; Bruggink, Suzan; Lefever, Kristof; Polo, Andrea - 01a Articolo in rivista

rivista: NUTRIENTS (Basel, Switzerland: Molecular Diversity Preservation International (MDPI)) pp. 1-19 - issn: 2072-6643 - wos: WOS:001030963600001 (0) - scopus: 2-s2.0-85164718525 (0)

11573/1684402 - 2023 - Use of selected lactic acid bacteria and carob flour for the production of a high-fibre and “clean label” plant-based yogurt-like product

Demarinis, Chiara; Montemurro, Marco; Torreggiani, Andrea; Pontonio, Erica; Verni, Michela; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: MICROORGANISMS (Basel : MDPI) pp. - - issn: 2076-2607 - wos: WOS:001014987700001 (1) - scopus: 2-s2.0-85163797634 (1)

11573/1679616 - 2023 - Probiotic potential and safety assessment of type strains of Weissella and Periweissella species

Fanelli, F.; Montemurro, M.; Verni, M.; Garbetta, A.; Bavaro, A. R.; Chieffi, D.; Cho, G. S.; Franz, C. M. A. P.; Rizzello, C. G.; Fusco, V. - 01a Articolo in rivista

rivista: MICROBIOLOGY SPECTRUM (Washington, DC : ASM Press, 2014-) pp. - - issn: 2165-0497 - wos: WOS:000939732900001 (7) - scopus: 2-s2.0-85153894500 (8)

11573/1713156 - 2023 - The Weissella and Periweissella genera. Up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential

Fusco, V.; Chieffi, D.; Fanelli, F.; Montemurro, M.; Rizzello, C. G.; Franz, C. M. A. P. - 01g Articolo di rassegna (Review)

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:001129946700001 (3) - scopus: 2-s2.0-85180667606 (3)

11573/1679620 - 2023 - Design of a plant-based yogurt-like product fortified with hemp flour. Formulation and characterization

Montemurro, M.; Verni, M.; Rizzello, C. G.; Pontonio, E. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000931903100001 (5) - scopus: 2-s2.0-85147663832 (6)

11573/1685264 - 2023 - A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread

Montemurro, Marco; Beccaccioli, Marzia; Perri, Giuseppe; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Pontonio, Erica - 01a Articolo in rivista

11573/1701251 - 2023 - Exploitation of sprouted barley grains and flour through sourdough fermentation

Perri, Giuseppe; Minisci, Andrea; Montemurro, Marco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo G. - 01a Articolo in rivista

rivista: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 1-11 - issn: 0023-6438 - wos: WOS:001090426300001 (2) - scopus: 2-s2.0-85173556615 (2)

11573/1716004 - 2023 - Sourdough: a tool for non-conventional fermentations and to recover side streams

Pontonio, Erica; Verni, Michela; Montemurro, Marco; Rizzello, Carlo Giuseppe - 02a Capitolo o Articolo

libro: Handbook on sourdough biotechnology - (9783031230837; 9783031230844)

11573/1701218 - 2023 - Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods

Torreggiani, Andrea; Beccaccioli, Marzia; Verni, Michela; Cecchetti, Valentina; Minisci, Andrea; Reverberi, Massimo; Pontonio, Erica; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

11573/1701243 - 2023 - Up-cycling grape pomace through sourdough fermentation. Characterization of phenolic compounds, antioxidant activity, and anti-inflammatory potential

Torreggiani, Andrea; Demarinis, Chiara; Pinto, Daniela; Papale, Angela; Difonzo, Graziana; Caponio, Francesco; Pontonio, Erica; Verni, Michela; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: ANTIOXIDANTS (Basel: MDPI) pp. - - issn: 2076-3921 - wos: WOS:001056634200001 (4) - scopus: 2-s2.0-85169146783 (5)

11573/1679621 - 2023 - Bioprocessing to preserve and improve microalgae nutritional and functional potential. Novel insight and perspectives

Verni, M.; Demarinis, C.; Rizzello, C. G.; Pontonio, E. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000947434500001 (10) - scopus: 2-s2.0-85149743141 (11)

11573/1701244 - 2023 - The antioxidant potential of fermented foods. Challenges and future trends

Verni, Michela; Rizzello, Carlo Giuseppe - 01m Editorial/Introduzione in rivista

rivista: FERMENTATION (Basel : MDPI AG , 2015-) pp. - - issn: 2311-5637 - wos: WOS:001076384300001 (0) - scopus: 2-s2.0-85172238094 (0)

11573/1701250 - 2023 - Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread

Verni, Michela; Wang, Yaqin; Clement, Heliciane; Koirala, Prabin; Rizzello, Carlo Giuseppe; Coda, Rossana - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 1-9 - issn: 0168-1605 - wos: WOS:001081303700001 (2) - scopus: 2-s2.0-85171741971 (5)

11573/1679611 - 2022 - Potential of native and bioprocessed brewers' spent grains as organic soil amendments

Cacace, C.; Cocozza, C.; Traversa, A.; Coda, R.; Rizzello, C. G.; Pontonio, E.; De Mastro, F.; Brunetti, G.; Verni, M. - 01a Articolo in rivista

rivista: FRONTIERS IN SUSTAINABLE FOOD SYSTEMS ([Lausanne]: Frontiers Media S.A., [2017]-) pp. - - issn: 2571-581X - wos: WOS:000894132300001 (3) - scopus: 2-s2.0-85143415820 (3)

11573/1679610 - 2022 - Reuse of wasted bread as soil amendment. Bioprocessing, effects on alkaline soil and escarole (Cichorium endivia) production

Cacace, C.; Rizzello, C. G.; Brunetti, G.; Verni, M.; Cocozza, C. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000757016000001 (5) - scopus: 2-s2.0-85122739416 (7)

11573/1715895 - 2022 - How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread

Costantini, A.; Da Ros, A.; Nikoloudaki, O.; Montemurro, M.; Di Cagno, R.; Genot, B.; Gobbetti, M.; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOOD RESEARCH INTERNATIONAL (Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010) pp. - - issn: 0963-9969 - wos: WOS:000852818500010 (7) - scopus: 2-s2.0-85133699301 (7)

11573/1679623 - 2022 - Use of selected lactic acid bacteria for the fermentation of legume-based water extracts

Demarinis, C.; Verni, M.; Pinto, L.; Rizzello, C. G.; Baruzzi, F. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000881172500001 (11) - scopus: 2-s2.0-85141819330 (12)

11573/1679619 - 2022 - Novel insights into the phylogeny and biotechnological potential of Weissella species

Fanelli, F.; Montemurro, M.; Chieffi, D.; Cho, G. S.; Franz, C. M. A. P.; Dell'aquila, A.; Rizzello, C. G.; Fusco, V. - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000821299500001 (9) - scopus: 2-s2.0-85133766376 (10)

11573/1679608 - 2022 - Fermented brewers’ spent grain containing dextran and oligosaccharides as ingredient for composite wheat bread and its impact on gut metabolome in vitro

Koirala, P.; Costantini, A.; Maina, H. N.; Rizzello, C. G.; Verni, M.; Beni, V. D.; Polo, A.; Katina, K.; Cagno, R. D.; Coda, R. - 01a Articolo in rivista

rivista: FERMENTATION (Basel : MDPI AG , 2015-) pp. - - issn: 2311-5637 - wos: WOS:000872427300001 (7) - scopus: 2-s2.0-85140618798 (7)

11573/1659694 - 2022 - Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

Montemurro, Marco; Salvatori, Gaia; Alfano, Sara; Martinelli, Andrea; Verni, Michela; Pontonio, Erica; Villano, Marianna; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. 1-16 - issn: 1664-302X - wos: WOS:000891409700001 (6) - scopus: 2-s2.0-85140056235 (6)

11573/1679614 - 2022 - Defatted durum wheat germ to produce type-II and III sourdoughs. Characterization and use as bread ingredient

Perri, G.; Greco Miani, M.; Amendolagine, G.; Pontonio, E.; Rizzello, C. G. - 01a Articolo in rivista

11573/1679612 - 2022 - Design and characterization of a plant-based ice cream obtained from a cereal/legume yogurt-like

Pontonio, E.; Montemurro, M.; Dingeo, C.; Rotolo, M.; Centrone, D.; Carofiglio, V. E.; Rizzello, C. G. - 01a Articolo in rivista

11573/1679618 - 2022 - Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making

Verni, M.; Vekka, A.; Immonen, M.; Katina, K.; Rizzello, C. G.; Coda, R. - 01a Articolo in rivista

rivista: JOURNAL OF APPLIED MICROBIOLOGY (Blackwell Science Limited:PO Box 88, Oxford OX2 0NE United Kingdom:011 44 1865 776868, 011 44 1865 206038, EMAIL: journals.cs@blacksci.co.uk, INTERNET: http://www.blackwell-science.com, Fax: 011 44 1865 721205) pp. 76-90 - issn: 1364-5072 - wos: WOS:000713313600001 (8) - scopus: 2-s2.0-85118306303 (6)

11573/1716005 - 2022 - Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes

Verni, Michela; Pontonio, Erica; Montemurro, Marco; Giuseppe Rizzello, Carlo - 02a Capitolo o Articolo

libro: Legumes Research-Volume 2 - (9781803569147; 9781803569154)

11573/1577085 - 2021 - How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain

Acin‐Albiac, Marta; Filannino, Pasquale; Coda, Rossana; Rizzello, Carlo Giuseppe; Gobbetti, Marco; Di Cagno, Raffaella - 01a Articolo in rivista

rivista: MICROBIAL BIOTECHNOLOGY (Oxford : Blackwell) pp. - - issn: 1751-7915 - wos: WOS:000661841000001 (5) - scopus: 2-s2.0-85107931522 (4)

11573/1542877 - 2021 - Thirty years of knowledge on sourdough fermentation. A systematic review

Arora, K.; Ameur, H.; Polo, A.; Di Cagno, R.; Rizzello, C. G.; Gobbetti, M. - 01a Articolo in rivista

rivista: TRENDS IN FOOD SCIENCE & TECHNOLOGY (Elsevier Trends Journals:An Imprint of Elsevier Science Limited, The Boulevard, Langford Lane, Kidlington, Oxford 0X5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, Fax: 011 44 1865 843010) pp. 71-83 - issn: 0924-2244 - wos: WOS:000615368700007 (113) - scopus: 2-s2.0-85098122283 (146)

11573/1542879 - 2021 - Nutritional and functional advantages of the use of fermented black chickpea flour for semolina-pasta fortification

De Pasquale, I.; Verni, M.; Verardo, V.; Gomez-Caravaca, A. M.; Rizzello, C. G. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-21 - issn: 2304-8158 - wos: WOS:000610208900001 (38) - scopus: 2-s2.0-85103023616 (46)

11573/1542843 - 2021 - Design of a “clean-label” gluten-free bread to meet consumers demand

Montemurro, M.; Pontonio, E.; Rizzello, C. G. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-17 - issn: 2304-8158 - wos: WOS:000622496500001 (24) - scopus: 2-s2.0-85103000623 (26)

11573/1542849 - 2021 - Plant-based alternatives to yogurt. State-of-the-art and perspectives of new biotechnological challenges

Montemurro, M; Pontonio, E; Coda, R; Rizzello, Cg - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-21 - issn: 2304-8158 - wos: WOS:000622487300001 (93) - scopus: 2-s2.0-85103029573 (111)

11573/1542841 - 2021 - Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria - 01a Articolo in rivista

rivista: FOOD CHEMISTRY (Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010) pp. 1-15 - issn: 0308-8146 - wos: WOS:000647648900018 (47) - scopus: 2-s2.0-85106069188 (56)

11573/1577091 - 2021 - Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties

Perri, Giuseppe; Rizzello, Carlo Giuseppe; Ampollini, Marco; Celano, Giuseppe; Coda, Rossana; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000676699100001 (9) - scopus: 2-s2.0-85109251476 (11)

11573/1679613 - 2021 - Antihypertensive peptides from ultrafiltration and fermentation of the ricotta cheese exhausted whey. Design and characterization of a functional ricotta cheese

Pontonio, E.; Montemurro, M.; Gennaro, G. V. D.; Miceli, V.; Rizzello, C. G. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000725894900001 (13) - scopus: 2-s2.0-85118147106 (15)

11573/1542875 - 2021 - Milk alternatives and non-dairy fermented products. Trends and challenges

Pontonio, E.; Rizzello, C. G. - 01m Editorial/Introduzione in rivista

rivista: FOODS (Basel: MDPI) pp. 1-2 - issn: 2304-8158 - wos: WOS:000622487100001 (12) - scopus: 2-s2.0-85103027263 (14)

11573/1577095 - 2021 - Editorial: Ad-hoc selection of lactic acid bacteria for non-conventional food matrices fermentations. Agri-food perspectives

Pontonio, Erica; Rizzello, Carlo Giuseppe - 01m Editorial/Introduzione in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000652491100001 (2) - scopus: 2-s2.0-85106159183 (2)

11573/1679617 - 2021 - Feeding with sustainably sourdough bread has the potential to promote the healthy microbiota metabolism at the colon level

Ros, A. D.; Polo, A.; Rizzello, C. G.; Acin-Albiac, M.; Montemurro, M.; Cagno, R. D.; Gobbetti, M. - 01a Articolo in rivista

rivista: MICROBIOLOGY SPECTRUM (Washington, DC : ASM Press, 2014-) pp. - - issn: 2165-0497 - wos: WOS:000736124700013 (21) - scopus: 2-s2.0-85122832109 (21)

11573/1577087 - 2021 - Bioprocessed brewers' spent grain improves nutritional and antioxidant properties of pasta

Schettino, Rosa; Verni, Michela; Acin-Albiac, Marta; Vincentini, Olimpia; Krona, Annika; Knaapila, Antti; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe; Coda, Rossana - 01a Articolo in rivista

rivista: ANTIOXIDANTS (Basel: MDPI) pp. - - issn: 2076-3921 - wos: WOS:000653384600001 (29) - scopus: 2-s2.0-85105365191 (35)

11573/1679609 - 2021 - Lactic acid bacteria fermentation and endopeptidase treatment improve the functional and nutritional features of Arthrospira platensis

Verni, Michela; Dingeo, Cinzia; Rizzello, Carlo Giuseppe; Pontonio, Erica - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000732720000001 (12) - scopus: 2-s2.0-85121617994 (12)

11573/1542892 - 2020 - Editorial. The sustainability challenge. New perspectives on the use of microbial approaches and their impact on food and feed

Coda, R.; Gianotti, A.; Gomes, A.; Rizzello, C. G. - 01a Articolo in rivista

rivista: FRONTIERS IN NUTRITION (Lausanne : Frontiers Media S.A., 2014-) pp. 1-2 - issn: 2296-861X - wos: WOS:000570423600001 (0) - scopus: 2-s2.0-85090770640 (0)

11573/1542900 - 2020 - Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater

De Bellis, P.; Montemurro, M.; D'imperio, M.; Rizzello, C. G.; Sisto, A.; Lavermicocca, P. - 01a Articolo in rivista

rivista: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 1-10 - issn: 0023-6438 - wos: WOS:000582744000009 (4) - scopus: 2-s2.0-85090338113 (4)

11573/1459857 - 2020 - Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours

De Pasquale, Ilaria; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

11573/1459151 - 2020 - Teff type-I sourdough to produce gluten-free muffin

Dingeo, Cinzia; Difonzo, Graziana; Paradiso, Vito Michele; Rizzello, Carlo Giuseppe; Pontonio, Erica - 01a Articolo in rivista

rivista: MICROORGANISMS (Basel : MDPI) pp. - - issn: 2076-2607 - wos: WOS:000564757800001 (11) - scopus: 2-s2.0-85090642213 (13)

11573/1459836 - 2020 - 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 - 01a Articolo in rivista

rivista: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (CRC Press LLC:2000 Northwest Corporate Boulevard:Boca Raton, FL 33431:(800)272-7737, (561)994-0555, EMAIL: newsdiv@crcpress.com, orders@crcpress.com, INTERNET: http://www.crcpress.com, Fax: (561)361-6076) pp. 2158-2173 - issn: 1040-8398 - wos: WOS:000474019100001 (61) - scopus: 2-s2.0-85071727939 (68)

11573/1459764 - 2020 - Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation

Montemurro, Marco; Celano, Giuseppe; De Angelis, Maria; Gobbetti, Marco; Rizzello, Carlo G.; Pontonio, Erica - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (London: Academic Press.) pp. 1-12 - issn: 1095-9998 - wos: WOS:000527627400022 (30) - scopus: 2-s2.0-85082840820 (31)

11573/1459356 - 2020 - Impiego di ingredienti fermentati per il miglioramento del profilo nutrizionale della pasta

Montemurro, Marco; Schettino, Rosa; Pontonio, Erica; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

11573/1459584 - 2020 - Antifungal effect of bioprocessed surplus bread as ingredient for bread-making. Identification of active compounds and impact on shelf-life

Nionelli, L.; Wang, Y.; Pontonio, E.; Immonen, M.; Rizzello, C. G.; Maina, H. N.; Katina, K.; Coda, R. - 01a Articolo in rivista

rivista: FOOD CONTROL (Attuale:ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND, OXON, OX5 1GB Butterworth Heinemann Publishers:Linacre House Jordan Hill, Oxford OX2 8DP United Kingdom:011 44 1865 314569, EMAIL: bhmarketing@repp.co.uk, INTERNET: http://www.laxtonsprices.co.uk, Fax: 011 44 1865 314569) pp. - - issn: 0956-7135 - wos: WOS:000564311100010 (26) - scopus: 2-s2.0-85086786280 (32)

11573/1459880 - 2020 - Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours

Perri, G.; Calabrese, F. M.; Rizzello, C. G.; De, Angelis; M., Gobbetti; M., Calasso - 01a Articolo in rivista

rivista: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 1-11 - issn: 0023-6438 - wos: WOS:000529800900059 (16) - scopus: 2-s2.0-85083026542 (17)

11573/1542884 - 2020 - Prototype gluten-free breads from processed durum wheat. Use of monovarietal flours and implications for gluten detoxification strategies

Pilolli, R.; De Angelis, M.; Lamonaca, A.; De Angelis, E.; Rizzello, C. G.; Siragusa, S.; Gadaleta, A.; Mamone, G.; Monaci, L. - 01a Articolo in rivista

rivista: NUTRIENTS (Basel, Switzerland: Molecular Diversity Preservation International (MDPI)) pp. 1-19 - issn: 2072-6643 - wos: WOS:000602358300001 (4) - scopus: 2-s2.0-85097834600 (4)

11573/1542896 - 2020 - Impact of enzymatic and microbial bioprocessing on antioxidant properties of hemp (Cannabis sativa L.)

Pontonio, E.; Verni, M.; Dingeo, C.; Diaz-De-Cerio, E.; Pinto, D.; Rizzello, C. G. - 01a Articolo in rivista

rivista: ANTIOXIDANTS (Basel: MDPI) pp. 1-26 - issn: 2076-3921 - wos: WOS:000601734300001 (18) - scopus: 2-s2.0-85097557492 (27)

11573/1459832 - 2020 - 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 - 01a Articolo in rivista

11573/1459846 - 2020 - Nutritional, functional, and technological characterization of a novel gluten- and lactose-free yogurt-style snack produced with selected lactic acid bacteria and leguminosae flours

Pontonio, Erica; Raho, Susanna; Dingeo, Cinzia; Centrone, Domenico; Carofiglio, Vito Emanuele; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000557435000001 (20) - scopus: 2-s2.0-85088983745 (28)

11573/1459290 - 2020 - Production of the polyhydroxyalkanoate PHBV from ricotta cheese exhausted whey by Haloferax mediterranei fermentation

Raho, S.; Carofiglio, V. E.; Montemurro, M.; Miceli, V.; Centrone, D.; Stufano, P.; Schioppa, M.; Pontonio, E.; Rizzello, C. G. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-21 - issn: 2304-8158 - wos: WOS:000585143400001 (38) - scopus: 2-s2.0-85092658502 (40)

11573/1459796 - 2020 - New insights into the oenological significance of Candida zemplinina. Impact of selected autochthonous strains on the volatile profile of Apulian wines

Russo, Pasquale; Tufariello, Maria; Renna, Raffaella; Tristezza, Mariana; Taurino, Marco; Palombi, Lorenzo; Capozzi, Vittorio; Rizzello, Carlo Giuseppe; Grieco, Francesco - 01a Articolo in rivista

rivista: MICROORGANISMS (Basel : MDPI) pp. - - issn: 2076-2607 - wos: WOS:000540222300009 (23) - scopus: 2-s2.0-85083961895 (24)

11573/1459313 - 2020 - Extension of the shelf-life of fresh pasta using chickpea flour fermented with selected lactic acid bacteria

Schettino, Rosa; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: MICROORGANISMS (Basel : MDPI) pp. - - issn: 2076-2607 - wos: WOS:000586087800001 (12) - scopus: 2-s2.0-85093908562 (17)

11573/1542881 - 2020 - Design and characterization of a novel fermented beverage from lentil grains

Verni, M.; Demarinis, C.; Rizzello, C. G.; Baruzzi, F. - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-13 - issn: 2304-8158 - wos: WOS:000556724300001 (28) - scopus: 2-s2.0-85091314612 (32)

11573/1459582 - 2020 - Wasted bread as substrate for the cultivation of starters for the food Industry

Verni, Michela; Minisci, Andrea; Convertino, Sonia; Nionelli, Luana; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. 1-11 - issn: 1664-302X - wos: WOS:000524632200001 (26) - scopus: 2-s2.0-85082550888 (32)

11573/1459466 - 2020 - Bioprocessing of brewers’ spent grain enhances its antioxidant activity. Characterization of phenolic compounds and bioactive peptides

Verni, Michela; Pontonio, Erica; Krona, Annika; Jacob, Sera; Pinto, Daniela; Rinaldi, Fabio; Verardo, Vito; Diaz-De-Cerio, Elixabet; Coda, Rossana; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000561675800001 (70) - scopus: 2-s2.0-85089432899 (81)

11573/1542910 - 2019 - Correction. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran

Arte, E.; Rizzello, C. G.; Verni, M.; Nordlund, E.; Katina, K.; Coda, R. - 01b Commento, Erratum, Replica e simili

rivista: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (American Chemical Society:1155 Sixteenth Street Northwest:Washington, DC 20036:(800)227-5558, EMAIL: service@acs.org, INTERNET: http://www.pubs.acs.org, Fax: (614)447-3671) pp. 12333-12334 - issn: 0021-8561 - wos: WOS:000495769800021 (1) - scopus: 2-s2.0-85074620113 (1)

11573/1459870 - 2019 - Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

De Angelis, Maria; Minervini, Fabio; Siragusa, Sonya; Rizzello, Carlo Giuseppe; Gobbetti, Marco - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 35-46 - issn: 0168-1605 - wos: WOS:000472988300006 (31) - scopus: 2-s2.0-85054066795 (34)

11573/1459753 - 2019 - Use of a selected Leuconostoc Citreum strain as a starter for making a "yeast-free" bread

De Bellis, Palmira; Rizzello, Carlo Giuseppe; Sisto, Angelo; Valerio, Francesca; Lonigro, Stella Lisa; Conte, Amalia; Lorusso, Valeria; Lavermicocca, Paola - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000460741900030 (11) - scopus: 2-s2.0-85063236119 (16)

11573/1455942 - 2019 - Novel insights on the functional/nutritional features of the sourdough fermentation

Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Calasso, M.; Archetti, G.; Rizzello, C. G. - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 103-113 - issn: 0168-1605 - wos: WOS:000472988300012 (189) - scopus: 2-s2.0-85047238722 (213)

11573/1459577 - 2019 - Recent advances in the use of sourdough biotechnology in pasta making

Montemurro, Marco; Coda, Rossana; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-21 - issn: 2304-8158 - wos: WOS:000467294000018 (38) - scopus: 2-s2.0-85069764115 (52)

11573/1459821 - 2019 - Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

Montemurro, Marco; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 47-58 - issn: 0168-1605 - wos: WOS:000472988300007 (96) - scopus: 2-s2.0-85051460427 (115)

11573/1459102 - 2019 - Quinoa Flour as an Ingredient to Enhance the Nutritional and Functional Features of Cereal-Based Foods

Montemurro, Marco; Pontonio, Erica; Rizzello, Carlo Giuseppe - 02a Capitolo o Articolo

libro: Flour and Breads and their Fortification in Health and Disease Prevention - (9780128146408)

11573/1459726 - 2019 - 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 - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 59-68 - issn: 0168-1605 - wos: WOS:000472988300008 (27) - scopus: 2-s2.0-85051480175 (36)

11573/1459281 - 2019 - Maize milling by-products. From food wastes to functional ingredients through lactic acid bacteria fermentation

Pontonio, Erica; Dingeo, Cinzia; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000461554300001 (21) - scopus: 2-s2.0-85066616147 (31)

11573/1459558 - 2019 - Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity

Pontonio, Erica; Montemurro, Marco; Pinto, Daniela; Marzani, Barbara; Trani, Antonio; Ferrara, Giuseppe; Mazzeo, Andrea; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000473580400001 (38) - scopus: 2-s2.0-85069439985 (46)

11573/1459180 - 2019 - Minor and Ancient Cereals: Exploitation of the Nutritional Potential Through the Use of Selected Starters and Sourdough Fermentation

Pontonio, Erica; Rizzello, Carlo Giuseppe - 02a Capitolo o Articolo

libro: Flour and Breads and their Fortification in Health and Disease Prevention 2nd edition - (9780128146408)

11573/1459866 - 2019 - Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Rizzello, Carlo G.; Coda, Rossana; Wang, Yaqin; Verni, Michela; Kajala, Ilkka; Katina, Kati; Laitila, Arja - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 24-34 - issn: 0168-1605 - wos: WOS:000472988300005 (44) - scopus: 2-s2.0-85054075223 (48)

11573/1459628 - 2019 - 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 - 01a Articolo in rivista

rivista: NUTRIENTS (Basel, Switzerland: Molecular Diversity Preservation International (MDPI)) pp. - - issn: 2072-6643 - wos: WOS:000506917800116 (60) - scopus: 2-s2.0-85076294164 (67)

11573/1459232 - 2019 - Use of fermented hemp, chickpea and milling by-products to improve the nutritional value of semolina pasta

Schettino, Rosa; Pontonio, Erica; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000506638600011 (18) - scopus: 2-s2.0-85083531556 (20)

11573/1459775 - 2019 - Lactic acid fermentation as a pre-treatment process for faba bean flour and its effect on textural, structural and nutritional properties of protein-enriched gluten-free faba bean breads

Sozer, Nesli; Melama, Leena; Silbir, Selim; Rizzello, Carlo Giuseppe; Flander, Laura; Poutanen, Kaisa - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000494272000006 (34) - scopus: 2-s2.0-85074099821 (48)

11573/1459081 - 2019 - The Use of Faba Bean Flour to Improve the Nutritional and Functional Features of Cereal-Based Foods: Perspectives and Future Strategies

Verni, M.; Coda, R.; Rizzello, C. G. - 02a Capitolo o Articolo

libro: Flour and Breads and their Fortification in Health and Disease Prevention - (9780128146408)

11573/1459690 - 2019 - Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes

Verni, Michela; De Mastro, Giuseppe; De Cillis, Francesca; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

11573/1459806 - 2019 - Fermentation biotechnology applied to cereal industry by-products. Nutritional and functional insights

Verni, Michela; Rizzello, Carlo Giuseppe; Coda, Rossana - 01a Articolo in rivista

rivista: FRONTIERS IN NUTRITION (Lausanne : Frontiers Media S.A., 2014-) pp. - - issn: 2296-861X - wos: WOS:000465360800001 (81) - scopus: 2-s2.0-85067895456 (113)

11573/1459496 - 2019 - How fermentation affects the antioxidant properties of cereals and legumes

Verni, Michela; Verardo, Vito; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000487655600036 (91) - scopus: 2-s2.0-85072292858 (114)

11573/1459237 - 2018 - Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes

Coda, Rossana; Xu, Yan; Moreno, David Sàez; Mojzita, Dominik; Nionelli, Luana; Rizzello, Carlo G.; Katina, Kati - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 164-172 - issn: 0740-0020 - wos: WOS:000442762900019 (25) - scopus: 2-s2.0-85048203430 (28)

11573/1459600 - 2018 - 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 - 01a Articolo in rivista

rivista: FOOD RESEARCH INTERNATIONAL (Elsevier Applied Science:An Imprint of Elsevier Science Ltd, The Boulevard, Langford Lane, Kidlington Oxford OX5 1GB United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: nlinfo-f@elsevier.nl OR usinfo-f@elsevier.com OR forinfo-kyf04035@niftyserve.or.jp, INTERNET: http://www.elsevier.nl/, Fax: 011 44 1865 843010) pp. 22-32 - issn: 0963-9969 - wos: WOS:000441648800004 (62) - scopus: 2-s2.0-85018657232 (75)

11573/1459705 - 2018 - Use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

Lorusso, Anna; Coda, Rossana; Montemurro, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. - - issn: 2304-8158 - wos: WOS:000435181700009 (86) - scopus: 2-s2.0-85063202870 (104)

11573/1459124 - 2018 - La fermentazione lattica come strumento per migliorare le caratteristiche tecnologiche, nutrizionali, funzionali e sensoriali di quinoa

Lorusso, Anna; Montemurro, Marco; Gobbetti, Marco; Rizzello, C. G. - 02a Capitolo o Articolo

libro: I cereali per un sistema agroalimentare di qualità - (9788890668067)

11573/1459553 - 2018 - Pane arricchito con lievito naturale di canapa: la tradizione incontra l’innovazione

Montemurro, M.; Pontonio, E.; Verni, M.; Rizzello, Cg - 01a Articolo in rivista

11573/1459076 - 2018 - 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 - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 14-25 - issn: 0168-1605 - wos: WOS:000435062100002 (45) - scopus: 2-s2.0-85046160906 (56)

11573/1459474 - 2018 - Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation

Nionelli, Luana; Pontonio, Erica; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 173-182 - issn: 0168-1605 - wos: WOS:000424185900022 (46) - scopus: 2-s2.0-85037336084 (57)

11573/1459272 - 2018 - Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico

Pontonio, E.; Lorusso, A.; Minisci, A.; Gobbetti, M.; Rizzello, C. G. - 01a Articolo in rivista

11573/1459264 - 2018 - Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento

Verni, M; Coda, R; Rizzello, Cg - 01a Articolo in rivista

11573/1459021 - 2017 - Microbial Diversity 2017 DRIVERS OF MICROBIAL DIVERSITY

Calasso, Maria; Cocolin, Luca; Daffonchio, Daniele; De Angelis, Maria; Gobbetti, Marco; Lortal, Sylvie; Minervini, Fabio; Neviani, Erasmo; Rizzello, Carlo Giuseppe - 06a Curatela

11573/1459773 - 2017 - Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

Campanella, Daniela; Rizzello, Carlo Giuseppe; Fasciano, Cristina; Gambacorta, Giuseppe; Pinto, Daniela; Marzani, Barbara; Scarano, Nicola; De Angelis, Maria; Gobbetti, Marco - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 25-35 - issn: 0740-0020 - wos: WOS:000400714500004 (37) - scopus: 2-s2.0-85011579456 (45)

11573/1459199 - 2017 - Yogurt-like beverages made with cereals

Coda, R.; Montemurro, M.; Rizzello, Cg - 02a Capitolo o Articolo

libro: Yogurt in Health and Disease Prevention - (9780128051344)

11573/1459277 - 2017 - 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 - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 10-21 - issn: 0168-1605 - wos: WOS:000399854500002 (44) - scopus: 2-s2.0-85013824760 (49)

11573/1459563 - 2017 - Improvement of the protein quality of wheat bread through faba bean sourdough addition

Coda, Rossana; Varis, Jutta; Verni, Michela; Rizzello, Carlo G.; Katina, Kati - 01a Articolo in rivista

rivista: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 296-302 - issn: 0023-6438 - wos: WOS:000402497000039 (100) - scopus: 2-s2.0-85018647792 (133)

11573/1459830 - 2017 - Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion

Francavilla, Ruggiero; De Angelis, Maria; Rizzello, Carlo Giuseppe; Cavallo, Noemi; Dal Bello, Fabio; Gobbetti, Marco - 01a Articolo in rivista

rivista: APPLIED AND ENVIRONMENTAL MICROBIOLOGY ([Washington]: American Society for Microbiology) pp. 1-12 - issn: 0099-2240 - wos: WOS:000404604600002 (39) - scopus: 2-s2.0-85021399131 (43)

11573/1459793 - 2017 - Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

Lorusso, Anna; Verni, Michela; Montemurro, Marco; Coda, Rossana; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 215-221 - issn: 0023-6438 - wos: WOS:000394070400029 (86) - scopus: 2-s2.0-85007480775 (110)

11573/1459157 - 2017 - Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread

Pontonio, Erica; Lorusso, Anna; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: JOURNAL OF CEREAL SCIENCE (Oxford : Elsevier Science http://www.elsevier.com, Precedente: -London ; New York : Academic Press, c1983-) pp. 235-242 - issn: 0733-5210 - wos: WOS:000415782300032 (32) - scopus: 2-s2.0-85028984061 (39)

11573/1459838 - 2017 - Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte II, risultati e conclusioni

Rizzello, C. G.; Montemurro, M.; Gobbetti, M. - 01a Articolo in rivista

11573/1459579 - 2017 - Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

Rizzello, Carlo Giuseppe; Lorusso, Anna; Russo, Vito; Pinto, Daniela; Marzani, Barbara; Gobbetti, Marco - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 252-261 - issn: 0168-1605 - wos: WOS:000390071600030 (99) - scopus: 2-s2.0-84994036946 (130)

11573/1459823 - 2017 - Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte I, materiali e metodi

Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco - 01a Articolo in rivista

11573/1459188 - 2017 - Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread

Rizzello, Carlo Giuseppe; Verni, Michela; Bordignon, Stefano; Gramaglia, Valerio; Gobbetti, Marco - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 72-82 - issn: 0740-0020 - wos: WOS:000395842500010 (45) - scopus: 2-s2.0-85007453510 (53)

11573/1459227 - 2017 - Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta

Rizzello, Carlo Giuseppe; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco - 01a Articolo in rivista

rivista: FOOD & FUNCTION (Cambridge : Royal Society of Chemistry, 2010-) pp. 860-871 - issn: 2042-6496 - wos: WOS:000395875400040 (43) - scopus: 2-s2.0-85013883255 (49)

11573/1459148 - 2017 - Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento

Rizzello, Carlo Giuseppe; Verni, Michela; Pontonio, Erica; Gobbetti, Marco; Katina, Kati; Coda, Rossana - 02a Capitolo o Articolo

libro: Atti dell’11°Convegno AISTEC. I cereali per un sistema agroalimentare di qualità - (978-88-906680-6-7)

11573/1459757 - 2017 - Exploring the microbiota of faba bean. Functional characterization of lactic acid bacteria

Verni, Michela; Wang, Changyin; Montemurro, Marco; De Angelis, Maria; Katina, Kati; Rizzello, Carlo G.; Coda, Rossana - 01a Articolo in rivista

rivista: FRONTIERS IN MICROBIOLOGY (Lausanne : Frontiers Research Foundation, 2010-) pp. - - issn: 1664-302X - wos: WOS:000417698900001 (33) - scopus: 2-s2.0-85037728313 (38)

11573/1459535 - 2016 - Emerging technology to develop novel red winemaking practices. An overview

Clodoveo, Maria Lisa; Dipalmo, Tiziana; Rizzello, Carlo Giuseppe; Corbo, Filomena; Crupi, Pasquale - 01a Articolo in rivista

rivista: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 41-56 - issn: 1466-8564 - wos: WOS:000389397100006 (59) - scopus: 2-s2.0-84987602212 (65)

11573/1459842 - 2016 - Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

Mamhoud, Asma; Nionelli, Luana; Bouzaine, Taroub; Hamdi, Moktar; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 9-19 - issn: 0168-1605 - wos: WOS:000374608900002 (37) - scopus: 2-s2.0-84960385606 (42)

11573/1459267 - 2016 - Sourdough-based biotechnologies for the production of gluten-free foods

Nionelli, Luana; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOODS (Basel: MDPI) pp. 1-14 - issn: 2304-8158 - wos: WOS:000393311500004 (53) - scopus: 2-s2.0-85032394106 (71)

11573/1459440 - 2016 - How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods

Pontonio, Erica; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; Dousset, Xavier; Clément, Héliciane; Filannino, Pasquale; Onno, Bernard; Gobbetti, Marco - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 44-53 - issn: 0168-1605 - wos: WOS:000389294000006 (8) - scopus: 2-s2.0-84978976121 (10)

11573/1459068 - 2016 - Use of Sourdough Fermentation and Nonwheat Flours for Enhancing Nutritional and Healthy Properties of Wheat-Based Foods

Rizzello C., G; Coda, R.; Gobbetti, M. - 02a Capitolo o Articolo

libro: Fermented Foods in Health and Disease Prevention - (9780128023099)

11573/1459814 - 2016 - Bioactive peptides from vegetable food matrices. Research trends and novel biotechnologies for synthesis and recovery

Rizzello, Carlo G.; Tagliazucchi, Davide; Babini, Elena; Sefora Rutella, Giuseppina; Taneyo Saa, Danielle L.; Gianotti, Andrea - 01a Articolo in rivista

rivista: JOURNAL OF FUNCTIONAL FOODS (Elsevier ltd) pp. 549-569 - issn: 1756-4646 - wos: WOS:000390180000048 (150) - scopus: 2-s2.0-84992497875 (187)

11573/1459548 - 2016 - Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

Rizzello, Carlo Giuseppe; Lorusso, Anna; Montemurro, Marco; Gobbetti, Marco - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 1-13 - issn: 0740-0020 - wos: WOS:000370810500001 (136) - scopus: 2-s2.0-84950255986 (161)

11573/1459210 - 2016 - Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Rizzello, Carlo Giuseppe; Losito, Ilario; Facchini, Laura; Katina, Kati; Palmisano, Francesco; Gobbetti, Marco; Coda, Rossana - 01a Articolo in rivista

rivista: SCIENTIFIC REPORTS (London: Springer Nature London: Nature Publishing Group) pp. 1-11 - issn: 2045-2322 - wos: WOS:000382245000001 (76) - scopus: 2-s2.0-84984871075 (88)

11573/1459286 - 2016 - Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten-free products

Rizzello, Carlo Giuseppe; Montemurro, Marco; Gobbetti, Marco - 01a Articolo in rivista

rivista: JOURNAL OF FOOD SCIENCE (-[S.l.] : Wiley-Blackwell -Oxford : Blackwell -Champaign, Ill. : The Institute) pp. 2263-2272 - issn: 1750-3841 - wos: WOS:000383619000021 (19) - scopus: 2-s2.0-85027939497 (21)

11573/1459352 - 2015 - Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran

Arte, Elisa; Rizzello, Carlo Giuseppe; Verni, Michela; Nordlund, Emilia; Katina, Kati; Coda, Rossana - 01a Articolo in rivista

rivista: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (American Chemical Society:1155 Sixteenth Street Northwest:Washington, DC 20036:(800)227-5558, EMAIL: service@acs.org, INTERNET: http://www.pubs.acs.org, Fax: (614)447-3671) pp. 8685-8693 - issn: 0021-8561 - wos: WOS:000362628700006 (69) - scopus: 2-s2.0-84943554512 (80)

11573/1459309 - 2015 - Bran bioprocessing for enhanced functional properties

Coda, R; Katina, K; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: CURRENT OPINION IN FOOD SCIENCE (Netherland: Elsevier B.V.) pp. 50-55 - issn: 2214-7993 - wos: WOS:000363549600010 (66) - scopus: 2-s2.0-84948728146 (83)

11573/1459372 - 2015 - Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

Coda, Rossana; Melama, Leena; Rizzello, Carlo Giuseppe; Curiel, José Antonio; Sibakov, Juhani; Holopaine, Ulla; Pulkkinen, Marjo; Sozer, Nesli - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 34-42 - issn: 0168-1605 - wos: WOS:000347510600006 (133) - scopus: 2-s2.0-84908635404 (153)

11573/1459047 - 2015 - Exploitation of the nutritional and functional characteristics of traditional Italian legumes. The potential of sourdough fermentation

Curiel, José Antonio; Coda, Rossana; Centomani, Isabella; Summo, Carmine; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 51-61 - issn: 0168-1605 - wos: WOS:000349879000007 (111) - scopus: 2-s2.0-84916908865 (132)

11573/1459259 - 2015 - Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Curiel, José Antonio; Pinto, Daniela; Marzani, Barbara; Filannino, Pasquale; Farris, Giovanni Antonio; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: MICROBIAL CELL FACTORIES (BioMed Central) pp. - - issn: 1475-2859 - wos: WOS:000354080900001 (71) - scopus: 2-s2.0-84928949722 (85)

11573/1459216 - 2015 - Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

De Angelis, Maria; Campanella, Daniela; Cosmai, Lucrezia; Summo, Carmine; Rizzello, Carlo Giuseppe; Caponio, Francesco - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 18-30 - issn: 0740-0020 - wos: WOS:000360653500003 (92) - scopus: 2-s2.0-84936764748 (100)

11573/1459322 - 2015 - 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 - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 99-110 - issn: 0740-0020 - wos: WOS:000347621700012 (51) - scopus: 2-s2.0-84920094539 (57)

11573/1459074 - 2015 - Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages

Rizzello, C. G.; Nionelli, L.; Lorusso, A.; Gobbetti, M. - 02a Capitolo o Articolo

libro: Grains for feeding the world - (978-88-906680-4-3)

11573/1459339 - 2015 - 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 - 01a Articolo in rivista

rivista: APPLIED AND ENVIRONMENTAL MICROBIOLOGY ([Washington]: American Society for Microbiology) pp. 3192-3204 - issn: 0099-2240 - wos: WOS:000352652400024 (50) - scopus: 2-s2.0-84927794503 (58)

11573/1459527 - 2015 - 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 - 01a Articolo in rivista

rivista: MICROBIAL CELL FACTORIES (BioMed Central) pp. - - issn: 1475-2859 - wos: WOS:000363097800001 (35) - scopus: 2-s2.0-84945188293 (42)

11573/1459532 - 2015 - Long-term fungal inhibition by Pisum sativum flour hydrolysate during storage of wheat flour bread

Rizzello, Carlo Giuseppe; Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco - 01a Articolo in rivista

rivista: APPLIED AND ENVIRONMENTAL MICROBIOLOGY ([Washington, DC : American Society for Microbiology]) pp. 4195-4206 - issn: 1098-5336 - wos: WOS:000354864000029 (27) - scopus: 2-s2.0-84929880082 (32)

11573/1459089 - 2015 - Pane e salute: un binomio per la vita

Rizzello, Cg; Gobbetti, M - 02a Capitolo o Articolo

libro: La civiltà del pane - (978-88-6809-053-1)

11573/1459395 - 2014 - Sourdough lactic acid bacteria. Exploration of non-wheat cereal-based fermentation

Coda, R; Di Cagno, Raffaella; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 51-58 - issn: 0740-0020 - wos: WOS:000327755000007 (116) - scopus: 2-s2.0-84887991835 (133)

11573/1459254 - 2014 - Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions

Coda, Rossana; Rizzello, Carlo Giuseppe; Curiel, José Antonio; Poutanen, Kaisa; Katina, Kati - 01a Articolo in rivista

rivista: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (Elsevier Science Limited:Oxford Fulfillment Center, PO Box 800, Kidlington Oxford OX5 1DX United Kingdom:011 44 1865 843000, 011 44 1865 843699, EMAIL: asianfo@elsevier.com, tcb@elsevier.co.UK, INTERNET: http://www.elsevier.com, http://www.elsevier.com/locate/shpsa/, Fax: 011 44 1865 843010) pp. 19-27 - issn: 1466-8564 - wos: WOS:000344130300005 (59) - scopus: 2-s2.0-84927798646 (73)

11573/1459138 - 2014 - Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

Curiel Gamiz, Jose' Antonio; Coda, R; Limitone, A; Katina, K; Raulio, M; Giuliani, G; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

rivista: JOURNAL OF CEREAL SCIENCE (Oxford : Elsevier Science http://www.elsevier.com, Precedente: -London ; New York : Academic Press, c1983-) pp. 79-87 - issn: 0733-5210 - wos: WOS:000330499500012 (52) - scopus: 2-s2.0-84891939204 (55)

11573/1459490 - 2014 - Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Di Cagno, R; De Pasquale, I; De Angelis, M; Buchin, S; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

rivista: JOURNAL OF DAIRY SCIENCE (American Dairy Science Association, Savoy, Ill.) pp. 72-84 - issn: 1525-3198 - wos: WOS:000328593700007 (42) - scopus: 2-s2.0-84890807294 (48)

11573/1459109 - 2014 - Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation

Di Cagno, R; Rizzello, Cg; Gobbetti, M - 02a Capitolo o Articolo

libro: Wheat and Rice in Disease Prevention and Health - (978-0-12-401716-0)

11573/1459714 - 2014 - Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices

Filannino, P.; Cardinali, G.; Rizzello, C. G.; Buchin, S.; De Angelis, M.; Gobbetti, M.; Di Cagno, R. - 01a Articolo in rivista

rivista: APPLIED AND ENVIRONMENTAL MICROBIOLOGY ([Washington]: American Society for Microbiology) pp. 2206-2215 - issn: 0099-2240 - wos: WOS:000332840700019 (114) - scopus: 2-s2.0-84896036352 (126)

11573/1459504 - 2014 - How the sourdough may affect the functional features of leavened baked goods

Gobbetti, M; Rizzello, Cg; Di Cagno, R; De Angelis, M - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 30-40 - issn: 0740-0020 - wos: WOS:000327755000004 (261) - scopus: 2-s2.0-84888002565 (310)

11573/1459781 - 2014 - Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Nionelli, L; Coda, R; Curiel, Ja; Poutanen, K; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 17-26 - issn: 0168-1605 - wos: WOS:000340140400003 (131) - scopus: 2-s2.0-84902124595 (163)

11573/1459362 - 2014 - Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Nionelli, L; Curri, N; Curiel, Ja; Di Cagno, Raffaella; Pontonio, E; Cavoski, I; Gobbetti, Marco; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 96-107 - issn: 0740-0020 - wos: WOS:000340851100014 (55) - scopus: 2-s2.0-84902469338 (63)

11573/1459522 - 2014 - Utilizzo di farina di frumento resa gluten-free con proteasi fungine e batteri lattici selezionati per la produzione di pasta

Rizzello, C. G.; Coda, R.; Curiel, J. A.; Gobbetti, M - 01a Articolo in rivista

11573/1459574 - 2014 - Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

Rizzello, Carlo Giuseppe; Calasso, Maria; Campanella, D; De Angelis, Maria; Gobbetti, Marco - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 78-87 - issn: 0168-1605 - wos: WOS:000337205300012 (126) - scopus: 2-s2.0-84899809027 (137)

11573/1459344 - 2014 - Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits

Rizzello, Carlo Giuseppe; Filannino, Pasquale; Di Cagno, Raffaella; Calasso, Maria; Gobbetti, Marco - 01a Articolo in rivista

rivista: APPLIED AND ENVIRONMENTAL MICROBIOLOGY ([Washington, DC : American Society for Microbiology]) pp. 777-787 - issn: 1098-5336 - wos: WOS:000329187100040 (30) - scopus: 2-s2.0-84892460001 (38)

11573/1459848 - 2014 - Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Rizzello, Cg; Curiel, J; Nionelli, L; Vincentini, O; Di Cagno, R; Silano, M; Gobbetti, M; Coda, R. - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 59-68 - issn: 0740-0020 - wos: WOS:000327755000008 (70) - scopus: 2-s2.0-84887997911 (78)

11573/1577093 - 2013 - Antifungal activity of Meyerozyma guilliermondii. Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Coda, Rossana; Rizzello, Carlo G.; Di Cagno, Raffaella; Trani, Antonio; Cardinali, Gianluigi; Gobbetti, Marco - 01a Articolo in rivista

rivista: FOOD MICROBIOLOGY (Oxford, United Kingdom: Elsevier Science Limited) pp. 243-251 - issn: 0740-0020 - wos: WOS:000312915700015 (79) - scopus: 2-s2.0-84871722946 (87)

11573/1459722 - 2013 - Innovative use and features of sourdough

Curiel, Aj; Rizzello, Carlo Giuseppe; Gobbetti, Marco - 01a Articolo in rivista

11573/1459507 - 2013 - Innovative use and features of sourdough

Curiel, J; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459017 - 2013 - Functional genomic of Lactobacillus rossiae DSM 15814T

De Angelis, M; Di Cagno, R.; Minervini, F.; Rizzello, Cg.; Calasso, M.; Gobbetti, M. - 04f Poster

congresso: Microbial Diversity 2013 - Microbial Interactions in Complex Ecosystems ()

libro: Proceedings of the second international conference on microbial diversity 2013- Microbial Interactions in Complex Ecosystems - (978-88-908636-5-3)

11573/1459041 - 2013 - Understanding of the adaptive growth and survival strategies of Lactobacillus platarum during pant fermentation and storage

Filannino, P.; Carinali, G.; Rizzello, Cg.; Buchin, S.; De Angelis, M; Gobbetti, M.; Di Cagno, R. - 04d Abstract in atti di convegno

congresso: MD2013 (Torino)

libro: Proceedings of the II International Conference on Microbial Diversity: 2013 – Microbial Interactions in Complex Ecosystems 23-25 Oct 2013 Turin, Italy - ()

11573/1459850 - 2013 - Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Filannino, Pasquale; Azzi, L; Cavoski, I; Vincentini, O; Rizzello, Carlo Giuseppe; Gobbetti, Marco; Di Cagno, Raffaella - 01a Articolo in rivista

rivista: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (Elsevier BV:PO Box 211, 1000 AE Amsterdam Netherlands:011 31 20 4853757, 011 31 20 4853642, 011 31 20 4853641, EMAIL: nlinfo-f@elsevier.nl, INTERNET: http://www.elsevier.nl, Fax: 011 31 20 4853598) pp. 184-192 - issn: 0168-1605 - wos: WOS:000319247900019 (109) - scopus: 2-s2.0-84876016246 (134)

11573/1459808 - 2013 - Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and g-amino butyric acid (GABA)

Nejati, F; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; Sheikh Zeinoddin, M; Diviccaro, A; Minervini, Fabio; Gobbetti, Marco - 01a Articolo in rivista

11573/1459193 - 2013 - Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ

Rizzello, Carlo Giuseppe; Mueller, T; Coda, R; Reipsch, F; Nionelli, L; Curiel, Ja; Gobbetti, Marco - 01a Articolo in rivista

11573/1459167 - 2013 - Uso di batteri lattici selezionati e lievitazione naturale per la sintesi di peptidi bioattivi in farine di cereali e pseudocereali

Rizzello, Cg; Coda, R; Nionelli, L; Gobbetti, M - 02a Capitolo o Articolo

libro: “Un mondo di cereali: Potenzialità e sfide” Atti del 9° Convegno AISTEC - (978-88-906680-1-2)

11573/1459590 - 2013 - Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp

Rizzello, Cg; Coda, R; Sánchez Macías, D; Pinto, D; Marzani, B; Filannino, P; Giuliani, G; Paradiso, V; Di Cagno, R; Gobbetti, M - 01a Articolo in rivista

rivista: MICROBIAL CELL FACTORIES (BioMed Central) pp. - - issn: 1475-2859 - wos: WOS:000320176400001 (49) - scopus: 2-s2.0-84876957220 (39)

11573/1459082 - 2013 - Strategie biotecnologiche per la degradazione del glutine con lattobacilli del lievito naturale

Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459544 - 2013 - Strategie biotecnologiche per la degradazione del glutine con lattobacilli del lievito naturale

Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459783 - 2012 - Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours

Coda, R; Rizzello, Carlo Giuseppe; Pinto, D; Gobbetti, Marco - 01a Articolo in rivista

11573/1459348 - 2012 - Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation

Rizzello, Carlo Giuseppe; Nionelli, L; Coda, R; Gobbetti, Marco - 01a Articolo in rivista

11573/1459163 - 2012 - Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

Rizzello, Cg; Coda, R; Mazzacane, F; Minervini, D; Gobbetti, M - 01a Articolo in rivista

11573/1459852 - 2012 - Biotecnologia del lievito naturale: nuove prospettive nel settore degli alimenti gluten-free

Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459299 - 2012 - Novel probiotic candidates for humans isolated from raw fruits and vegetables

Vitali, B; Minervini, G; Rizzello, Carlo Giuseppe; Spisni, E; Maccaferri, S; Brigidi, P; Gobbetti, Marco; Di Cagno, Raffaella - 01a Articolo in rivista

11573/1459295 - 2011 - Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread

Coda, R; Cassone, A; Rizzello, Cg; Nionelli, L; Cardinali, G; Gobbetti, M - 01a Articolo in rivista

11573/1459176 - 2011 - Utilization of african grains for sourdough bread making

Coda, R; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe; Nionelli, L; Edema, Mo; Gobbetti, Marco - 01a Articolo in rivista

11573/1459515 - 2011 - Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria

Coda, R; Rizzello, Cg; Trani, A; Gobbetti, M - 01a Articolo in rivista

11573/1459052 - 2011 - Lactic Acid Bacteria | Lactobacillus spp.: Lactobacillus delbrueckii Group

De Angelis, M; Rizzello, Cg - 02a Capitolo o Articolo

libro: Encyclopedia of Dairy Science, 2nd Edition - ()

11573/1459104 - 2011 - Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Di Cagno, R; Minervini, F; Rizzello, Cg; De Angelis, M; Gobbetti, M - 01a Articolo in rivista

11573/1459657 - 2011 - Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Di Cagno, R; Surico, R; Minervini, G; Rizzello, Cg; Lovino, R; Servili, M; Taticchi, A; Urbani, S; Gobbetti, M - 01a Articolo in rivista

11573/1459326 - 2011 - Effect of gluten-free diet on the duodenal and faecal microbiota of celiac children

Di Cagno, Raffaella; Rizzello, Carlo Giuseppe; Vernocchi, P; Laghi, L; Crecchio, Carmine; Guerzoni, Me; Francavilla, Ruggiero; Gobbetti, Marco; De Angelis, Maria - 04c Atto di convegno in rivista

congresso: 1st International Conference on Microbial Diversity 2011 - Environmental Stress and Adaptation (Milano, Italia)

11573/1459060 - 2011 - Safety for celiac patients of baked goods made of wheat flour hydrolyzed during food processing: results from two clinical trials"

Gobbetti, M.; Greco, L.; Cucchiara, S.; Auricchio, S.; Auricchio, R.; Di Cagno, R.; M, De Angelis; Rizzello, C. G.; Barbato, M.; Troncone, R.; Giuliani, And G. - 04d Abstract in atti di convegno

congresso: 14th International Coeliac Disease Symposium (Oslo, Norway.)

libro: 14th International Coeliac Disease Symposium, June 20 – 22 Oslo, Norway - ()

11573/1459785 - 2011 - Safety for celiac patients of baked goods made of wheat flour hydrolyzed during food processing

Greco, L; Gobbetti, Marco; Auricchio, R; Di Mase, R; Landolfi, F; Paparo, F; Di Cagno, Raffaella; De Angelis, Maria; Rizzello, Carlo Giuseppe; Cassone, A; Terrone, G; Timpone, L; 'Aniello, Md; Maglio, M; Troncone, R; Auricchio, S. - 01a Articolo in rivista

rivista: CLINICAL GASTROENTEROLOGY AND HEPATOLOGY (Philadelphia, PA : W.B. Saunders for the American Gastroenterological Association, 2003-) pp. 24-29 - issn: 1542-3565 - wos: WOS:000285980600012 (88) - scopus: 2-s2.0-78650242136 (100)

11573/1459115 - 2011 - Fungal inhibitory activity of vegetable matrices and selected starters during storage of wheat breads

Rizzello, C; Coda, R; Gobbetti, M - 04d Abstract in atti di convegno

congresso: 1st International Conference on Microbial Diversity 2011 - Environmental Stress and Adaptation (Milano, Italia)

libro: Proceedings of the 1st International Conference on Microbial Diversity: Environmental, stress and adaptation - ()

11573/1459142 - 2011 - Prolungamento della shelf life dei lievitati da forno mediante l'utilizzo di matrici vegetali e starter selezionati per l'attività antifungina

Rizzello, C; Coda, R; Nionelli, L; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8° Convegno AISTEC-CRA, Evoluzione e rilancio della filiera dei cereali (Aci Castello – Cannizzaro (CT))

11573/1459182 - 2011 - Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Rizzello, Cg; Cassone, A; Coda, R; Gobbetti, M - 01a Articolo in rivista

11573/1459186 - 2011 - Prolungamento della shelf-life dei lievitati da forno mediante utilizzo di matrici vegetali e starter selezionati per l'attività antifungina

Rizzello, Cg; Coda, R; Nionelli, L; Gobbetti, M - 02a Capitolo o Articolo

libro: Evoluzione e rilancio della filiera dei cereali - (978-88-906680-0-5)

11573/1459132 - 2011 - Lactobacillus spp.: Lactobacillus delbrueckii Group

Rizzello, Cg; De Angelis, M; Gobbetti, M - 02a Capitolo o Articolo

libro: Encyclopedia of Dairy Sciences - (978-0-12-227235-6)

11573/1459069 - 2011 - Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Servili, M; Rizzello, Cg; Taticchi, A; Esposto, S; Urbani, S; Mazzacane, F; Di Maio, I; Selvaggini, R; Gobbetti, M; Di Cagno, R - 01a Articolo in rivista

11573/1459144 - 2010 - Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Coda, R; Nionelli, L; Rizzello, Carlo Giuseppe; De Angelis, Maria; Tossut, P; Gobbetti, Marco - 01a Articolo in rivista

11573/1459617 - 2010 - Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

Coda, R; Rizzello, Carlo Giuseppe; Gobbetti, Marco - 01a Articolo in rivista

11573/1459090 - 2010 - Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

De Angelis, M; Cassone, A; Rizzello, Cg; Gagliardi, F; Minervini, F; Calasso, M; Di Cagno, R; Francavilla, R; Gobbetti, M - 01a Articolo in rivista

11573/1459097 - 2010 - Two-dimensional electrophoresis and IgE-mediated food allergy

De Angelis, M; Di Cagno, R; Minervini, F; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459018 - 2010 - Presumpitive safety for celiac patients of wheat baked goods rendered gluten-free durino sourdough fermentation

Di Cagno, R.; Barbato, M.; Di Camillo, C.; Maiella, G.; Pannone, V.; Rizzello, C. G.; M, De Angelis; Giuliani, G.; De Vincenzi, M.; Gobbetti, M.; Cucchiara, S. - 01h Abstract in rivista

11573/1459049 - 2010 - PRESUMPTIVE SAFETY FOR CELIAC PATIENTS OF WHEAT BAKED GOODS RENDERED GLUTEN-FREE DURING SOURDOUGH FERMENTATION

Di Cagno, R; Barbato, M; Di Camillo, C; Maiella, G; Pannone, V; Rizzello, C; De Angelis, M; Giuliani, G; De Vincenzi, M; Gobbetti, M; Cucchiara, S - 04c Atto di convegno in rivista

congresso: XVII Congresso Nazionale Società Italiana di Gastroenterologia, Epatologia e Nutrizione Pediatrica (SIGENP). 2010 (Pescara)

11573/1459701 - 2010 - Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

Di Cagno, R; Cardinali, G; Minervini, G; Antonielli, L; Rizzello, Cg; Ricciuti, P; Gobbetti, M - 01a Articolo in rivista

11573/1459718 - 2010 - 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, R; Mazzacane, F; Rizzello, Cg; Vincentini, O; Silano, M; Giuliani, G; De Angelis, M; Gobbetti, M - 01a Articolo in rivista

11573/1459200 - 2010 - Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463 in grape must and its effect on the level of expression of human beta-defensin-2

Di Cagno, Raffaella; Mazzacane, F; Rizzello, Carlo Giuseppe; De Angelis, Maria; Giuliani, G; Meloni, M; De Servi, B; Gobbetti, Marco - 01a Articolo in rivista

11573/1459028 - 2010 - Saggio preliminare volto al miglioramento delle caratteristiche organolettiche, nutrizionali e salutistiche delle semole di grano duro mediante reintegro di parti corticali derivanti dall’impiego della decorticazione

Minervini, D; Rizzello, Cg - 02a Capitolo o Articolo

libro: La ricerca SIGRAD sul grano duro: un modello per la filiera - (978-88-886817-547)

11573/1459737 - 2010 - Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

Minervini, F; De Angelis, M; Di Cagno, R; Pinto, D; Siragusa, S; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459173 - 2010 - I pani tipici

Minervini, F; Rizzello, Cg; Sanna, M - 02a Capitolo o Articolo

libro: Biotecnologia dei prodotti lievitati da forno - (978-88-08-18121-3)

11573/1459206 - 2010 - I pani tipici

Minervini, F; Rizzello, Cg; Sanna, M - 02a Capitolo o Articolo

libro: Biotecnologia dei prodotti lievitati da forno - (978-88-08-18121-3)

11573/354779 - 2010 - Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

Raffaella Di Cagno, ; Maria, Barbato; Chiara Di Camillo, ; Rizzello, Carlo Giuseppe; Maria De Angelis, ; Giammaria, Giuliani; Massimo De Vincenzi, ; Marco, Gobbetti; Cucchiara, Salvatore - 01a Articolo in rivista

rivista: JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (Lippincott, Williams & Wilkins:530 Walnut Street:Philadelphia, PA 19106:(800)638-3030, (301)223-2300, EMAIL: orders@lww.com, INTERNET: http://www.lww.com, Fax: (301)223-2320, (301)223-2320) pp. 777-783 - issn: 0277-2116 - wos: WOS:000284600900016 (72) - scopus: 2-s2.0-78650516167 (83)

11573/1459131 - 2010 - Terapie alternative alla dieta – biotecnologia del lievito naturale. Il glutine sconfitto dai batteri lattici

Rizzello C., G; R., Di Cagno; De Angelis, M; M., Gobbetti - 01a Articolo in rivista

11573/1459239 - 2010 - Presumptive safety for coeliac patients of wheat-baked goods rendered gluten-free during sourdough fermentation

Rizzello, C; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 24th Meeting Working Group on Prolamin Analysis and Toxicity (Ancona)

11573/1459610 - 2010 - Terapie alternative alla dieta - Biotecnologia del “lievito naturale”: il glutine “sconfitto” dai batteri lattici

Rizzello, Cg; Di Cagno, R; De Angelis, M; Gobbetti, M - 01a Articolo in rivista

11573/1459419 - 2010 - Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ

Rizzello, Cg; Nionelli, L; Coda, R; De Angelis, M; Gobbetti, M - 01a Articolo in rivista

11573/1459118 - 2010 - Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Rizzello, Cg; Nionelli, L; Coda, R; Di Cagno, R; Gobbetti, M - 01a Articolo in rivista

11573/1459101 - 2009 - Effect of autochthonous l,actic acid bacteria starters in shelf-life, health-promoting and sensory properties of raw vegetables

Cassone, A.; Surico, R. F.; Di Cagno, R.; De Angelis, M.; F, Minervini; Rizzello, C. G.; Gobbetti, M. - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari, Italia)

11573/1459045 - 2009 - Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing

Cassone, A; De Angelis, M; Di Cagno, R; Rizzello C., G; Calasso, M; Greco, L; Di Mase, R; Auricchio, R; Troncone, R; Auricchio, S; Gobbetti, M - 01h Abstract in rivista

11573/1459317 - 2009 - Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing

Cassone, A; De Angelis, M; Di Cagno, R; Rizzello, C; Calasso, M; Greco, L; Di Mase, R; Auricchio, R; Troncone, R; Auricchio, S; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari)

11573/1459437 - 2009 - Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing

Cassone, A; De Angelis, M; Di Cagno, R; Rizzello, C; Calasso, M; Greco, L; Di Mase, R; Auricchio, R; Troncone, R; Auricchio, S; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari)

11573/1459108 - 2009 - Effect of autochthonous lactic acid bacteria starters on shelf-life, health-promoting and sensory properties of raw vegetables

Cassone, A; Surico, R; Di Cagno, R; De Angelis, M; Minervini, F; Rizzello, C; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari, Italia)

11573/1459057 - 2009 - Effect of autochthonous lactic acid bacteria starters on shelf-life, health-promoting and sensory properties of raw vegetables

Cassone, A; Surico, R; Di Cagno, R; De Angelis, M; Minervini, F; Rizzello, Cg; Gobbetti, M - 01h Abstract in rivista

11573/1459244 - 2009 - Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics

Coda, R.; Rizzello, C.; De Angelis, M.; Di Cagno, R.; Cassone, A.; Siragusa, S.; Gobbetti, M. - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari, Italia)

11573/1459053 - 2009 - (2009). Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics

Coda, R; Rizzello C., G; De Angelis, M; Di Cagno, R; Cassone, A; Siragusa, S; Gobbetti, M - 01h Abstract in rivista

11573/1459084 - 2009 - Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics

Coda, R; Rizzello, C; De Angelis, M; Di Cagno, R; Cassone, A; Siragusa, S; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari, Italia)

11573/1459416 - 2009 - Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science”

Coda, R; Rizzello, C; Guylane, L; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germany)

11573/1459378 - 2009 - Ancient grains sourdough

Coda, R; Rizzello, Cg; Guylane, L; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germania)

11573/1459191 - 2009 - Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing

De Angelis, M; Di Cagno, R; Rizzello C., G; Cassone, A; Greco, L; Di Mase, R; Auricchio, R; Troncone, R; Auricchio, S; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germany)

11573/1459340 - 2009 - Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing

De Angelis, M; Di Cagno, R; Rizzello, C; Cassone, A; Greco, L; Di Mase, R; Auricchio, R; Troncone, R; Auricchio, S; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germany)

11573/1459448 - 2009 - Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia

De Angelis, M; Rizzello, C; Di Cagno, R; Camarca, A; Silano, M; Losito, I; De Vincenzi, M; De Bari M., D; Palmisano, F; Maurano, F; Gianfrani, C; Gobbetti, M - 04c Atto di convegno in rivista

congresso: II Congresso nazionale “Qualità del Suolo, Alimenti e Salute” (Bari (Italia))

11573/1459734 - 2009 - Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

De Angelis, Maria; Damiano, N; Rizzello, Carlo Giuseppe; Cassone, A; Di Cagno, Raffaella; Gobbetti, Marco - 01a Articolo in rivista

11573/1459570 - 2009 - Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease

Di Cagno, R; Rizzello, Cg; Gagliardi, F; Ricciuti, P; Ndagijimana, M; Francavilla, R; Guerzoni M., E; Crecchio, C; Gobbetti, M; De Angelis, M - 01a Articolo in rivista

11573/1459863 - 2009 - Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

Di Cagno, R; Surico, R; Minervini, F; De Angelis, M; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459592 - 2009 - Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

Di Cagno, Raffaella; Surico, R. F.; Minervini, G.; De Angelis, Maria; Rizzello, Carlo Giuseppe; Gobbetti, Marco - 01a Articolo in rivista

11573/1459253 - 2009 - Chemical and microbiological characterization of ancient African grains (Digitaria exilis and Digitaria iburua) and innovative use in sourdough biotechnology

M O, Edema; R, Coda; R, Di Cagno; G Rizzello, C; M, Gobbetti - 04c Atto di convegno in rivista

congresso: 4th International Symposium on sourdough (Freinsing - Weihenstephan, Germany)

11573/1459088 - 2009 - Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing

M, De Angelis; Di Cagno, R.; Rizzello, C. G.; Cassone, A.; Greco, L.; Di Mase, R.; Auricchio, R.; Troncone, R.; Auricchio, S.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 4rd International Symposium on Sourdough (Freising)

libro: Book of Abstracts “4rd International Symposium on Sourdough” - ()

11573/1459058 - 2009 - Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease

Mhir, S; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; Cassone, A; Hamdi, M. - 01a Articolo in rivista

11573/1459245 - 2009 - Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease

Mhir, S; Rizzello, Cg; Di Cagno, R; Cassone, A; Hamdi, M - 01a Articolo in rivista

11573/1459283 - 2009 - Synthesis of γ-aminobutiric acid (GABA) by sourdough lactic acid bacteria in cereal and pseudo-cereal flours

Rizzello C., G; Coda, R; Cassone, A; De Angelis, M; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germania)

11573/1459048 - 2009 - Synthesis of γ-aminobutiric acid (GABA) by sourdough lactic acid bacteria in cereal and pseudo-cereal flours

Rizzello, C. G.; Coda, R.; Cassone, A.; M, De Angelis; Di Cagno, R.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 4rd International Symposium on Sourdough (Freising, Germany,)

libro: Book of Abstracts “4rd International Symposium on Sourdough” - ()

11573/1459122 - 2009 - Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads

Rizzello, C. G.; Coda, R.; M, De Angelis; Di Cagno, R.; Minervini, F.; Gobbetti, And M. - 04d Abstract in atti di convegno

congresso: 4rd International Symposium on Sourdough” (Freising)

libro: Book of Abstracts “4rd International Symposium on Sourdough” - ()

11573/1459036 - 2009 - Wheat germ stabilization by sourdough fermentation

Rizzello, C.; Nionelli, L.; Coda, R.; Trani, A.; Gobbetti, M. - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germany)

11573/1459185 - 2009 - Synthesis of γ-aminobutiric acid (GABA) by sourdough lactic acid bacteria in cereal and pseudo-cereal flours

Rizzello, C; Coda, R; Cassone, A; De Angelis, M; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germany)

11573/1459205 - 2009 - Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads

Rizzello, C; Coda, R; De Angelis, M; Di Cagno, R; Minervini, F; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising – Germany)

11573/1459268 - 2009 - Wheat germ stabilization by sourdough fermentation

Rizzello, C; Nionelli, L; Coda, R; Trani, A; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 4th International Symposium on Sourdough “from arts to science” (Freising, Germany)

11573/1459407 - 2009 - Long-term fungi inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

Rizzello, Carlo Giuseppe; Coda, R; De Angelis, Maria; Di Cagno, Raffaella; Carnevali, P; Gobbetti, Marco - 01a Articolo in rivista

11573/1459639 - 2009 - Long-term fungi inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

Rizzello, Cg; R., Coda; M., De Angelis; R., Di Cagno; P., Carnevali; M, Gobbetti - 01a Articolo in rivista

11573/1459040 - 2009 - Imbalance of the faecal microbiota and volatile organic compounds between treated and untreated celiac children

Siragusa, S.; M, De Angelis; Di Cagno, R.; Rizzello, C. G.; Ndagijimana, M.; Francavilla, R.; Guerzoni, M. E.; Gobbetti, M. - 01h Abstract in rivista

11573/1459056 - 2009 - Imbalance of the faecal microbiota and volatile organic compounds between treated and untreated coeliac children

Siragusa, S; De Angelis, M; Di Cagno, R; Rizzello, C; Ndagijimana, M; Guerzoni M., E; Francavilla, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari, Italia)

11573/1459278 - 2009 - Imbalance of the faecal microbiota and volatile organic compounds between treated and untreated coeliac children

Siragusa, S; De Angelis, M; Di Cagno, R; Rizzello, C; Ndagijimana, M; Guerzoni M., E; Francavilla, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 2° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale (Sassari, Italia)

11573/1459111 - 2008 - Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

Cassone, A; Giuliani, G; Benedusi, A; Limitone, A; Surico, Rf; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe; De Angelis, Maria; Gobbetti, Marco - 01a Articolo in rivista

11573/1459025 - 2008 - Long-term fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris, cv Pinto, and sourdough lactic acid bacteria during bread storage

Coda, R.; Rizzello, C. G.; Nigro, F.; M, De Angelis; Arnault, P.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology” (Egmond aan Zee, the Netherlands,)

libro: Book of abstract of “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology” - ()

11573/1459291 - 2008 - Long-term fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage

Coda, R; Rizzello, Carlo Giuseppe; Nigro, Franco; De Angelis, Maria; Arnault, P; Gobbetti, Marco - 04c Atto di convegno in rivista

congresso: 9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology (Egmond aan Zee (Paesi Bassi))

11573/1459594 - 2008 - Long-term fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris, cv Pinto, and sourdough lactic acid bacteria during bread storage

Coda, R; Rizzello, Carlo Giuseppe; Nigro, Franco; De Angelis, Maria; Arnault, P; Gobbetti, Marco - 01a Articolo in rivista

11573/1459812 - 2008 - Long-term fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris cv Pinto and sourdough lactic acid bacteria during bread storage

Coda, R; Rizzello, Cg; Nigro, F; De Angelis, M; Arnault, P; Gobbetti, M - 01a Articolo in rivista

11573/1459218 - 2008 - Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

De Angelis, M.; Damiano, N.; Rizzello, C. G.; Cassone, A.; Di Cagno, R.; M, Gobbetti - 04c Atto di convegno in rivista

congresso: 9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology (Egmond aan Zee, the Netherlands)

11573/1459212 - 2008 - Selection of lactic acid bacteria isolated from Italian cheese varieties for the synthesis of γ-aminobutyric acid (GABA) in different food matrices

De Angelis, M.; Di Cagno, R.; Siragusa, S.; Rizzello, C. G.; Coda, R.; Mazzacane, F.; Giuliani, G.; Benedusi, A.; M, Gobbetti - 04c Atto di convegno in rivista

congresso: 9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology (Egmond aan Zee (Paesi Bassi))

11573/1459192 - 2008 - Sourdough / lactic acid bacteria

Gobbetti, M; De Angelis, M; Di Cagno, R; Rizzello, Cg - 02a Capitolo o Articolo

libro: Gluten free cereal products and beverages - ()

11573/1459096 - 2008 - Sourdough/lactic acid bacteria

Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe - 02a Capitolo o Articolo

libro: Gluten free cereal products and beverages - (978-0-12-373739-7)

11573/1459128 - 2008 - Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

M, De Angelis; Damiano, N.; Rizzello, C. G.; Cassone, A.; Gobbetti, R. Di Cagno M. - 04d Abstract in atti di convegno

congresso: “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology”, (Egmond aan Zee, the Netherlands)

libro: Book of abstract of the “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology” - ()

11573/1459083 - 2008 - Selection of lactic acid bacteria isolated from Italian cheese varieties for the synthesis of γ-aminobutyric acid (GABA) in different food matrices

M, De Angelis; Di Cagno, R.; Siragusa, S.; Rizzello, C. G.; Coda, R.; Mazzacane, F.; Giuliani, G.; Benedusi, A.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology” (Egmond aan Zee, the Netherlands)

libro: Book of abstracts of “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology” - ()

11573/1459134 - 2008 - Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale

M, De Angelis; Rizzello, C. G.; Di Cagno, R.; Camarca, A.; Silano, M.; Losito, I.; De Vincenzi, M.; De Bari, M. D.; Palmisano, F.; Maurano, F.; Gobbetti, C. Gianfrani M. - 04d Abstract in atti di convegno

congresso: “Qualità del Suolo, Alimenti e Salute” (Bari)

libro: Book of abstract “Qualità del Suolo, Alimenti e Salute” - ()

11573/1459336 - 2008 - Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

M., De Angelis; N., Damiano; Rizzello, C; A., Cassone; R., Di Cagno; M., Gobbetti - 04c Atto di convegno in rivista

congresso: 9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology (Egmond aan Zee, the Netherlands)

11573/1459248 - 2008 - Selection of lactic acid bacteria isolated from Italian cheese varieties for the synthesis of γ-aminobutyric acid (GABA) in different food matrices

M., De Angelis; R., Di Cagno; S., Siragusa; Rizzello, C; R., Coda; F., Mazzacane; G., Giuliani; A., Benedusi; M., Gobbetti - 04c Atto di convegno in rivista

congresso: 9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology (Egmond aan Zee, the Netherlands)

11573/1459164 - 2008 - Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia

M., De Angelis; Rizzello, C.; R., Di Cagno; A., Camarca; M., Silano; I., Losito; M., De Vincenzi; De Bari, M. D.; F., Palmisano; F., Maurano; C., Gianfrani; M., Gobbetti - 04c Atto di convegno in rivista

congresso: II Congresso nazionale "Qualità del Suolo, Alimenti e Salute" (Bari, Italia)

11573/1459312 - 2008 - Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia

M., De Angelis; Rizzello, C; R., Di Cagno; A., Camarca; M., Silano; I., Losito; M., De Vincenzi; De Bari, M. D.; F., Palmisano; F., Maurano; C. Gianfrani And M., Gobbetti - 04c Atto di convegno in rivista

congresso: II Congresso nazionale "Qualità del Suolo, Alimenti e Salute" (Bari, Italia)

11573/1459385 - 2008 - Synthesis of Angiotensin I-Converting Enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria

Rizzello, Carlo Giuseppe; Cassone, A; Di Cagno, Raffaella; Gobbetti, Marco - 01a Articolo in rivista

11573/1459172 - 2007 - Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale

De Angelis, M.; Rizzello, C.; Minervini, F.; Di Cagno, R.; Gobbetti, M. - 04c Atto di convegno in rivista

congresso: I Congresso Nazionale "Qualità del Suolo, Alimenti e Salute" (Palermo (Italia))

11573/1459158 - 2007 - Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca

De Angelis, M; Rizzello, C; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Rho (MI))

11573/1459364 - 2007 - Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca

De Angelis, M; Rizzello, C; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8° CISETA (Rho (MI))

11573/1459234 - 2007 - Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale

De Angelis, M; Rizzello, C; Minervini, F; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: I° Congresso Nazionale Qualità del suolo, alimenti e salute. (Palermo)

11573/1459500 - 2007 - Use of sourdough lactobacilli and oat fibre to decrease the glycemic index of white wheat bread

De Angelis, M; Rizzello, Cg; Alfonsi, G; Arnault, P; Cappelle, S; Tossut, P; Di Cagno, R; Gobbetti, M - 01a Articolo in rivista

11573/1459249 - 2007 - Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy

De Angelis, Maria; Rizzello, Carlo G.; Scala, Enrico; De Simone, Claudio; Farris, Giovanni A.; Turrini, Francesco; Gobbetti, Marco - 01a Articolo in rivista

rivista: JOURNAL OF FOOD PROTECTION (Ames Iowa: International Association of Milk Food and Environmental Sanitarians) pp. 135-144 - issn: 1944-9097 - wos: WOS:000243575700021 (27) - scopus: 2-s2.0-33846654552 (32)

11573/1459241 - 2007 - Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses

Di Cagno, R; Miracle, Re; De Angelis, M; Minervini, F; Rizzello, Cg; Drake, M; Fox, Pf; Gobbetti, M - 01a Articolo in rivista

11573/1459179 - 2007 - Catabolismo degli aminoacidi nei batteri lattici

F, Minervini; De Angelis, M.; Di Cagno, R.; Rizzello, C. G.; M, Gobbetti - 04c Atto di convegno in rivista

congresso: 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Rho (MI))

11573/1459345 - 2007 - Catabolismo degli aminoacidi nei batteri lattici

F., Minervini; Rizzello, C; De Angelis, M; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8° CISETA (Rho (MI))

11573/1459155 - 2007 - The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese

Gobbetti, M; De Angelis, M; Di Cagno, R; Rizzello, C - 02a Capitolo o Articolo

libro: Improving the flavour of cheese - (978-1-84569-007-6)

11573/1459044 - 2007 - Relative contributions of starter cultures and non-starter bacteria to flavour of cheese

Gobbetti, M; De Angelis, M; Di Cagno, R; Rizzello, C. G. - 02a Capitolo o Articolo

libro: Improving Cheese Flour - (978-1-84569-007-6)

11573/1459161 - 2007 - Bioactive peptides in dairy products

Gobbetti, M; Minervini, F; Rizzello, Cg - 02a Capitolo o Articolo

libro: Handbook of Food Products Manufacturing - (978-0-470-12525-0)

11573/1459123 - 2007 - Sourdough lactobacilli and celiac disease

Gobbetti, Marco; Rizzello, Carlo Giuseppe; De Angelis, Maria; Di Cagno, Raffaella - 01a Articolo in rivista

11573/1459145 - 2007 - Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca

M, De Angelis; Rizzello, C. G.; Di Cagno, R.; De Vincenzi, M.; Gianfrani, C.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Milano)

libro: . Riassunti delle comunicazioni e dei poster dell’ 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti - ()

11573/1459066 - 2007 - Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale

M, De Angelis; Rizzello, C. G.; Minervini, F.; Di Cagno, R.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: I° Congresso Nazionale Qualità del suolo, alimenti e salute (Palermo.)

libro: Riassunti del I° Congresso Nazionale Qualità del suolo, alimenti e salute - ()

11573/1459073 - 2007 - Catabolismo degli aminoacidi nei batteri lattici

Minervini, F.; M, De Angelis; Di Cagno, R.; Rizzello, C. G.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Milano)

libro: Riassunti delle comunicazioni e dei poster dell’ 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti - ()

11573/1459105 - 2007 - Componenti funzionali del “lievito naturale”: peptidi anti-ipertensivi e acido-γ-amminobutirrico (GABA)

Rizzello, C. G.; M, De Angelis; Cassone, A.; Di Cagno, R.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Milano)

libro: Riassunti delle comunicazioni e dei poster dell’ 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti - ()

11573/1459093 - 2007 - Componenti funzionali del lievito naturale: peptidi anti-ipertensivi e acido-γ-aminobutirrico

Rizzello, C; De Angelis, M; Cassone, A; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8° CISETA (Rho (MI))

11573/1459273 - 2007 - Componenti funzionali del “lievito naturale”: peptidi anti-ipertensivi e acido-gamma-amminobutirrico (GABA)

Rizzello, C; De Angelis, M; Cassone, A; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Rho (MI))

11573/1459606 - 2007 - Higly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspective for celiac disease

Rizzello, Carlo Giuseppe; De Angelis, Maria; Di Cagno, Raffaella; Gianfrani, C.; Silano, M.; Losito, Ilario; De Vincenzi, M.; De Bari, M. D.; Palmisano, Francesco; Maurano, F.; Camarca, A.; Gobbetti, Marco - 01a Articolo in rivista

11573/1459335 - 2007 - Synthesis of γ-aminobutyric acid (GABA) by lactic acid bacteria isolated from italian cheese varieties

Siragusa, S; De Angelis, M; Di Cagno, R; Rizzello, Cg; Coda, R; Gobbetti, M - 01a Articolo in rivista

11573/1459767 - 2007 - Synthesis of gamma-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Siragusa, S; De Angelis, Maria; Di Cagno, Raffaella; Rizzello, Carlo Giuseppe; Coda, R; Gobbetti, Marco - 01a Articolo in rivista

11573/615398 - 2006 - Spectral gap estimates for interacting particle systems via a Bochner-type identity

A., Boudou; P., Caputo; P., Dai Pra; Posta, Gustavo; Rizzello, Carlo Giuseppe - 01a Articolo in rivista

rivista: JOURNAL OF FUNCTIONAL ANALYSIS (New York: Academic Press.) pp. 222-258 - issn: 0022-1236 - wos: WOS:000291418400001 (63) - scopus: 2-s2.0-79953704200 (81)

11573/1459612 - 2006 - Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

De Angelis, Maria; R., Coda; M., Silano; Minervini, Fabio; Rizzello, Carlo Giuseppe; Di Cagno, Raffaella; O., Vicentini; M., De Vincenzi; Gobbetti, Marco - 01a Articolo in rivista

11573/1459884 - 2006 - VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue

De Angelis, Maria; Rizzello, Carlo Giuseppe; Fasano, A; Clemente M., G; De Simone, C; Silano, M; De Vincenzi, M; Losito, Ilario; Gobbetti, Marco - 01a Articolo in rivista

11573/1459100 - 2006 - Lactobacilli del “lievito naturale” e patologia celiaca

Di Cagno, R.; M, De Angelis; Rizzello, C. G.; Minervini, F.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 1° Convegno Nazionale della società Italiana di microbiologia agro-Alimentare e Ambientale; Ruolo de (Bologna)

libro: Proceedings of the 1° Convegno Nazionale della società Italiana di microbiologia agro-Alimentare e Ambientale; Ruolo della microbiologia nei settori agro-alimentari ed ambientale - ()

11573/1459405 - 2006 - Lattobacilli del lievito naturale e patologia celiaca

Di Cagno, R; De Angelis, M; Rizzello C., G; Minervini, F; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 1° Convegno Nazionale della Società Italiana di Microbiologia Agro-Alimentare e Ambientale (Bologna (Italia))

11573/1459304 - 2006 - Lattobacilli del lievito naturale e patologia celiaca

Di Cagno, R; De Angelis, M; Rizzello, C; Minervini, F; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 1° Congresso Nazionale SIMTREA (Bologna)

11573/1459150 - 2006 - DEGRADAZIONE DI PROTEINE ALLERGENICHE DA FRUMENTO DA PARTE DI MICRORGANISMI PROBIOTICI

G Rizzello, C.; De Angelis, M.; De Simone, C.; Farris, G. A.; M, Gobbetti - 04c Atto di convegno in rivista

congresso: 7° CISETA (Cernobbio (Italia))

11573/1459198 - 2006 - Treatment using bacterial endopeptidases to increase the human gluten tolerance

Gobbetti, M.; De Angelis, M.; Di Cagno, R.; Rizzello, C. - 04c Atto di convegno in rivista

congresso: Food Micro 2006 (Bologna (Italia))

11573/1459426 - 2006 - Treatment using bacterial endopeptidases to increase the human gluten tolerance

Gobbetti, M; De Angelis, M; Di Cagno, R; Rizzello, C - 04c Atto di convegno in rivista

congresso: FOOD MICRO (Bologna)

11573/1459695 - 2006 - Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatography separation

Losito, I.; Carbonara, T.; De Bari, M. D.; Gobbetti, M.; Palmisano, F.; Rizzello, C. G.; Zambonin, P. G. - 01a Articolo in rivista

11573/1459139 - 2006 - Treatment using bacterial endopeptidases to increase the human gluten tolerance

M, De Angelis; Gobbetti, M.; Di Cagno, R.; Rizzello, C. G. - 04d Abstract in atti di convegno

libro: FoodMicro-Food safety and food biotechnology: diversity and global impact - ()

11573/1459258 - 2006 - Caratteristiche funzionali di derivati lattiero-caseari

Minervini, F; Rizzello, C; De Angelis, M; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 1° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale. (Bologna)

11573/1459332 - 2006 - Caratteristiche funzionali di derivati lattiero-caseari

Minervini, F; Rizzello, C; De Angelis, M; Di Cagno, R; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 1° Congresso Nazionale SIMTREA Ruolo della Microbiologia nei settori agro-alimentare ed ambientale. (Bologna)

11573/1459117 - 2006 - Degradazione di proteine allergeniche da frumento da parte di microrganismi probiotici

Rizzello C., G; De Angelis, M; Farris G., A; Gobbetti, M - 02a Capitolo o Articolo

libro: Ricerche e innovazioni nell'industria alimentare - (978-88-85022-96-6)

11573/1459263 - 2006 - Use of Selected Probiotic VSL#3 and Sourdough Lactic Acid Bacteria to Hydrolyze Wheat and Rye Proteins Responsible for Cereal Allergy

Rizzello, C. G.; De Angelis, M.; Coda, R.; De Candia, S.; Farris, G. A.; Turrini, F.; M, Gobbetti - 04c Atto di convegno in rivista

congresso: Third International Symposium on Sourdough - From tradition to innovation (Bari (Italia))

11573/1459204 - 2006 - Microrganismi probiotici per la degradazione di proteine allergeniche da frumento

Rizzello, C. G.; De Angelis, M.; Gobbetti, M.; De Simone, C.; Farris, G. A. - 01a Articolo in rivista

11573/1459110 - 2006 - Use of selected probiotic VSL#3 and sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Rizzello, C. G.; M, De Angelis; Coda, R.; De Candia, S.; Farris, G. A.; Turrini, F.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 3rd International Symposium on Sourdough (Bari, Italia)

libro: Book of Abstracts “3rd International Symposium on Sourdough”, - (88-95240-00-6)

11573/1459308 - 2006 - Use of selected probiotic VSL#3 and sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Rizzello, C; De Angelis, M; Coda, R; De Candia, S; Farris G., A; Turrini, F; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 3rd International Symposium on Sourdough "From Tradition to innovation" . (Bari)

11573/1459318 - 2006 - Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Rizzello, Carlo Giuseppe; De Angelis, Maria; Coda, R; Gobbetti, Marco - 01a Articolo in rivista

11573/1459568 - 2006 - Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

Rizzello, Cg; De Angelis, M; Coda, R; Gobbetti, M - 01a Articolo in rivista

11573/1459059 - 2006 - Degradazione di proteine allergeniche da frumento da parte di microrganismi probiotici

Rizzello, Cg; De Angelis, M; Farris G., A; Gobbetti, M - 02a Capitolo o Articolo

libro: Ricerche e innovazioni nell'industria alimentare - (978-88-85022-96-6)

11573/1459759 - 2006 - Microrganismi probiotici per la degradazione di proteine allergeniche da frumento

Rizzello, Cg; De Angelis, M; Gobbetti, M; De Simone, C; Farris, Ga - 01a Articolo in rivista

11573/1459287 - 2005 - Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento

De Angelis, M.; Rizzello, C.; De Simone, C.; Farris, G. A.; Turrini, F.; Scala, E. - 04c Atto di convegno in rivista

11573/1459135 - 2005 - Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento

De Angelis, M; Rizzello, C; De Simone, C; Farris G., A; Turrini, F; Scala, E - 04c Atto di convegno in rivista

congresso: 6° AISTEC “Cereali: biotecnologie e processi innovativi. Una sfida per un mondo in cambiamento" (Valenzano, Bari)

11573/1459300 - 2005 - VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy

De Angelis, M; Rizzello, C; Scala, E; De Simone, C; Farris G., A; Turrini, F; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8th Symposium on lactic acid bacteria “Genetics, metabolism and applications” (Egmond aan Zee, The Netherlands)

11573/1459321 - 2005 - VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy

De Angelis, M; Rizzello, C; Scala, E; De Simone, C; Farris G., A; Turrini, F; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 8th Symposium on lactic acid bacteria “Genetics, metabolism and applications” (Egmond aan Zee, The Netherlands)

11573/1459681 - 2005 - VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue

De Angelis, M; Rizzello, Cg; Fasano, A; Clemente, Mg; De Simone, C; De Vincenzi, M; Losito, I; Gobbetti, M - 01a Articolo in rivista

11573/1459710 - 2005 - Adhesion and survival of probiotic bacteria on table olives with the aim of formulating new functional foods

Lavermicocca, P; Lonigro, Sl; Valerio, F; De Angelis, M; Morelli, L; Callegari, Ml; Rizzello, Cg; Visconti, A - 01a Articolo in rivista

11573/1459358 - 2005 - Studio mediante LC-ESI-MS dell’idrolisi enzimatica di peptidi della gliadina coinvolti nella patologia celiaca

Losito, I; De Bari M., D; Gobbetti, M; Rizzello, C; Palmisano, F; Zambonin P., G - 04c Atto di convegno in rivista

congresso: XIX Congresso Nazionale di Chimica Analitica (Pula (Ca))

11573/1459229 - 2005 - Studio mediante LC-ESI-MS dell’idrolisi enzimatica di peptidi della gliadina coinvolti nella patologia celiaca

Losito, I; De Bari, M. D.; Gobbetti, M; Rizzello, C; Palmisano, F; Zambonin, P. G. - 04c Atto di convegno in rivista

congresso: XIX Congresso di Chimica Analitica (Pula (CA))

11573/1459077 - 2005 - Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento

M, De Angelis; Rizzello, C. G.; De Simone, C.; Farris, G. A.; Turrini, F.; Scala, E.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: 6° Convegno AISTEC (Valenzano, Bari)

libro: Atti del 6° Convegno AISTEC - ()

11573/1459054 - 2005 - VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy

M, De Angelis; Rizzello, C. G.; Scala, E.; De Simone, C.; Farris, G. A.; Turrini, F.; Gobbetti, M. - 04d Abstract in atti di convegno

congresso: Eighty Symposium on Lactic Acid Bacteria-Genetics, Metabolism and Applications (Egmond aan Zee, the Netherlands)

libro: Book of Abstracts (FEMS) “Eighty Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications" - ()

11573/1459067 - 2005 - Isolamento di peptidi antimicrobici da latti fermentati

Minervini, F; Rizzello, C; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (Cernobbio (Co))

11573/1459224 - 2005 - Isolamento di peptidi antimicrobici da latti fermentati

Minervini, F; Rizzello, C; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). (Cernobbio (CO))

11573/1459116 - 2005 - Probiotics as a potential tool for decreasing gluten intolerance

Rizzello, C - 04c Atto di convegno in rivista

congresso: 10th Workshop on the developments in the italian PhD research in food science and technology (Foggia)

11573/1459392 - 2005 - Degradazione di proteine allergeniche da frumento da parte di microrganismi probiotici

Rizzello, C; De Angelis, M; Farris G., A; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA) (Cernobbio (CO))

11573/1459168 - 2005 - Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties

Rizzello, Cg; Losito, I; Gobbetti, M; Carbonara, T; De Bari, Md; Zambonin, Pg - 01a Articolo in rivista

rivista: JOURNAL OF DAIRY SCIENCE (American Dairy Science Association, Savoy, Ill.) pp. 2348-2360 - issn: 1525-3198 - wos: WOS:000229799400008 (143) - scopus: 2-s2.0-22944487956 (179)

11573/1459094 - 2004 - Proteolytic activity of probiotic cells as a potential tool for decreasing gluten intolerance

Gobbetti, M; De Simone, C; De Angelis, M; Rizzello, C; And De Vincenzi, M. - 04d Abstract in atti di convegno

congresso: Probiotics in the Digestive Tracts: Mechanisms and Efficacy. VSL Pharmaceuticals (Roma)

libro: Probiotics in the Digestive Tracts: Mechanisms and Efficacy - ()

11573/1459125 - 2004 - Proteolytic activity of probiotic cells as a potential tool for decreasing gluten intolerance

Gobbetti, M; De Simone, C; De Angelis, M; Rizzello, C; De Vincenzi, M - 04c Atto di convegno in rivista

congresso: Probiotic in the digestive tract: mechanism and efficacy (Roma)

11573/1459349 - 2004 - Proteolytic activity of probiotic cells as a potential tool for decreasing gluten intolerance

Gobbetti, M; De Simone, C; De Angelis, M; Rizzello, C; De Vincenzi, M - 04c Atto di convegno in rivista

congresso: Probiotic in the digestive tract: mechanism and efficacy (Roma)

11573/1459353 - 2004 - Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides

M, Gobbetti; Minervini, F.; Rizzello, C. G. - 04c Atto di convegno in rivista

11573/1459428 - 2004 - Lactic acid bacteria: a tool to produce bioactive peptides

Minervini, F; Rizzello, C. G.; Gobbetti, M - 01a Articolo in rivista

11573/1459810 - 2004 - Lactic acid bacteria: a tool to produce bioactive peptides

Minervini, F; Rizzello, Cg; Gobbetti, M - 01a Articolo in rivista

11573/1459296 - 2003 - Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari

F, Minervini; Rizzello, C. G.; M, Gobbetti - 04c Atto di convegno in rivista

congresso: 6° CONGRESSO ITALIANO DI SCIENZE E TECNOLOGIA DEGLI ALIMENTI (CISETA) (Cernobbio (CO))

11573/1459222 - 2003 - Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species

Minervini, F; Algaron, F; Rizzello, Cg; Fox, Pf; Monnet, V; Gobbetti, M - 01a Articolo in rivista

11573/1459075 - 2003 - Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari

Minervini, F; Rizzello, C; Gobbetti, M - 04c Atto di convegno in rivista

congresso: 6° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA) (Cernobbio (CO))