CARLO GIUSEPPE RIZZELLO

Professore ordinario


email: carlogiuseppe.rizzello@uniroma1.it




Carlo Giuseppe Rizzello is Full Professor of Food Microbiology at Sapienza University of Rome (Department of Environmental Biology); Vice President of the Italian Society for Agricultural, Food, and Environmental Microbiology (SIMTREA); member of the Management Committee of the International Centre for Food Fermentations (Free University of Bozen); and Coordinator of the inter-university Master’s Degree Programme in Food Science and Technology (Sapienza/ Tuscia). He has authored 196 peer-reviewed articles (~14,300 citations; h-index 73, Scopus, as of 17 September 2025), 32 book chapters, and 15 patents (with more than 30 international extensions). He has served as scientific coordinator for over 60 research and technology-transfer projects with food-industry partners and has been PI or co-PI on 10 national and international publicly funded research projects. His areas of expertise include food microbiology and biotechnology and the valorization of agri-food by-products.



https://scholar.google.com/citations?user=y-rEuuQAAAAJ&hl=en&oi=ao




Produzione scientifica

11573/1744193 - 2025 - Microbial profiling of buffalo mozzarella whey and ricotta exhausted whey: insights into potential probiotic subdominant strains
Bonfanti, Andrea; Silvestri, Romano; Novellino, Ettore; Tenore, Gian Carlo; Schiano, Elisabetta; Iannuzzo, Fortuna; Reverberi, Massimo; Faino, Luigi; Beccaccioli, Marzia; Sivori, Francesca; Rizzello, Carlo Giuseppe; Mazzoni, Cristina - 01a Articolo in rivista
rivista: MICROORGANISMS (Basel: MDPI) pp. - - issn: 2076-2607 - wos: WOS:001557952300001 (0) - scopus: 2-s2.0-105014424533 (0)

11573/1753328 - 2025 - Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides
Conti, F. V.; Trossolo, E.; Filannino, P.; Lanciotti, R.; Patrignani, F.; D'alessandro, M.; Gobbetti, M.; Di Cagno, R.; Rizzello, C. G.; Verni, M. - 01a Articolo in rivista
rivista: FUTURE FOODS (Amsterdam: Elsevier B.V.) pp. 1-12 - issn: 2666-8335 - wos: WOS:001596582500003 (0) - scopus: 2-s2.0-105018103820 (0)

11573/1738168 - 2025 - Phytochemical analysis and biological activities of Wollemia nobilis W.G.Jones, K.D.Hill & J.M.Allen leaves collected in the Botanical Garden of Rome
Frezza, Claudio; De Vita, Daniela; Giampaoli, Ottavia; Beccaccioli, Marzia; Verni, Michela; Conti, Federica Violetta; Fonti, Laura; Franceschin, Marco; Sciubba, Fabio; Scintu, Claudio; Corsetti, Letizia; Di Sotto, Antonella; Rizzello, Carlo Giuseppe; Reverberi, Massimo; Attorre, Fabio - 01a Articolo in rivista
rivista: PLANTS (Basel: MDPI) pp. - - issn: 2223-7747 - wos: WOS:001474558400001 (0) - scopus: 2-s2.0-105003586573 (0)

11573/1752813 - 2025 - Development of a novel NIR spectroscopy-based chemometric model for sourdough bread authentication
Lombardi, Gabriele; Conti, Federica Violetta; Giustizieri, Consuelo; Pontonio, Erica; Perri, Giuseppe; Manetti, Cesare; Rizzello, Carlo Giuseppe; Verni, Michela - 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. - - issn: 0308-8146 - wos: WOS:001545787400003 (1) - scopus: 2-s2.0-105012115056 (1)

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 (17) - scopus: 2-s2.0-85186968246 (18)

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 (1) - scopus: 2-s2.0-85181872852 (2)

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 (8) - scopus: 2-s2.0-85181098257 (8)

11573/1727070 - 2024 - Control of potato late blight by fungal secretome of Trametes versicolor as a biopesticide against Phytophthora infestans
Fratini, Rosita Silvana; Beccaccioli, Marzia; Cecchetti, Valentina; Verni, Michela; Brannetti, Alice; Brus-Szkalej, Maja; Rizzello, Carlo Giuseppe; Grenville-Briggs, Laura J.; Faino, Luigi; Reverberi, Massimo - 04f Poster
congresso: XXIX National Congress of the Italian Phytopathological Society (SIPaV) (Trento, Italia)
libro: Book of Abstracts "XXIX National Congress of the Italian Phytopathological Society (SIPaV)" - ()

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 (1) - scopus: 2-s2.0-85197851043 (1)

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 (4) - scopus: 2-s2.0-85197121490 (8)

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 (17) - scopus: 2-s2.0-85188544233 (20)

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 (4)

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 (4) - scopus: 2-s2.0-85188046487 (4)

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: WOS:001260419300001 (8) - scopus: 2-s2.0-85196618483 (9)

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 (3) - scopus: 2-s2.0-85164718525 (5)

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 (4) - scopus: 2-s2.0-85163797634 (4)

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 (17) - scopus: 2-s2.0-85153894500 (18)

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 (22) - scopus: 2-s2.0-85180667606 (20)

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 (16) - scopus: 2-s2.0-85147663832 (17)

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
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: WOS:001044031000001 (14) - scopus: 2-s2.0-85164996366 (14)

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 (18) - scopus: 2-s2.0-85173556615 (19)

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
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:001110815400001 (5) - scopus: 2-s2.0-85176235379 (8)

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 (13) - scopus: 2-s2.0-85169146783 (16)

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 (30) - scopus: 2-s2.0-85149743141 (42)

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 (2) - scopus: 2-s2.0-85172238094 (3)

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 (9) - scopus: 2-s2.0-85171741971 (11)

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 (9) - scopus: 2-s2.0-85143415820 (10)

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 (12) - scopus: 2-s2.0-85122739416 (12)

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 (16) - scopus: 2-s2.0-85133699301 (22)

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 (28) - scopus: 2-s2.0-85141819330 (29)

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 (14) - scopus: 2-s2.0-85133766376 (17)

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 (22) - scopus: 2-s2.0-85140618798 (22)

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 (16) - scopus: 2-s2.0-85140056235 (20)

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
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:000807747100004 (14) - scopus: 2-s2.0-85130280122 (14)

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
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:000788755400003 (27) - scopus: 2-s2.0-85126529045 (31)

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 (21) - scopus: 2-s2.0-85118306303 (20)

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 (9) - scopus: 2-s2.0-85107931522 (9)

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 (196) - scopus: 2-s2.0-85098122283 (255)

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 (56) - scopus: 2-s2.0-85103023616 (71)

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 (31) - scopus: 2-s2.0-85103000623 (33)

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 (160) - scopus: 2-s2.0-85103029573 (187)

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 (63) - scopus: 2-s2.0-85106069188 (79)

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 (18) - scopus: 2-s2.0-85109251476 (21)

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 (15) - scopus: 2-s2.0-85118147106 (17)

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 (14) - scopus: 2-s2.0-85103027263 (17)

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 (33) - scopus: 2-s2.0-85122832109 (35)

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 (53) - scopus: 2-s2.0-85105365191 (62)

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 (25) - scopus: 2-s2.0-85121617994 (25)

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 (5) - scopus: 2-s2.0-85090338113 (8)

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
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: WOS:000514023800004 (89) - scopus: 2-s2.0-85074673256 (111)

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 (15) - scopus: 2-s2.0-85090642213 (22)

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 (86) - scopus: 2-s2.0-85071727939 (99)

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 (45) - scopus: 2-s2.0-85082840820 (51)

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 (38) - scopus: 2-s2.0-85086786280 (42)

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 (24) - scopus: 2-s2.0-85083026542 (28)

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 (5) - scopus: 2-s2.0-85097834600 (5)

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 (30) - scopus: 2-s2.0-85097557492 (38)

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
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: WOS:000499766800003 (36) - scopus: 2-s2.0-85074165078 (52)

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 (32) - scopus: 2-s2.0-85088983745 (45)

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 (54) - scopus: 2-s2.0-85092658502 (63)

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 (27) - scopus: 2-s2.0-85083961895 (28)

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 (19) - scopus: 2-s2.0-85093908562 (26)

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 (41) - scopus: 2-s2.0-85091314612 (48)

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 (40) - scopus: 2-s2.0-85082550888 (47)

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 (113) - scopus: 2-s2.0-85089432899 (122)

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 (3) - scopus: 2-s2.0-85074620113 (3)

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 (39) - scopus: 2-s2.0-85054066795 (50)

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 (13) - scopus: 2-s2.0-85063236119 (20)

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 (228) - scopus: 2-s2.0-85047238722 (279)

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 (46) - scopus: 2-s2.0-85069764115 (66)

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 (126) - scopus: 2-s2.0-85051460427 (166)

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 (33) - scopus: 2-s2.0-85051480175 (48)

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 (31) - scopus: 2-s2.0-85066616147 (42)

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 (50) - scopus: 2-s2.0-85069439985 (60)

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 (56) - scopus: 2-s2.0-85054075223 (59)

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 (83) - scopus: 2-s2.0-85076294164 (103)

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 (22) - scopus: 2-s2.0-85083531556 (27)

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 (55) - scopus: 2-s2.0-85074099821 (70)

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)

11573/1716003 - 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 - (9780128146392)

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
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:000489353700046 (42) - scopus: 2-s2.0-85069681632 (45)

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 (124) - scopus: 2-s2.0-85067895456 (183)

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 (127) - scopus: 2-s2.0-85072292858 (150)

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 (31) - scopus: 2-s2.0-85048203430 (36)

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 (72) - scopus: 2-s2.0-85018657232 (90)

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 (107) - scopus: 2-s2.0-85063202870 (137)

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 (53) - scopus: 2-s2.0-85046160906 (68)

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 (66) - scopus: 2-s2.0-85037336084 (83)

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 (48) - scopus: 2-s2.0-85011579456 (58)

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 (50) - scopus: 2-s2.0-85013824760 (59)

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 (133) - scopus: 2-s2.0-85018647792 (175)

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 (47) - scopus: 2-s2.0-85021399131 (55)

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 (96) - scopus: 2-s2.0-85007480775 (132)

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 (36) - scopus: 2-s2.0-85028984061 (48)

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 (120) - scopus: 2-s2.0-84994036946 (160)

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 (55) - scopus: 2-s2.0-85007453510 (67)

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 (50) - scopus: 2-s2.0-85013883255 (60)

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 (38) - scopus: 2-s2.0-85037728313 (41)

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 (63) - scopus: 2-s2.0-84987602212 (69)

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 (42) - scopus: 2-s2.0-84960385606 (47)

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 (58) - scopus: 2-s2.0-85032394106 (89)

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 (10) - scopus: 2-s2.0-84978976121 (13)

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 (175) - scopus: 2-s2.0-84992497875 (228)

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 (161) - scopus: 2-s2.0-84950255986 (194)

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 (88) - scopus: 2-s2.0-84984871075 (103)

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 (24) - scopus: 2-s2.0-85027939497 (31)

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 (82) - scopus: 2-s2.0-84943554512 (91)

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 (70) - scopus: 2-s2.0-84948728146 (88)

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 (158) - scopus: 2-s2.0-84908635404 (198)

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 (146) - scopus: 2-s2.0-84916908865 (172)

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 (84) - scopus: 2-s2.0-84928949722 (105)

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 (106) - scopus: 2-s2.0-84936764748 (116)

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 (54) - scopus: 2-s2.0-84920094539 (60)

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 (56) - scopus: 2-s2.0-84927794503 (70)

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 (39) - scopus: 2-s2.0-84945188293 (48)

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 (31) - scopus: 2-s2.0-84929880082 (41)

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 (135) - scopus: 2-s2.0-84887991835 (159)

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 (67) - scopus: 2-s2.0-84927798646 (83)

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 (56) - scopus: 2-s2.0-84891939204 (63)

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 (45) - scopus: 2-s2.0-84890807294 (54)

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 (142) - scopus: 2-s2.0-84896036352 (156)

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 (292) - scopus: 2-s2.0-84888002565 (361)

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 (153) - scopus: 2-s2.0-84902124595 (186)

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 (64) - scopus: 2-s2.0-84902469338 (70)

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 (151) - scopus: 2-s2.0-84899809027 (174)

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 (37) - scopus: 2-s2.0-84892460001 (46)

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 (80) - scopus: 2-s2.0-84887997911 (92)

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 (84) - scopus: 2-s2.0-84871722946 (96)

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 (126) - scopus: 2-s2.0-84876016246 (160)

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 (54) - scopus: 2-s2.0-84876957220 (40)

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 (95) - scopus: 2-s2.0-78650242136 (117)

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 (77) - scopus: 2-s2.0-78650516167 (91)

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
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. 189-196 - issn: 0168-1605 - wos: (0) - scopus: (0)

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 (29) - scopus: 2-s2.0-33846654552 (38)

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 (67) - scopus: 2-s2.0-79953704200 (84)

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 (154) - scopus: 2-s2.0-22944487956 (189)

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))

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