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Items: 1 to 50 of 124

1.

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 E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2019 Oct 22;313:108384. doi: 10.1016/j.ijfoodmicro.2019.108384. [Epub ahead of print]

PMID:
31670259
2.

Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores.

Milanović V, Osimani A, Cardinali F, Litta-Mulondo A, Vignaroli C, Citterio B, Mangiaterra G, Aquilanti L, Garofalo C, Biavasco F, Cocolin L, Ferrocino I, Di Cagno R, Turroni S, Lazzi C, Pellegrini N, Clementi F.

PLoS One. 2019 Aug 2;14(8):e0220549. doi: 10.1371/journal.pone.0220549. eCollection 2019.

3.

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry.

Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG.

Crit Rev Food Sci Nutr. 2019 Jul 1:1-16. doi: 10.1080/10408398.2019.1631753. [Epub ahead of print]

PMID:
31257912
4.

Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread.

Di Cagno R, Filannino P, Cantatore V, Gobbetti M.

Food Microbiol. 2019 Sep;82:218-230. doi: 10.1016/j.fm.2019.02.007. Epub 2019 Feb 14.

PMID:
31027777
5.

Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.

De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.

Food Res Int. 2019 Feb;116:1344-1356. doi: 10.1016/j.foodres.2018.10.024. Epub 2018 Oct 9.

PMID:
30716924
6.

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury.

Di Cagno R, Filannino P, Vincentini O, Cantatore V, Cavoski I, Gobbetti M.

Nutrients. 2019 Jan 23;11(2). pii: E248. doi: 10.3390/nu11020248.

7.

Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species.

Filannino P, Di Cagno R, Tlais AZA, Cantatore V, Gobbetti M.

Crit Rev Microbiol. 2019 Feb;45(1):65-81. doi: 10.1080/1040841X.2018.1543649. Epub 2019 Jan 21. Review.

PMID:
30663917
8.

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.

Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Gobbetti M, Rizzello CG, Pontonio E.

Int J Food Microbiol. 2019 Aug 2;302:59-68. doi: 10.1016/j.ijfoodmicro.2018.08.004. Epub 2018 Aug 6.

9.

How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats.

Filannino P, De Angelis M, Di Cagno R, Gozzi G, Riciputi Y, Gobbetti M.

Environ Microbiol. 2018 Oct;20(10):3700-3716. doi: 10.1111/1462-2920.14372. Epub 2018 Oct 5.

PMID:
30094916
10.

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

Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R.

Food Res Int. 2018 Aug;110:22-32. doi: 10.1016/j.foodres.2017.04.010. Epub 2017 Apr 13. Review.

PMID:
30029702
11.

Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.

Pontonio E, Di Cagno R, Tarraf W, Filannino P, De Mastro G, Gobbetti M.

Front Microbiol. 2018 Jun 26;9:1372. doi: 10.3389/fmicb.2018.01372. eCollection 2018.

12.

Novel insights on the functional/nutritional features of the sourdough fermentation.

Gobbetti M, De Angelis M, Di Cagno R, Calasso M, Archetti G, Rizzello CG.

Int J Food Microbiol. 2019 Aug 2;302:103-113. doi: 10.1016/j.ijfoodmicro.2018.05.018. Epub 2018 May 18. Review.

PMID:
29801967
13.

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth.

Filannino P, Di Cagno R, Gobbetti M.

Curr Opin Biotechnol. 2018 Feb;49:64-72. doi: 10.1016/j.copbio.2017.07.016. Epub 2017 Aug 19. Review.

PMID:
28830019
14.

Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet.

Rosi A, Mena P, Pellegrini N, Turroni S, Neviani E, Ferrocino I, Di Cagno R, Ruini L, Ciati R, Angelino D, Maddock J, Gobbetti M, Brighenti F, Del Rio D, Scazzina F.

Sci Rep. 2017 Jul 21;7(1):6105. doi: 10.1038/s41598-017-06466-8.

15.

Immune-modulating effects in mouse dendritic cells of lactobacilli and bifidobacteria isolated from individuals following omnivorous, vegetarian and vegan diets.

Luongo D, Treppiccione L, Sorrentino A, Ferrocino I, Turroni S, Gatti M, Di Cagno R, Sanz Y, Rossi M.

Cytokine. 2017 Sep;97:141-148. doi: 10.1016/j.cyto.2017.06.007.

16.

Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans.

Milanović V, Osimani A, Aquilanti L, Tavoletti S, Garofalo C, Polverigiani S, Litta-Mulondo A, Cocolin L, Ferrocino I, Di Cagno R, Turroni S, Lazzi C, Pellegrini N, Clementi F.

Mol Nutr Food Res. 2017 Sep;61(9). doi: 10.1002/mnfr.201601098. Epub 2017 Jun 9.

17.

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads.

Pontonio E, Di Cagno R, Mahony J, Lanera A, De Angelis M, van Sinderen D, Gobbetti M.

Sci Rep. 2017 Apr 3;7(1):624. doi: 10.1038/s41598-017-00549-2.

18.

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.

Di Cagno R, Filannino P, Gobbetti M.

Int J Food Microbiol. 2017 May 2;248:56-62. doi: 10.1016/j.ijfoodmicro.2017.02.014. Epub 2017 Feb 21.

PMID:
28244373
19.

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

Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M.

Int J Food Microbiol. 2017 May 2;248:10-21. doi: 10.1016/j.ijfoodmicro.2017.02.009. Epub 2017 Feb 20.

PMID:
28242419
20.

Modulation of the cytokine profile in Caco-2 cells by faecal lactobacilli and bifidobacteria from individuals with distinct dietary habits.

Luongo D, Coppola A, Treppiccione L, Bergamo P, Sorrentino A, Ferrocino I, Turroni S, Neviani E, Di Cagno R, Cocolin L, Rossi M.

Cytokine. 2017 Feb;90:80-87. doi: 10.1016/j.cyto.2016.11.007. Epub 2016 Nov 15.

PMID:
27863334
21.

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors.

Filannino P, Di Cagno R, Addante R, Pontonio E, Gobbetti M.

Appl Environ Microbiol. 2016 Dec 1;82(23):6899-6911. doi: 10.1128/AEM.02194-16. Epub 2016 Sep 16.

22.

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

Pontonio E, Rizzello CG, Di Cagno R, Dousset X, Clément H, Filannino P, Onno B, Gobbetti M.

Int J Food Microbiol. 2016 Dec 19;239:44-53. doi: 10.1016/j.ijfoodmicro.2016.07.013. Epub 2016 Jul 12. Review.

PMID:
27460169
23.

Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet.

De Angelis M, Vannini L, Di Cagno R, Cavallo N, Minervini F, Francavilla R, Ercolini D, Gobbetti M.

Int J Food Microbiol. 2016 Dec 19;239:125-132. doi: 10.1016/j.ijfoodmicro.2016.07.025. Epub 2016 Jul 19. Review.

PMID:
27452636
24.

Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree.

Di Cagno R, Filannino P, Vincentini O, Lanera A, Cavoski I, Gobbetti M.

Food Microbiol. 2016 Oct;59:176-89. doi: 10.1016/j.fm.2016.06.009. Epub 2016 Jun 10.

PMID:
27375258
25.

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches.

Filannino P, Di Cagno R, Crecchio C, De Virgilio C, De Angelis M, Gobbetti M.

Sci Rep. 2016 Jun 7;6:27392. doi: 10.1038/srep27392.

26.

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.

Gobbetti M, Minervini F, Pontonio E, Di Cagno R, De Angelis M.

Int J Food Microbiol. 2016 Dec 19;239:3-18. doi: 10.1016/j.ijfoodmicro.2016.05.022. Epub 2016 May 25. Review.

PMID:
27240934
27.

Cloning, expression and characterization of a β-D-xylosidase from Lactobacillus rossiae DSM 15814(T).

Pontonio E, Mahony J, Di Cagno R, O'Connell Motherway M, Lugli GA, O'Callaghan A, De Angelis M, Ventura M, Gobbetti M, van Sinderen D.

Microb Cell Fact. 2016 May 3;15:72. doi: 10.1186/s12934-016-0473-z.

28.

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.

Filannino P, Cavoski I, Thligene N, Vincentini O, De Angelis M, Silano M, Gobbetti M, Di Cagno R.

PLoS One. 2016 May 3;11(5):e0155156. doi: 10.1371/journal.pone.0155156. eCollection 2016.

29.

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses.

De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.

PLoS One. 2016 Apr 13;11(4):e0153213. doi: 10.1371/journal.pone.0153213. eCollection 2016.

30.

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.

Filannino P, Cavoski I, Thlien N, Vincentini O, De Angelis M, Silano M, Gobbetti M, Di Cagno R.

PLoS One. 2016 Mar 29;11(3):e0152575. doi: 10.1371/journal.pone.0152575. eCollection 2016. Erratum in: PLoS One. 2016;11(5):e0155156.

31.

Functional proteomics within the genus Lactobacillus.

De Angelis M, Calasso M, Cavallo N, Di Cagno R, Gobbetti M.

Proteomics. 2016 Mar;16(6):946-62. doi: 10.1002/pmic.201500117. Review.

PMID:
27001126
32.

From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children.

Ercolini D, Francavilla R, Vannini L, De Filippis F, Capriati T, Di Cagno R, Iacono G, De Angelis M, Gobbetti M.

Sci Rep. 2015 Dec 18;5:18571. doi: 10.1038/srep18571.

33.

High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.

De Filippis F, Pellegrini N, Vannini L, Jeffery IB, La Storia A, Laghi L, Serrazanetti DI, Di Cagno R, Ferrocino I, Lazzi C, Turroni S, Cocolin L, Brigidi P, Neviani E, Gobbetti M, O'Toole PW, Ercolini D.

Gut. 2016 Nov;65(11):1812-1821. doi: 10.1136/gutjnl-2015-309957. Epub 2015 Sep 28.

PMID:
26416813
34.

Effect of Whole-Grain Barley on the Human Fecal Microbiota and Metabolome.

De Angelis M, Montemurno E, Vannini L, Cosola C, Cavallo N, Gozzi G, Maranzano V, Di Cagno R, Gobbetti M, Gesualdo L.

Appl Environ Microbiol. 2015 Nov;81(22):7945-56. doi: 10.1128/AEM.02507-15. Epub 2015 Sep 18.

35.

How the Organic Food System Supports Sustainable Diets and Translates These into Practice.

Strassner C, Cavoski I, Di Cagno R, Kahl J, Kesse-Guyot E, Lairon D, Lampkin N, Løes AK, Matt D, Niggli U, Paoletti F, Pehme S, Rembiałkowska E, Schader C, Stolze M.

Front Nutr. 2015 Jun 29;2:19. doi: 10.3389/fnut.2015.00019. eCollection 2015. Review.

36.

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese.

Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M.

J Dairy Sci. 2015 Sep;98(9):5874-89. doi: 10.3168/jds.2015-9362. Epub 2015 Jul 2.

37.

Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling.

Ferrocino I, Di Cagno R, De Angelis M, Turroni S, Vannini L, Bancalari E, Rantsiou K, Cardinali G, Neviani E, Cocolin L.

PLoS One. 2015 Jun 2;10(6):e0128669. doi: 10.1371/journal.pone.0128669. eCollection 2015.

38.

Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation.

Corte L, di Cagno R, Groenewald M, Roscini L, Colabella C, Gobbetti M, Cardinali G.

Food Microbiol. 2015 Jun;48:206-15. doi: 10.1016/j.fm.2014.12.014. Epub 2015 Jan 20.

PMID:
25791010
39.

Salivary Microbiota Associated with Immunoglobulin A Nephropathy.

Piccolo M, De Angelis M, Lauriero G, Montemurno E, Di Cagno R, Gesualdo L, Gobbetti M.

Microb Ecol. 2015 Aug;70(2):557-65. doi: 10.1007/s00248-015-0592-9. Epub 2015 Mar 13.

PMID:
25763757
40.

Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200.

De Angelis M, Siragusa S, Campanella D, Di Cagno R, Gobbetti M.

Proteomics. 2015 Jul;15(13):2244-57. doi: 10.1002/pmic.201400363. Epub 2015 Apr 10.

PMID:
25728239
41.

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.

Rizzello CG, Cavoski I, Turk J, Ercolini D, Nionelli L, Pontonio E, De Angelis M, De Filippis F, Gobbetti M, Di Cagno R.

Appl Environ Microbiol. 2015 May 1;81(9):3192-204. doi: 10.1128/AEM.04161-14. Epub 2015 Feb 27.

42.

Contribution of diet to the composition of the human gut microbiota.

Graf D, Di Cagno R, Fåk F, Flint HJ, Nyman M, Saarela M, Watzl B.

Microb Ecol Health Dis. 2015 Feb 4;26:26164. doi: 10.3402/mehd.v26.26164. eCollection 2015.

43.

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 E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.

Food Microbiol. 2015 May;47:99-110. doi: 10.1016/j.fm.2014.10.011. Epub 2014 Dec 9.

PMID:
25583343
44.

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.

Filannino P, Bai Y, Di Cagno R, Gobbetti M, Gänzle MG.

Food Microbiol. 2015 Apr;46:272-279. doi: 10.1016/j.fm.2014.08.018. Epub 2014 Aug 30.

PMID:
25475296
45.

The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals.

De Filippis F, Vannini L, La Storia A, Laghi L, Piombino P, Stellato G, Serrazanetti DI, Gozzi G, Turroni S, Ferrocino I, Lazzi C, Di Cagno R, Gobbetti M, Ercolini D.

PLoS One. 2014 Nov 5;9(11):e112373. doi: 10.1371/journal.pone.0112373. eCollection 2014.

46.

Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus.

De Angelis M, Bottacini F, Fosso B, Kelleher P, Calasso M, Di Cagno R, Ventura M, Picardi E, van Sinderen D, Gobbetti M.

PLoS One. 2014 Sep 29;9(9):e107232. doi: 10.1371/journal.pone.0107232. eCollection 2014.

47.

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria.

Filannino P, Gobbetti M, De Angelis M, Di Cagno R.

Appl Environ Microbiol. 2014 Dec;80(24):7574-82. doi: 10.1128/AEM.02413-14. Epub 2014 Sep 26.

48.

Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.

De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M.

Appl Environ Microbiol. 2014 Oct;80(19):6243-55. doi: 10.1128/AEM.02097-14. Epub 2014 Aug 1.

49.

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 R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG.

Food Microbiol. 2014 Dec;44:96-107. doi: 10.1016/j.fm.2014.05.011. Epub 2014 Jun 2.

PMID:
25084651
50.

Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese.

De Pasquale I, Calasso M, Mancini L, Ercolini D, La Storia A, De Angelis M, Di Cagno R, Gobbetti M.

Appl Environ Microbiol. 2014 Jul;80(14):4085-94. doi: 10.1128/AEM.00757-14. Epub 2014 Apr 25.

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