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Items: 1 to 50 of 235

1.

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification.

Cantatore V, Filannino P, Gambacorta G, De Pasquale I, Pan S, Gobbetti M, Di Cagno R.

Front Microbiol. 2019 Nov 6;10:2574. doi: 10.3389/fmicb.2019.02574. eCollection 2019.

2.

Beneficial Plant Microorganisms Affect the Endophytic Bacterial Communities of Durum Wheat Roots as Detected by Different Molecular Approaches.

Agnolucci M, Palla M, Cristani C, Cavallo N, Giovannetti M, De Angelis M, Gobbetti M, Minervini F.

Front Microbiol. 2019 Oct 31;10:2500. doi: 10.3389/fmicb.2019.02500. eCollection 2019.

3.

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.

De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2019 Nov 5;316:108426. doi: 10.1016/j.ijfoodmicro.2019.108426. [Epub ahead of print]

PMID:
31722270
4.

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. 2020 Jan 16;313:108384. doi: 10.1016/j.ijfoodmicro.2019.108384. Epub 2019 Oct 22.

PMID:
31670259
5.

Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes.

Verni M, De Mastro G, De Cillis F, Gobbetti M, Rizzello CG.

Food Res Int. 2019 Nov;125:108571. doi: 10.1016/j.foodres.2019.108571. Epub 2019 Jul 19.

PMID:
31554105
6.

Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study).

Di Iorio BR, Rocchetti MT, De Angelis M, Cosola C, Marzocco S, Di Micco L, di Bari I, Accetturo M, Vacca M, Gobbetti M, Di Iorio M, Bellasi A, Gesualdo L.

J Clin Med. 2019 Sep 10;8(9). pii: E1424. doi: 10.3390/jcm8091424.

7.

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity.

Pontonio E, Montemurro M, Pinto D, Marzani B, Trani A, Ferrara G, Mazzeo A, Gobbetti M, Rizzello CG.

Front Microbiol. 2019 Jul 3;10:1550. doi: 10.3389/fmicb.2019.01550. eCollection 2019.

8.

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
9.

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
10.
11.

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation.

Pontonio E, Dingeo C, Gobbetti M, Rizzello CG.

Front Microbiol. 2019 Mar 19;10:561. doi: 10.3389/fmicb.2019.00561. eCollection 2019.

12.

How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds.

Lanciotti R, Braschi G, Patrignani F, Gobbetti M, De Angelis M.

Front Microbiol. 2019 Mar 12;10:437. doi: 10.3389/fmicb.2019.00437. eCollection 2019.

13.

Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets.

De Filippis F, Pasolli E, Tett A, Tarallo S, Naccarati A, De Angelis M, Neviani E, Cocolin L, Gobbetti M, Segata N, Ercolini D.

Cell Host Microbe. 2019 Mar 13;25(3):444-453.e3. doi: 10.1016/j.chom.2019.01.004. Epub 2019 Feb 21.

PMID:
30799264
14.

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
15.

Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation.

Minervini F, Dinardo FR, De Angelis M, Gobbetti M.

Sci Rep. 2019 Jan 24;9(1):570. doi: 10.1038/s41598-018-36786-2.

16.

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.

17.

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
18.

New Protocol for Production of Reduced-Gluten Wheat Bread and Pasta and Clinical Effect in Patients with Irritable Bowel Syndrome: A randomised, Double-Blind, Cross-Over Study.

Calasso M, Francavilla R, Cristofori F, De Angelis M, Gobbetti M.

Nutrients. 2018 Dec 2;10(12). pii: E1873. doi: 10.3390/nu10121873.

19.

The 7th International Symposium on Sourdough - "Sourdough for health".

Zannini E, Gobbetti M.

Int J Food Microbiol. 2019 Aug 2;302:1-2. doi: 10.1016/j.ijfoodmicro.2018.09.006. Epub 2018 Sep 12. No abstract available.

PMID:
30220437
20.

Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients.

Minervini F, Dinardo FR, Celano G, De Angelis M, Gobbetti M.

Front Microbiol. 2018 Aug 27;9:1984. doi: 10.3389/fmicb.2018.01984. eCollection 2018.

21.

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

De Angelis M, Minervini F, Siragusa S, Rizzello CG, Gobbetti M.

Int J Food Microbiol. 2019 Aug 2;302:35-46. doi: 10.1016/j.ijfoodmicro.2018.08.009. Epub 2018 Aug 10.

PMID:
30177230
22.

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.

23.

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.

Montemurro M, Pontonio E, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2019 Aug 2;302:47-58. doi: 10.1016/j.ijfoodmicro.2018.08.005. Epub 2018 Aug 8.

PMID:
30115372
24.

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
25.

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
26.

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.

27.

Long-term outcome of permanent tracheostomy in 15 dogs with severe laryngeal collapse secondary to brachycephalic airway obstructive syndrome.

Gobbetti M, Romussi S, Buracco P, Bronzo V, Gatti S, Cantatore M.

Vet Surg. 2018 Jul;47(5):648-653. doi: 10.1111/vsu.12903. Epub 2018 Jun 12.

PMID:
29893060
28.

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
29.

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 L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2018 Aug 20;279:14-25. doi: 10.1016/j.ijfoodmicro.2018.04.036. Epub 2018 Apr 24.

PMID:
29715603
30.

Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms: A Randomized, Double-Blind, Placebo-controlled, Multicenter Trial.

Francavilla R, Piccolo M, Francavilla A, Polimeno L, Semeraro F, Cristofori F, Castellaneta S, Barone M, Indrio F, Gobbetti M, De Angelis M.

J Clin Gastroenterol. 2019 Mar;53(3):e117-e125. doi: 10.1097/MCG.0000000000001023.

31.

Joint Data Analysis in Nutritional Epidemiology: Identification of Observational Studies and Minimal Requirements.

Pinart M, Nimptsch K, Bouwman J, Dragsted LO, Yang C, De Cock N, Lachat C, Perozzi G, Canali R, Lombardo R, D'Archivio M, Guillaume M, Donneau AF, Jeran S, Linseisen J, Kleiser C, Nöthlings U, Barbaresko J, Boeing H, Stelmach-Mardas M, Heuer T, Laird E, Walton J, Gasparini P, Robino A, Castaño L, Rojo-Martínez G, Merino J, Masana L, Standl M, Schulz H, Biagi E, Nurk E, Matthys C, Gobbetti M, de Angelis M, Windler E, Zyriax BC, Tafforeau J, Pischon T.

J Nutr. 2018 Feb 1;148(2):285-297. doi: 10.1093/jn/nxx037.

32.

Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation.

Nionelli L, Pontonio E, Gobbetti M, Rizzello CG.

Int J Food Microbiol. 2018 Feb 2;266:173-182. doi: 10.1016/j.ijfoodmicro.2017.12.002. Epub 2017 Dec 5.

PMID:
29223035
33.

Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.

Minervini F, Lattanzi A, Dinardo FR, De Angelis M, Gobbetti M.

Food Microbiol. 2018 Apr;70:162-171. doi: 10.1016/j.fm.2017.09.006. Epub 2017 Sep 19.

PMID:
29173623
34.

Perspective: Essential Study Quality Descriptors for Data from Nutritional Epidemiologic Research.

Yang C, Pinart M, Kolsteren P, Van Camp J, De Cock N, Nimptsch K, Pischon T, Laird E, Perozzi G, Canali R, Hoge A, Stelmach-Mardas M, Dragsted LO, Palombi SM, Dobre I, Bouwman J, Clarys P, Minervini F, De Angelis M, Gobbetti M, Tafforeau J, Coltell O, Corella D, De Ruyck H, Walton J, Kehoe L, Matthys C, De Baets B, De Tré G, Bronselaer A, Rivellese A, Giacco R, Lombardo R, De Clercq S, Hulstaert N, Lachat C.

Adv Nutr. 2017 Sep 15;8(5):639-651. doi: 10.3945/an.117.015651. Print 2017 Sep. Review.

35.

Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome.

Minervini F, Conte A, Del Nobile MA, Gobbetti M, De Angelis M.

Appl Environ Microbiol. 2017 Oct 17;83(21). pii: e01494-17. doi: 10.1128/AEM.01494-17. Print 2017 Nov 1.

36.

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
37.

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread.

Cavallo N, De Angelis M, Calasso M, Quinto M, Mentana A, Minervini F, Cappelle S, Gobbetti M.

Food Chem. 2017 Dec 15;237:159-168. doi: 10.1016/j.foodchem.2017.05.089. Epub 2017 May 18.

PMID:
28763982
38.

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.

39.

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge.

Mandile R, Picascia S, Parrella C, Camarca A, Gobbetti M, Greco L, Troncone R, Gianfrani C, Auricchio R.

Aliment Pharmacol Ther. 2017 Aug;46(4):440-446. doi: 10.1111/apt.14175. Epub 2017 Jun 19.

40.

Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese.

Calasso M, Mancini L, De Angelis M, Conte A, Costa C, Del Nobile MA, Gobbetti M.

Food Microbiol. 2017 Sep;66:129-140. doi: 10.1016/j.fm.2017.04.011. Epub 2017 Apr 25.

PMID:
28576361
41.

Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion.

Francavilla R, De Angelis M, Rizzello CG, Cavallo N, Dal Bello F, Gobbetti M.

Appl Environ Microbiol. 2017 Jun 30;83(14). pii: e00376-17. doi: 10.1128/AEM.00376-17. Print 2017 Jul 15.

42.

The Food-gut Human Axis: The Effects of Diet on Gut Microbiota and Metabolome.

De Angelis M, Garruti G, Minervini F, Bonfrate L, Portincasa P, Gobbetti M.

Curr Med Chem. 2019;26(19):3567-3583. doi: 10.2174/0929867324666170428103848. Review.

PMID:
28462705
43.

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity.

Campanella D, Rizzello CG, Fasciano C, Gambacorta G, Pinto D, Marzani B, Scarano N, De Angelis M, Gobbetti M.

Food Microbiol. 2017 Aug;65:25-35. doi: 10.1016/j.fm.2017.01.019. Epub 2017 Feb 1.

PMID:
28400010
44.

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.

45.

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
46.

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
47.

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

Rizzello CG, Verni M, Bordignon S, Gramaglia V, Gobbetti M.

Food Microbiol. 2017 Jun;64:72-82. doi: 10.1016/j.fm.2016.12.003. Epub 2016 Dec 26.

PMID:
28213038
48.

Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M.

Food Funct. 2017 Feb 22;8(2):860-871. doi: 10.1039/c6fo01808d.

PMID:
28128388
49.

Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals.

Cosola C, De Angelis M, Rocchetti MT, Montemurno E, Maranzano V, Dalfino G, Manno C, Zito A, Gesualdo M, Ciccone MM, Gobbetti M, Gesualdo L.

PLoS One. 2017 Jan 20;12(1):e0169635. doi: 10.1371/journal.pone.0169635. eCollection 2017.

50.

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.

Celano G, De Angelis M, Minervini F, Gobbetti M.

Front Microbiol. 2016 Nov 8;7:1770. eCollection 2016.

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