Carlo Giuseppe Rizzello
TitleCited byYear
Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, CG Rizzello, R Coda, M Gobbetti
Appl. Environ. Microbiol. 73 (22), 7283-7290, 2007
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species
F Minervini, F Algaron, CG Rizzello, PF Fox, V Monnet, M Gobbetti
Appl. Environ. Microbiol. 69 (9), 5297-5305, 2003
Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides
M Gobbetti, F Minervini, CG Rizzello
International Journal of Dairy Technology 57 (2‐3), 173-188, 2004
Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease
CG Rizzello, M De Angelis, R Di Cagno, A Camarca, M Silano, I Losito, ...
Appl. Environ. Microbiol. 73 (14), 4499-4507, 2007
VSL# 3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue probiotics and gluten intolerance
M De Angelis, CG Rizzello, A Fasano, MG Clemente, C De Simone, ...
Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease 1762 (1), 80-93, 2006
How the sourdough may affect the functional features of leavened baked goods
M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis
Food microbiology 37, 30-40, 2014
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
CG Rizzello, I Losito, M Gobbetti, T Carbonara, MD De Bari, PG Zambonin
Journal of Dairy Science 88 (7), 2348-2360, 2005
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
CG Rizzello, L Nionelli, R Coda, M De Angelis, M Gobbetti
Food Chemistry 119 (3), 1079-1089, 2010
Sourdough lactobacilli and celiac disease
M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis
Food microbiology 24 (2), 187-196, 2007
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
P Lavermicocca, F Valerio, SL Lonigro, M De Angelis, L Morelli, ...
Appl. Environ. Microbiol. 71 (8), 4233-4240, 2005
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
R Coda, CG Rizzello, M Gobbetti
International journal of food microbiology 137 (2-3), 236-245, 2010
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours
R Coda, CG Rizzello, D Pinto, M Gobbetti
Appl. Environ. Microbiol. 78 (4), 1087-1096, 2012
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
CG Rizzello, A Cassone, R Coda, M Gobbetti
Food chemistry 127 (3), 952-959, 2011
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storageá…
R Coda, A Cassone, CG Rizzello, L Nionelli, G Cardinali, M Gobbetti
Appl. Environ. Microbiol. 77 (10), 3484-3492, 2011
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and γ-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria
CG Rizzello, A Cassone, R Di Cagno, M Gobbetti
Journal of agricultural and food chemistry 56 (16), 6936-6943, 2008
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease
R Di Cagno, CG Rizzello, F Gagliardi, P Ricciuti, M Ndagijimana, ...
Appl. Environ. Microbiol. 75 (12), 3963-3971, 2009
Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications
R Di Cagno, F Mazzacane, CG Rizzello, M De Angelis, G Giuliani, ...
Applied microbiology and biotechnology 86 (2), 731-741, 2010
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
F Minervini, M De Angelis, R Di Cagno, D Pinto, S Siragusa, CG Rizzello, ...
Food Microbiology 27 (7), 897-908, 2010
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies
R Di Cagno, G Minervini, CG Rizzello, M De Angelis, M Gobbetti
Food Microbiology 28 (5), 1062-1071, 2011
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing
L Greco, M Gobbetti, R Auricchio, R Di Mase, F Landolfo, F Paparo, ...
Clinical Gastroenterology and Hepatology 9 (1), 24-29, 2011
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