Marco Gobbetti
Marco Gobbetti
Full Professor of Food Microbiology - Free University of Bolzano, Italy
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High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
F De Filippis, N Pellegrini, L Vannini, IB Jeffery, A La Storia, L Laghi, ...
Gut 65 (11), 1812-1821, 2016
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
P Lavermicocca, F Valerio, A Evidente, S Lazzaroni, A Corsetti, ...
Applied and Environmental Microbiology 66 (9), 4084-4090, 2000
Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified
M De Angelis, M Piccolo, L Vannini, S Siragusa, A De Giacomo, ...
PloS one 8 (10), e76993, 2013
The sourdough microflora: interactions of lactic acid bacteria and yeasts
M Gobbetti
Trends in Food Science & Technology 9 (7), 267-274, 1998
Exploitation of vegetables and fruits through lactic acid fermentation
R Di Cagno, R Coda, M De Angelis, M Gobbetti
Food Microbiology 33 (1), 1-10, 2013
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp…
M Gobbetti, P Ferranti, E Smacchi, F Goffredi, F Addeo
Applied and Environmental Microbiology 66 (9), 3898-3904, 2000
Environmental stress responses in Lactobacillus: A review
M De Angelis, M Gobbetti
Proteomics 4 (1), 106-122, 2004
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
A Corsetti, M Gobbetti, J Rossi, P Damiani
Applied microbiology and biotechnology 50 (2), 253-256, 1998
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
Applied and environmental microbiology 73 (22), 7283-7290, 2007
Biochemistry and physiology of sourdough lactic acid bacteria
M Gobbetti, M De Angelis, A Corsetti, R Di Cagno
Trends in Food Science & Technology 16 (1-3), 57-69, 2005
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing
M Gobbetti, L Stepaniak, M De Angelis, A Corsetti, R Di Cagno
Critical reviews in food science and nutrition 42 (3), 223-239, 2002
Stress physiology of lactic acid bacteria
K Papadimitriou, Alegra, PA Bron, M De Angelis, M Gobbetti, ...
Microbiology and Molecular Biology Reviews 80 (3), 837-890, 2016
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1
M De Angelis, G Gallo, MR Corbo, PLH McSweeney, M Faccia, M Giovine, ...
International journal of food microbiology 87 (3), 259-270, 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
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
Applied and Environmental Microbiology 69 (9), 5297-5305, 2003
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
MG Gnzle, J Loponen, M Gobbetti
Trends in food science & technology 19 (10), 513-521, 2008
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
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients
R Di Cagno, M De Angelis, S Auricchio, L Greco, C Clarke, M De Vincenzi, ...
Applied and environmental microbiology 70 (2), 1088-1096, 2004
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance
R Di Cagno, M De Angelis, P Lavermicocca, M De Vincenzi, C Giovannini, ...
Applied and environmental microbiology 68 (2), 623-633, 2002
Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding
M De Angelis, S Siragusa, M Berloco, L Caputo, L Settanni, G Alfonsi, ...
Research in Microbiology 157 (8), 792-801, 2006
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