| 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 | 983 | 2016 |
| 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 | 500 | 2013 |
| Contribution of diet to the composition of the human gut microbiota D Graf, R Di Cagno, F Fåk, HJ Flint, M Nyman, M Saarela, B Watzl Microbial ecology in health and disease 26 (1), 26164, 2015 | 485 | 2015 |
| 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 | 410 | 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 | 408 | 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 | 400 | 2002 |
| 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 | 314 | 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 | 310 | 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 | 308 | 2002 |
| 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, ... Applied and Environmental Microbiology 73 (14), 4499-4507, 2007 | 285 | 2007 |
| Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization R Di Cagno, M De Angelis, I De Pasquale, M Ndagijimana, P Vernocchi, ... BMC microbiology 11 (1), 1-21, 2011 | 271 | 2011 |
| Functional microorganisms for functional food quality M Gobbetti, RD Cagno, M De Angelis Critical reviews in food science and nutrition 50 (8), 716-727, 2010 | 222 | 2010 |
| Heat Shock Response in Lactobacillus plantarum M De Angelis, R Di Cagno, C Huet, C Crecchio, PF Fox, M Gobbetti Applied and Environmental Microbiology 70 (3), 1336-1346, 2004 | 188 | 2004 |
| Ecological parameters influencing microbial diversity and stability of traditional sourdough F Minervini, M De Angelis, R Di Cagno, M Gobbetti International journal of food microbiology 171, 136-146, 2014 | 182 | 2014 |
| Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices R Di Cagno, RF Surico, A Paradiso, M De Angelis, JC Salmon, S Buchin, ... International journal of food microbiology 128 (3), 473-483, 2009 | 178 | 2009 |
| Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree P Filannino, Y Bai, R Di Cagno, M Gobbetti, MG Gänzle Food microbiology 46, 272-279, 2015 | 176 | 2015 |
| Sourdough lactobacilli and celiac disease M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis Food microbiology 24 (2), 187-196, 2007 | 170 | 2007 |
| Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum R Di Cagno, M De Angelis, A Limitone, F Minervini, P Carnevali, ... Journal of Agricultural and Food chemistry 54 (26), 9873-9881, 2006 | 169 | 2006 |
| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties R Coda, A Lanera, A Trani, M Gobbetti, R Di Cagno International Journal of Food Microbiology 155 (3), 120-127, 2012 | 167 | 2012 |
| Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses R Di Cagno, J Banks, L Sheehan, PF Fox, EY Brechany, A Corsetti, ... International Dairy Journal 13 (12), 961-972, 2003 | 166 | 2003 |
Marco GobbettiFull Professor of Food Microbiology - Free University of Bolzano, ItalyVerified email at unibz.it
