Raffaella Di Cagno
Raffaella Di Cagno
Full Professor in Food Microbiology
Verified email at - Homepage
Cited by
Cited by
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
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
Contribution of diet to the composition of the human gut microbiota
D Graf, R Di Cagno, F Fk, HJ Flint, M Nyman, M Saarela, B Watzl
Microbial ecology in health and disease 26 (1), 26164, 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
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
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
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
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
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
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
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
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
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 Gnzle
Food microbiology 46, 272-279, 2015
Sourdough lactobacilli and celiac disease
M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis
Food microbiology 24 (2), 187-196, 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
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
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
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