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Fabio Minervini
Fabio Minervini
Associate Professor in Agriculture Microbiology, UniversitÓ degli Studi di Bari Aldo Moro
Verified email at uniba.it
Title
Cited by
Cited by
Year
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
3382004
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
3312003
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
3112004
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
1842014
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
1692006
Microbial ecology dynamics during rye and wheat sourdough preparation
D Ercolini, E Pontonio, F De Filippis, F Minervini, A La Storia, M Gobbetti, ...
Applied and Environmental Microbiology 79 (24), 7827-7836, 2013
1602013
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: interactions between ingredients and microbial species diversity
F Minervini, R Di Cagno, A Lattanzi, M De Angelis, L Antonielli, ...
Applied and environmental microbiology 78 (4), 1251-1264, 2012
1572012
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
R Di Cagno, RF Surico, S Siragusa, M De Angelis, A Paradiso, ...
International journal of food microbiology 127 (3), 220-228, 2008
1542008
Cell–cell communication in food related bacteria
M Gobbetti, M De Angelis, R Di Cagno, F Minervini, A Limitone
International journal of food microbiology 120 (1-2), 34-45, 2007
1302007
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
1272010
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters
S Siragusa, R Di Cagno, D Ercolini, F Minervini, M Gobbetti, M De Angelis
Applied and Environmental Microbiology 75 (4), 1099-1109, 2009
1242009
Fermented goats’ milk produced with selected multiple starters as a potentially functional food
F Minervini, MT Bilancia, S Siragusa, M Gobbetti, F Caponio
Food Microbiology 26 (6), 559-564, 2009
1202009
Bioactive peptides in dairy products
M Gobbetti, F Minervini, CG Rizzello
Handbook of food products manufacturing 2, 489-517, 2007
1182007
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods
A Lattanzi, F Minervini, R Di Cagno, A Diviccaro, L Antonielli, G Cardinali, ...
International Journal of Food Microbiology 163 (2-3), 71-79, 2013
1172013
Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA)
F Nejati, CG Rizzello, R Di Cagno, M Sheikh-Zeinoddin, A Diviccaro, ...
LWT-Food Science and Technology 51 (1), 183-189, 2013
1092013
Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas
F Minervini, A Lattanzi, M De Angelis, R Di Cagno, M Gobbetti
Applied and Environmental Microbiology 78 (15), 5328-5340, 2012
1032012
Identification of antibacterial peptides from bovine κ-casein
I Lopez-Exposito, F Minervini, L Amigo, I Recio
Journal of food protection 69 (12), 2992-2997, 2006
1032006
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
M Gobbetti, F Minervini, E Pontonio, R Di Cagno, M De Angelis
International journal of food microbiology 239, 3-18, 2016
1002016
Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases
M De Angelis, A Cassone, CG Rizzello, F Gagliardi, F Minervini, ...
Applied and Environmental Microbiology 76 (2), 508-518, 2010
992010
House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
F Minervini, A Lattanzi, M De Angelis, G Celano, M Gobbetti
Food Microbiology 52, 66-76, 2015
952015
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