|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
|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
|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
|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
|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
|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
|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
|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
|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
|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
|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
|Bioactive peptides in dairy products|
M Gobbetti, F Minervini, CG Rizzello
Handbook of food products manufacturing 2, 489-517, 2007
|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
|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
|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
|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
|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
|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
|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