Maria De Angelis
Maria De Angelis
Full professor of Microbiology, University of Bari Aldo Moro
Verified email at uniba.it
Title
Cited by
Cited by
Year
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
5442013
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
4342013
Environmental stress responses in Lactobacillus: A review
M De Angelis, M Gobbetti
Proteomics 4 (1), 106-122, 2004
4202004
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
3912005
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
3852002
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
3702007
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
3212003
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
3032004
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
2942002
Stress physiology of lactic acid bacteria
K Papadimitriou, Į Alegrķa, PA Bron, M De Angelis, M Gobbetti, ...
Microbiology and Molecular Biology Reviews 80 (3), 837-890, 2016
2922016
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
2752014
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
2742006
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
2692007
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
2542011
VSL# 3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue probiotics and gluten intolerance
M De Angelis, CG Rizzello, A Fasano, MG Clemente, C De Simone, ...
Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease 1762 (1), 80-93, 2006
2482006
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses
M De Angelis, A Corsetti, N Tosti, J Rossi, MR Corbo, M Gobbetti
Applied and Environmental Microbiology 67 (5), 2011-2020, 2001
2392001
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
CG Rizzello, L Nionelli, R Coda, M De Angelis, M Gobbetti
Food Chemistry 119 (3), 1079-1089, 2010
2192010
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
2042010
Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria
MR Corbo, M Albenzio, M De Angelis, A Sevi, M Gobbetti
Journal of Dairy Science 84 (3), 551-561, 2001
1902001
Production of Crescenza cheese by incorporation of bifidobacteria
M Gobbetti, A Corsetti, E Smacchi, A Zocchetti, M De Angelis
Journal of Dairy Science 81 (1), 37-47, 1998
1901998
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