|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), 2013
|Environmental stress responses in Lactobacillus: A review|
M De Angelis, M Gobbetti
Proteomics 4 (1), 106-122, 2004
|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
|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
|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
|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
Appl. Environ. Microbiol. 73 (22), 7283-7290, 2007
|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
|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, ...
Appl. Environ. Microbiol. 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, ...
Appl. Environ. Microbiol. 68 (2), 623-633, 2002
|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
|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, ...
Appl. Environ. Microbiol. 73 (14), 4499-4507, 2007
|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
Appl. Environ. Microbiol. 67 (5), 2011-2020, 2001
|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), 219, 2011
|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
|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
|Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey|
M Albenzio, MR Corbo, SU Rehman, PF Fox, M De Angelis, A Corsetti, ...
International journal of food microbiology 67 (1-2), 35-48, 2001
|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
Appl. Environ. Microbiol. 70 (3), 1336-1346, 2004
|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
|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