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), 2013
4002013
Environmental stress responses in Lactobacillus: A review
M De Angelis, M Gobbetti
Proteomics 4 (1), 106-122, 2004
3822004
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
3442002
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
3422005
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
3102013
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
3042007
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
2922003
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
2702004
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
2532002
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
2342006
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
2322007
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
2212001
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
2162011
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
2142006
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
2072014
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
1742001
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
1732010
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
1722004
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
1721998
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
1692010
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