Carlo Giuseppe Rizzello
Cited by
Cited by
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
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
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
Gluten-free cereal products and beverages
E Arendt, F Dal Bello
Elsevier, 2011
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
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
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
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
R Coda, CG Rizzello, M Gobbetti
International journal of food microbiology 137 (2-3), 236-245, 2010
Novel insights on the functional/nutritional features of the sourdough fermentation
M Gobbetti, M De Angelis, R Di Cagno, M Calasso, G Archetti, ...
International journal of food microbiology 302, 103-113, 2019
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties
CG Rizzello, I Losito, M Gobbetti, T Carbonara, MD De Bari, PG Zambonin
Journal of Dairy Science 88 (7), 2348-2360, 2005
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours
R Coda, CG Rizzello, D Pinto, M Gobbetti
Applied and Environmental Microbiology 78 (4), 1087-1096, 2012
Handbook of food products manufacturing
YH Hui, RC Chandan
(No Title), 2007
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
CG Rizzello, A Cassone, R Coda, M Gobbetti
Food chemistry 127 (3), 952-959, 2011
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery
CG Rizzello, D Tagliazucchi, E Babini, GS Rutella, DLT Saa, A Gianotti
Journal of Functional Foods 27, 549-569, 2016
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of …
CG Rizzello, A Lorusso, M Montemurro, M Gobbetti
Food microbiology 56, 1-13, 2016
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
CG Rizzello, M Calasso, D Campanella, M De Angelis, M Gobbetti
International journal of food microbiology 180, 78-87, 2014
Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food
P Lavermicocca, F Valerio, SL Lonigro, M De Angelis, L Morelli, ...
Applied and Environmental Microbiology 71 (8), 4233-4240, 2005
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies
R Di Cagno, G Minervini, CG Rizzello, M De Angelis, M Gobbetti
Food microbiology 28 (5), 1062-1071, 2011
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage …
R Coda, A Cassone, CG Rizzello, L Nionelli, G Cardinali, M Gobbetti
Applied and environmental microbiology 77 (10), 3484-3492, 2011
The system can't perform the operation now. Try again later.
Articles 1–20