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Material Type: Artigo
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How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of conceptAcín Albiac, Marta ; Di Cagno, Raffaella ; Filannino, Pasquale ; Cantatore, Vincenzo ; Gobbetti, MarcoMicrobial cell factories, 2020-09, Vol.19 (1), p.182-182, Article 182 [Periódico revisado por pares]England: BioMed Central LtdTexto completo disponível |
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Material Type: Artigo
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Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-ProductsAcin-Albiac, Marta ; Filannino, Pasquale ; Arora, Kashika ; Da Ros, Alessio ; Gobbetti, Marco ; Di Cagno, RaffaellaFoods, 2021-01, Vol.10 (1), p.97 [Periódico revisado por pares]Switzerland: MDPI AGTexto completo disponível |
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3 |
Material Type: Artigo
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How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grainAcin‐Albiac, Marta ; Filannino, Pasquale ; Coda, Rossana ; Rizzello, Carlo Giuseppe ; Gobbetti, Marco ; Di Cagno, RaffaellaMicrobial biotechnology, 2022-03, Vol.15 (3), p.915-930 [Periódico revisado por pares]United States: John Wiley & Sons, IncTexto completo disponível |
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4 |
Material Type: Artigo
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Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-RecyclingAmeur, Hana ; Cantatore, Vincenzo ; Filannino, Pasquale ; Cavoski, Ivana ; Nikoloudaki, Olga ; Gobbetti, Marco ; Di Cagno, RaffaellaFrontiers in microbiology, 2022-04, Vol.13, p.873432-873432 [Periódico revisado por pares]Switzerland: Frontiers Media S.ATexto completo disponível |
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Material Type: Artigo
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Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristicsAmeur, Hana ; Tlais, Ali Zein Alabiden ; Paganoni, Cristiano ; Cozzi, Serena ; Suman, Michele ; Di Cagno, Raffaella ; Gobbetti, Marco ; Polo, AndreaInternational journal of food microbiology, 2024-01, Vol.410, p.110513-110513, Article 110513 [Periódico revisado por pares]NetherlandsTexto completo disponível |
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Material Type: Artigo
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Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus: e107232Angelis, Maria De ; Bottacini, Francesca ; Fosso, Bruno ; Kelleher, Philip ; Calasso, Maria ; Cagno, Raffaella Di ; Ventura, Marco ; Picardi, Ernesto ; Sinderen, Douwe van ; Gobbetti, MarcoPloS one, 2014-09, Vol.9 (9) [Periódico revisado por pares]Texto completo disponível |
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Material Type: Capítulo de Livro
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Sourdough/Lactic Acid BacteriaArendt, Elke ; Dal Bello, FabioGluten-Free Cereal Products and Beverages, 2008, p.1-1United States: ElsevierTexto completo disponível |
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Material Type: Artigo
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Functional proteomics within the genus LactobacillusDe Angelis, Maria ; Calasso, Maria ; Cavallo, Noemi ; Di Cagno, Raffaella ; Gobbetti, MarcoProteomics (Weinheim), 2016-03, Vol.16 (6), p.946-962 [Periódico revisado por pares]Germany: Blackwell Publishing LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Mechanism of Degradation of Immunogenic Gluten Epitopes from Tritium turgidum L. var. durum by Sourdough Lactobacilli and Fungal ProteasesDE ANGELIS, Maria ; CASSONE, Angela ; RIZZELLO, Carlo G ; GAGLIARDI, Francesca ; MINERVINI, Fabio ; CALASSO, Maria ; CAGNO, Raffaella Di ; FRANCAVILLA, Ruggero ; GOBBETTI, MarcoApplied and environmental microbiology, 2010, Vol.76 (2), p.508-518 [Periódico revisado por pares]Washington, DC: American Society for MicrobiologyTexto completo disponível |
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10 |
Material Type: Artigo
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Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal ProteasesDe Angelis, Maria ; Cassone, Angela ; Rizzello, Carlo G ; Gagliardi, Francesca ; Minervini, Fabio ; Calasso, Maria ; Di Cagno, Raffaella ; Francavilla, Ruggero ; Gobbetti, MarcoApplied and Environmental Microbiology, 2010-01, Vol.76 (2), p.508-518 [Periódico revisado por pares]United States: American Society for MicrobiologyTexto completo disponível |