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Functional Microorganisms for Functional Food Quality

Critical reviews in food science and nutrition, 2010-09, Vol.50 (8), p.716-727

2010

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Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Applied and Environmental Microbiology, 2007-11, Vol.73 (22), p.7283-7290

2007

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The sourdough microflora : Interactions of lactic acid bacteria and yeasts

Trends in food science & technology, 1998-07, Vol.9 (7), p.267-274

GOBBETTI, M

1998

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Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

Frontiers in microbiology, 2019-07, Vol.10, p.1550-1550

2019

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Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices

Applied and Environmental Microbiology, 2014-04, Vol.80 (7), p.2206-2215

2014

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Biochemistry and physiology of sourdough lactic acid bacteria

Trends in food science & technology, 2005, Vol.16 (1), p.57-69

2005

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Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species

Applied and Environmental Microbiology, 2003-09, Vol.69 (9), p.5297-5305

2003

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Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.6936-6943

2008

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Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Journal of dairy science, 2012-02, Vol.95 (2), p.508-520

2012

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Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short‐term oral challenge

Alimentary pharmacology & therapeutics, 2017-08, Vol.46 (4), p.440-446

2017

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Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Journal of dairy science, 2014-01, Vol.97 (1), p.72-84

2014

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Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

International journal of food microbiology, 2011-05, Vol.147 (1), p.45-52

2011

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Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties

Journal of dairy science, 2005-07, Vol.88 (7), p.2348-2360

2005

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Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

Applied and Environmental Microbiology, 2000-09, Vol.66 (9), p.4084-4090

2000

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Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli

Journal of dairy science, 2012-09, Vol.95 (9), p.4784-4795

2012

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Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4

Applied and environmental microbiology, 2000-09, Vol.66 (9), p.3898-3904

2000

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Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs

International journal of food microbiology, 2007-02, Vol.114 (1), p.69-82

2007

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Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Journal of applied microbiology, 2010-03, Vol.108 (3), p.925-935

2010

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Interactions between yeasts and bacteria in the smear surface-ripened cheeses

International Journal of Food Microbiology, 2001-09, Vol.69 (1), p.1-10

2001

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Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Applied microbiology and biotechnology, 1998-08, Vol.50 (2), p.253-256

1998

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Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

International journal of food microbiology, 2001-02, Vol.64 (1), p.95-104

2001

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Cell–cell communication in food related bacteria

International journal of food microbiology, 2007-11, Vol.120 (1), p.34-45

2007

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Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

Applied and Environmental Microbiology, 2001-05, Vol.67 (5), p.2011-2020

2001

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Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits

International journal of food microbiology, 2010-10, Vol.143 (3), p.246-253

2010

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Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing

Critical reviews in food science and nutrition, 2002-01, Vol.42 (3), p.223-239

2002

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Functional Microorganisms for Functional Food Quality

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

The sourdough microflora : Interactions of lactic acid bacteria and yeasts

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices

Biochemistry and physiology of sourdough lactic acid bacteria

Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short‐term oral challenge

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties

Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli

Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Interactions between yeasts and bacteria in the smear surface-ripened cheeses

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy

Cell–cell communication in food related bacteria

Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits

Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing

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