Marco Gobbetti
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Computer Science
Marco Gobbetti's Degrees
- Masters Computer Engineering University of Milan
- Bachelors Computer Science University of Bologna
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(Suggest an Edit or Addition)Marco Gobbetti's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome (2015) (993)
- Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified (2013) (610)
- Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B (2000) (607)
- The Controversial Role of Human Gut Lachnospiraceae (2020) (480)
- Exploitation of vegetables and fruits through lactic acid fermentation. (2013) (432)
- The sourdough microflora: Interactions of lactic acid bacteria and yeasts (1998) (424)
- Environmental stress responses in Lactobacillus: A review (2004) (388)
- Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses (2007) (372)
- Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1 (1998) (355)
- Stress Physiology of Lactic Acid Bacteria (2016) (351)
- Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckiisubsp. bulgaricus SS1 and Lactococcus lactissubsp. cremoris FT4 (2000) (321)
- Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing (2002) (302)
- Biochemistry and physiology of sourdough lactic acid bacteria (2005) (295)
- Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. (2003) (285)
- Proteolysis in sourdough fermentations : mechanisms and potential for improved bread quality (2008) (273)
- How the sourdough may affect the functional features of leavened baked goods. (2014) (273)
- Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance (2002) (269)
- Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides (2004) (268)
- Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization (2011) (267)
- Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients (2004) (261)
- Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species (2003) (254)
- Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy. (2001) (230)
- Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. (2000) (226)
- VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue. (2006) (220)
- Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease (2007) (219)
- Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding. (2006) (218)
- Functional Microorganisms for Functional Food Quality (2010) (204)
- Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA). (2010) (203)
- Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ (2010) (201)
- Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses (2001) (198)
- Autism spectrum disorders and intestinal microbiota (2015) (190)
- Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets. (2019) (184)
- Lactobacillus sanfranciscoa key sourdough lactic acid bacterium:a review (1997) (181)
- Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. (2018) (173)
- Interactions between yeasts and bacteria in the smear surface-ripened cheeses. (2001) (172)
- Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours (2011) (170)
- Ecological parameters influencing microbial diversity and stability of traditional sourdough. (2014) (166)
- Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree. (2015) (166)
- Novel insights on the functional/nutritional features of the sourdough fermentation. (2019) (165)
- Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. (2005) (164)
- Microbiota and Metabolome Associated with Immunoglobulin A Nephropathy (IgAN) (2014) (163)
- Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin (2008) (161)
- Heat Shock Response in Lactobacillus plantarum (2004) (159)
- Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. (2011) (155)
- Production of Crescenza Cheese by Incorporation of Bifidobacteria (1998) (152)
- Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation (2013) (152)
- Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. (2009) (148)
- Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey. (2001) (148)
- The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates (1994) (148)
- The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced (1996) (145)
- Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria. (2008) (144)
- Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread (2011) (142)
- Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications (2010) (142)
- The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids (1994) (142)
- Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity (2011) (142)
- Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening (2015) (142)
- Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria. (2001) (139)
- Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease (2009) (137)
- Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties. (2012) (135)
- Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. (2008) (132)
- Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. (2016) (131)
- Effect of lactose on gut microbiota and metabolome of infants with cow’s milk allergy (2012) (130)
- Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes. (2000) (129)
- The acid-stress response in Lactobacillus sanfranciscensis CB1. (2001) (127)
- Sourdough lactobacilli and celiac disease. (2007) (126)
- Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. (2011) (124)
- Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses (2003) (122)
- Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. (2014) (121)
- Peptides from several italian cheeses inhibitory to proteolytic enzymes of lactic acid bacteria, pseudomonas fluorescens ATCC 948 and to the angiotensin I-converting enzyme (1998) (121)
- Bioactive Peptides in Dairy Products (2006) (119)
- Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening (2002) (119)
- Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum (2006) (118)
- Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. (2014) (118)
- Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking (1995) (115)
- Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. (2010) (114)
- Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet (2017) (113)
- Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters (2008) (113)
- Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. (2011) (112)
- Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1 (2002) (112)
- Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation. (2013) (111)
- The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. (2013) (111)
- Effect of Whole-Grain Barley on the Human Fecal Microbiota and Metabolome (2015) (110)
- Novel probiotic candidates for humans isolated from raw fruits and vegetables. (2012) (108)
- The Same Microbiota and a Potentially Discriminant Metabolome in the Saliva of Omnivore, Ovo-Lacto-Vegetarian and Vegan Individuals (2014) (106)
- Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices (2014) (106)
- Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria. (2011) (104)
- Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread (2012) (103)
- Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. (2011) (100)
- Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses. (2003) (99)
- Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of Central Italy (1994) (97)
- Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA) (2013) (97)
- Antibacterial activity of sourdough lactic acid bacteria: isolation of a bacteriocin-like inhibitory substance fromLactobacillus sanfranciscoC57 (1996) (97)
- Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. (2008) (97)
- Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. (2017) (96)
- Fermented goats' milk produced with selected multiple starters as a potentially functional food. (2009) (96)
- Drivers for the establishment and composition of the sourdough lactic acid bacteria biota. (2016) (95)
- Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation. (2015) (95)
- Cell-cell communication in food related bacteria. (2007) (95)
- Diet influences the functions of the human intestinal microbiome (2020) (95)
- Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread (2010) (94)
- Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. (2007) (94)
- Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features (2017) (93)
- Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer (1995) (93)
- Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas (2012) (93)
- Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns (2016) (92)
- House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs. (2015) (92)
- The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase (1996) (91)
- Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. (2011) (90)
- Salivary Microbiota and Metabolome Associated with Celiac Disease (2014) (88)
- Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs. (2015) (88)
- Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739. (1997) (88)
- Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. (2010) (88)
- Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle (2015) (88)
- Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage (2008) (88)
- Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases (2009) (87)
- Proteomics of the bacterial cross-talk by quorum sensing. (2011) (85)
- Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. (2008) (83)
- Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. (2017) (82)
- Microbiology and biochemistry of Fossa (pit) cheese (1999) (81)
- Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. (2019) (79)
- Lactobacillus rossii sp. nov., isolated from wheat sourdough. (2005) (79)
- Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread (2007) (79)
- Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study (2010) (78)
- Drivers that establish and assembly the lactic acid bacteria biota in cheeses (2018) (77)
- What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! (2014) (77)
- Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour (2006) (76)
- Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries (2015) (76)
- Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre (2009) (75)
- Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant (2016) (75)
- Handbook on Sourdough Biotechnology (2013) (74)
- Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. (2013) (74)
- Microbiology and biochemistry of gorgonzola cheese during ripening (1997) (74)
- Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten. (2014) (73)
- Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells. (2010) (72)
- Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation (2014) (72)
- Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. (2012) (72)
- How to improve the gluten-free diet: The state of the art from a food science perspective. (2017) (71)
- Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making (2010) (71)
- Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study) (2019) (70)
- Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation (2012) (70)
- Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. (2009) (69)
- Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria (2014) (69)
- Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties (2003) (69)
- The food-gut human axis: the effects of diet on gut microbiota and metabolome. (2019) (69)
- Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. (2005) (69)
- Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses. (2006) (68)
- Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions. (2014) (67)
- Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co‐cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco‐2 cells (2010) (67)
- Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and αα‐L‐arabinofuranosidase: a tool to increase the production of acetic acid (2000) (67)
- Assessing the proteolytic and lipolytic activities of single strains of mesophilic lactobacilli as adjunct cultures using a Caciotta cheese model system (2006) (66)
- Uses of mares’ milk in manufacture of fermented milks (2004) (65)
- Free D‐ and L‐Amino Acid Evolution During Sourdough Fermentation and Baking (1994) (65)
- Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour (2016) (64)
- Thirty years of knowledge on sourdough fermentation: A systematic review (2021) (64)
- Proteolytic activity and reduction of gliadin‐like fractions by sourdough lactobacilli (2005) (62)
- Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese (2014) (60)
- PURIFICATION AND CHARACTERIZATION OF A LIPASE FROM LACTOBACILLUS PLANTARUM 2739 (1996) (60)
- Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus (2014) (59)
- Purification and characterization of cystathionine γ‐lyase from Lactobacillus fermentum DT41 (1998) (59)
- Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads. (2009) (57)
- Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli. (2009) (57)
- Effects of Bifidobacterium longum and Lactobacillus rhamnosus on Gut Microbiota in Patients with Lactose Intolerance and Persisting Functional Gastrointestinal Symptoms: A Randomised, Double-Blind, Cross-Over Study (2019) (57)
- Microbiology and biochemistry of Taleggio cheese during ripening (1997) (56)
- Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese. (2008) (55)
- Functional proteomics within the genus Lactobacillus (2016) (55)
- Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors (2016) (54)
- Beta-Glucans Supplementation Associates with Reduction in P-Cresyl Sulfate Levels and Improved Endothelial Vascular Reactivity in Healthy Individuals (2017) (54)
- Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties (2016) (54)
- Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. (2014) (54)
- Purification and characterization of a cell surface-associated esterase from Lactobacillus fermentum DT41 (1997) (54)
- Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria (2014) (54)
- Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures (2006) (54)
- Cell–cell communication in sourdough lactic acid bacteria: A proteomic study in Lactobacillus sanfranciscensis CB1 (2007) (53)
- Evaluation of the ability of Yarrowia lipolytica to impart strain‐dependent characteristics to cheese when used as a ripening adjunct (2005) (53)
- Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines (2016) (53)
- Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese‐like environmental conditions compared to de Man, Rogosa, and Sharpe medium (2012) (50)
- Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients With Persistent IBS-type Symptoms (2019) (49)
- Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. (2015) (49)
- Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology (1999) (49)
- Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis (2015) (49)
- Characterization of Italian cheeses ripened under nonconventional conditions. (2007) (48)
- Isolation and characterization of an intracellular esterase from Lactobacillus casei subsp. casei IFPL731 (1999) (48)
- Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses (2019) (48)
- Esterolytic and lipolytic activities of mesophilic and thermophilic lactobacilli (1996) (47)
- 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. (2010) (47)
- Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine γ-lyase and use as adjunct starter in cheesemaking (2002) (47)
- Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. (2014) (47)
- Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs. (2007) (46)
- Causal Relationship between Microbial Ecology Dynamics and Proteolysis during Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese (2014) (46)
- Salivary Microbiota Associated with Immunoglobulin A Nephropathy (2015) (46)
- Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses (2016) (46)
- Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses. (2007) (46)
- Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy (2006) (46)
- The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry (2020) (45)
- Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients (2020) (45)
- Sourdough/lactic acid bacteria (2008) (44)
- Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree. (2016) (43)
- The Sourdough Microflora. Cellular Localization and Characterization of Proteolytic Enzymes in Lactic Acid Bacteria (1996) (42)
- Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. (2017) (42)
- Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread. (2019) (41)
- Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB1 fructose-negative strain (1995) (40)
- Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. (2017) (39)
- Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement (2017) (39)
- Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. (2018) (39)
- Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. (2018) (38)
- Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp (2013) (38)
- The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates (1994) (38)
- Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. (2019) (38)
- Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines (1998) (38)
- Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum. (2006) (37)
- Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli. (2012) (37)
- Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits (2013) (37)
- Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200 (2015) (36)
- Defined multi-species semi-liquid ready-to-use sourdough starter. (2007) (36)
- Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria (1999) (36)
- Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion (2017) (35)
- Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. (2017) (35)
- Utilization of African grains for sourdough bread making. (2011) (35)
- Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. (2017) (35)
- Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes (2011) (34)
- Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation. (2016) (34)
- The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese. (2007) (34)
- Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L. (2018) (34)
- Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity (2019) (33)
- Physiology and Biochemistry of Lactic Acid Bacteria (2013) (33)
- Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough (2007) (33)
- Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation. (2006) (33)
- From an imbalance to a new imbalance: Italian-style gluten-free diet alters the salivary microbiota and metabolome of African celiac children (2015) (33)
- Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides (2015) (32)
- Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli (2011) (32)
- Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation. (2015) (32)
- Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread (2017) (32)
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- Microbial Biotechnology process to completely degrade gluten flour (2009) (0)
- IN SITU EXOPOLYSACCHARIDES PRODUCTION BY SOURDOUGH WEISSELLA CIBARIA AND LACTOBACILLUS PLANTARUM: MOLECULAR CHARACTERIZATION AND THEIR EFFECT ON BREAD TEXTURE (2006) (0)
- Caciotta and Caciocavallo cheese rind microbiota: diversity, composition and origin (2015) (0)
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What Schools Are Affiliated With Marco Gobbetti?
Marco Gobbetti is affiliated with the following schools:
