High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation von Tlais, Ali Zein Alabiden, Fiorino, Giuseppina Maria, Polo, Andrea, Filannino, Pasquale, Di Cagno, Raffaella

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Drivers for the establishment and composition of the sourdough lactic acid bacteria biota von Gobbetti, Marco, Minervini, Fabio, Pontonio, Erica, Di Cagno, Raffaella, De Angelis, Maria

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Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria von Filannino, Pasquale, Gobbetti, Marco, De Angelis, Maria, Di Cagno, Raffaella

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Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation von Coda, Rossana, Cagno, Raffaella Di, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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Diet influences the functions of the human intestinal microbiome von De Angelis, Maria, Ferrocino, Ilario, Calabrese, Francesco Maria, De Filippis, Francesca, Cavallo, Noemi, Siragusa, Sonya, Rampelli, Simone, Di Cagno, Raffaella, Rantsiou, Kalliopi, Vannini, Lucia, Pellegrini, Nicoletta, Lazzi, Camilla, Turroni, Silvia, Lorusso, Nicola, Ventura, Mario, Chieppa, Marcello, Neviani, Erasmo, Brigidi, Patrizia, O’Toole, Paul W., Ercolini, Danilo, Gobbetti, Marco, Cocolin, Luca

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Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation von Di Cagno, Raffaella, Pontonio, Erica, Buchin, Solange, De Angelis, Maria, Lattanzi, Anna, Valerio, Francesca, Gobbetti, Marco, Calasso, Maria

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Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth von Filannino, Pasquale, Di Cagno, Raffaella, Gobbetti, Marco

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Novel probiotic candidates for humans isolated from raw fruits and vegetables von Vitali, Beatrice, Minervini, Giovanna, Rizzello, Carlo Giuseppe, Spisni, Enzo, Maccaferri, Simone, Brigidi, Patrizia, Gobbetti, Marco, Di Cagno, Raffaella

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Thirty years of knowledge on sourdough fermentation: A systematic review von Arora, Kashika, Ameur, Hana, Polo, Andrea, Di Cagno, Raffaella, Rizzello, Carlo Giuseppe, Gobbetti, Marco

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Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads von Pontonio, Erica, Di Cagno, Raffaella, Mahony, Jennifer, Lanera, Alessia, De Angelis, Maria, van Sinderen, Douwe, Gobbetti, Marco

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Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions von Siragusa, Sonya, De Angelis, Maria, Calasso, Maria, Campanella, Daniela, Minervini, Fabio, Di Cagno, Raffaella, Gobbetti, Marco

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Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level von Da Ros, Alessio, Polo, Andrea, Rizzello, Carlo Giuseppe, Acin-Albiac, Marta, Montemurro, Marco, Di Cagno, Raffaella, Gobbetti, Marco

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Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters von Siragusa, Sonya, Di Cagno, Raffaella, Ercolini, Danilo, Minervini, Fabio, Gobbetti, Marco, De Angelis, Maria

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Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta von Schettino, Rosa, Verni, Michela, Acin-Albiac, Marta, Vincentini, Olimpia, Krona, Annika, Knaapila, Antti, Di Cagno, Raffaella, Gobbetti, Marco, Rizzello, Carlo Giuseppe, Coda, Rossana

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Erythromycin-resistant lactic acid bacteria in the healthy gut of vegans, ovo-lacto vegetarians and omnivores von Milanović, Vesna, Osimani, Andrea, Cardinali, Federica, Litta-Mulondo, Alice, Vignaroli, Carla, Citterio, Barbara, Mangiaterra, Gianmarco, Aquilanti, Lucia, Garofalo, Cristiana, Biavasco, Francesca, Cocolin, Luca, Ferrocino, Ilario, Di Cagno, Raffaella, Turroni, Silvia, Lazzi, Camilla, Pellegrini, Nicoletta, Clementi, Francesca

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Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease von DI CAGNO, Raffaella, RIZZELLO, Carlo G, GAGLIARDI, Francesca, RICCIUTI, Patrizia, NDAGIJIMANA, Maurice, FRANCAVILLA, Ruggiero, GUERZONI, M. Elisabetta, CRECCHIO, Carmine, GOBBETTI, Marco, DE ANGELIS, Maria

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Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits von Rizzello, Carlo G, Filannino, Pasquale, Di Cagno, Raffaella, Calasso, Maria, Gobbetti, Marco

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Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases von De Angelis, Maria, Cassone, Angela, Rizzello, Carlo G, Gagliardi, Francesca, Minervini, Fabio, Calasso, Maria, Di Cagno, Raffaella, Francavilla, Ruggero, Gobbetti, Marco

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Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species von Tonini, Stefano, Tlais, Ali Zein Alabiden, Galli, Bruno Domingues, Helal, Ahmed, Tagliazucchi, Davide, Filannino, Pasquale, Zannini, Emanuele, Gobbetti, Marco, Di Cagno, Raffaella

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Effects of the Peptide Pheromone Plantaricin A and Cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the Exoproteome and the Adhesion Capacity of Lactobacillus plantaru... von CALASSO, Maria, DI CAGNO, Raffaella, DE ANGELIS, Maria, CAMPANELLA, Daniela, MINERVINI, Fabio, GOBBETTI, Marco

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