Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses von SIRAGUSA, S, DE ANGELIS, M, DI CAGNO, R, RIZZELLO, C. G, CODA, R, GOBBETTI, M

Volltext

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices von Filannino, P, Cardinali, G, Rizzello, C G, Buchin, S, De Angelis, M, Gobbetti, M, Di Cagno, R

Volltext

The sourdough microflora : Interactions of lactic acid bacteria and yeasts von GOBBETTI, M

Volltext

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity von Pontonio, E, Montemurro, M, Pinto, D, Marzani, B, Trani, A, Ferrara, G, Mazzeo, A, Gobbetti, M, Rizzello, C G

Volltext

Biochemistry and physiology of sourdough lactic acid bacteria von Gobbetti, M., De Angelis, M., Corsetti, A., Di Cagno, R.

Volltext

Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species von Minervini, F, Algaron, F, Rizzello, C.G, Fox, P.F, Monnet, V, Gobbetti, M

Volltext

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria von Rizzello, C. G, Cassone, A, Di Cagno, R, Gobbetti, M

Volltext

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli von Minervini, F., Siragusa, S., Faccia, M., Dal Bello, F., Gobbetti, M., De Angelis, M.

Volltext

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short‐term oral challenge von Mandile, R., Picascia, S., Parrella, C., Camarca, A., Gobbetti, M., Greco, L., Troncone, R., Gianfrani, C., Auricchio, R.

Volltext

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria von Servili, M., Rizzello, C.G., Taticchi, A., Esposto, S., Urbani, S., Mazzacane, F., Di Maio, I., Selvaggini, R., Gobbetti, M., Di Cagno, R.

Volltext

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese von Di Cagno, R., De Pasquale, I., De Angelis, M., Buchin, S., Rizzello, C.G., Gobbetti, M.

Volltext

Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties von Rizzello, C. G, Losito, I, Gobbetti, M, Carbonara, T, De Bari, M. D, Zambonin, P. G

Volltext

Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B von LAVERMICOCCA, Paola, VALERIO, Francesca, EVIDENTE, Antonio, LAZZARONI, Silvia, CORSETTI, Aldo, GOBBETTI, Marco

Volltext

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli von Di Cagno, R., De Pasquale, I., De Angelis, M., Gobbetti, M.

Volltext

Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremor... von GOBBETTI, M, FERRANTI, P, SMACCHI, E, GOFFREDI, F, ADDEO, F

Volltext

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs von De Angelis, M., Di Cagno, R., Gallo, G., Curci, M., Siragusa, S., Crecchio, C., Parente, E., Gobbetti, M.

Volltext

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making von Coda, R, Nionelli, L, Rizzello, C.G, De Angelis, M, Tossut, P, Gobbetti, M

Volltext

Interactions between yeasts and bacteria in the smear surface-ripened cheeses von Corsetti, A., Rossi, J., Gobbetti, M.

Volltext

Cell–cell communication in food related bacteria von Gobbetti, M., De Angelis, M., Di Cagno, R., Minervini, F., Limitone, A.

Volltext

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy von Corsetti, A., Lavermicocca, P., Morea, M., Baruzzi, F., Tosti, N., Gobbetti, M.

Volltext