Výsledky vyhledávání - Raffaella Di Cagno

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  1. 1
    Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

    Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury Autor Raffaella Di Cagno, Pasquale Filannino, Olimpia Vincentini, Vincenzo Cantatore, Ivana Cavoski, Marco Gobbetti

    Vydáno 2019
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  2. 2
    Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.

    Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L. Autor Erica Pontonio, Raffaella Di Cagno, Waed Tarraf, Pasquale Filannino, Giuseppe De Mastro, Marco Gobbetti

    Vydáno 2018
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  3. 3
    High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

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

    Vydáno 2020
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  4. 4
    Thirty years of knowledge on sourdough fermentation: A systematic review

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

    Vydáno 2020
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  5. 5
    How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening

    How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening Autor Bruno Galli, Olga Nikoloudaki, Stefano Tonini, Ahmed Helal, Raffaella Di Cagno, Marco Gobbetti, Davide Tagliazucchi

    Vydáno 2023
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  6. 6
    Contribution of diet to the composition of the human gut microbiota

    Contribution of diet to the composition of the human gut microbiota Autor Daniela Gräf, Raffaella Di Cagno, Frida Fåk, Harry J. Flint, Margareta Nyman, Maria Saarela, Bernhard Watzl

    Vydáno 2015
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  7. 7
    Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

    Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance Autor Raffaella Di Cagno, Maria De Angelis, Paola Lavermicocca, Massimo De Vincenzi, Claudio Giovannini, Michele Faccia, Marco Gobbetti

    Vydáno 2002
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  8. 8
    Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

    Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread Autor Maria De Angelis, Carlo Giuseppe Rizzello, Giuditta Alfonsi, Philip Arnault, Stefan Cappelle, Raffaella Di Cagno, Marco Gobbetti

    Vydáno 2007
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  9. 9
    Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

    Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation Autor Danilo Ercolini, Erica Pontonio, Francesca De Filippis, Fabio Minervini, Antonietta La Storia, Marco Gobbetti, Raffaella Di Cagno

    Vydáno 2013
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  10. 10
    Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

    Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation Autor Raffaella Di Cagno, Erica Pontonio, Solange Buchin, Maria De Angelis, Anna Lattanzi, Francesca Valerio, Marco Gobbetti, Maria Calasso

    Vydáno 2014
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  11. 11
    Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

    Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity Autor Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, Maria De Angelis, Livio Antonielli, Gianluigi Cardinali, Stefan Cappelle, Marco Gobbetti

    Vydáno 2011
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  12. 12
    Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level

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

    Vydáno 2021
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  13. 13
    Glucan and Fructan Production by Sourdough <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i>

    Glucan and Fructan Production by Sourdough <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i> Autor Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, Fabio Minervini, Paola Carnevali, Aldo Corsetti, Michael Gaenzle, R. Ciati, Marco Gobbetti

    Vydáno 2006
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  14. 14
    Mechanism of Degradation of Immunogenic Gluten Epitopes from <i>Triticum turgidum</i> L. var. <i>durum</i> by Sourdough Lactobacilli and Fungal Proteases

    Mechanism of Degradation of Immunogenic Gluten Epitopes from <i>Triticum turgidum</i> L. var. <i>durum</i> by Sourdough Lactobacilli and Fungal Proteases Autor Maria De Angelis, Angela Cassone, Carlo Giuseppe Rizzello, F. Gagliardi, Fabio Minervini, Maria Calasso, Raffaella Di Cagno, Ruggiero Francavilla, Marco Gobbetti

    Vydáno 2009
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  15. 15
    Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species

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

    Vydáno 2024
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  16. 16
    Effect of Whole-Grain Barley on the Human Fecal Microbiota and Metabolome

    Effect of Whole-Grain Barley on the Human Fecal Microbiota and Metabolome Autor Maria De Angelis, Eustacchio Montemurno, Lucia Vannini, Carmela Cosola, Noemi Cavallo, Giorgia Gozzi, Valentina Maranzano, Raffaella Di Cagno, Marco Gobbetti, Loreto Gesualdo

    Vydáno 2015
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  17. 17
    Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

    Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread Autor Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Angela Cassone, Giammaria Giuliani, Anna Benedusi, Antonio Limitone, Rosalinda F. Surico, Marco Gobbetti

    Vydáno 2008
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  18. 18
    Gluten‐free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

    Gluten‐free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study Autor Raffaella Di Cagno, M. Barbato, Chiara Di Camillo, Carlo Giuseppe Rizzello, Maria De Angelis, Giammaria Giuliani, Massimo De Vincenzi, Marco Gobbetti, Salvatore Cucchiara

    Vydáno 2010
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  19. 19
    Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

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

    Vydáno 2021
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  20. 20
    Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling

    Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling Autor Ilario Ferrocino, Raffaella Di Cagno, Maria De Angelis, Silvia Turroni, Lucia Vannini, Elena Bancalari, Kalliopi Rantsiou, Gianluigi Cardinali, Erasmo Neviani, Luca Simone Cocolin

    Vydáno 2015
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