Microbial Metabolic Pathways and the “Fermented Plant Foods—Human Health” Axis

by Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Published 2021-05-01

Microbial high throughput phenomics: The potential of an irreplaceable omics

by Marta Acin-Albiac, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno
Published 2020-01-01

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

by Marta Acín Albiac, Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, Marco Gobbetti
Published 2020-09-01

Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses.

by Ilaria De Pasquale, Raffaella Di Cagno, Solange Buchin, Maria De Angelis, Marco Gobbetti
Published 2016-01-01

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

by Raffaella Di Cagno, Pasquale Filannino, Olimpia Vincentini, Vincenzo Cantatore, Ivana Cavoski, Marco Gobbetti
Published 2019-01-01

Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)

by Pasquale Filannino, Raffaella Di Cagno, Antonio Trani, Vincenzo Cantatore, Giuseppe Gambacorta, Marco Gobbetti
Published 2017-12-01

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

by Ali Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, Pasquale Filannino, Raffaella Di Cagno
Published 2020-06-01

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

by Erica Pontonio, Raffaella Di Cagno, Waed Tarraf, Pasquale Filannino, Giuseppe De Mastro, Marco Gobbetti
Published 2018-06-01

Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement

by Raffaella Di Cagno, Pasquale Filannino, Ivana Cavoski, Alessia Lanera, Bahaaaldin Mohamed Mamdouh, Marco Gobbetti
Published 2017-04-01

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

by Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, Ali Zein Alabiden Tlais, Vincenzo Cantatore, Marco Gobbetti
Published 2021-01-01

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

by Marta Acin-Albiac, Pasquale Filannino, Kashika Arora, Alessio Da Ros, Marco Gobbetti, Raffaella Di Cagno
Published 2021-01-01

Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

by Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Published 2021-02-01

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

by Vincenzo Cantatore, Pasquale Filannino, Giuseppe Gambacorta, Ilaria De Pasquale, Stefan Pan, Marco Gobbetti, Raffaella Di Cagno
Published 2019-11-01

Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation

by Pasquale Filannino, Raffaella Di Cagno, Olimpia Vincentini, Daniela Pinto, Andrea Polo, Francesca Maialetti, Annalisa Porrelli, Marco Gobbetti
Published 2021-02-01

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

by Erica Pontonio, Raffaella Di Cagno, Jennifer Mahony, Alessia Lanera, Maria De Angelis, Douwe van Sinderen, Marco Gobbetti
Published 2017-04-01

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.

by Pasquale Filannino, Ivana Cavoski, Nadia Thlien, Olimpia Vincentini, Maria De Angelis, Marco Silano, Marco Gobbetti, Raffaella Di Cagno
Published 2016-01-01

Correction: Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties.

by Pasquale Filannino, Ivana Cavoski, Nadia Thligene, Olimpia Vincentini, Maria De Angelis, Marco Silano, Marco Gobbetti, Raffaella Di Cagno
Published 2016-01-01

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

by Erica Pontonio, Kashika Arora, Cinzia Dingeo, Ilaria Carafa, Giuseppe Celano, Valentina Scarpino, Bernard Genot, Marco Gobbetti, Raffaella Di Cagno
Published 2021-07-01

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

by Ilario Ferrocino, Raffaella Di Cagno, Maria De Angelis, Silvia Turroni, Lucia Vannini, Elena Bancalari, Kalliopi Rantsiou, Gianluigi Cardinali, Erasmo Neviani, Luca Cocolin
Published 2015-01-01

Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus.

by Maria De Angelis, Francesca Bottacini, Bruno Fosso, Philip Kelleher, Maria Calasso, Raffaella Di Cagno, Marco Ventura, Ernesto Picardi, Douwe van Sinderen, Marco Gobbetti
Published 2014-01-01