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

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

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

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