De Angelis M - Search Results

1

Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.

Corbo MR, Albenzio M, De Angelis M, Sevi A, Gobbetti M. Corbo MR, et al. Among authors: de angelis m. J Dairy Sci. 2001 Mar;84(3):551-61. doi: 10.3168/jds.S0022-0302(01)74507-9. J Dairy Sci. 2001. PMID: 11286406 Free article.

2

Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism.

De Angelis M, Gobbetti M. De Angelis M, et al. Appl Microbiol Biotechnol. 1999 Mar;51(3):358-63. doi: 10.1007/s002530051402. Appl Microbiol Biotechnol. 1999. PMID: 10222585

3

Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid.

Gobbetti M, Lavermicocca P, Minervini F, de Angelis M, Corsetti A. Gobbetti M, et al. Among authors: de angelis m. J Appl Microbiol. 2000 Feb;88(2):317-24. doi: 10.1046/j.1365-2672.2000.00962.x. J Appl Microbiol. 2000. PMID: 10736001

4

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.

De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M. De Angelis M, et al. Appl Environ Microbiol. 2001 May;67(5):2011-20. doi: 10.1128/AEM.67.5.2011-2020.2001. Appl Environ Microbiol. 2001. PMID: 11319075 Free PMC article.

5

The acid-stress response in Lactobacillus sanfranciscensis CB1.

De Angelis M, Bini L, Pallini V, Cocconcelli PS, Gobbetti M. De Angelis M, et al. Microbiology (Reading). 2001 Jul;147(Pt 7):1863-1873. doi: 10.1099/00221287-147-7-1863. Microbiology (Reading). 2001. PMID: 11429463 Free article.

6

Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.

Curtin AC, De Angelis M, Cipriani M, Corbo MR, McSweeney PL, Gobbetti M. Curtin AC, et al. Among authors: de angelis m. J Appl Microbiol. 2001 Aug;91(2):312-21. doi: 10.1046/j.1365-2672.2001.01405.x. J Appl Microbiol. 2001. PMID: 11473596

7

Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.

Albenzio M, Corbo MR, Rehman SU, Fox PF, De Angelis M, Corsetti A, Sevi A, Gobbetti M. Albenzio M, et al. Among authors: de angelis m. Int J Food Microbiol. 2001 Jul 20;67(1-2):35-48. doi: 10.1016/s0168-1605(00)00533-x. Int J Food Microbiol. 2001. PMID: 11482567

8

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.

Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M. Di Cagno R, et al. Among authors: de angelis m, de vincenzi m. Appl Environ Microbiol. 2002 Feb;68(2):623-33. doi: 10.1128/AEM.68.2.623-633.2002. Appl Environ Microbiol. 2002. PMID: 11823200 Free PMC article.

9

Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.

Gobbetti M, Stepaniak L, De Angelis M, Corsetti A, Di Cagno R. Gobbetti M, et al. Among authors: de angelis m. Crit Rev Food Sci Nutr. 2002;42(3):223-39. doi: 10.1080/10408690290825538. Crit Rev Food Sci Nutr. 2002. PMID: 12058981 Review.

10

Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking.

De Angelis M, Curtin AC, McSweeney PL, Faccia M, Gobbetti M. De Angelis M, et al. J Dairy Res. 2002 May;69(2):255-67. doi: 10.1017/s0022029902005514. J Dairy Res. 2002. PMID: 12222803

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