De Angelis M - Search Results

1

Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food.

Lavermicocca P, Valerio F, Lonigro SL, De Angelis M, Morelli L, Callegari ML, Rizzello CG, Visconti A. Lavermicocca P, et al. Among authors: de angelis m. Appl Environ Microbiol. 2005 Aug;71(8):4233-40. doi: 10.1128/AEM.71.8.4233-4240.2005. Appl Environ Microbiol. 2005. PMID: 16085808 Free PMC article.

2

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 Free article.

3

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.

4

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M. Di Cagno R, et al. Among authors: de angelis m, de vincenzi m. Appl Environ Microbiol. 2004 Feb;70(2):1088-96. doi: 10.1128/AEM.70.2.1088-1096.2004. Appl Environ Microbiol. 2004. PMID: 14766592 Free PMC article. Clinical Trial.

5

Heat shock response in Lactobacillus plantarum.

De Angelis M, Di Cagno R, Huet C, Crecchio C, Fox PF, Gobbetti M. De Angelis M, et al. Appl Environ Microbiol. 2004 Mar;70(3):1336-46. doi: 10.1128/AEM.70.3.1336-1346.2004. Appl Environ Microbiol. 2004. PMID: 15006751 Free PMC article.

6

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.

De Angelis M, Rizzello CG, Fasano A, Clemente MG, De Simone C, Silano M, De Vincenzi M, Losito I, Gobbetti M. De Angelis M, et al. Among authors: de simone c, de vincenzi m. Biochim Biophys Acta. 2006 Jan;1762(1):80-93. doi: 10.1016/j.bbadis.2005.09.008. Epub 2005 Oct 21. Biochim Biophys Acta. 2006. PMID: 16311022 Free article.

7

Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures.

Di Cagno R, De Angelis M, Limitone A, Fox PF, Gobbetti M. Di Cagno R, et al. Among authors: de angelis m. Appl Environ Microbiol. 2006 Jul;72(7):4503-14. doi: 10.1128/AEM.01829-05. Appl Environ Microbiol. 2006. PMID: 16820437 Free PMC article.

8

Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding.

De Angelis M, Siragusa S, Berloco M, Caputo L, Settanni L, Alfonsi G, Amerio M, Grandi A, Ragni A, Gobbetti M. De Angelis M, et al. Res Microbiol. 2006 Oct;157(8):792-801. doi: 10.1016/j.resmic.2006.05.003. Epub 2006 Jun 23. Res Microbiol. 2006. PMID: 16844349 Free article.

9

Defined multi-species semi-liquid ready-to-use sourdough starter.

Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M. Gaggiano M, et al. Among authors: de angelis m. Food Microbiol. 2007 Feb;24(1):15-24. doi: 10.1016/j.fm.2006.04.003. Epub 2006 Apr 25. Food Microbiol. 2007. PMID: 16943090

10

Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.

De Angelis M, Rizzello CG, Scala E, De Simone C, Farris GA, Turrini F, Gobbetti M. De Angelis M, et al. Among authors: de simone c. J Food Prot. 2007 Jan;70(1):135-44. doi: 10.4315/0362-028x-70.1.135. J Food Prot. 2007. PMID: 17265872 Free article.

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