Di Cagno R - Search Results

1

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco MG, Siragusa S, Parente E, Corsetti A, Gobbetti M. Di Cagno R, et al. J Appl Microbiol. 2007 Oct;103(4):821-35. doi: 10.1111/j.1365-2672.2007.03389.x. J Appl Microbiol. 2007. PMID: 17897184

2

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, Parente E, Gobbetti M. De Angelis M, et al. Among authors: di cagno r. Int J Food Microbiol. 2007 Feb 28;114(1):69-82. doi: 10.1016/j.ijfoodmicro.2006.10.036. Epub 2007 Jan 16. Int J Food Microbiol. 2007. PMID: 17223214

3

Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.

Siragusa S, De Angelis M, Di Cagno R, Rizzello CG, Coda R, Gobbetti M. Siragusa S, et al. Among authors: di cagno r. Appl Environ Microbiol. 2007 Nov;73(22):7283-90. doi: 10.1128/AEM.01064-07. Epub 2007 Sep 21. Appl Environ Microbiol. 2007. PMID: 17890341 Free PMC article.

4

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

Minervini F, De Angelis M, Surico RF, Di Cagno R, Gänzle M, Gobbetti M. Minervini F, et al. Among authors: di cagno r. Int J Food Microbiol. 2010 Jun 30;141(1-2):130-5. doi: 10.1016/j.ijfoodmicro.2010.03.014. Epub 2010 Mar 19. Int J Food Microbiol. 2010. PMID: 20398955

5

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.

De Angelis M, Calasso M, Di Cagno R, Siragusa S, Minervini F, Gobbetti M. De Angelis M, et al. Among authors: di cagno r. J Appl Microbiol. 2010 Nov;109(5):1763-74. doi: 10.1111/j.1365-2672.2010.04804.x. Epub 2010 Jul 21. J Appl Microbiol. 2010. PMID: 20662973

6

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

Filannino P, Cardinali G, Rizzello CG, Buchin S, De Angelis M, Gobbetti M, Di Cagno R. Filannino P, et al. Among authors: di cagno r. Appl Environ Microbiol. 2014 Apr;80(7):2206-15. doi: 10.1128/AEM.03885-13. Epub 2014 Jan 31. Appl Environ Microbiol. 2014. PMID: 24487533 Free PMC article.

7

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: di cagno r. 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

8

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: di cagno r. Crit Rev Food Sci Nutr. 2002;42(3):223-39. doi: 10.1080/10408690290825538. Crit Rev Food Sci Nutr. 2002. PMID: 12058981 Review.

9

Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.

Coda R, Brechany E, De Angelis M, De Candia S, Di Cagno R, Gobbetti M. Coda R, et al. Among authors: di cagno r. J Dairy Sci. 2006 Nov;89(11):4126-43. doi: 10.3168/jds.S0022-0302(06)72458-4. J Dairy Sci. 2006. PMID: 17032999 Free article.

10

Characterization of Italian cheeses ripened under nonconventional conditions.

Di Cagno R, Buchin S, de Candia S, De Angelis M, Fox PF, Gobbetti M. Di Cagno R, et al. J Dairy Sci. 2007 Jun;90(6):2689-704. doi: 10.3168/jds.2006-654. J Dairy Sci. 2007. PMID: 17517708 Free article.

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