Di Cagno R - Search Results

1

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

Ferrocino I, Di Cagno R, De Angelis M, Turroni S, Vannini L, Bancalari E, Rantsiou K, Cardinali G, Neviani E, Cocolin L. Ferrocino I, et al. Among authors: di cagno r. PLoS One. 2015 Jun 2;10(6):e0128669. doi: 10.1371/journal.pone.0128669. eCollection 2015. PLoS One. 2015. PMID: 26035837 Free PMC article.

2

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. 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.

3

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. Among authors: di cagno r. 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.

4

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.

di Cagno R, de Angelis M, Alfonsi G, de Vincenzi M, Silano M, Vincentini O, Gobbetti M. di Cagno R, et al. J Agric Food Chem. 2005 Jun 1;53(11):4393-402. doi: 10.1021/jf048341+. J Agric Food Chem. 2005. PMID: 15913301

5

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. Appl Environ Microbiol. 2006 Jul;72(7):4503-14. doi: 10.1128/AEM.01829-05. Appl Environ Microbiol. 2006. PMID: 16820437 Free PMC article.

6

Sourdough lactobacilli and celiac disease.

Gobbetti M, Giuseppe Rizzello C, Di Cagno R, De Angelis M. Gobbetti M, et al. Among authors: di cagno r. Food Microbiol. 2007 Apr;24(2):187-96. doi: 10.1016/j.fm.2006.07.014. Epub 2006 Sep 12. Food Microbiol. 2007. PMID: 17008163 Review.

7

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.

Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M. Rizzello CG, et al. Among authors: di cagno r. Appl Environ Microbiol. 2007 Jul;73(14):4499-507. doi: 10.1128/AEM.00260-07. Epub 2007 May 18. Appl Environ Microbiol. 2007. PMID: 17513580 Free PMC article.

8

Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.

Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M. Di Cagno R, et al. Proteomics. 2007 Jul;7(14):2430-46. doi: 10.1002/pmic.200700143. Proteomics. 2007. PMID: 17623302

9

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.

De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M. De Angelis M, et al. Among authors: di cagno r. Br J Nutr. 2007 Dec;98(6):1196-205. doi: 10.1017/S0007114507772689. Epub 2007 Aug 15. Br J Nutr. 2007. PMID: 17697425

10

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.

Di Cagno R, Miracle RE, De Angelis M, Minervini F, Rizzello CG, Drake MA, Fox PF, Gobbetti M. Di Cagno R, et al. J Dairy Res. 2007 Nov;74(4):468-77. doi: 10.1017/S0022029907002804. Epub 2007 Oct 26. J Dairy Res. 2007. PMID: 17961289

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