Rizzello CG - Search Results

1

Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.

De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG. De Pasquale I, et al. Among authors: rizzello cg. Int J Food Microbiol. 2020 Mar 2;316:108426. doi: 10.1016/j.ijfoodmicro.2019.108426. Epub 2019 Nov 5. Int J Food Microbiol. 2020. PMID: 31722270

2

Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species.

Minervini F, Algaron F, Rizzello CG, Fox PF, Monnet V, Gobbetti M. Minervini F, et al. Among authors: rizzello cg. Appl Environ Microbiol. 2003 Sep;69(9):5297-305. doi: 10.1128/AEM.69.9.5297-5305.2003. Appl Environ Microbiol. 2003. PMID: 12957917 Free PMC article.

3

Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.

Rizzello CG, Losito I, Gobbetti M, Carbonara T, De Bari MD, Zambonin PG. Rizzello CG, et al. J Dairy Sci. 2005 Jul;88(7):2348-60. doi: 10.3168/jds.S0022-0302(05)72913-1. J Dairy Sci. 2005. PMID: 15956298 Free article.

4

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: rizzello cg. 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.

5

Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation.

Losito I, Carbonara T, Domenica De Bari M, Gobbetti M, Palmisano F, Rizzello CG, Zambonin PG. Losito I, et al. Among authors: rizzello cg. Rapid Commun Mass Spectrom. 2006;20(3):447-55. doi: 10.1002/rcm.2323. Rapid Commun Mass Spectrom. 2006. PMID: 16395734

6

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: rizzello cg. 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.

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. 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

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: rizzello cg. Br J Nutr. 2007 Dec;98(6):1196-205. doi: 10.1017/S0007114507772689. Epub 2007 Aug 15. Br J Nutr. 2007. PMID: 17697425

9

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: rizzello cg. 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.

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. Among authors: rizzello cg. 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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