Nikoloudaki O - Search Results

1

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours.

Palatzidi A, Nikoloudaki O, Torreiro MG, Matteucci C, Ferrentino G, Scampicchio MM, Di Cagno R, Gobbetti M. Palatzidi A, et al. Among authors: nikoloudaki o. Curr Res Food Sci. 2024 Aug 30;9:100829. doi: 10.1016/j.crfs.2024.100829. eCollection 2024. Curr Res Food Sci. 2024. PMID: 39286429 Free PMC article.

2

Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes.

Nikoloudaki O, Aheto F, Di Cagno R, Gobbetti M. Nikoloudaki O, et al. Food Res Int. 2024 Sep;192:114780. doi: 10.1016/j.foodres.2024.114780. Epub 2024 Jul 15. Food Res Int. 2024. PMID: 39147468 Free article. Review.

3

Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effects on the gut microbiota.

Nikoloudaki O, Celano G, Polo A, Cappello C, Granehäll L, Costantini A, Vacca M, Speckmann B, Di Cagno R, Francavilla R, De Angelis M, Gobbetti M. Nikoloudaki O, et al. Microbiol Spectr. 2024 Jul 2;12(7):e0352423. doi: 10.1128/spectrum.03524-23. Epub 2024 Jun 11. Microbiol Spectr. 2024. PMID: 38860826 Free PMC article. Clinical Trial.

4

Exploring the Gut Microbiome and Metabolome in Individuals with Alopecia Areata Disease.

Nikoloudaki O, Pinto D, Acin Albiac M, Celano G, Da Ros A, De Angelis M, Rinaldi F, Gobbetti M, Di Cagno R. Nikoloudaki O, et al. Nutrients. 2024 Mar 15;16(6):858. doi: 10.3390/nu16060858. Nutrients. 2024. PMID: 38542770 Free PMC article.

5

Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies.

Galli BD, Nikoloudaki O, Granehäll L, Carafa I, Pozza M, De Marchi M, Gobbetti M, Di Cagno R. Galli BD, et al. Among authors: nikoloudaki o. Int J Food Microbiol. 2024 Feb 2;411:110548. doi: 10.1016/j.ijfoodmicro.2023.110548. Epub 2023 Dec 21. Int J Food Microbiol. 2024. PMID: 38154252 Free article.

6

How starter cultures affect the peptidomic profile and bioactive activities of the Asiago-PDO cheese throughout ripening.

Domingues Galli B, Nikoloudaki O, Tonini S, Helal A, Di Cagno R, Gobbetti M, Tagliazucchi D. Domingues Galli B, et al. Among authors: nikoloudaki o. Food Res Int. 2023 May;167:112743. doi: 10.1016/j.foodres.2023.112743. Epub 2023 Mar 21. Food Res Int. 2023. PMID: 37087287 Free article.

7

The Effect of Hydrolyzed and Fermented Arabinoxylan-Oligo Saccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer.

Polo A, Albiac MA, Da Ros A, Ardèvol VN, Nikoloudaki O, Verté F, Di Cagno R, Gobbetti M. Polo A, et al. Among authors: nikoloudaki o. Nutrients. 2023 Jan 23;15(3):590. doi: 10.3390/nu15030590. Nutrients. 2023. PMID: 36771297 Free PMC article.

8

Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance.

Calabrese FM, Ameur H, Nikoloudaki O, Celano G, Vacca M, Junior WJ, Manzari C, Vertè F, Di Cagno R, Pesole G, De Angelis M, Gobbetti M. Calabrese FM, et al. Among authors: nikoloudaki o. Microbiome. 2022 Sep 14;10(1):148. doi: 10.1186/s40168-022-01301-3. Microbiome. 2022. PMID: 36104726 Free PMC article.

9

Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy.

Celano G, Calasso M, Costantino G, Vacca M, Ressa A, Nikoloudaki O, De Palo P, Calabrese FM, Gobbetti M, De Angelis M. Celano G, et al. Among authors: nikoloudaki o. Microbiol Spectr. 2022 Oct 26;10(5):e0051422. doi: 10.1128/spectrum.00514-22. Epub 2022 Aug 16. Microbiol Spectr. 2022. PMID: 35972127 Free PMC article.

10

How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread.

Costantini A, Da Ros A, Nikoloudaki O, Montemurro M, Di Cagno R, Genot B, Gobbetti M, Giuseppe Rizzello C. Costantini A, et al. Among authors: nikoloudaki o. Food Res Int. 2022 Sep;159:111614. doi: 10.1016/j.foodres.2022.111614. Epub 2022 Jul 2. Food Res Int. 2022. PMID: 35940807

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