Pubblicazioni
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Articolo in rivista |
| Calasso M., Ressa A., Calabrese F.M., Minervini F., De Angelis M.,Microbial ecology, biochemical and nutritional features in sprouted composite type I sourdough made of wheat and blend flours,2023,LWT,187,115285 |
| Limongelli R., Minervini F., Calasso M.,Fermentation of pomegranate matrices with Hanseniaspora valbyensis to produce a novel food ingredient,2023,LWT,180,114687 |
| Vacca M., Pinto D., Annunziato A., Ressa A., Calasso M., Pontonio E., Celano G., De Angelis M.,Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties,2023,Antioxidants,12,4,845 |
| Calasso M., Marzano M., Caponio G.R., Celano G., Fosso B., Calabrese F.M., De Palma D., Vacca M., Notario E., Pesole G., De Angelis M., De Leo F.,Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough,2023,LWT,177,114587,https://www.scopus.com/inward/record.uri?eid=2-s2.0-85148324652&doi=10.1016%2fj.lwt.2023.114587&partnerID=40&md5=a3b4b9850bf63f0a7b14a8b7bc9c7e8d |
| Khalil M., Abdallah H., Razuka-Ebela D., Calasso M., De Angelis M., Portincasa P.,The Impact of Za’atar Antioxidant Compounds on the Gut Microbiota and Gastrointestinal Disorders: Insights for Future Clinical Applications,2023,Antioxidants,12,2,426 |
| Vacca M., Celano G., Calabrese F.M., Rocchetti M.T., Iacobellis I., Serale N., Calasso M., Gesualdo L., De Angelis M.,In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients,2023,Frontiers in Nutrition,10,1215836 |
| Marzano M., Calasso M., Caponio G.R., Celano G., Fosso B., De Palma D., Vacca M., Notario E., Pesole G., De Leo F., De Angelis M.,Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures,2022,Frontiers in Microbiology,13,1003437 |
| Celano G., Calasso M., Costantino G., Vacca M., Ressa A., Nikoloudaki O., Palo P.D., Calabrese F.M., Gobbetti M., Angelis M.D.,Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy,2022,Microbiology Spectrum,10,5 |
| Khalil M., Rita Caponio G., Diab F., Shanmugam H., Di Ciaula A., Khalifeh H., Vergani L., Calasso M., De Angelis M., Portincasa P.,Unraveling the beneficial effects of herbal Lebanese mixture “Za'atar”. History, studies, and properties of a potential healthy food ingredient,2022,Journal of Functional Foods,90,104993 |
| Caponio G.R., Difonzo G., de Gennaro G., Calasso M., De Angelis M., Pasqualone A.,Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?,2022,Frontiers in Nutrition,9,830932 |
| Celano G., Costantino G., Calasso M., Randazzo C., Minervini F.,Distinctive Traits of Four Apulian Traditional Agri-Food Product (TAP) Cheeses Manufactured at the Same Dairy Plant,2022,Foods,11,3,425 |
| Khalil M., Calasso M., Bonfrate L., Di Ciaula A., De Angelis M., Wang D.Q.H., Portincasa P.,The pros and cons of biological effects of herbs and herb-derived compounds on liver tumorigenesis,2022,Hepatoma Research,8,23 |
| Khalil M., Hayek S., Khalil N., Serale N., Vergani L., Calasso M., De Angelis M., Portincasa P.,Role of Sumac (Rhus coriaria L.) in the management of metabolic syndrome and related disorders: Focus on NAFLD-atherosclerosis interplay,2021,Journal of Functional Foods,87,104811 |
| Lauriero G., Abbad L., Vacca M., Celano G., Chemouny J.M., Calasso M., Berthelot L., Gesualdo L., De Angelis M., Monteiro R.C.,Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy,2021,Frontiers in Immunology,12,694787 |
| Perri G., Coda R., Rizzello C.G., Celano G., Ampollini M., Gobbetti M., De Angelis M., Calasso M.,Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread,2021,Food Chemistry,355,129638 |
| Perri G., Rizzello C.G., Ampollini M., Celano G., Coda R., Gobbetti M., De Angelis M., Calasso M.,Bioprocessing of barley and lentil grains to obtain in situ synthesis of exopolysaccharides and composite wheat bread with improved texture and health properties,2021,Foods,10,7,1489 |
| Costantino G., Calasso M., Minervini F., De Angelis M.,Use of exopolysaccharide-synthesizing lactic acid bacteria and fat replacers for manufacturing reduced-fat burrata cheese: Microbiological aspects and sensory evaluation,2020,Microorganisms,8,10,1618,1,22 |
| Natrella G., Difonzo G., Calasso M., Costantino G., Caponio F., Faccia M.,Evolution of VOC and sensory characteristics of stracciatella cheese as affected by different preservatives,2020,Foods,9,10,A1 |
| Castellino M., Renna M., Leoni B., Calasso M., Difonzo G., Santamaria P., Gambacorta G., Caponio F., De Angelis M., Paradiso V.M.,Conventional and unconventional recovery of inulin rich extracts for food use from the roots of globe artichoke,2020,Food Hydrocolloids,107,105975 |
| Perri G., Calabrese F.M., Rizzello C.G., De Angelis M., Gobbetti M., Calasso M.,Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours,2020,LWT,126,109314 |
| Liso M., De Santis S., Verna G., Dicarlo M., Calasso M., Santino A., Gigante I., Eri R., Raveenthiraraj S., Sobolewski A., Palmitessa V., Lippolis A., Mastronardi M., Armentano R., Serino G., De Angelis M., Chieppa M.,A Specific Mutation in Muc2 Determines Early Dysbiosis in Colitis-Prone Winnie Mice,2020,Inflammatory Bowel Diseases,26,4,546,556 |
| Calasso M., Minervini F., De Filippis F., Ercolini D., De Angelis M., Gobbetti M.,Attenuated lactococcus lactis and surface bacteria as tools for conditioning the microbiota and driving the ripening of semisoft caciotta cheese,2020,Applied and Environmental Microbiology,86,5,02165,1,18 |
| Minervini F., Missaoui J., Celano G., Calasso M., Achour L., Saidane D., Gobbetti M., De Angelis M.,Use of autochthonous lactobacilli to increase the safety of zgougou,2020,Microorganisms,8,1,29 |
| Gobbetti M., De Angelis M., Di Cagno R., Calasso M., Archetti G., Rizzello C.G.,Novel insights on the functional/nutritional features of the sourdough fermentation,2019,International Journal of Food Microbiology,302,103,113 |
| Difonzo G., Squeo G., Calasso M., Pasqualone A., Caponio F.,Physico-chemical, microbiological and sensory evaluation of ready-to-use vegetable pâté added with olive leaf extract,2019,Foods,8,4,138&doi=10.3390%2ffoods8040138&partnerID=40&md5=480b9c70963490924f7e209338255e97 |
| Caponio F., Difonzo G., Calasso M., Cosmai L., De Angelis M.,Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties,2019,Food Research International,116,1306,1317 |
| Difonzo G., Squeo G., Calasso M., Pasqualone A., Summ C., Paradiso V.M., Silletti R., Gambacorta G., Faccia M., Caponio F.,Olive leaf extract as natural preservative,2019,Italian Journal of Food Science,31,5,187,191 |
| Calasso M., Francavilla R., Cristofori F., De Angelis M., Gobbetti M.,New protocol for production of reduced-gluten wheat bread and pasta and clinical effect in patients with irritable bowel syndrome: A randomised, double-blind, cross-over study,2018,Nutrients,10,12,1873 |
| Paradiso V.M., Castellino M., Renna M., Gattullo C.E., Calasso M., Terzano R., Allegretta I., Leoni B., Caponio F., Santamaria P.,Nutritional characterization and shelf-life of packaged microgreens,2018,Food and Function,9,11,5629,5640 |
| Gobbetti M., Di Cagno R., Calasso M., Neviani E., Fox P.F., De Angelis M.,Drivers that establish and assembly the lactic acid bacteria biota in cheeses,2018,Trends in Food Science and Technology,78,244,254 |
| Gobbetti Marco, De Angelis Maria, Di Cagno Raffaella, Calasso Maria, Archetti Gabriela, Rizzello Carlo Giuseppe (2018). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology. Accepted |
| Cavallo, Noemi, De Angelis, Maria, Calasso, Maria, Quinto, Maurizio, Mentana, Annalisa, Minervini, Fabio, Cappelle, Stefan, Gobbetti, Marco (2017). Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. FOOD CHEMISTRY, vol. 237, p. 159-168, ISSN: 0308-8146, doi: 10.1016/j.foodchem.2017.05.089 |
| Calasso, Maria, Mancini, Leonardo, De Angelis, Maria, Conte, Amalia, Costa, Cristina, Del Nobile, Matteo Alessandro, Gobbetti, Marco (2017). Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes' milk cheese. FOOD MICROBIOLOGY, vol. 66, p. 129-140, ISSN: 0740-0020, doi: 10.1016/j.fm.2017.04.011 |
| De Angelis Maria, Calasso Maria, Cavallo Noemi, Di Cagno Raffaella, Gobbetti Marco (2016). Functional proteomics within the genus Lactobacillus. PROTEOMICS, vol. 16, p. 946-962, ISSN: 1615-9853, doi: 10.1002/pmic.201500117 |
| Calasso Maria, Ercolini Danilo, Mancini Leonardo, Stellato Giuseppina, Minervini Fabio, Di Cagno Raffaella, De Angelis Maria, Gobbetti Marco (2016). Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant. FOOD MICROBIOLOGY, vol. 54, p. 115-126, ISSN: 0740-0020, doi: 10.1016/j.fm.2015.10.008 |
| Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M (2015). Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. JOURNAL OF DAIRY SCIENCE, vol. 98, p. 5874-5889, ISSN: 0022-0302, doi: 10.3168/jds.2015-9362 |
| De Pasquale I, Calasso M, Mancini L, Ercolini D, La Storia A, De Angelis M, Di Cagno R, Gobbetti M (2014). Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of Protected Designation of Origin (PDO) cheese Canestrato Pugliese. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 80, p. 4085-4094, ISSN: 0099-2240, doi: doi:10.1128/AEM.00757-14 |
| Di Cagno R., Pontonio E., Buchin S., De Angelis M., Lattanzi A., Valerio F., Gobbetti M., Calasso M. (2014). Diversity of the lactic acid bacteria and yeast microbiota switching from firm to liquid sourdough fermentation. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 80, p. 3161-3172, ISSN: 0099-2240, doi: 10.1128/AEM.00309-14 |
| Siragusa S, DE ANGELIS M, Calasso M, Campanella D, Minervini F, DI CAGNO R, Gobbetti M (2014). Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions. JOURNAL OF PROTEOMICS, vol. 96, p. 366-380, ISSN: 1874-3919, doi: 10.1016/j.jprot.2013.11.003 |
| De Angelis M, Bottacini F, Fosso B, Kelleher P, Calasso M, Di Cagno R, Ventura M, Picardi E, van Sinderen D, Gobbetti M (2014). Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus. PLOS ONE, vol. 9, ISSN: 1932-6203, doi: 10.1371/journal.pone.0107232 |
| Rizzello CG, Filannino P, Di Cagno R, Calasso M, Gobbetti M (2014). Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 80, p. 777-787, ISSN: 0099-2240, doi: 10.1128/AEM.03224-13 |
| Rizzello, Carlo Giuseppe, Calasso, Maria, Campanella D, De Angelis, Maria, Gobbetti, Marco (2014). Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 180, p. 78-87, ISSN: 0168-1605, doi: 10.1016/j.ijfoodmicro.2014.04.005 |
| Calasso M, Di Cagno R, De Angelis M, Campanella D, Minervini F, Gobbetti M (2013). Effects of the peptide pheromone plantaricin a and cocultivation with lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of lactobacillus plantarum DC400. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 79, p. 2657-2669, ISSN: 0099-2240, doi: 10.1128/AEM.03625-12 |
| Francavilla R, Calasso M, Calace L, Siragusa S, Ndagijimana M, Vernocchi P, Brunetti L, Mancino G, Tedeschi G, Guerzoni E, Indrio F, Laghi L, Miniello V, GOBBETTI M, De Angelis M (2012). Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy. PEDIATRIC ALLERGY AND IMMUNOLOGY, vol. 23, p. 420-427, ISSN: 0905-6157, doi: DOI: 10.1111/j.1399-3038.2012.01286.x |
| Bove CG, De Angelis M, Gatti M, Calasso M, Neviani E, Gobbetti M (2012). Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium. PROTEOMICS, vol. 12, p. 3206-3218, ISSN: 1615-9853, doi: 10.1002/pmic.201200157 |
| Marzani B, Pinto D, Minervini F, Calasso M, Di Cagno R, Giuliani G, Gobbetti M, De Angelis M (2012). The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor α genes. EXPERIMENTAL DERMATOLOGY, vol. 21, p. 665-671, ISSN: 0906-6705, doi: DOI: 10.1111/j.1600-0625.2012.01538.x |
| Calasso M, Vincentini O, Valitutti F, Felli C, Gobbetti M, Di Cagno R (2012). The sourdough fermentation may enhance the recovery from intestinal inflammation of celiac patients at the early stage of the gluten-free diet. EUROPEAN JOURNAL OF NUTRITION, vol. 51, p. 507-512, ISSN: 1436-6207, doi: DOI : 10.1007/s00394-012-0303-y |
| Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Calasso M, Fox PF, Gobbetti M (2011). Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli. INTERNATIONAL DAIRY JOURNAL, vol. 21 (4), p. 254-260, ISSN: 0958-6946, doi: 10.1016/j.idairyj.2010.12.007 |
| Pinto D, Marzani B, Minervini F, Calasso M, Giuliani G, Gobbetti M, De Angelis M (2011). Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes. PEPTIDES, vol. 32, p. 1815-1824, ISSN: 0196-9781, doi: 10.1016/j.peptides.2011.07.004 |
| Di Cagno R, De Angelis M, Calasso M, Gobbetti M (2011). Proteomics of the bacterial cross-talk by quorum sensing. JOURNAL OF PROTEOMICS, vol. 74 (1), p. 19-34, ISSN: 1874-3919, doi: 10.1016/j.jprot.2010.09.003 |
| R. Di Cagno, I. De Pasquale, M. De Angelis, Calasso M, S. Buchin, M. Gobbetti (2010). Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, vol. 65 (3), p. 189-191, ISSN: 0004-9433 |
| M De Angelis, A Cassone, Cg Rizzello, F Gagliardi, F Minervini, Calasso M, R Di Cagno, R Francavilla, M Gobbetti (2010). Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 76, p. 508-518, ISSN: 0099-2240, doi: 10.1128/AEM.01630-09 |
| De Angelis M., Calasso M., Di Cagno R., Siragusa S., Minervini F., Gobbetti M. (2010). NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression. JOURNAL OF APPLIED MICROBIOLOGY, vol. 109, p. 1763-1774, ISSN: 1364-5072, doi: 10.1111/j.1365-2672.2010.04804.x |
| Di Cagno R, De Angelis M, Calasso M, Vicentini O, Vernocchi P, Ndagijimana M, De Vincenzi M, Dessì M.R, Guerzoni M.E, Gobbetti M (2010). Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells. PROTEOMICS, vol. 10, p. 2175-2190, ISSN: 1615-9853, doi: 10.1002/pmic.200900565 |
| R. Di Cagno, De Angelis M, F. Minervini, M. Calasso, M. Gobbetti (2009). Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion. ANNALS OF CLINICAL MICROBIOLOGY AND ANTIMICROBIALS, vol. 59, ISSN: 1476-0711 |
| Cassone A, De Angelis M, Di Cagno R, Rizzello C.G, Calasso M, Greco L, Di Mase R, Auricchio R, Troncone R, Auricchio S, Gobbetti M (2009). Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing. ANNALS OF MICROBIOLOGY, vol. 59, ISSN: 1590-4261 |
| De Angelis M, F. Minervini, L. Caputo, A. Cassone, R. Coda, Calasso M, F. Divella, F. Divella, M. GobbettI (2008). Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making. FOOD SCIENCE AND AGRICULTURAL CHEMISTRY, vol. 56, p. 8619-8628, ISSN: 1560-4152, doi: 10.1021/jf8008876 |
| De Candia S, De Angelis, Maria, Calasso, Maria, Faccia M, Guinee T. P, Simonetti M. C, Gobbetti, Marco (2008). Selection and use of autochthonous mixed starters for the manufacture of traditional Mozzarella cheese. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 125, p. 123-132, ISSN: 0168-1605, doi: 10.1016/j.ijfoodmicro.2008.03.043 |
| De Angelis M, de Candia S, Calasso MP, Faccia M, Guinee TP, Simonetti MC, Gobbetti M (2008). Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, vol. 125, p. 123-132, ISSN: 0168-1605, doi: 10.1016/j.ijfoodmicro.2008.03.043 |
| Contributo in volume (Capitolo o Saggio) |
| Corsetti A, Settanni L, Calasso M (2023). Enzimi, esopolisaccaridi e batteriocine. In: Gobbetti M. Rizzello C.G. Biotecnologia dei prodotti lievitati da forno. 2° edizione. MILANO: Casa editrice Ambrosiana. ISBN: 8808920062 |
| Calasso M., Calabrese F.M., De Angelis M.,Lactobacillus spp. and related genera: General characteristics,2021,Encyclopedia of Dairy Sciences: Third edition,4,293,304 |
| Minervini F., Calasso M.,Lactobacillus casei group,2021,Encyclopedia of Dairy Sciences: Third edition,4,275,286 |
| De Angelis M, Calasso M (2014). Molecular Biology. Proteomics. In: Carl Batt Mary-Lou Tortorello. Encyclopedia of Food Microbiology, 2nd Edition. vol. 2, p. 793-802, Elsevier Ltd, Academic Press, ISBN: 9780123847300, doi: 10.1016/B978-0-12-384730-0.00376-1 |
| Gobbetti M, M Calasso (2014). Streptococcus. In: (a cura di): Carl A. Batt, Encyclopedia of Food Microbiology. vol. 3, p. 535-553, ISBN: 978-0-12-384730-0, doi: htto://dx.doi.org/10.1016/B978-0-12-384730-0.00324-4 |
| Calasso M, Gobbetti M (2011). Lactic acid bacteria: Lactobacillus spp.: Other species. In: John W. Fuquay Professor Pat F. Fox And Professor Paul Mcsweeney. Encyclopedia of Dairy Sciences, Second Edition. vol. 3, p. 125-131, ISBN: 978-0-12-374402-9 |
| Gobbetti M, Corsetti A, Settanni L, Calasso M (2010). Enzimi, esopolisaccaride e batteriocine. In: Gobbetti M. Corsetti A.. Biotecnologia dei prodotti lievitati da forno. p. 189-206, MILANO:Casa editrice Ambrosiana, ISBN: 978-88-08-18121-3 |
| Curatela |
| Maria Calasso, Luca Cocolin, Daniele Daffonchio, Maria De Angelis, Marco Gobbetti, Sylvie Lortal, Fabio Minervini, Erasmo Neviani, Carlo Giuseppe Rizzello (a cura di) (2017). Microbial Diversity 2017 DRIVERS OF MICROBIAL DIVERSITY. Di Maria Calasso;Luca Cocolin;Daniele Daffonchio;Maria De Angelis;Marco Gobbetti;Sylvie Lortal;Fabio Minervini;Erasmo Neviani;Carlo Giuseppe Rizzello. SIMTREA, Società Italiana di Microbiologia Agraria-Alimentare e Ambientale, ISBN: 978-88-943010-0-7 |
| Calasso M., Caponio F, De Angelis M., Gambacorta G., Gobbetti M., Gomes T., Minervini F., Paradiso V. (a cura di) (2014). Proceedings book of the XIX Workshop on the Developments in the Italian PhD Research on Food Science, Technology and Biotechnology. BARI:Università degli Studi di Bari, ISBN: 978-88-88793-48-1 |
| Brevetto |
| Giuliani G, Benedusi A, Gobbetti M, Di Cagno R, De Angelis M, Calasso M (2011). Making biomass involves culture propagation of Lactobacillus plantarum and Lactobacillus sanfranciscensis lactic acid bacteria; co-inoculation of substrate e.g. grape must with aqueous suspension of lactic acid bacteria; and incubation. WO2011086589-A1 ; WO2011086589-A9 ; CA2785634-A1 ; MX2012007970-A1 ; EP2523673-A1 ; US2013059790-A1 ; JP2013516981-W ; CN102844039-A ; IT1399793-B ; IN201206106-P1 ; RU2012134407-A |
| Giuliani G, Benedusi A, Gobbetti M, Di Cagno R, De Angelis M, Calasso M (2010). Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico.. RM2010A000004, GIULIANI |