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Pubblicazioni

Articolo in rivista

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)

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

Pubblicato il: 25/07/2013  Ultima modifica: 07/06/2018