Pubblicazioni

Elenco pubblicazioni (aggiornato a Settembre 2018)

 

1.1- Pubblicazioni su riviste internazionali (n.101)

1.2 Contributi in volume (n.16)

1.3 Pubblicazioni su riviste nazionali (n.11)

1.4 Brevetti (n.7)

1.5 Pubblicazioni su atti di convegni e congressi nazionali ed internazionali (n.71)

 

 

1.1 Pubblicazioni su riviste internazionali 

 

1) Minervini F., Algaron F., Rizzello C.G., Fox P.F., Monnet V., Gobbetti M. 2003. Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase- hydrolized caseins of milk from six species. Applied and Environmental Microbiology, 69:5297-5305.

 

2) Gobbetti M., Minervini F., Rizzello C.G. 2004. Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides. International Journal of Dairy Technology, 57:173-187.

 

3) Minervini F., Rizzello C.G., Gobbetti M. 2004. Lactic acid bacteria: a tool to produce bioactive peptides. Current Collections in Peptide & Protein Research, 6:245-257.

 

4) Rizzello C.G., Losito I., Gobbetti M., Carbonara T., De Bari M.D., Zambonin P.G. 2005. Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. Journal of Dairy Science, 88:2348-2360.

 

5) Lavermicocca P., Valerio F., Lonigro S.L., De Angelis M., Morelli L., Callegari ML., Rizzello C.G., Visconti A. 2005. Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food. Applied and Environmental Microbiology,71: 4233-4240.

 

6) De Angelis M., Rizzello C.G., Fasano A., Clemente M.G., De Simone C., De Vincenzi M., Losito I., Gobbetti M.2006. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue. Biochimica et Biophysica Acta- Molecular Basis of Disease, 1762: 80-93.

 

7) Rizzello C.G., De Angelis M., Coda R., Gobbetti M. 2006. Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy. European Food Research and Technology, 223:405-411.

 

8) De Angelis M., Coda R., Silano M., Minervini F., Rizzello C.G., Di Cagno R., Vicentini O., De Vincenzi M., Gobbetti M. 2006. Fermentation by selected sourdough lactic acid bacteria to decrease the intolerance to rye flour. Journal of Cereal Science 43:301-314.

 

9) Losito I., Carbonara T., De Bari M.D., Gobbetti M., Palmisano F., Rizzello CG., Zambonin P.G. 2006. Identification of antimicrobial peptides in cheese by electrospray ionization-ion trap mass spectrometry couplet to two-dimensional liquid chromatographic separation. Rapid Communications in Mass Spectrometry 20:447-454.

 

10) Gobbetti M., Rizzello C.G., Di Cagno R., De Angelis M. 2007.  Sourdough lactobacilli and celiac disease. Food Microbiology, 24:187–196.

 

11) De Angelis M., Rizzello C.G., Scala E., De Simone C., Farris G.A., Turrini F., Gobbetti M. 2007. Probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy. Journal of Food Protection, 70:135-144.

 

12) Rizzello C.G., De Angelis M., Di Cagno R., Camarca A., Silano M., Losito I., De Vincenzi M., De Bari M.D., Palmisano F., Maurano F., Gianfrani C., Gobbetti M. 2007. Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Applied and Environmental Microbiology,73: 4499-4507.

 

13) Di Cagno R., Miracle R.E., De Angelis M., Minervini F., Rizzello C.G., Drake M., Fox P.F., Gobbetti M. 2007. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats’ cheeses. Journal Dairy Research,  74:468-477.

 

14) Siragusa S., De Angelis M., Di Cagno R., Rizzello C.G., Coda R., Gobbetti M. 2007. Synthesis of γ-aminobutyric acid (GABA) by lactic acid bacteria isolated from Italian cheese varieties. Applied Environmental Microbiology, 73: 7283-7290.

 

15) De Angelis M., Rizzello C.G., Alfonsi G., Arnault P., Cappelle S., Tossut P., Di Cagno R., Gobbetti M. 2007. Use of sourdough lactobacilli and oat fibre to decrease the glycemic index of white wheat bread. British Journal of Nutrition, 98:1196-1205.

 

16) Di Cagno R., Rizzello C.G, De Angelis M., Cassone A., Giuliani G., Benedusi A,  Limitone A., Gobbetti M. 2008. Use of Selected Sourdough for Enhancing the Nutritional and Sensory Properties of Gluten-Free Bread. Journal of Food Protection. 71:1491-1495.

 

17) De Angelis M., Damiano N., Rizzello C.G., Cassone A., Di Cagno R., Gobbetti M. 2009. Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. European Food Research and Technology, 229:593–601.

 

18) Rizzello C.G.,  Cassone A.,  Di Cagno R., Gobbetti M. 2008. Synthesis of Angiotensin I-Converting Enzyme (ACE)-inhibitory peptides and γ-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria. Journal of Agricultural and Food Chemistry, 56:6936-43.

 

19) M’hir S., Rizzello C.G., Di Cagno R., Cassone A., Hamdi M. 2009. Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.  Journal of Applied Microbiology, 106:421-431.

 

20) Coda R., Rizzello C.G., Nigro F., De Angelis M., Arnault P., Gobbetti M. 2008. Long-term fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris cv Pinto and sourdough lactic acid bacteria during bread storage. Applied and Environmental Microbiology. 74:7391-7398.

 

21) Rizzello C.G., Coda R., De Angelis M., Di Cagno R., Carnevali P., Gobbetti M. 2009. Long-term fungi inhibitory activity of water-soluble extract from Amaranthus
spp. seeds during storage of gluten-free and wheat flour breads. International Journal of Food Microbiology, 131:189–196.

 

22) Di Cagno R., Surico R. F., Minervini G., De Angelis M., Rizzello C.G., Gobbetti M. 2009. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. International Journal of Food Microbiology, 130:108-116.

 

23) Coda R., Nionelli L., Rizzello C.G., De Angelis M., Tossut P., Gobbetti M. 2010.  Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed autochthonous starters for bread making. Journal of Applied Microbiology, 108:925-935.

 

24) Di Cagno R., Rizzello C.G., Gagliano F., Ricciuti P., Ndagijimana M., Francavilla R., Guerzoni M. E., Crecchio C., Gobbetti M., De Angelis M. 2009. Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease. Applied and Environmental Microbiology, 75: 3963-3971.

 

25) Rizzello C.G., Nionelli L., Coda R., De Angelis M., Gobbetti M. 2010. Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119:1079-1089.

 

26) Di Cagno R., Cardinali G., Minervini G., Antonielli L., Rizzello C.G., Ricciuti P., Gobbetti M. 2010. Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.  Food Microbiology, 27:381-389.  

 

27) Di Cagno R., Mazzacane F., Rizzello C.G., De Angelis M., Giuliani G., Meloni M., De Servi B.,  Gobbetti M. 2010. Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications. Applied Microbiology and Biotechnology. 86: 731-741.

 

28) De Angelis M., Cassone A., Rizzello C. G., Gagliardi F., Minervini F., Calasso M., Di Cagno R., Francavilla R., Gobbetti M. 2010. Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases. Applied And Environmental Microbiology, 76:508–518.

 

29) Coda R., Rizzello C.G., Gobbetti M. 2010. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA).  International Journal of Food Microbiology, 137: 236-245.

 

30) Rizzello C.G., Nionelli L, Coda R, Di Cagno R, Gobbetti M. 2010. Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. European Food Research And Technology, 230: 645-654.

 

31) De Angelis M., Di Cagno R., Minervini F., Rizzello C.G., Gobbetti M. 2010. Two-dimensional electrophoresis and IgE-mediated food allergy. Electrophoresis, 31:1-11. 

 

32) Minervini F., De Angelis M., Di Cagno R., Pinto D., Siragusa S., Rizzello C.G., Gobbetti M. 2010. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. Food Microbiology, 27:897-908.

 

33) Di Cagno R., Barbato M., Di Camillo C., Rizzello C.G., De Angelis M., Giuliani G., De Vincenzi M., Gobbetti M., and Cucchiara S. 2010. Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study. Journal of Pediatric Gastroenterology & Nutrition. 51: 777–783.

 

34)  Di Cagno R., Mazzacane F, Rizzello C.G, Vincentini O., Silano M., Giuliani G., De Angelis M., Gobbetti M. 2010. Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells. Journal of  Agriculture and Food Chemistry, 58:10338-46. 

 

35) Coda R., Rizzello C.G., Trani A., Gobbetti M. 2011. Manufacture And Characterization Of Functional Emmer Beverages Fermented By Selected Lactic Acid Bacteria. Food Microbiology, 28:526-536.

 

36) Greco L., Gobbetti M., Auricchio R., Di Mase R., Landolfi F., Paparo F., Di Cagno R., De Angelis M., Rizzello C.G., Cassone A., Terrone G., Timpone L., D'aniello M.D., Maglio M., Troncone R., Auricchio S. 2011. Safety for celiac patients of baked goods made of wheat flour hydrolyzed during food processing. Clinical Gastroenterology and Hepatology , 9: 24-29.

 

37) Di Cagno R., Minervini G., Rizzello C. G., Lovino R., Servili M., Taticchi A., Urbani S., Gobbetti M. 2011. Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria. Food Microbiology.  28: 900-909.

 

38) Rizzello C.G., Cassone A., Coda R., Gobbetti M. 2011. Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.  Food Chemistry,  127: 952-959.

 

39) Di Cagno R., Minervini G., Rizzello C. G., De Angelis M., Gobbetti M.. 2011. Effect of lactic acid fermentation on antioxidant, texture, color and
sensory properties of red and green smoothies. Food Microbiology, 28:1062-1071.

 

40) Coda R.,  Di Cagno R.,  Rizzello C.G.,  Nionelli L.,  Edema M.O.,  Gobbetti M. 2011. Utilization of african grains for sourdough bread making. Journal of Food Science, 76: M329–M335.

 

41) Servili M., Rizzello C.G., Taticchi A., Esposto S., Urbani S., Mazzacane F., Di Maio I.,  Selvaggini R., Gobbetti M., Di Cagno R. 2011. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria. International Journal of Food Microbiology, 147:45-52.

 

42) Coda R., Cassone A., Rizzello C.G., Nionelli L., Cardinali G., Gobbetti M. 2011. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread. Applied And Environmental Microbiology, 77: 3484-3492.

 

43) Rizzello C.G., Nionelli L., Coda R., Gobbetti M. 2012. Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation. Nutrition and Cancer: An International Journal. 64:111-120.

 

44) Rizzello C.G., Coda R., Mazzacane F., Minervini D., Gobbetti M. 2012. Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread. Food Research International, 46:304-313.

 

45) Coda R., Rizzello C.G., Pinto D., Gobbetti M. 2012. Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours. Applied Environmental Microbiology, 78:1087-1096.

 

46) Vitali, B., Minervini, G., Rizzello C.G., Spisni E., Maccaferri, S., Brigidi P., Gobbetti M., Di Cagno R. 2012. Novel probiotic candidates for humans isolated from raw fruits and vegetables. Food Microbiology,  31:116-125.  

 

47)  Coda R., Rizzello C.G., Di Cagno R., Trani A., Cardinali G., Gobbetti M. 2013. Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. Food Microbiology, 33: 243-251.

 

48) Nejati F., Rizzello C.G., Di Cagno R., Sheikh-Zeinoddin M., Diviccaro A.,  Minervini F., Gobbetti M. 2013. Manufacture of a functional fermented milk enriched of Angiotensin-I Converting  Enzyme (ACE)-inhibitory peptides and gamma-amino butyric acid (GABA). LWT - Food Science and Technology 51:183-189.

 

49) Filannino P., Azzi L., Cavoski I., Vincentini O., Rizzello C.G., Gobbetti M., Di Cagno R. 2013. Exploitation of the health-promoting and sensory properties of organic pomegranate Punica granatum L.) juice through lactic acid fermentation. International Journal of Food Microbiology, 163:184-92.

 

50) Rizzello C.G., Coda R., Sánchez Macías D., Pinto D., Marzani B., Filannino P., Giuliani G., Paradiso V. M., Di Cagno R., Gobbetti M. 2013. Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp. Microbial Cell Factories, 12: 44.

 

51) Rizzello C.G., Mueller T., Coda R., Reipsch F., Nionelli L., Curiel J.A., Gobbetti M. 2013. Synthesis of 2-methoxy benzoquinone and 2,6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ. Microbial Cell Factories 12, art. n.105.

 

52) Gobbetti M., Rizzello C.G., Di Cagno R., De Angelis M. 2014. How the sourdough may affect the functional features of leavened baked goods. Food Microbiology, 37: 30-40.

 

53) Rizzello C.G., Curiel J.A., Nionelli L., Vincentini O., Di Cagno R., Silano M., Gobbetti M., Coda R. 2014. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten. Food Microbiology, 37:59-68.

 

54) Curiel J.A., Coda R., Limitone A., Katina K., Raulio M., Rizzello C.G., Gobbetti M. 2014. Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria. Journal of Cereal Science, 59:79-87.

 

55) Di Cagno R., De Pasquale I., De Angelis M., Buchin S., Rizzello C.G., Gobbetti M. 2014. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese. Journal of Dairy Science, 97:72-84.

 

56) Coda R., di Cagno R., Gobbetti M., Rizzello C.G. 2014. Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiology, 37:51-58.

 

57) Rizzello C.G., Filannino P., Di Cagno R., Calasso M., Gobbetti M. 2014. Quorum sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under vegetables and fruits model system. Applied Environmental Microbiology, 80:777-787.

 

58) Coda R., Rizzello C.G., Curiel J.A., Poutanen K., Katina K. 2014. Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions. Innovative Food Science and Emerging Technologies, 25:19–27.

 

59) Filannino P., Cardinali G., Rizzello C. G., Buchin S., De Angelis M., Gobbetti M., Di Cagno R. 2014. Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices. Applied Environmental Microbiology, 80: 2206–2215.

 

60) Rizzello C.G., Calasso M., Campanella D., De Angelis M., Gobbetti M. 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, 180:78–87.

 

61) Nionelli L., Coda R., Curiel J.A, Poutanen K., Gobbetti M., Rizzello C.G. 2014. Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. International Journal of Food Microbiology, 185:17–26.

 

62) Nionelli L., Curri N., Curiel J.A., Di Cagno R., Pontonio E., Cavoski I., Gobbetti M., Rizzello C.G. 2014. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiology, 44: 96-107.

 

63) Coda R., Melama L., Rizzello C.G., Curiel J.A., Juhani Sibakov, Holopaine U., Pulkkinen M., and Sozer N. 2015. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. International Journal of Food Microbiology. 193: 34–42.

 

64) Pontonio E., Nionelli L., Curiel J.A., Sadeghi A., Di Cagno R., Gobbetti M., Rizzello C.G. 2015.  Iranian wheat flours from rural and industrial mills: exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. Food Microbiology, 47: 99-110.

 

65)  Curiel J.A., Coda R., Centomani I., Summo C., Gobbetti M., Rizzello C.G. 2015. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation. International Journal of Food Microbiology, 196:51–61.

 

66) Coda R., Katina K., Rizzello C.G. 2015. Bran bioprocessing for enhanced functional properties. Current Opinion in Food Science, 1: 50-55.

 

67)  Rizzello C.G., Cavoski I., Turk J., Ercolini D., Nionelli L., Pontonio E., De Angelis M., De Filippis F., Gobbetti M., Di Cagno R. 2015. The organic cultivation of Triticum turgidum spp. durum reflects on the axis flour, sourdough fermentation and bread. Applied and Environmental Microbiology doi: 10.1128/AEM.04161-14.

 

68) Rizzello C.G., Lavecchia A., Gramaglia V., Gobbetti M. 2015. Long-term fungal inhibitory activity of Pisum sativum flour hydrolysate during storage of wheat flour bread. Applied and Environmental Microbiology, 81, 4195-206.

 

 

69)  Curiel J.A., Pinto D., Marzani B., Filannino P., Farris G.A., Gobbetti M., Rizzello C.G. 2015. Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries. Microbial Cell Factories, 14:67.

 

70) De Angelis M., Campanella D., Cosmai L., Summo C., Rizzello C.G., Caponio F. 2015. Microbiota and metabolome of Un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiology; 52. DOI:10.1016/j.fm.2015.06.002.

 

71) Arte E.,  Rizzello C.G.,  Verni M.,  Nordlund E.,  Katina K.,  Coda  R.  2015. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran. 2015. Journal of Agricultural and Food Chemistry, 63: 8685-8693

 

72) Rizzello C.G., Hernández-Ledesma B., Fernández-Tomé S., Curiel J.A., Pinto D., Marzani B., Coda R., Gobbetti M. 2015. Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides. Microbial Cell Factories 14:168.

 

73) Rizzello C.G., Lorusso A., Montemurro M., Gobbetti M. 2016. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology 56, 1-13.

 

74) Mamhoud A., Nionelli L., Bouzaine T., Hamdi M., Gobbetti M., Rizzello C.G. 2016. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation. International Journal of Food Microbiology, 225, 9-19.

 

75) Rizzello C.G., Montemurro M., Gobbetti M., 2016. Characterization of the bread made with durum wheat semolina rendered gluten free by sourdough biotechnology in comparison with commercial gluten‐free products. Journal of Food Science, doi:10.1111/1750-3841.13410.

 

76) Pontonio E., Rizzello C.G., Di Cagno R., Dousset X., Clément H., Filannino P., Onno B., Gobbetti M., 2016. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods. International Journal of Food Microbiology, doi: 10.1016/j.ijfoodmicro.2016.07.013

 

77) Rizzello C.G., Losito I, Facchini L., Katina K., Palmisano F., Gobbetti M., Rossana C. 2016. Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour. Scientific Reports, 6:32452, DOI: 10.1038/srep32452www.nature.com/scientificreports


78) Clodoveo ML, Tiziana Dipalmo T, Rizzello CG, Corbo F, Crupi P, 2016. Emerging technology to develop novel red winemaking practices: an overview, Innovative Food Science and Emerging Technologies, 38 (2016) 41–56

 

79) Nionelli, L, Rizzello CG. 2016. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods, 5, 65; doi:10.3390/foods5030065

 

80) Rizzello CG, Tagliazucchi D, Babini E, Sefora Rutella G, Taneyo Saa DL, Gianotti A. 2016 Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery. Journal of Functional Foods, 27, 549–569.

 

81) Rizzello CG, Lorusso A, Russo V, Pinto D, Marzani B, Gobbetti M. 2017. Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. International Journal of Food Microbiology, 241, 252-261

 

82) Rizzello CG, Verni M, Koivula A, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M. 2017. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Food and Function, 8:860-871.

 

83) Rizzello CG, Verni M, Bordignon S, Gramaglia V, Gobbetti M. 2017 Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. Food Microbiology 64, 72-82.

 

84) Lorusso A, Verni M, Montemurro M, Coda R, Gobbetti M, Rizzello CG. 2017. Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT - Food Science and Technology 78, 215-221

 

85) Campanella D., Rizzello C.G., Fasciano C, Gambacorta G, Pinto D, Marzani B, Scarano N, De Angelis M, Gobbetti M. 2017 Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. Food Microbiology 65, 25–35.

 

86) Coda R., Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M (2017). Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. International Journal of Food Microbiology, 248: 10-21.

 

87) Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R (2017) How to improve the gluten-free diet: The state of the art from a food science perspective. Food Research International, https://doi.org/10.1016/j.foodres.2017.04.010

 

88) Coda R, Varis J, Verni M, Rizzello CG, Katina K (2017) Improvement of the protein quality of wheat bread through faba bean sourdough addition. LWT-Food Science and Technology, 82, 296-302.

 

89) Francavilla R, De Angelis M, Rizzello CG, Cavallo N, Dal Bello F, Gobbetti M (2017). Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastro-intestinal digestion. Applied and Environmental Microbiology, 83: e00376-17

 

90) Pontonio E., Lorusso A., Gobbetti M., Rizzello CG. (2017) Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread. Journal of Cereal Science, 77, 235-242.

 

91) Verni M., Wang C., Montemurro M., De Angelis M., Katina K., Rizzello CG, Coda R. (2017); Exploring the Microbiota of Faba Bean: functional characterization of lactic acid bacteria. Frontiers in Microbiology, 8: 2461.

 

92) Nionelli L, Pontonio E, Gobbetti M, Rizzello CG. (2018) Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. International Journal of Food Microbiology, 266:173-182.

 

93) Lorusso A., Coda R, Montemurro M., Rizzello CG (2018) Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages;  Foods 2018, 7(4), 51; doi:10.3390/foods7040051

 

94) Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG. (2018) Pro-technological and functional characterization of autochthonous lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. International Journal of Food Microbiology, 279, 14-25

 

95) Coda, R., Xu, Y.,            Moreno, D.S., Mojzita, D., Nionelli, L., Rizzello, C.G., Katina, K. (2018) Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes. Food Microbiology, 76, December 2018, 164-172.

 

96)       Gobbetti, M.,  De Angelis, M.,  Di Cagno, R.,  Calasso, M.,  Archetti, G.,  Rizzello, C.G.  (2018) Novel insights on the functional/nutritional features of the sourdough fermentation, International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.05.018

 

97) Rizzello C.G., Coda R., Wang Y., Verni M., Kajala I., Katina K., Laitila A. (2018) Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing. International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.08.014

 

98) Montemurro M., Pontonio E., Gobbetti M., Rizzello C.G. (2018). Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.08.005

 

99) Palla M., Agnolucci M., Calzone A, Giovannetti M., Di Cagno R., Gobbetti M., Rizzello C.G., Pontonio E. (2018). Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.08.004

 

100) De Angelis M, Minervini F, Siragusa S, Rizzello CG, Gobbetti M (2018) Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs. International Journal of Food Microbiology, https://doi.org/10.1016/j.ijfoodmicro.2018.08.009

 

101) Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M (2018)  How to improve the gluten-free diet: The state of the art from a food science perspective. Food Research International 110, 22-32

 

1.2 Contributi in volume (Capitolo o Saggio)

 

1) Rizzello C.G., De Angelis M., Farris G.A., Gobbetti M. (2006) Degradazione di proteine allergeniche da frumento da parte di microrganismi probiotici. In: Ricerche e innovazioni nell'industria alimentare (volume 7, pagg 721-725) Chiriotti Editori, Pinerolo-Italia. ISBN/ISSN: 978-88-85022-96-6.

 

2) Gobbetti M., Minervini F., Rizzello C.G. (2007) Bioactive peptides in dairy products. In: Handbook of Food Products Manufacturing (Wiley-Interscience, Wiley & Sons Publication, Inc., Hoboken, New Jersey, USA; ed.: Y. H. Hui) pp.489-517.

 

3) Gobbetti M., De Angelis M., Di Cagno R., Rizzello C.G. (2007) The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese. In: Improving the flavour of cheese, Woodhead Publishing, ed.: B. Weimer, Cambridge, England) pp. 121-156.

 

4) Gobbetti M., De Angelis M., Di Cagno R.,  Rizzello C.G. (2008) Sourdough / lactic acid bacteria. In: Gluten free cereal products and beverages (Eds. EK Arendt, F. DalBello, Elsevier Academic Press)  Food Science and Technology International Series. Elsevier, Academic Press, Amsterdam, The Netherlands. Chapter 12, p. 267-288. )

 

5) Minervini F, Rizzello C.G., Sanna M (2010). I pani tipici. Biotecnologia dei prodotti lievitati da forno. p. 263-283, MILANO: Casa Editrice Ambrosiana, ISBN/ISSN: 978-88-08-18121-3.

 

6) Minervini D, Rizzello C.G. 2010. Saggio preliminare volto al miglioramento delle caratteristiche organolettiche, nutrizionali e salutistiche delle semole di grano duro mediante reintegro di parti corticali derivanti dall’impiego della decorticazione. In: La ricerca SIGRAD sul grano duro: un modello per la filiera (a cura di R.Ranieri e C. Berdini) Edizioni Avenue media (Milano-Bologna) pag 289-302.  ISBN 978-88-886817-54-7

 

7) Rizzello C.G. and De Angelis M. (2011) Lactobacillus spp.: Lactobacillus delbrueckii Group. In: Fuquay JW, Fox PF(eds.) Encyclopedia of Dairy Sciences, Second Edition, vol. 3, pp. 119–124. San Diego: Academic Press. ISBN 978-0-12-227235-6

 

8) Rizzello C.G., Coda R., Nionelli L., Gobbetti M., 2011. Evoluzione e rilancio della filiera dei cereali (Atti dell’8° Convegno Aistec, Aci Castello, Catania, 11-13 maggio 2011, Ed. Carcea, Marconi, Palumbo, Redaelli). Prolungamento della shelf-life dei lievitati da forno mediante utilizzo di matrici vegetali e starter selezionati per l’attività antifungina. pp. 68-72. ISBN 978-88-906680-0-5.

 

9) Rizzello CG, Coda R, Nionelli L, Gobbetti M (2013). Uso di batteri lattici selezionati e lievitazione naturale per la sintesi di peptidi bioattivi in farine di cereali e pseudocereali. Atti del 9° Convegno AISTEC “Un mondo di cereali: Potenzialità e sfide”, a cura di Acquistucci R., D’Egidio M.G., Panfili G., Redaelli R.,  Bergamo 12-14 giugno 2013; ISBN: 978-88-906680-1-2, pag. 76-80.

 

10) Di Cagno R, Rizzello C.G., Gobbetti M. (2014) Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation, (Chapter 14, pp. 171-177) In: Wheat and Rice in Disease Prevention and Health, R.R. Watson, V.R. Preedy, S. Zibadi (Elsevier, Academic Press) ISBN: 978-0-12-401716-0

 

11) Rizzello CG, Gobbetti M (2015) Pane e salute: un binomio per la vita (capitolo 8) In: La civiltà del pane. A cura di Gabriele Archetti, Ed. Brixia sacra pp 907-912.

 

12) C.G. Rizzello, L. Nionelli, A. Lorusso, M. Gobbetti, 2015. Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages. In: Grains for feeding the world, ISBN: 978-88-906680-4-3. Ed. Acquistucci et al. (AISTEC), pp. 67-70.

 

13) Rizzello C.G., Coda R., Gobbetti M.. 2016. Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods  (chapter 18) In: Fermented foods in health and disease prevention (Eds: Frías J,  Martínez-Villaluenga C, Peñas E.) Academic Press, Elsevier, pp. 433-446.

 

14) Coda R, Montemurro M, Rizzello CG (2017) Yogurt-like beverages made with cereals (Chapter 10): in: Yogurt in Health and Disease Prevention (Ed. Nagendra P. Shah) ISBN: 978-0-12-805134-4, Academic Press Elsevier, pp. 183-201

 

15) Rizzello C.G., Verni M., Pontonio E., Gobbetti M., Katina K., Coda R. (2018). Impiego di batteri lattici e fava nel miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento. In: Acquistucci R., Blandino M., Carcea M., D'Egidio M.G., Marconi E., Marti A., Pagani M.A., Panfili G., Pinnavaia G.G., Redaelli R. (Eds.). I cereali per un sistema agroalimentare di qualità. AISTEC, Roma, pp. 86-91. ISBN: 978-88-906680-6-7

 

16) Lorusso A., Montemurro M., Gobbetti M., Rizzello C.G. (2018). La fermentazione lattica come strumento per migliorare le caratteristiche tecnologiche, nutrizionali, funzionali e sensoriali di quinoa (Chenopodium quinoa). In: Acquistucci R., Blandino M., Carcea M., D'Egidio M.G., Marconi E., Marti A., Pagani M.A., Panfili G., Pinnavaia G.G., Redaelli R. (Eds.). I cereali per un sistema agroalimentare di qualità. AISTEC, Roma, pp. 133-137. ISBN: 978-88-906680-6-7

 

1.3 Pubblicazioni su riviste nazionali

 

1) Rizzello C.G., De Angelis M., Gobbetti M., De Simone C., Farris G.A. (2006) Microrganismi probiotici per la degradazione di proteine allergeniche da frumento. Tecnica Molitoria, 8, 860-864.

 

2) Rizzello CG, Di Cagno R, De Angelis M, Gobbetti M, 2010. Terapie alternative alla dieta - Biotecnologia del “lievito naturale”: il glutine “sconfitto” dai batteri lattici. Celiachia Notizie,vol.2  p 40-42

 

3) Coda R, Rizzello CG, Gobbetti M, (2010). Cereali antichi e pseudo-cereali:nuove prospettive per l’industria dei prodotti lievitati da forno. Infocus, vol. 2 marzo 2010,  pag 8.

 

4) Rizzello C.G, Gobbetti M. (2012) Biotecnologia del lievito naturale: nuove prospettive nel settore degli alimenti gluten-free. Biologi Italiani, 5:12-15

 

5) Rizzello C.G., Gobbetti M. (2013). Strategie biotecnologiche per la degradazione del glutine con lattobacilli del lievito naturale. Qualità e sicurezza Alimentare, 29: 37-40.

 

6) Curiel J.A., Rizzello C.G., Gobbetti M. (2013) Innovative use and features of sourdough. Alimentaria, 445, 89-96. (Spagna)

 

7) Rizzello C.G., Coda R., Curiel J.A., Gobbetti M. (2014) Utilizzo di farina di frumento resa gluten-free con proteasi fungine e batteri lattici selezionati per la produzione di pasta. Tecnica Molitoria, 6: 416-434.

 

8) Rizzello C.G., Montemurro M., Gobbetti, M. (2017). Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte I, materiali e metodi, Tecnica Molitoria, 3: 167-183.

 

9) Rizzello C.G., Montemurro M., Gobbetti, M. (2017). Pane gluten-free da semola di grano duro: caratterizzazione integrata e confronto con pani senza glutine commerciali - Parte II, risultati e conclusioni. Tecnica Molitoria, 4: 256-278.

 

10) Pontonio E., Lorusso A., Minisci A., Gobbetti M., Rizzello C.G. (2018) Sottoprodotti della molitura fermentati: ingredienti funzionali per la produzione di pane a basso indice glicemico. Tecnica Molitoria, 68 (4): 333-357.

 

11) Verni M., Coda R., Rizzello C.G. (2018). Fava: vantaggi della fermentazione e della fortificazione di prodotti a base di frumento. Tecnica Molitoria. Anno 69 – n.9, vol. LXIX, pag. 896-909.

 

1.4 Brevetti

 

1) G.M. Giuliani, A. Benedusi, R. Di Cagno, C.G. Rizzello, M. De Angelis, F. Mazzacane, M. Gobbetti. Brevetto italiano e internazionalizzato. Procedimento per la preparazione di acido γ-ammino butirrico (GABA) mediante batteri lattici (LAB) su surplus agro-alimentari, 2007, ITRM20070398, WO 2009/011008, EP2173855, Giuliani S.p.A.

 

2) Gobbetti M., Cassone A., Rizzello C.G., Damiano N. (2008) Batteri lattici e loro uso sotto forma di lievito naturale per la produzione di pane e prodotti da forno con elevate proprietà nutrizionali e sensoriali. Pane e prodotti da forno a basso indice glicemico ed alto contenuto in fibra alimentare (brevetto n. MI2008A000440 14/03/08) 

 

3) G.M. Giuliani, A. Benedusi, R. Di Cagno, M. De Angelis, C.G. Rizzello, A. Cassone, M. Gobbetti. Brevetto italiano e internazionalizzato. Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine, 2008, ITRM20080690, WO2010073283, EP2373173, Giuliani S.p.A.

 

4) Giuliani G., Benedusi A., Gobbetti M., Di Cagno R., Rizzello C.G., Mazzacane F. Miscela arricchita di isoflavoni-agliconi, equolo e lunasina a base di soia fermentata, procedimento per la sua preparazione e relativi usi in campo alimentare, medico e cosmetico. 2010. Patente ITRM20100378 e WO2012007978, Giuliani S.p.A.

 

5) Giuliani, Giammaria, Benedusi Anna, Di Cagno Raffaella, Rizzello Carlo Giuseppe, De Angelis Maria, Mazzacane Francesco, Gobbetti, Marco.  Process for the preparation of gamma-amino butyric acid (GABA) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus. Patent 20100254948, 10/07/2010.

 

6) GM. Giuliani, A. Benedusi, M, R. Di Cagno, C.G. Rizzello, M. De Angelis, M. Gobbetti, A. Cassone. Brevetto internazionale-Preparing flour dough with reduced gluten content from gluten containing flours used e.g. for preparing baked good, by mixing flour with water comprising mixture of lactic acid bacteria, adding fungal proteases and fermenting product. 2014, WO2014033765-A1; US2014065262-A1.

 

7) Rizzello Carlo Giuseppe, Minisci Andrea, Gobbetti Marco “Nuovi ceppi di Lactobacillus, relativo utilizzo per la produzione di prodotti da forno, e relativi metodi per la produzione di prodotti da forno” di Valle Fiorita Catering srl, n. 102016000015871 depositato il 16.02.2016.

 

 

1.5 Pubblicazioni su atti di convegni e congressi nazionali ed internazionali

 

1) Minervini F., Rizzello C.G., Gobbetti M. Peptidi anti-ipertensivi ed antimicrobici da derivati lattiero-caseari. 6° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). Cernobbio (CO) 18-19/9/2003.

 

2) Gobbetti M., De Simone C., De Angelis M., Rizzello C.G., De Vincenzi M. Proteolytic activity of probiotic cells as a potential tool for decreasing gluten intolerance. Congress: Probiotic in the digestive tract: mechanism and efficacy. Roma 16-17/4/2004.

 

3) De Angelis M., Rizzello C.G., De Simone C., Farris G.A., Turrini F., Scala E., Gobbetti M. Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento. 6° Convegno AISTEC “ Cereali: biotecnologie e processi innovativi. Una sfida per un mondo in cambiamento”. Istituto Agronomico Mediterraneo, Valenzano, Bari, 16-18/06/2005.

 

4) De Angelis M., Rizzello C.G., Scala E., De Simone C., Farris G.A., Turrini F., Gobbetti M. VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy. 8th Symposium on lactic acid bacteria “Genetics, metabolism and applications”, FEMS – Federation of European Microbiological Societies and the Netherlands Society for Microbiology, Egmond aan Zee, The Netherlands, 28/08/2005-1/09/2005.

 

5) Losito I., De Bari M.D., Gobbetti M., Rizzello C.G., Palmisano F., Zambonin P.G. Studio mediante LC-ESI-MS dell’idrolisi enzimatica di peptidi della gliadina coinvolti nella patologia celiaca. Atti del XIX Congresso di Chimica Analitica, 11–15/9/2005, Università degli Studi di Cagliari, Centro Polaris, Pula (CA).

 

6) Rizzello C.G. Probiotics as a potential tool for decreasing gluten intolerance. 10th Workshop on the developments in the italian PhD research in food science and technology, Foggia 7-9/09/05.

 

7) Rizzello C.G., De Angelis M., Farris G.A., Gobbetti M. Degradazione di proteine allergeniche da frumento da parte di microrganismi probiotici. 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). Cernobbio (CO) 19-20/9/2005.

 

8) Minervini F., Rizzello C.G., Gobbetti M. Isolamento di peptidi antimicrobici da latti fermentati. 7° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). Cernobbio (CO) 19-20/9/2005.

 

9) Di Cagno R, De Angelis M., Rizzello C.G., Minervini F., Gobbetti M Lattobacilli del lievito naturale e patologia celiaca. 1° Congresso Nazionale SIMTREA  Ruolo della Microbiologia nei settori agro-alimentare ed ambientale. Bologna 17-18 luglio 2006.

 

10) Minervini F., Rizzello C.G., De Angelis M., Di Cagno R., Gobbetti M. Caratteristiche funzionali di derivati lattiero-caseari. 1° Congresso Nazionale SIMTREA  Ruolo della Microbiologia nei settori agro-alimentare ed ambientale. Bologna 17-18 luglio 2006.

 

11) Gobbetti M., De Angelis M., Di Cagno R., Rizzello C.G. Treatment using bacterial endopeptidases to increase the human gluten tolerance FOOD MICRO Bologna 29/8-2/9/2006.

 

12) Rizzello C.G., De Angelis M., Coda R., de Candia S., Farris G.A., Turrini F., Gobbetti M. Use of selected probiotic VSL#3 and sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy. 3rd International Symposium on Sourdough "From Tradition to innovation" Bari, 25-28 ottobre 2006.

 

13) Rizzello C.G., De Angelis M., Cassone A., Di Cagno R., Gobbetti M. Componenti funzionali del lievito naturale: peptidi anti-ipertensivi e acido-γ-aminobutirrico. 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). Rho (MI) 7-8/05/2007.

 

14) Minervini F., Rizzello C.G., De Angelis M., Di Cagno R., Gobbetti M. Catabolismo degli aminoacidi nei batteri lattici. 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). Rho (MI) 7-8/05/2007.

 

15) De Angelis M., Rizzello C.G., Di Cagno R., Gobbetti M. Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca. 8° Congresso Italiano di Scienza e Tecnologia degli Alimenti (CISETA). Rho (MI) 7-8/05/2007.

 

16) M. De Angelis, C.G. Rizzello, F. Minervini, R. Di Cagno, M. Gobbetti. Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale. I° Congresso Nazionale Qualità del suolo, alimenti e salute. 24-26/10/2007, Palermo.

 

17) Coda R., Rizzello C.G., Nigro F., De Angelis M., Arnault P., Gobbetti M. Long-term fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage. Symposium on Lactic Acid Bacteria, Egmond aan Zee, The Netherlands, 31/08/08-04/09/08.

 

18) M. De Angelis, R. Di Cagno, S. Siragusa, C.G. Rizzello, R. Coda, F. Mazzacane, G. Giuliani, A. Benedusi, M. Gobbetti. 2008. Selection of lactic acid bacteria isolated from Italian cheese varieties for the synthesis of γ-aminobutyric acid (GABA) in different food matrices. “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology”, 31/08/08-04/09/08, Egmond aan Zee, the Netherlands.

 

19) M. De Angelis, N. Damiano, C.G. Rizzello, A. Cassone, R. Di Cagno, M. Gobbetti. 2008. Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. “9th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology”, 31/08/08-04/09/08, Egmond aan Zee, the Netherlands.

 

20) M. De Angelis, C.G. Rizzello, R. Di Cagno, A. Camarca, M. Silano, I. Losito, M. De Vincenzi, M.D. De Bari, F. Palmisano, F. Maurano, C. Gianfrani and M. Gobbetti. Degradazione del glutine mediante l’utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale “Qualità del Suolo, Alimenti e Salute” 22-24/10/2008, Bari. P. 93.

 

21) 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. (2° Congresso Nazionale SIMTREA  Ruolo della Microbiologia nei settori agro-alimentare ed ambientale). Sassari 10-12 giugno 2009. Annals of Microbiology, Special Issue, 59, p.46.

 

22) Cassone A., Surico R, Di Cagno R, De Angelis M, Minervini F, Rizzello CG, Gobbetti M. 2009. Effect of autochthonous lactic acid bacteria starters on shelf-life, health-promoting and sensory properties of raw vegetables. (2° Congresso Nazionale SIMTREA  Ruolo della Microbiologia nei settori agro-alimentare ed ambientale). Sassari 10-12 giugno 2009. Annals of Microbiology, Special Issue, 59, p.47.

 

23) Coda R., Rizzello C.G., De Angelis M., Di Cagno R., Cassone A., Siragusa S., Gobbetti M. 2009. Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria:from functional foods to cosmetics. (2° Congresso Nazionale SIMTREA  Ruolo della Microbiologia nei settori agro-alimentare ed ambientale). Sassari 10-12 giugno 2009. Annals of Microbiology, Special Issue, 59, p.49.

 

24) Siragusa S., De Angelis M., Di Cagno R., Rizzello C.G., Ndagijimana M., Guerzoni M. E., Francavilla R., Gobbetti M. 2009. Imbalance of the faecal microbiota and volatile organic compounds between treated and untreated coeliac children (2° Congresso Nazionale SIMTREA  Ruolo della Microbiologia nei settori agro-alimentare ed ambientale). Sassari 10-12 giugno 2009. Annals of Microbiology, Special Issue, 59, p.104.

 

25) Rizzello C.G., Coda R., De Angelis M., Di Cagno R., Minervini F., Gobbetti M. (2009). Long-term fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science”, 14-17 October 2009, Freising – Germany; p85

 

26) Rizzello C.G., Coda R., Cassone A., De Angelis M., Di Cagno R., Gobbetti M. (2009) Synthesis of γ-aminobutiric acid (GABA) by sourdough lactic acid bacteria in cereal and pseudo-cereal flours. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science”, 14-17 October 2009, Freising – Germany; p.99.

 

27) De Angelis M., Di Cagno R., Rizzello C.G., Cassone A., 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. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science”, 14-17 October 2009, Freising – Germany; p.94.

 

28) Rizzello C.G., Nionelli L., Coda R., Trani A., Gobbetti M. (2009) Wheat germ stabilization by sourdough fermentation. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science”, 14-17 October 2009, Freising – Germany; p69.

 

29) Coda R., Rizzello C.G., Guylane L., Gobbetti M. (2009) Ancient grains sourdough. Book of Abstracts, 4th International Symposium on Sourdough “from arts to science”, 14-17 October 2009, Freising – Germany; p30.

 

30) R. Di Cagno, M. Barbato, C. Di Camillo, G. Maiella, V. Pannone, C.G. Rizzello, M. De Angelis, G. Giuliani, M. De Vincenzi, M. Gobbetti and S. Cucchiara. Presumptive safety for celiac patients of wheat baked goods rendered gluten-free during sourdough fermentation. Digestive and Liver Disease, Volume 42, Supplement 5, October 2010, Page S353, XVII National Congress SIGENP Abstracts,  XVII Congresso Nazionale SIGENP (Società Italiana di Gastroenterologia Epatologia e Nutrizione Pediatrica) del 7-9 ottobre 2010 Pescara.

 

31) Rizzello C.G., Coda R., Nionelli L., Gobbetti M. 2011. “Prolungamento della shelf-life dei lievitati da forno mediante l’utilizzo da forno mediante l’utilizzo di matrici vegetali e starter selezionati per l’attività antifungina”. Atti dell’8° Convegno AISTEC “Evoluzione e rilancio della filiera dei cereali: biodiversità, sostenibilità, tecnologia e nutrizione. Aci Castello – Cannizzaro (CT), 11-13 maggio 2011, p 41.

 

32) Di Cagno R., Rizzello C.G., Vernocchi P., Laghi L., Crecchio C., Guerzoni M.E., Francavilla R., Gobbetti M., De Angelis M. Effect of gluten-free diet on the duodenal and faecal microbiota of celiac children. Proceedings of the 1st International Conference on Microbial Diversity 2011: Environmental, stress and adaptation, 26-28 Dicembre 2011, Milano, pp128-131, Ed. Casella/Daffonchio/Gobbetti/Parente.

 

33) Rizzello C.G., Coda R., Gobbetti M. Fungal inhibitory activity of vegetable matrices and selected starters during storage of wheat breads. Proceedings of the 1st International Conference on Microbial Diversity 2011: Environmental, stress and adaptation, 26-28 Dicembre 2011, Milano, p 241, Ed. Casella/Daffonchio/Gobbetti/Parente

 

34) Rizzello C.G., Gobbetti M. Presumptive safety for coeliac patients of wheat-baked goods rendered gluten-free during sourdough fermentation. Proceedings of the 24th Meeting WORKING GROUP on PROLAMIN ANALYSIS and TOXICITY. 30 September - 2 October, 2010, Ancona, Italy, p 87-90. Ed. Martin Stern, University of Tübingen.

 

35) Coda R., Rizzello C.G., Minervini D., Gobbetti M. 2012. Use of micronized by-products from debranned durum wheat and sourdough fermentation to enhance the nutritional, texture and sensory features of white bread. 5th international Dietary Fibre Conference, 7-9 May 2012, Rome –Italy. Book of Abstracts, p.67

 

36) Di Cagno R., De Angelis M., Rizzello C.G., Minervini F., Calasso M., Gobbetti M. Atti del III Convegno Nazionale SIMTREA, Bari 26-28 giugno 2012, p. 27-28. Degradation Of Immunogenic Gluten Peptides By Sourdough Lactobacilli: How To Obtain Baked Goods Of Wheat Flour Safe For Celiacs.

 

37) Coda R., Rizzello C.G., Di Cagno Raffaella, Cardinali Gianluigi, Gobbetti Marco. Atti del III Convegno Nazionale SIMTREA, Bari 26-28 Giugno 2012, p95-96.  Synthesis of antifungal compounds by selected yeasts and long-term effect during storage of wheat bread.

 

38) Rizzello C.G., Nionelli L., Coda R., Gobbetti M. Atti del III Convegno Nazionale SIMTREA, Bari 26-28 giugno 2012, p.137. Effect of sourdough fermentation on the stabilization of wheat germ and use of sourdough fermented wheat germ as ingredient for bread making

 

39) Coda R., Di Cagno R., Rizzello C.G., Gobbetti M., Sourdough lactic acid bacteria: exploration of non-wheat cereal based fermentation. V Symposium on Sourdough “Cereal Fermentation for Future Foods”, Helsinki, Finland, 10-12 October 2012. Book of Abstracts, p.38 (ISBN 978-951-38-7875-7, soft back ed.; ISBN 978-951-38-7876-4 VTT publications).

 

40) Rizzello C.G., Coda R., Curiel J.A., Gobbetti M. Set up of a biotechnological protocol for the production of mild-gluten wheat flour bread by sourdough fermentation. V Symposium on Sourdough “Cereal Fermentation for Future Foods”, Helsinki, Finland, 10-12 October 2012. Book of Abstracts, p.61 (ISBN 978-951-38-7875-7, soft back ed.; ISBN 978-951-38-7876-4 VTT publications).

 

41) Coda R., Rizzello C.G., Gobbetti M. Antifungal activity of selected starters during sourdough fermentation and long-term effect on storage of bread. V Symposium on Sourdough “Cereal Fermentation for Future Foods”, Helsinki, Finland, 10-12 October 2012. Book of Abstracts, p.111 (ISBN 978-951-38-7875-7, soft back ed.; ISBN 978-951-38-7876-4 VTT publications).

 

42) Gobbetti M., Rizzello C.G., Coda R. Bacterial-fungal interactions in foods. Book of Abstracts of the Spring Conference, Society for General Microbiology, 25-28 March 2013, Manchester UK, p36.

 

43) Rizzello C.G., Coda R., Nionelli L., Gobbetti M. Uso di batteri lattici selezionati e lievitazione naturale per la sintesi di peptidi bioattivi in farine di cereali e pseudocereali. Atti del 9° Convegno AISTEC “Un mondo di cereali, Potenzialità e Sfide” Bergamo, 12-14 Giugno 2013, p.42.

 

44) Rizzello C.G., Coda R., Nionelli L., Gobbetti M. Synthesis of bioactive peptides with cancer preventive, antioxidant, and antihypertensive activities by selected lactic acid bacteria. Proceedings of the 2nd International Conference on Microbial Diversity 2013 (Microbial Interactions in Complex Ecosystems), Torino, Italy23-25 Ottobre 2013, p.344-345.

 

45) De Angelis M., Di Cagno R., Mivervini F., Rizzello C.G., Calasso M., Gobbetti M. Functional genomic of Lactobacillus rossiae DSM 15814T. Proceedings of the 2nd International Conference on Microbial Diversity 2013 (Microbial Interactions in Complex Ecosystems), Torino, Italy23-25 Ottobre 2013, p.237-238.

 

46) Filannino P., Cardinali G., Rizzello C.G., Buchin S., De Angelis M., Gobbetti M., Di Cagno R. Understanding the adaptive growth and survival strategies of Lactobacillus plantarum during plant fermentation and storage. Proceedings of the 2nd International Conference on Microbial Diversity 2013 (Microbial Interactions in Complex Ecosystems), Torino, Italy23-25 Ottobre 2013, p.236-237.

 

47) Coda R., Melama L., Rizzello  C.G., Sibakov J., Holopainen U., Sozer N. (2014) Effect of air classification and lactic acid bacteria fermentation on faba bean (Vicia faba L.) flour nutritional properties.  Proceedings of the 28th EFFoST International Conference “Innovations in attractive and sustainable food for health“, 26-28 November 2014, Uppsala, Sweden P2.016.

 

48) Curiel J.A., Coda R., Gobbetti M., Rizzello C.G. (2014) Exploitation of Italian typical legumes: Potential of sourdough fermentation. Proceedings of the 28th EFFoST International Conference “Innovations in attractive and sustainable food for health“, 26-28 November 2014, Uppsala, Sweden. P2.017.

 

49) Rizzello C.G., Nionelli L., Lorusso A., Gobbetti M. (2015) Wheat milling by-products and sourdough fermentation: nutritional, functional and technological advantages. Proceedings of the ICC/ 10th AISTEC Conference at the World Expo, "Grains for feeding the world" Milan, 1-3 July 2015, p. 54 (ISBN: 978-88-906680-2-9).

 

50) Rizzello C.G., Pontonio E., Di Cagno R., Gobbetti M. (2015) Effects of the organic cultivation of Triticum turgidum spp. durum on flour microbiota, sourdough fermentation and bread. Proceedings of the ICC/10th AISTEC Conference at the World Expo "Grains for feeding the world" Milan, 1-3 July 2015, p. 198 (ISBN: 978-88-906680-2-9).

 

51) Rizzello C.G., Coda R., Curiel J.A., Hernandez-Ledesma B., Pinto D., De Angelis M., Gobbetti M. (2015). Sourdough fermentation of Italian legumes: nutritional and functional advantages. Proceedings of the VI Sourdough Symposium (Understanding the natural complexity), Nantes, France, 29.09.2015-02.10.2015. p.55

 

52) Rizzello C.G., Cavoski I., Turk J., Ercolini D., Nionelli L., Pontonio E., De Angelis M., De Filippis F., Gobbetti M., Di Cagno R. (2015). Organic cultivation of Triticum turgidum subsp. Durum is reflectedin the flour-sourdough fermentation bread-axis. Proceedings of the VI Sourdough Symposium (Understanding the natural complexity), Nantes, France, 29.09.2015-02.10.2015. p.15

 

53) Coda R., Rizzello C.G., Losito I., Pontonio E., Di Cagno R., Sozer N., Katina K., Gobbetti M. (2015). Lactic acid bacteria fermentation of faba bean flour, nutritional improvement and evaluation of microbial ecology. Proceedings of the VI Sourdough Symposium (Understanding the natural complexity), Nantes, France, 29.09.2015-02.10.2015. p.58

 

54) Mahmoud A., Taroub B., Rizzello C.G., Moktar H. (2015) La flore lactique dans les grains de céréales: isolement at caractérisation moléculaire. Proceedings of the VI Sourdough Symposium (Understanding the natural complexity), Nantes, France, 29.09.2015-02.10.2015. p.75

 

55) Rizzello C.G., Nionelli L., Verni M., Coda R., Gobbetti M. (2015) Antifungal activity of vegetable protein hydrolysates and selected sourdough starters during long-time storage of bread. Proceedings of the VI Sourdough Symposium (Understanding the natural complexity), Nantes, France, 29.09.2015-02.10.2015. p. 97 (Best poster award from the French Society for Microbiology (SFM))

 

56) Arte E., Coda R., Rizzello C.G., Nordlund E., Katina K. (2015) Modification of bran proteins by enzyme induced cell wall degradation and microbial fermentation. Proceedings of the VI Sourdough Symposium (Understanding the natural complexity), Nantes, France, 29.09.2015-02.10.2015. p.110

 

57) Pontonio E, Nionelli L, Gobbetti M, Rizzello CG (2015). Mediterranean wheat cultivars:  source of microbial diversity for sourdough starter design. Proceedings of the Microbial Diversity Conference (The challenge of Complexity) 27-29.10.2015, Perugia, Italy; p.273. ISBN979-12-200-0499-2.

 

58) Lorusso A, Coda R, Katina K, Rizzello CG (2016) Use of probiotic, autochtonous and EPS producing strains for the production of quinoa beverages, study of their effects on technological, rheological and nutritional properties on quinoa beverages. Proceedings of the Food Factor I Conference, 1-4 November 2016, Barcelona, Spain, p. 147.

 

59) Coda R, Rizzello CG, Verni M, Pontonio E, Katina K, Gobbetti M (2016) Microbial ecology of faba bean flour sourdoughs during backslopping procedure: evolution of the lactic acid bacteria microbiota. Proceedings of the Food Factor I Conference, 1-4 November 2016, Barcelona, Spain, p. 122.

 

60) Lorusso A Gobbetti M Rizzello CG (2017), Lactic acid bacteria fermentation as a tool to improve technological, nutritional, functional and sensory properties of quinoa (Chenopodium quinoa). Proceedings of “Microbial Diversity” Conference, 24-26 Ottobre, 2017, Bari, Italy, p. 313-314. ISBN 978-88-943010-0-7.

 

61) Montemurro M, Rizzello CG, Gobbetti M (2017), Use of non-conventional lactic acid bacteria as starters for sourdough fermentation of whole and germinated grain flours. Proceedings of “Microbial Diversity” Conference, 24-26 Ottobre, 2017, Bari, Italy, p.319-320. ISBN 978-88-943010-0-7.

 

62) Verni M, Coda R, Rizzello CG (2017) Lactic acid bacteria fermentation as a tool to enhance nutritional and functional properties of faba bean (Vicia faba L.). Proceedings of “Microbial Diversity” Conference, 24-26 Ottobre, 2017, Bari, Italy, p.345-346. ISBN 978-88-943010-0-7.

 

63) Perri G, Calasso M, De Angelis M, Rizzello CG, Gobbetti M (2017) High-throughput sequencing to profile microbial communities diversity in whole and germinated grain flours. Proceedings of “Microbial Diversity” Conference, 24-26 Ottobre, 2017, Bari, Italy, p.379-380. ISBN 978-88-943010-0-7.

 

64) Rizzello CG, Verni M, Pontonio E, Gobbetti M, Katina K, Coda R. (2017) Impiego di batteri lattici e farina di fava per il miglioramento delle caratteristiche nutrizionali e funzionali di prodotti a base di frumento. Atti dell’11° Convegno Aistec “I cereali per un sistema agroalimentare di qualità”, ISBN: 9788890668050, p. 46

 

65) Lorusso A, Montemurro M, Gobbetti M, Rizzello CG (2017) La fermentazione lattica come strumento per migliorare le caratteristiche tecnologiche, nutrizionali, funzionali e sensoriali di quinoa (Chenopodium quinoa). Atti dell’ 11° Convegno Aistec “I cereali per un sistema agroalimentare di qualità”, ISBN: 9788890668050, p.59

 

66) Rizzello C.G., De Angelis M., Portincasa P., Lorusso M., Genot B., Montemurro M., Gobbetti M. (2018) Sourdough fermentation and bread digestibility: an in vivo perspective. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.14

 

67) De Angelis M, Siragusa S, Minervini F, Rizzello CG, Gobbetti M (2018). Bran and particle size of wheat flour drive the microbiome and functional features of wheat sourdoughs. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.30

 

68) Palla M, Agnolucci M, Calzone A, Giovannetti M, Di Cagno R, Rizzello CG, Pontonio E (2018) Molecular, pro-technological and functional characterization of yeasts isolated from Tuscan sourdoughs to be used as potential starters. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.52

 

69) Nionelli L., Montemurro M., Pontonio E., Verni M., Gobbetti M., Rizzello C.G. (2018) Selection of acid lactic bacteria for hemp (Cannabis Sativa L.) fermentation: nutritional improvement  and potential application in breadmaking. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.66

 

70) Calasso M, Rizzello CG, Francavilla R, De Angelis M, Gobbetti M (2018) Effects of the wheat bread and pasta with an intermediate content of gluten on patients irritable bowel syndrome. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.73

 

71) Rizzello C.G., Verni M., Pontonio E., Gobbetti M., Laitila A., Katina k., Coda R. (2018) Pro-technological and functional characterization of lactic acid bacteria to be used as starters for faba bean fermentation. Book of Abstracts, 7th International Symposium on Sourdough “Sourdough for health”, 6-8 June 2018, Cork – Ireland; p.96

 

 

 

                                             

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published on 29/10/2018 ultima modifica 29/10/2018