| Environmental stress responses in Lactobacillus: A review M De Angelis, M Gobbetti Proteomics 4 (1), 106-122, 2004 | 361 | 2004 |
| Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified M De Angelis, M Piccolo, L Vannini, S Siragusa, A De Giacomo, ... PloS one 8 (10), e76993, 2013 | 339 | 2013 |
| Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing M Gobbetti, L Stepaniak, M De Angelis, A Corsetti, R Di Cagno Critical reviews in food science and nutrition 42 (3), 223-239, 2002 | 332 | 2002 |
| Biochemistry and physiology of sourdough lactic acid bacteria M Gobbetti, M De Angelis, A Corsetti, R Di Cagno Trends in Food Science & Technology 16 (1-3), 57-69, 2005 | 325 | 2005 |
| Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses S Siragusa, M De Angelis, R Di Cagno, CG Rizzello, R Coda, M Gobbetti Appl. Environ. Microbiol. 73 (22), 7283-7290, 2007 | 278 | 2007 |
| Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1 M De Angelis, G Gallo, MR Corbo, PLH McSweeney, M Faccia, M Giovine, ... International journal of food microbiology 87 (3), 259-270, 2003 | 273 | 2003 |
| Exploitation of vegetables and fruits through lactic acid fermentation R Di Cagno, R Coda, M De Angelis, M Gobbetti Food Microbiology 33 (1), 1-10, 2013 | 261 | 2013 |
| Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients R Di Cagno, M De Angelis, S Auricchio, L Greco, C Clarke, M De Vincenzi, ... Appl. Environ. Microbiol. 70 (2), 1088-1096, 2004 | 261 | 2004 |
| Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance R Di Cagno, M De Angelis, P Lavermicocca, M De Vincenzi, C Giovannini, ... Appl. Environ. Microbiol. 68 (2), 623-633, 2002 | 240 | 2002 |
| Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease CG Rizzello, M De Angelis, R Di Cagno, A Camarca, M Silano, I Losito, ... Appl. Environ. Microbiol. 73 (14), 4499-4507, 2007 | 227 | 2007 |
| Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding M De Angelis, S Siragusa, M Berloco, L Caputo, L Settanni, G Alfonsi, ... Research in Microbiology 157 (8), 792-801, 2006 | 216 | 2006 |
| Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses M De Angelis, A Corsetti, N Tosti, J Rossi, MR Corbo, M Gobbetti Appl. Environ. Microbiol. 67 (5), 2011-2020, 2001 | 215 | 2001 |
| Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization R Di Cagno, M De Angelis, I De Pasquale, M Ndagijimana, P Vernocchi, ... BMC microbiology 11 (1), 219, 2011 | 198 | 2011 |
| VSL# 3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue probiotics and gluten intolerance M De Angelis, CG Rizzello, A Fasano, MG Clemente, C De Simone, ... Biochimica et Biophysica Acta (BBA)-Molecular Basis of Disease 1762 (1), 80-93, 2006 | 197 | 2006 |
| How the sourdough may affect the functional features of leavened baked goods M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis Food microbiology 37, 30-40, 2014 | 179 | 2014 |
| Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey M Albenzio, MR Corbo, SU Rehman, PF Fox, M De Angelis, A Corsetti, ... International journal of food microbiology 67 (1-2), 35-48, 2001 | 170 | 2001 |
| Production of Crescenza cheese by incorporation of bifidobacteria M Gobbetti, A Corsetti, E Smacchi, A Zocchetti, M De Angelis Journal of Dairy Science 81 (1), 37-47, 1998 | 166 | 1998 |
| Functional microorganisms for functional food quality M Gobbetti, RD Cagno, M De Angelis Critical reviews in food science and nutrition 50 (8), 716-727, 2010 | 165 | 2010 |
| Heat shock response in Lactobacillus plantarum M De Angelis, R Di Cagno, C Huet, C Crecchio, PF Fox, M Gobbetti Appl. Environ. Microbiol. 70 (3), 1336-1346, 2004 | 163 | 2004 |
| Microbiological and biochemical properties of Canestrato Pugliese hard cheese supplemented with bifidobacteria MR Corbo, M Albenzio, M De Angelis, A Sevi, M Gobbetti Journal of Dairy Science 84 (3), 551-561, 2001 | 161 | 2001 |
Marco GobbettiFull Professor of Food Microbiology - Free University of Bolzano, ItalyDirección de correo verificada de unibz.it
