| High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome F De Filippis, N Pellegrini, L Vannini, IB Jeffery, A La Storia, L Laghi, ... Gut 65 (11), 1812-1821, 2016 | 1693 | 2016 |
| 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 | 765 | 2013 |
| Contribution of diet to the composition of the human gut microbiota D Graf, R Di Cagno, F Fåk, HJ Flint, M Nyman, M Saarela, B Watzl Microbial ecology in health and disease 26 (1), 26164, 2015 | 683 | 2015 |
| 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 Applied and environmental microbiology 73 (22), 7283-7290, 2007 | 531 | 2007 |
| 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 | 490 | 2005 |
| 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 | 487 | 2002 |
| 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 | 472 | 2014 |
| 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, ... Applied and environmental microbiology 68 (2), 623-633, 2002 | 395 | 2002 |
| 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, ... Applied and environmental microbiology 70 (2), 1088-1096, 2004 | 366 | 2004 |
| 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, 1-21, 2011 | 359 | 2011 |
| 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, ... Applied and environmental microbiology 73 (14), 4499-4507, 2007 | 350 | 2007 |
| Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree P Filannino, Y Bai, R Di Cagno, M Gobbetti, MG Gänzle Food microbiology 46, 272-279, 2015 | 341 | 2015 |
| Novel insights on the functional/nutritional features of the sourdough fermentation M Gobbetti, M De Angelis, R Di Cagno, M Calasso, G Archetti, ... International journal of food microbiology 302, 103-113, 2019 | 336 | 2019 |
| Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth P Filannino, R Di Cagno, M Gobbetti Current Opinion in Biotechnology 49, 64-72, 2018 | 329 | 2018 |
| 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 | 292 | 2010 |
| Ecological parameters influencing microbial diversity and stability of traditional sourdough F Minervini, M De Angelis, R Di Cagno, M Gobbetti International journal of food microbiology 171, 136-146, 2014 | 287 | 2014 |
| Thirty years of knowledge on sourdough fermentation: A systematic review K Arora, H Ameur, A Polo, R Di Cagno, CG Rizzello, M Gobbetti Trends in Food Science & Technology 108, 71-83, 2021 | 284 | 2021 |
| Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet A Rosi, P Mena, N Pellegrini, S Turroni, E Neviani, I Ferrocino, ... Scientific reports 7 (1), 6105, 2017 | 251 | 2017 |
| Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening M Gobbetti, M De Angelis, R Di Cagno, L Mancini, PF Fox Trends in Food Science & Technology 45 (2), 167-178, 2015 | 241 | 2015 |
| Microbial ecology dynamics during rye and wheat sourdough preparation D Ercolini, E Pontonio, F De Filippis, F Minervini, A La Storia, M Gobbetti, ... Applied and Environmental Microbiology 79 (24), 7827-7836, 2013 | 233 | 2013 |
Marco GobbettiFull Professor of Food Microbiology - Free University of Bolzano, ItalyVerified email at unibz.it