| 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 | 532 | 2007 |
| 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 | 474 | 2014 |
| Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides M Gobbetti, F Minervini, CG Rizzello International Journal of Dairy Technology 57 (2‐3), 173-188, 2004 | 389 | 2004 |
| Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species F Minervini, F Algaron, CG Rizzello, PF Fox, V Monnet, M Gobbetti Applied and environmental microbiology 69 (9), 5297-5305, 2003 | 386 | 2003 |
| Gluten-free cereal products and beverages E Arendt, F Dal Bello Elsevier, 2011 | 378 | 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 |
| 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 |
| Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ CG Rizzello, L Nionelli, R Coda, M De Angelis, M Gobbetti Food Chemistry 119 (3), 1079-1089, 2010 | 335 | 2010 |
| 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 | 315 | 2006 |
| Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA) R Coda, CG Rizzello, M Gobbetti International journal of food microbiology 137 (2-3), 236-245, 2010 | 310 | 2010 |
| Handbook of food products manufacturing NK Sinha John Wiley & Sons, 2007 | 293 | 2007 |
| 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 | 288 | 2021 |
| Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery CG Rizzello, D Tagliazucchi, E Babini, GS Rutella, DLT Saa, A Gianotti Journal of Functional Foods 27, 549-569, 2016 | 280 | 2016 |
| Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours R Coda, CG Rizzello, D Pinto, M Gobbetti Applied and Environmental Microbiology 78 (4), 1087-1096, 2012 | 279 | 2012 |
| Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties CG Rizzello, I Losito, M Gobbetti, T Carbonara, MD De Bari, PG Zambonin Journal of Dairy Science 88 (7), 2348-2360, 2005 | 276 | 2005 |
| Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of … CG Rizzello, A Lorusso, M Montemurro, M Gobbetti Food microbiology 56, 1-13, 2016 | 248 | 2016 |
| Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making CG Rizzello, A Cassone, R Coda, M Gobbetti Food chemistry 127 (3), 952-959, 2011 | 245 | 2011 |
| Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties R Coda, L Melama, CG Rizzello, JA Curiel, J Sibakov, U Holopainen, ... International journal of food microbiology 193, 34-42, 2015 | 232 | 2015 |
| Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread CG Rizzello, M Calasso, D Campanella, M De Angelis, M Gobbetti International journal of food microbiology 180, 78-87, 2014 | 230 | 2014 |
| Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage … R Coda, A Cassone, CG Rizzello, L Nionelli, G Cardinali, M Gobbetti Applied and environmental microbiology 77 (10), 3484-3492, 2011 | 224 | 2011 |
Marco GobbettiFull Professor of Food Microbiology - Free University of Bolzano, ItalyGeverifieerd e-mailadres voor unibz.it