➤ De Angelis, M., Ferrocino, I., Calabrese, F.M., De Filippis, F., Cavallo, N., Siragusa, S., Rampelli, S., Di Cagno, R., Rantsiou, K., Vannini, L., Pellegrini, N., Lazzi, C., Turroni, S., Lorusso, N., Ventura, M., Chieppa, M., Neviani, E., Brigidi, P., O’Toole, P.W., Ercolini, D., Gobbetti, M., Cocolin, L., 2020. Diet influences the functions of the human intestinal microbiome. Sci. Rep. https://doi.org/10.1038/s41598-020-61192-y

➤ Filannino, P., Tlais, A.Z.A., Morozova, K., Cavoski, I., Scampicchio, M., Gobbetti, M., Di Cagno, R., 2020. Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.). Food Chem. https://doi.org/10.1016/j.foodchem.2020.126384

➤ Montemurro, M., Celano, G., De Angelis, M., Gobbetti, M., Rizzello, C.G., Pontonio, E., 2020. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. Food Microbiol. 90, 103491. https://doi.org/10.1016/J.FM.2020.103491

➤ Perri, G., Calabrese, F.M., Rizzello, C.G., De Angelis, M., Gobbetti, M., Calasso, M., 2020. Sprouting process affects the lactic acid bacteria and yeasts of cereal, pseudocereal and legume flours. LWT 109314. https://doi.org/10.1016/J.LWT.2020.109314

➤ Di Cagno, R., Filannino, P., Cantatore, V., Polo, A., Celano, G., Martinovic, A., Cavoski, I., Gobbetti, M., 2020. Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage. Int. J. Food Microbiol. 323, 108591. https://doi.org/10.1016/J.IJFOODMICRO.2020.108591

➤ De Pasquale, I., Pontonio, E., Gobbetti, M., Rizzello, C.G., 2020. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2019.108426

➤ Bonfrate, L., Di Palo, D.M., Celano, G., Albert, A., Vitellio, P., De Angelis, M., Gobbetti, M., Portincasa, P., 2020. Effects of Bifidobacterium longum BB536 and Lactobacillus rhamnosus HN001 in IBS patients. Eur. J. Clin. Invest. https://doi.org/10.1111/eci.13201

➤ Gaur, G., Oh, J.H., Filannino, P., Gobbetti, M., van Pijkeren, J.P., Gänzle, M.G., 2020. Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli. Appl. Environ. Microbiol. https://doi.org/10.1128/AEM.02461-19

➤ Calasso, M., Minervini, F., De Filippis, F., Ercolini, D., De Angelis, M., Gobbetti, M., 2019.  Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese . Appl. Environ. Microbiol. 86, 1–18. https://doi.org/10.1128/aem.02165-19

➤ Pontonio, E., Dingeo, C., Di Cagno, R., Blandino, M., Gobbetti, M., Rizzello, C.G., 2020. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2019.108384

➤ Minervini, F., Missaoui, J., Celano, G., Calasso, M., Achour, L., Saidane, D., Gobbetti, M., De Angelis, M., 2020. Use of autochthonous lactobacilli to increase the safety of zgougou. Microorganisms. https://doi.org/10.3390/microorganisms8010029

➤ Rizzello, C.G., Portincasa, P., Montemurro, M., di Palo, D.M., Lorusso, M.P., de Angelis, M., Bonfrate, L., Genot, B., Gobbetti, M., 2019. Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses. Nutrients. https://doi.org/10.3390/nu11122954

➤ Verni, M., De Mastro, G., De Cillis, F., Gobbetti, M., Rizzello, C.G., 2019. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes. Food Res. Int. https://doi.org/10.1016/j.foodres.2019.108571

➤ Dinardo, F.R., Minervini, F., De Angelis, M., Gobbetti, M., Gänzle, M.G., 2019. Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid. LWT. https://doi.org/10.1016/j.lwt.2019.108394

➤ Di Iorio, B.R., Rocchetti, M.T., De Angelis, M., Cosola, C., Marzocco, S., Di Micco, L., di Bari, I., Accetturo, M., Vacca, M., Gobbetti, M., Di Iorio, M., Bellasi, A., Gesualdo, L., 2019. Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study). J. Clin. Med. 8, 1424. https://doi.org/10.3390/jcm8091424

➤ Di Cagno, R., Filannino, P., Cantatore, V., Gobbetti, M., 2019. Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread. Food Microbiol. https://doi.org/10.1016/j.fm.2019.02.007

➤ De Angelis, M., Minervini, F., Siragusa, S., Rizzello, C.G., Gobbetti, M., 2019. Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2018.08.009

➤ Montemurro, M., Pontonio, E., Gobbetti, M., Rizzello, C.G., 2019. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2018.08.005

➤ Palla, M., Agnolucci, M., Calzone, A., Giovannetti, M., Di Cagno, R., Gobbetti, M., Rizzello, C.G., Pontonio, E., 2019. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2018.08.004

➤ Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., Rizzello, C.G., 2019. Novel insights on the functional/nutritional features of the sourdough fermentation. Int. J. Food Microbiol. 302, 103–113. https://doi.org/10.1016/j.ijfoodmicro.2018.05.018

➤ Gobbetti, M., De Angelis, M., Di Cagno, R., Polo, A., Rizzello, C.G., 2019. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. Crit. Rev. Food Sci. Nutr. https://doi.org/10.1080/10408398.2019.1631753

➤ De Angelis, M., Garruti, G., Minervini, F., Bonfrate, L., Portincasa, P., Gobbetti, M., 2019. The Food-gut Human Axis: The Effects of Diet on Gut Microbiota and Metabolome. Curr. Med. Chem. https://doi.org/10.2174/0929867324666170428103848

➤ Vitellio, P., Celano, G., Bonfrate, L., Gobbetti, M., Portincasa, P., De Angelis, M., 2019. Effects of Bifidobacterium longum and Lactobacillus rhamnosuson gut microbiota in patients with lactose intolerance and persisting functional gastrointestinal symptoms: A randomised, double-blind, cross-over study. Nutrients. https://doi.org/10.3390/nu11040886

➤ De Filippis, F., Pasolli, E., Tett, A., Tarallo, S., Naccarati, A., De Angelis, M., Neviani, E., Cocolin, L., Gobbetti, M., Segata, N., Ercolini, D., 2019. Distinct Genetic and Functional Traits of Human Intestinal Prevotella copri Strains Are Associated with Different Habitual Diets. Cell Host Microbe. https://doi.org/10.1016/j.chom.2019.01.004

➤ Francavilla, R., Piccolo, M., Francavilla, A., Polimeno, L., Semeraro, F., Cristofori, F., Castellaneta, S., Barone, M., Indrio, F., Gobbetti, M., De Angelis, M., 2019. Clinical and Microbiological Effect of a Multispecies Probiotic Supplementation in Celiac Patients with Persistent IBS-type Symptoms: A Randomized, Double-Blind, Placebo-controlled, Multicenter Trial. J. Clin. Gastroenterol. https://doi.org/10.1097/MCG.0000000000001023

➤ Di Cagno, R., Filannino, P., Vincentini, O., Cantatore, V., Cavoski, I., Gobbetti, M., 2019. Fermented Portulaca oleracea L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury. Nutrients. https://doi.org/10.3390/nu11020248

➤ De Pasquale, I., Di Cagno, R., Buchin, S., De Angelis, M., Gobbetti, M., 2019. Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes. Food Res. Int. https://doi.org/10.1016/j.foodres.2018.10.024

➤ Minervini, F., Dinardo, F.R., De Angelis, M., Gobbetti, M., 2019. Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation. Sci. Rep. https://doi.org/10.1038/s41598-018-36786-2

➤ Filannino, P., Di Cagno, R., Tlais, A.Z.A., Cantatore, V., Gobbetti, M., 2019. Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. Crit. Rev. Microbiol. https://doi.org/10.1080/1040841X.2018.1543649

➤ Cantatore, V., Filannino, P., Gambacorta, G., De Pasquale, I., Pan, S., Gobbetti, M., Di Cagno, R., 2019. Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification. Front. Microbiol. https://doi.org/10.3389/fmicb.2019.02574

➤ Agnolucci, M., Palla, M., Cristani, C., Cavallo, N., Giovannetti, M., Angelis, M. De, Gobbetti, M., Minervini, F., 2019. Beneficial plant microorganisms affect the endophytic bacterial communities of durum wheat roots as detected by different molecular approaches. Front. Microbiol. https://doi.org/10.3389/fmicb.2019.02500

➤ Pontonio E., Montemurro, M., Pinto, D., Marzani, B., Trani, A., Ferrara, G., Mazzeo, A., Gobbetti, M., Rizzello, C.G., 2019. Lactic acid fermentation of pomegranate juice as a tool to improve antioxidant activity. Front. Microbiol. https://doi.org/10.3389/fmicb.2019.01550

➤ Pontonio, E., Dingeo, C., Gobbetti, M., Rizzello, C.G., 2019. Maize milling by-products: From food wastes to functional ingredients through lactic acid bacteria fermentation. Front. Microbiol. https://doi.org/10.3389/fmicb.2019.00561

➤ Lanciotti, R., Braschi, G., Patrignani, F., Gobbetti, M., De Angelis, M., 2019. How Listeria monocytogenes Shapes Its Proteome in Response to Natural Antimicrobial Compounds. Front. Microbiol. https://doi.org/10.3389/fmicb.2019.00437

➤ Calasso, M., Francavilla, R., Cristofori, F., De Angelis, M., Gobbetti, M., 2018. New protocol for production of reduced-gluten wheat bread and pasta and clinical effect in patients with irritable bowel syndrome: A randomised, double-blind, cross-over study. Nutrients 10. https://doi.org/10.3390/nu10121873

➤ Filannino, P., De Angelis, M., Di Cagno, R., Gozzi, G., Riciputi, Y., Gobbetti, M., 2018. How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats. Environ. Microbiol. https://doi.org/10.1111/1462-2920.14372

➤ Minervini, F., Dinardo, F.R., Celano, G., De Angelis, M., Gobbetti, M., 2018. Lactic acid bacterium population dynamics in artisan sourdoughs over one year of daily propagations is mainly driven by flour microbiota and nutrients. Front. Microbiol. https://doi.org/10.3389/fmicb.2018.01984

➤ Nionelli, L., Montemurro, M., Pontonio, E., Verni, M., Gobbetti, M., Rizzello, C.G., 2018. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2018.04.036

➤ Gobbetti, M., Di Cagno, R., Calasso, M., Neviani, E., Fox, P.F., De Angelis, M., 2018. Drivers that establish and assembly the lactic acid bacteria biota in cheeses. Trends Food Sci. Technol. https://doi.org/10.1016/j.tifs.2018.06.010

➤ Gobbetti, M., Pontonio, E., Filannino, P., Rizzello, C.G., De Angelis, M., Di Cagno, R., 2018. How to improve the gluten-free diet: The state of the art from a food science perspective. Food Res. Int. https://doi.org/10.1016/j.foodres.2017.04.010

➤ Pontonio, E., Di Cagno, R., Tarraf, W., Filannino, P., De Mastro, G., Gobbetti, M., 2018. Dynamic and assembly of epiphyte and endophyte lactic acid bacteria during the life cycle of Origanum vulgare L. Front. Microbiol. https://doi.org/10.3389/fmicb.2018.01372

➤ Gobbetti, M., Neviani, E., Fox, P., Varanini, G.M., 2018. The cheeses of Italy: Science and technology, The Cheeses of Italy: Science and Technology. https://doi.org/10.1007/978-3-319-89854-4

➤ Minervini, F., Lattanzi, A., Dinardo, F.R., De Angelis, M., Gobbetti, M., 2018. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs. Food Microbiol. https://doi.org/10.1016/j.fm.2017.09.006

➤ Nionelli, L., Pontonio, E., Gobbetti, M., Rizzello, C.G., 2018. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2017.12.002

➤ Pinart, M., Nimptsch, K., Bouwman, J., Dragsted, L.O., Yang, C., De Cock, N., Lachat, C., Perozzi, G., Canali, R., Lombardo, R., D’Archivio, M., Guillaume, M., Donneau, A.F., Jeran, S., Linseisen, J., Kleiser, C., Nöthlings, U., Barbaresko, J., Boeing, H., Stelmach-Mardas, M., Heuer, T., Laird, E., Walton, J., Gasparini, P., Robino, A., Castaño, L., Rojo-Martínez, G., Merino, J., Masana, L., Standl, M., Schulz, H., Biagi, E., Nurk, E., Matthys, C., Gobbetti, M., de Angelis, M., Windler, E., Zyriax, B.C., Tafforeau, J., Pischon, T., 2018. Joint data analysis in nutritional epidemiology: Identification of observational studies and minimal requirements. J. Nutr. https://doi.org/10.1093/jn/nxx037

➤ Filannino, P., Di Cagno, R., Gobbetti, M., 2018. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth. Curr. Opin. Biotechnol. https://doi.org/10.1016/j.copbio.2017.07.016

➤ Cavallo, N., De Angelis, M., Calasso, M., Quinto, M., Mentana, A., Minervini, F., Cappelle, S., Gobbetti, M., 2017. Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. Food Chem. https://doi.org/10.1016/j.foodchem.2017.05.089

➤ Filannino, P., Di Cagno, R., Trani, A., Cantatore, V., Gambacorta, G., Gobbetti, M., 2017. Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.). J. Funct. Foods. https://doi.org/10.1016/j.jff.2017.10.022

➤ Minervini, F., Angelis, M. De, Gobbetti, M., 2017. Functional Dairy Products Including Pro/Pre/Symbiotics, in: Advances in Dairy Products. https://doi.org/10.1002/9781118906460.ch2e

➤ Minervini, F., Conte, A., Del Nobile, M.A., Gobbetti, M., De Angelis, M., 2017. Dietary fibers and protective lactobacilli drive burrata cheese microbiome. Appl. Environ. Microbiol. https://doi.org/10.1128/AEM.01494-17

➤ Yang, C., Pinart, M., Kolsteren, P., Van Camp, J., De Cock, N., Nimptsch, K., Pischon, T., Laird, E., Perozzi, G., Canali, R., Hoge, A., Stelmach-Mardas, M., Dragsted, L.O., Palombi, S.M., Dobre, I., Bouwman, J., Clarys, P., Minervini, F., De Angelis, M., Gobbetti, M., Tafforeau, J., Coltell, O., Corella, D., De Ruyck, H., Walton, J., Kehoe, L., Matthys, C., De Baets, B., De Tré, G., Bronselaer, A., Rivellese, A., Giacco, R., Lombardo, R., De Clercq, S., Hulstaert, N., Lachat, C., 2017. Perspective: Essential Study Quality Descriptors for Data from Nutritional Epidemiologic Research. Adv. Nutr. An Int. Rev. J. https://doi.org/10.3945/an.117.015651

➤ Pontonio, E., Lorusso, A., Gobbetti, M., Rizzello, C.G., 2017. Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread. J. Cereal Sci. https://doi.org/10.1016/j.jcs.2017.08.022

➤ Calasso, M., Mancini, L., De Angelis, M., Conte, A., Costa, C., Del Nobile, M.A., Gobbetti, M., 2017. Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese. Food Microbiol. https://doi.org/10.1016/j.fm.2017.04.011

➤ Mandile, R., Picascia, S., Parrella, C., Camarca, A., Gobbetti, M., Greco, L., Troncone, R., Gianfrani, C., Auricchio, R., 2017. Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge. Aliment. Pharmacol. Ther. https://doi.org/10.1111/apt.14175

➤ 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 Microbiol. https://doi.org/10.1016/j.fm.2017.01.019

➤ Rosi, A., Mena, P., Pellegrini, N., Turroni, S., Neviani, E., Ferrocino, I., Di Cagno, R., Ruini, L., Ciati, R., Angelino, D., Maddock, J., Gobbetti, M., Brighenti, F., Del Rio, D., Scazzina, F., 2017. Environmental impact of omnivorous, ovo-lacto-vegetarian, and vegan diet. Sci. Rep. https://doi.org/10.1038/s41598-017-06466-8

➤ Francavilla, R., De Angelis, M., Rizzello, C.G., Cavallo, N., Dal Bello, F., Gobbetti, M., 2017. Selected probiotic lactobacilli have the capacity to hydrolyze gluten peptides during simulated gastrointestinal digestion. Appl. Environ. Microbiol. https://doi.org/10.1128/AEM.00376-17

➤ Coda, R., Kianjam, M., Pontonio, E., Verni, M., Di Cagno, R., Katina, K., Rizzello, C.G., Gobbetti, M., 2017. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2017.02.009

➤ Di Cagno, R., Filannino, P., Gobbetti, M., 2017. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. Int. J. Food Microbiol. https://doi.org/10.1016/j.ijfoodmicro.2017.02.014

➤ Pontonio, E., Cagno, R. Di, Mahony, J., Lanera, A., Angelis, M. De, Van Sinderen, D., Gobbetti, M., 2017. Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads. Sci. Rep. https://doi.org/10.1038/s41598-017-00549-2

➤ Di Cagno, R., Filannino, P., Cavoski, I., Lanera, A., Mamdouh, B.M., Gobbetti, M., 2017. Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement. J. Funct. Foods. https://doi.org/10.1016/j.jff.2017.01.033

➤ Cosola, C., De Angelis, M., Rocchetti, M.T., Montemurno, E., Maranzano, V., Dalfino, G., Manno, C., Zito, A., Gesualdo, M., Ciccone, M.M., Gobbetti, M., Gesualdo, L., 2017. Beta-glucans supplementation associates with reduction in P-cresyl sulfate levels and improved endothelial vascular reactivity in healthy individuals. PLoS One. https://doi.org/10.1371/journal.pone.0169635

➤ Gobbetti, M., Di Cagno, R., 2017. Extra-Hard Varieties, in: Cheese: Chemistry, Physics and Microbiology: Fourth Edition. Elsevier Inc., pp. 809–828. doi:10.1016/B978-0-12-417012-4.00032-6

➤ Milanović, V., Osimani, A., Aquilanti, L., Tavoletti, S., Garofalo, C., Polverigiani, S., Litta-Mulondo, A., Cocolin, L., Ferrocino, I., Di Cagno, R., Turroni, S., Lazzi, C., Pellegrini, N., Clementi, F., 2017. Occurrence of antibiotic resistance genes in the fecal DNA of healthy omnivores, ovo-lacto vegetarians and vegans. Mol. Nutr. Food Res. https://doi.org/10.1002/mnfr.201601098