{"id":42,"date":"2020-04-06T14:16:04","date_gmt":"2020-04-06T13:16:04","guid":{"rendered":"http:\/\/micro4foodlab.groups.unibz.it\/?page_id=42"},"modified":"2020-04-29T09:23:54","modified_gmt":"2020-04-29T08:23:54","slug":"publications","status":"publish","type":"page","link":"https:\/\/micro4foodlab.groups.unibz.it\/?page_id=42","title":{"rendered":"Publications"},"content":{"rendered":"

\u27a4 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\u2019Toole, P.W., Ercolini, D., Gobbetti, M., Cocolin, L., 2020. Diet influences the functions of the human intestinal microbiome<\/strong>. Sci. Rep. https:\/\/doi.org\/10.1038\/s41598-020-61192-y<\/a><\/p>\n

\u27a4 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<\/em> Mill.)<\/strong>. Food Chem. https:\/\/doi.org\/10.1016\/j.foodchem.2020.126384<\/a><\/p>\n

\u27a4 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.<\/strong> Food Microbiol. 90, 103491. https:\/\/doi.org\/10.1016\/J.FM.2020.103491<\/a><\/p>\n

\u27a4 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<\/strong>. LWT 109314. https:\/\/doi.org\/10.1016\/J.LWT.2020.109314<\/a><\/p>\n

\u27a4 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<\/em> L.) functional beverage<\/strong>. Int. J. Food Microbiol. 323, 108591. https:\/\/doi.org\/10.1016\/J.IJFOODMICRO.2020.108591<\/a><\/p>\n

\u27a4 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<\/strong>. Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2019.108426<\/a><\/p>\n

\u27a4 Bonfrate, L., Di Palo, D.M., Celano, G., Albert, A., Vitellio, P., De Angelis, M., Gobbetti, M., Portincasa, P., 2020. Effects of Bifidobacterium longum<\/em> BB536 and Lactobacillus rhamnosus <\/em>HN001 in IBS patients<\/strong>. Eur. J. Clin. Invest. https:\/\/doi.org\/10.1111\/eci.13201<\/a><\/p>\n

\u27a4 Gaur, G., Oh, J.H., Filannino, P., Gobbetti, M., van Pijkeren, J.P., G\u00e4nzle, M.G., 2020. Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli<\/strong>. Appl. Environ. Microbiol. https:\/\/doi.org\/10.1128\/AEM.02461-19<\/a><\/p>\n

\u27a4 Calasso, M., Minervini, F., De Filippis, F., Ercolini, D., De Angelis, M., Gobbetti, M., 2019.  Attenuated Lactococcus lactis<\/em> and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese<\/strong> . Appl. Environ. Microbiol. 86, 1\u201318. https:\/\/doi.org\/10.1128\/aem.02165-19<\/a><\/p>\n

\u27a4 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.<\/strong> Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2019.108384<\/a><\/p>\n

\u27a4 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<\/strong>. Microorganisms. https:\/\/doi.org\/10.3390\/microorganisms8010029<\/a><\/p>\n

\u27a4 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\u2019s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses<\/strong>. Nutrients. https:\/\/doi.org\/10.3390\/nu11122954<\/a><\/p>\n

\u27a4 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<\/strong>. Food Res. Int. https:\/\/doi.org\/10.1016\/j.foodres.2019.108571<\/a><\/p>\n

\u27a4 Dinardo, F.R., Minervini, F., De Angelis, M., Gobbetti, M., G\u00e4nzle, M.G., 2019. Dynamics of Enterobacteriaceae<\/em> and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid<\/strong>. LWT. https:\/\/doi.org\/10.1016\/j.lwt.2019.108394<\/a><\/p>\n

\u27a4 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)<\/strong>. J. Clin. Med. 8, 1424. https:\/\/doi.org\/10.3390\/jcm8091424<\/a><\/p>\n

\u27a4 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<\/strong>. Food Microbiol. https:\/\/doi.org\/10.1016\/j.fm.2019.02.007<\/a><\/p>\n

\u27a4 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<\/strong>. Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.08.009<\/a><\/p>\n

\u27a4 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<\/strong>. Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.08.005<\/a><\/p>\n

\u27a4 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<\/strong>. Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.08.004<\/a><\/p>\n

\u27a4 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<\/strong>. Int. J. Food Microbiol. 302, 103\u2013113. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.05.018<\/a><\/p>\n

\u27a4 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<\/strong>. Crit. Rev. Food Sci. Nutr. https:\/\/doi.org\/10.1080\/10408398.2019.1631753<\/a><\/p>\n

\u27a4 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<\/strong>. Curr. Med. Chem. https:\/\/doi.org\/10.2174\/0929867324666170428103848<\/a><\/p>\n

\u27a4 Vitellio, P., Celano, G., Bonfrate, L., Gobbetti, M., Portincasa, P., De Angelis, M., 2019. Effects of Bifidobacterium longum <\/em>and Lactobacillus rhamnosuson<\/em> gut microbiota in patients with lactose intolerance and persisting functional gastrointestinal symptoms: A randomised, double-blind, cross-over study<\/strong>. Nutrients. https:\/\/doi.org\/10.3390\/nu11040886<\/a><\/p>\n

\u27a4 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<\/em> Strains Are Associated with Different Habitual Diets. Cell Host Microbe.<\/strong> https:\/\/doi.org\/10.1016\/j.chom.2019.01.004<\/a><\/p>\n

\u27a4 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.<\/strong> J. Clin. Gastroenterol. https:\/\/doi.org\/10.1097\/MCG.0000000000001023<\/a><\/p>\n

\u27a4 Di Cagno, R., Filannino, P., Vincentini, O., Cantatore, V., Cavoski, I., Gobbetti, M., 2019. Fermented Portulaca oleracea<\/em> L. Juice: A novel functional beverage with potential ameliorating effects on the intestinal inflammation and epithelial injury.<\/strong> Nutrients. https:\/\/doi.org\/10.3390\/nu11020248<\/a><\/p>\n

\u27a4 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.<\/strong> Food Res. Int. https:\/\/doi.org\/10.1016\/j.foodres.2018.10.024<\/a><\/p>\n

\u27a4 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.<\/strong> Sci. Rep. https:\/\/doi.org\/10.1038\/s41598-018-36786-2<\/a><\/p>\n

\u27a4 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.<\/strong> Crit. Rev. Microbiol. https:\/\/doi.org\/10.1080\/1040841X.2018.1543649<\/a><\/p>\n

\u27a4 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<\/strong>. Front. Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2019.02574<\/a><\/p>\n

\u27a4 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<\/strong>. Front. Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2019.02500<\/a><\/p>\n

\u27a4 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.<\/strong> Front. Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2019.01550<\/a><\/p>\n

\u27a4 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<\/strong>. Front. Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2019.00561<\/a><\/p>\n

\u27a4 Lanciotti, R., Braschi, G., Patrignani, F., Gobbetti, M., De Angelis, M., 2019. How Listeria monocytogenes<\/em> Shapes Its Proteome in Response to Natural Antimicrobial Compounds.<\/strong> Front. Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2019.00437<\/a><\/p>\n

\u27a4 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<\/strong>. Nutrients 10. https:\/\/doi.org\/10.3390\/nu10121873<\/a><\/p>\n

\u27a4 Filannino, P., De Angelis, M., Di Cagno, R., Gozzi, G., Riciputi, Y., Gobbetti, M., 2018. How Lactobacillus plantarum<\/em> shapes its transcriptome in response to contrasting habitats.<\/strong> Environ. Microbiol. https:\/\/doi.org\/10.1111\/1462-2920.14372<\/a><\/p>\n

\u27a4 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.<\/strong> Front. Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2018.01984<\/a><\/p>\n

\u27a4 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 <\/em>L.) sourdough fermentation and wheat bread fortification.<\/strong> Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2018.04.036<\/a><\/p>\n

\u27a4 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.<\/strong> Trends Food Sci. Technol. https:\/\/doi.org\/10.1016\/j.tifs.2018.06.010<\/a><\/p>\n

\u27a4 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.<\/strong> Food Res. Int. https:\/\/doi.org\/10.1016\/j.foodres.2017.04.010<\/a><\/p>\n

\u27a4 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 <\/em>L. Front.<\/strong> Microbiol. https:\/\/doi.org\/10.3389\/fmicb.2018.01372<\/a><\/p>\n

\u27a4 Gobbetti, M., Neviani, E., Fox, P., Varanini, G.M., 2018. The cheeses of Italy: Science and technology<\/strong>, The Cheeses of Italy: Science and Technology. https:\/\/doi.org\/10.1007\/978-3-319-89854-4<\/a><\/p>\n

\u27a4 Minervini, F., Lattanzi, A., Dinardo, F.R., De Angelis, M., Gobbetti, M., 2018. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs<\/strong>. Food Microbiol. https:\/\/doi.org\/10.1016\/j.fm.2017.09.006<\/a><\/p>\n

\u27a4 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<\/strong>. Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2017.12.002<\/a><\/p>\n

\u27a4 Pinart, M., Nimptsch, K., Bouwman, J., Dragsted, L.O., Yang, C., De Cock, N., Lachat, C., Perozzi, G., Canali, R., Lombardo, R., D\u2019Archivio, M., Guillaume, M., Donneau, A.F., Jeran, S., Linseisen, J., Kleiser, C., N\u00f6thlings, U., Barbaresko, J., Boeing, H., Stelmach-Mardas, M., Heuer, T., Laird, E., Walton, J., Gasparini, P., Robino, A., Casta\u00f1o, L., Rojo-Mart\u00ednez, 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.<\/strong> J. Nutr. https:\/\/doi.org\/10.1093\/jn\/nxx037<\/a><\/p>\n

\u27a4 Filannino, P., Di Cagno, R., Gobbetti, M., 2018. Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth<\/strong>. Curr. Opin. Biotechnol. https:\/\/doi.org\/10.1016\/j.copbio.2017.07.016<\/a><\/p>\n

\u27a4 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.<\/strong> Food Chem. https:\/\/doi.org\/10.1016\/j.foodchem.2017.05.089<\/a><\/p>\n

\u27a4 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<\/em> L.)<\/strong>. J. Funct. Foods. https:\/\/doi.org\/10.1016\/j.jff.2017.10.022<\/a><\/p>\n

\u27a4 Minervini, F., Angelis, M. De, Gobbetti, M., 2017. Functional Dairy Products Including Pro\/Pre\/Symbiotics<\/strong>, in: Advances in Dairy Products. https:\/\/doi.org\/10.1002\/9781118906460.ch2e<\/a><\/p>\n

\u27a4 Minervini, F., Conte, A., Del Nobile, M.A., Gobbetti, M., De Angelis, M., 2017. Dietary fibers and protective lactobacilli drive burrata cheese microbiome.<\/strong> Appl. Environ. Microbiol. https:\/\/doi.org\/10.1128\/AEM.01494-17<\/a><\/p>\n

\u27a4 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 Tr\u00e9, 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<\/strong>. Adv. Nutr. An Int. Rev. J. https:\/\/doi.org\/10.3945\/an.117.015651<\/a><\/p>\n

\u27a4 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.<\/strong> J. Cereal Sci. https:\/\/doi.org\/10.1016\/j.jcs.2017.08.022<\/a><\/p>\n

\u27a4 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\u2019 milk cheese<\/strong>. Food Microbiol. https:\/\/doi.org\/10.1016\/j.fm.2017.04.011<\/a><\/p>\n

\u27a4 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.<\/strong> Aliment. Pharmacol. Ther. https:\/\/doi.org\/10.1111\/apt.14175<\/a><\/p>\n

\u27a4 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<\/strong>. Food Microbiol. https:\/\/doi.org\/10.1016\/j.fm.2017.01.019<\/a><\/p>\n

\u27a4 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.<\/strong> Sci. Rep. https:\/\/doi.org\/10.1038\/s41598-017-06466-8<\/a><\/p>\n

\u27a4 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<\/strong>. Appl. Environ. Microbiol. https:\/\/doi.org\/10.1128\/AEM.00376-17<\/a><\/p>\n

\u27a4 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.<\/strong> Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2017.02.009<\/a><\/p>\n

\u27a4 Di Cagno, R., Filannino, P., Gobbetti, M., 2017. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.<\/strong> Int. J. Food Microbiol. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2017.02.014<\/a><\/p>\n

\u27a4 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.<\/strong> Sci. Rep. https:\/\/doi.org\/10.1038\/s41598-017-00549-2<\/a><\/p>\n

\u27a4 Di Cagno, R., Filannino, P., Cavoski, I., Lanera, A., Mamdouh, B.M., Gobbetti, M., 2017. Bioprocessing technology to exploit organic palm date (Phoenix dactylifera<\/em> L. cultivar Siwi) fruit as a functional dietary supplement<\/strong>. J. Funct. Foods. https:\/\/doi.org\/10.1016\/j.jff.2017.01.033<\/a><\/p>\n

\u27a4 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.<\/strong> PLoS One. https:\/\/doi.org\/10.1371\/journal.pone.0169635<\/a><\/p>\n

\u27a4 Gobbetti, M., Di Cagno, R., 2017. Extra-Hard Varieties, in: Cheese: Chemistry, Physics and Microbiology<\/strong>: Fourth Edition. Elsevier Inc., pp. 809\u2013828. doi:10.1016\/B978-0-12-417012-4.00032-6<\/p>\n

\u27a4 Milanovi\u0107, 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<\/strong>. Mol. Nutr. Food Res. https:\/\/doi.org\/10.1002\/mnfr.201601098<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u27a4 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\u2019Toole, P.W., Ercolini, D., Gobbetti, M., Cocolin, L., 2020. 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