All Stories

  1. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

    Article • Critical Reviews in Food Science and Nutrition, July 2019, Taylor & Francis

    Professor Maria De Angelis

  2. Dietary Fibers and Protective Lactobacilli Drive Burrata Cheese Microbiome

    Article • Applied and Environmental Microbiology, August 2017, ASM Journals

    Professor Maria De Angelis

  3. Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion

    Article • Applied and Environmental Microbiology, May 2017, ASM Journals

    Professor Maria De Angelis

  4. Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200

    Article • PROTEOMICS, April 2015, Wiley

    Professor Maria De Angelis

  5. Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis

    Article • Applied and Environmental Microbiology, February 2015, ASM Journals

    Professor Maria De Angelis, Raffaella Di Cagno

  6. The urinary metabolomics profile of an Italian autistic children population and their unaffected siblings

    Article • The Journal of Maternal-Fetal & Neonatal Medicine, October 2014, Taylor & Francis

    Professor Maria De Angelis

  7. Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus

    Article • PLoS ONE, September 2014, PLOS

    Professor Maria De Angelis

  8. Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

    Article • Applied and Environmental Microbiology, September 2014, ASM Journals

    Raffaella Di Cagno, Professor Maria De Angelis

  9. Italian-style gluten-free diet changes the salivary microbiota and metabolome of African (Saharawi) celiac children

    Article • Digestive and Liver Disease, September 2014, Elsevier

    Professor Maria De Angelis

  10. Urinary metabolome of children with autism and pervasive developmental disorder not otherwise specified

    Article • Digestive and Liver Disease, September 2014, Elsevier

    Professor Maria De Angelis

  11. Microbial Ecology Dynamics Reveal a Succession in the Core Microbiota Involved in the Ripening of Pasta Filata Caciocavallo Pugliese Cheese

    Article • Applied and Environmental Microbiology, August 2014, ASM Journals

    Raffaella Di Cagno, Professor Maria De Angelis

  12. Microbiota and Metabolome Associated with Immunoglobulin A Nephropathy (IgAN)

    Article • PLoS ONE, June 2014, PLOS

    Professor Maria De Angelis

  13. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

    Article • International Journal of Food Microbiology, June 2014, Elsevier

    Professor Maria De Angelis

  14. Causal Relationship between Microbial Ecology Dynamics and Proteolysis during Manufacture and Ripening of Protected Designation of Origin (PDO) Cheese Canestrato Pugliese

    Article • Applied and Environmental Microbiology, April 2014, ASM Journals

    Raffaella Di Cagno, Professor Maria De Angelis

  15. Salivary Microbiota and Metabolome Associated with Celiac Disease

    Article • Applied and Environmental Microbiology, March 2014, ASM Journals

    Professor Maria De Angelis

  16. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

    Article • Applied and Environmental Microbiology, March 2014, ASM Journals

    Professor Maria De Angelis

  17. How the sourdough may affect the functional features of leavened baked goods

    Article • Food Microbiology, February 2014, Elsevier

    Professor Maria De Angelis

  18. Ecological parameters influencing microbial diversity and stability of traditional sourdough

    Article • International Journal of Food Microbiology, February 2014, Elsevier

    Professor Maria De Angelis

  19. Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

    Article • Applied and Environmental Microbiology, January 2014, ASM Journals

    Raffaella Di Cagno, Professor Maria De Angelis

  20. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

    Article • Journal of Dairy Science, January 2014, American Dairy Science Association

    Professor Maria De Angelis

  21. Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions

    Article • Journal of Proteomics, January 2014, Elsevier

    Professor Maria De Angelis

  22. What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please!

    Article • Kidney and Blood Pressure Research, January 2014, Karger Publishers

    Professor Maria De Angelis

  23. Fecal Microbiota and Metabolome of Children with Autism and Pervasive Developmental Disorder Not Otherwise Specified

    Article • PLoS ONE, October 2013, PLOS

    Professor Maria De Angelis

  24. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

    Article • International Journal of Food Microbiology, May 2013, Elsevier

    Professor Maria De Angelis

  25. Effects of the Peptide Pheromone Plantaricin A and Cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the Exoproteome and the Adhesion Capacity of Lactobacillus plantarum DC400

    Article • Applied and Environmental Microbiology, February 2013, ASM Journals

    Professor Maria De Angelis

  26. Exploitation of vegetables and fruits through lactic acid fermentation

    Article • Food Microbiology, February 2013, Elsevier

    Professor Maria De Angelis

  27. Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

    Article • PROTEOMICS, October 2012, Wiley

    Professor Maria De Angelis

  28. Draft Genome Sequence of Lactobacillus rossiae DSM 15814T

    Article • Journal of Bacteriology, September 2012, ASM Journals

    Professor Maria De Angelis

  29. Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli

    Article • Journal of Dairy Science, September 2012, American Dairy Science Association

    Professor Maria De Angelis

  30. The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes

    Article • Experimental Dermatology, June 2012, Wiley

    Professor Maria De Angelis

  31. Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

    Article • Applied and Environmental Microbiology, May 2012, ASM Journals

    Professor Maria De Angelis

  32. Effect of lactose on gut microbiota and metabolome of infants with cow’s milk allergy

    Article • Pediatric Allergy and Immunology, March 2012, Wiley

    Professor Maria De Angelis

  33. Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli

    Article • Journal of Dairy Science, February 2012, American Dairy Science Association

    Professor Maria De Angelis

  34. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

    Article • Applied and Environmental Microbiology, December 2011, ASM Journals

    Professor Maria De Angelis

  35. Scouting the application of sourdough to frozen dough bread technology

    Article • Journal of Cereal Science, November 2011, Elsevier

    Professor Maria De Angelis

  36. Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes

    Article • Peptides, September 2011, Elsevier

    Professor Maria De Angelis

  37. Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

    Article • Food Microbiology, August 2011, Elsevier

    Professor Maria De Angelis

  38. Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli

    Article • International Dairy Journal, April 2011, Elsevier

    Professor Maria De Angelis

  39. Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001

    Article • International Dairy Journal, February 2011, Elsevier

    Professor Maria De Angelis

  40. Cheese | Pasta-Filata Cheeses: Traditional Pasta-Filata Cheese

    Article • January 2011, Elsevier

    Professor Maria De Angelis

  41. Lactic Acid Bacteria | Lactobacillus spp.: General Characteristics

    Article • January 2011, Elsevier

    Professor Maria De Angelis

  42. Proteomics of the bacterial cross-talk by quorum sensing

    Article • Journal of Proteomics, January 2011, Elsevier

    Professor Maria De Angelis

  43. Stress Responses of Lactobacilli

    Article • January 2011, Springer Science + Business Media

    Professor Maria De Angelis

  44. Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization

    Article • BMC Microbiology, January 2011, Springer Science + Business Media

    Professor Maria De Angelis

  45. Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

    Article • Clinical Gastroenterology and Hepatology, January 2011, Elsevier

    Professor Maria De Angelis

  46. Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

    Article • Journal of Pediatric Gastroenterology and Nutrition, December 2010, Wolters Kluwer Health

    Professor Maria De Angelis

  47. Synthesis of Isoflavone Aglycones and Equol in Soy Milks Fermented by Food-Related Lactic Acid Bacteria and Their Effect on Human Intestinal Caco-2 Cells

    Article • Journal of Agricultural and Food Chemistry, October 2010, American Chemical Society (ACS)

    Professor Maria De Angelis

  48. PA29 PRESUMPTIVE SAFETY FOR CELIAC PATIENTS OF WHEAT BAKED GOODS RENDERED GLUTEN-FREE DURING SOURDOUGH FERMENTATION

    Article • Digestive and Liver Disease, October 2010, Elsevier

    Professor Maria De Angelis

  49. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

    Article • Food Microbiology, October 2010, Elsevier

    Professor Maria De Angelis

  50. Functional Microorganisms for Functional Food Quality

    Article • Critical Reviews in Food Science and Nutrition, September 2010, Taylor & Francis

    Professor Maria De Angelis

  51. NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression

    Article • Journal of Applied Microbiology, July 2010, Wiley

    Professor Maria De Angelis

  52. Two-dimensional electrophoresis and IgE-mediated food allergy

    Article • Electrophoresis, June 2010, Wiley

    Professor Maria De Angelis

  53. Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar

    Article • International Journal of Food Microbiology, June 2010, Elsevier

    Professor Maria De Angelis

  54. Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

    Article • Food Chemistry, April 2010, Elsevier

    Professor Maria De Angelis

  55. Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells

    Article • PROTEOMICS, March 2010, Wiley

    Professor Maria De Angelis

  56. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

    Article • Journal of Applied Microbiology, March 2010, Wiley

    Professor Maria De Angelis

  57. Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

    Article • Applied Microbiology and Biotechnology, December 2009, Springer Science + Business Media

    Professor Maria De Angelis

  58. Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

    Article • Applied and Environmental Microbiology, November 2009, ASM Journals

    Professor Maria De Angelis

  59. Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli

    Article • Research in Microbiology, June 2009, Elsevier

    Professor Maria De Angelis

  60. Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

    Article • European Food Research and Technology, May 2009, Springer Science + Business Media

    Professor Maria De Angelis

  61. Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

    Article • International Journal of Food Microbiology, May 2009, Elsevier

    Professor Maria De Angelis

  62. Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease

    Article • Applied and Environmental Microbiology, April 2009, ASM Journals

    Professor Maria De Angelis

  63. Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

    Article • International Journal of Food Microbiology, March 2009, Elsevier

    Professor Maria De Angelis

  64. Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria

    Article • International Journal of Food Microbiology, March 2009, Elsevier

    Professor Maria De Angelis

  65. Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

    Article • International Journal of Food Microbiology, January 2009, Elsevier

    Professor Maria De Angelis

  66. Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

    Article • Applied and Environmental Microbiology, December 2008, ASM Journals

    Professor Maria De Angelis

  67. Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

    Article • Applied and Environmental Microbiology, October 2008, ASM Journals

    Professor Maria De Angelis

  68. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

    Article • International Journal of Food Microbiology, October 2008, Elsevier

    Professor Maria De Angelis

  69. Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making

    Article • Journal of Agricultural and Food Chemistry, September 2008, American Chemical Society (ACS)

    Professor Maria De Angelis

  70. Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

    Article • International Journal of Food Microbiology, July 2008, Elsevier

    Professor Maria De Angelis

  71. Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

    Article • Meat Science, June 2008, Elsevier

    Professor Maria De Angelis

  72. Sourdough/lactic acid bacteria

    Article • January 2008, Elsevier

    Professor Maria De Angelis

  73. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

    Article • British Journal Of Nutrition, December 2007, Cambridge University Press

    Professor Maria De Angelis

  74. Cell–cell communication in food related bacteria

    Article • International Journal of Food Microbiology, November 2007, Elsevier

    Professor Maria De Angelis

  75. Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses

    Article • International Journal of Food Microbiology, November 2007, Elsevier

    Professor Maria De Angelis

  76. Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

    Article • Journal of Dairy Research, October 2007, Cambridge University Press

    Professor Maria De Angelis

  77. Genotypic and phenotypic diversity ofLactobacillus rossiaestrains isolated from sourdough

    Article • Journal of Applied Microbiology, October 2007, Wiley

    Professor Maria De Angelis

  78. Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

    Article • Applied and Environmental Microbiology, September 2007, ASM Journals

    Professor Maria De Angelis

  79. Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs

    Article • Veterinary Microbiology, July 2007, Elsevier

    Professor Maria De Angelis

  80. Cell–cell communication in sourdough lactic acid bacteria: A proteomic study inLactobacillus sanfranciscensis CB1

    Article • PROTEOMICS, July 2007, Wiley

    Professor Maria De Angelis

  81. Characterization of Italian Cheeses Ripened Under Nonconventional Conditions

    Article • Journal of Dairy Science, June 2007, American Dairy Science Association

    Professor Maria De Angelis

  82. Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

    Article • Applied and Environmental Microbiology, May 2007, ASM Journals

    Professor Maria De Angelis

  83. The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese

    Article • May 2007, Taylor & Francis

    Professor Maria De Angelis

  84. Sourdough lactobacilli and celiac disease

    Article • Food Microbiology, April 2007, Elsevier

    Professor Maria De Angelis

  85. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs

    Article • International Journal of Food Microbiology, February 2007, Elsevier

    Professor Maria De Angelis

  86. The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese

    Article • January 2007, Elsevier

    Professor Maria De Angelis

  87. Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum

    Article • Journal of Agricultural and Food Chemistry, December 2006, American Chemical Society (ACS)

    Professor Maria De Angelis

  88. Comparison of the Compositional, Microbiological, Biochemical, and Volatile Profile Characteristics of Nine Italian Ewes’ Milk Cheeses

    Article • Journal of Dairy Science, November 2006, American Dairy Science Association

    Professor Maria De Angelis

  89. Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding

    Article • Research in Microbiology, October 2006, Elsevier

    Professor Maria De Angelis

  90. Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures

    Article • Applied and Environmental Microbiology, July 2006, ASM Journals

    Professor Maria De Angelis

  91. Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

    Article • Journal of Cereal Science, May 2006, Elsevier

    Professor Maria De Angelis

  92. Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy

    Article • European Food Research and Technology, January 2006, Springer Science + Business Media

    Professor Maria De Angelis

  93. VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intolerance

    Article • Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, January 2006, Elsevier

    Professor Maria De Angelis, Dr. Maria Grazia Clemente

  94. Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli

    Article • Journal of Applied Microbiology, December 2005, Wiley

    Professor Maria De Angelis

  95. Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food

    Article • Applied and Environmental Microbiology, August 2005, ASM Journals

    Professor Maria De Angelis

  96. Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1

    Article • Food Chemistry, July 2005, Elsevier

    Professor Maria De Angelis

  97. Pasta Made from Durum Wheat Semolina Fermented with Selected Lactobacilli as a Tool for a Potential Decrease of the Gluten Intolerance

    Article • Journal of Agricultural and Food Chemistry, April 2005, American Chemical Society (ACS)

    Professor Maria De Angelis

  98. Biochemistry and physiology of sourdough lactic acid bacteria

    Article • Trends in Food Science & Technology, January 2005, Elsevier

    Professor Maria De Angelis

  99. Uses of mares’ milk in manufacture of fermented milks

    Article • International Dairy Journal, September 2004, Elsevier

    Professor Maria De Angelis

  100. Heat Shock Response in Lactobacillus plantarum

    Article • Applied and Environmental Microbiology, March 2004, ASM Journals

    Professor Maria De Angelis

  101. Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

    Article • Applied and Environmental Microbiology, February 2004, ASM Journals

    Professor Maria De Angelis

  102. Environmental stress responses in Lactobacillus : A review

    Article • PROTEOMICS, January 2004, Wiley

    Professor Maria De Angelis

  103. Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses

    Article • Journal of Applied Microbiology, April 2003, Wiley

    Professor Maria De Angelis

  104. Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

    Article • Food Microbiology, February 2003, Elsevier

    Professor Maria De Angelis

  105. Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741

    Article • International Dairy Journal, January 2003, Elsevier

    Professor Maria De Angelis

  106. Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

    Article • Applied and Environmental Microbiology, December 2002, ASM Journals

    Professor Maria De Angelis

  107. Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy Processing

    Article • Critical Reviews in Food Science and Nutrition, May 2002, Taylor & Francis

    Professor Maria De Angelis

  108. Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine γ-lyase and use as adjunct starter in cheesemaking

    Article • Journal of Dairy Research, May 2002, Cambridge University Press

    Professor Maria De Angelis

  109. Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

    Article • Applied and Environmental Microbiology, February 2002, ASM Journals

    Professor Maria De Angelis

  110. Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology

    Article • Journal of Applied Microbiology, August 2001, Wiley

    Professor Maria De Angelis

  111. Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey

    Article • International Journal of Food Microbiology, July 2001, Elsevier

    Professor Maria De Angelis

  112. Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

    Article • Applied and Environmental Microbiology, May 2001, ASM Journals

    Professor Maria De Angelis

  113. Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria

    Article • Journal of Dairy Science, March 2001, American Dairy Science Association

    Professor Maria De Angelis

  114. Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid

    Article • Journal of Applied Microbiology, February 2000, Wiley

    Professor Maria De Angelis

  115. Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology

    Article • International Dairy Journal, December 1999, Elsevier

    Professor Maria De Angelis

  116. Autolysis of Lactobacillus sanfranciscensis

    Article • European Food Research and Technology, November 1999, Springer Science + Business Media

    Professor Maria De Angelis

  117. Microbiology and biochemistry of Fossa (pit) cheese

    Article • International Dairy Journal, November 1999, Elsevier

    Professor Maria De Angelis

  118. Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria

    Article • Food Microbiology, August 1999, Elsevier

    Professor Maria De Angelis

  119. Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism

    Article • Applied Microbiology and Biotechnology, March 1999, Springer Science + Business Media

    Professor Maria De Angelis

  120. Accelerated ripening of Pecorino Umbro cheese

    Article • Journal of Dairy Research, November 1998, Cambridge University Press

    Professor Maria De Angelis

  121. Production of Crescenza Cheese by Incorporation of Bifidobacteria

    Article • Journal of Dairy Science, January 1998, American Dairy Science Association

    Professor Maria De Angelis

  122. Microbiology and biochemistry of gorgonzola cheese during ripening

    Article • International Dairy Journal, August 1997, Elsevier

    Professor Maria De Angelis