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Applied and Environmental Microbiology|September 28, 2014
Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaPasquale Filannino, Marco Gobbetti, Maria De Angelis, et al.Advances in Food and Nutrition Research|September 26, 2025
Exploring alternative cereal flours and their potential for sourdough fermentation: Insights from Tritordeum and pseudocerealsBilal Sajid Mushtaq, Olga Nikoloudaki, Marco Gobbetti, et al.Food Research International (Ottawa, Ont.)|August 12, 2025
Comparative evaluation of stability and interfacial characteristics of Pickering emulsions co-stabilized by zein and hydrocolloids: Role of charge profile, emulsifying ability, and rheological propertiesParham Joolaei Ahranjani, Andrea Polo, Raffaella Di Cagno, et al.International Journal of Food Microbiology|December 21, 2013
Ecological parameters influencing microbial diversity and stability of traditional sourdoughFabio Minervini, Maria De Angelis, Raffaella Di Cagno, et al.Foods (Basel, Switzerland)|May 25, 2024
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive ReviewLamia Ayed, Sana M'hir, Domenico Nuzzolese, et al.Food Microbiology|November 16, 2013
How the sourdough may affect the functional features of leavened baked goodsMarco Gobbetti, Carlo G Rizzello, Raffaella Di Cagno, et al.Food Microbiology|September 30, 2006
Sourdough lactobacilli and celiac diseaseMarco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, et al.Applied and Environmental Microbiology|September 18, 2016
Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron AcceptorsPasquale Filannino, Raffaella Di Cagno, Rocco Addante, et al.Journal of Dairy Science|July 6, 2015
Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheeseMaria Calasso, Leonardo Mancini, Raffaella Di Cagno, et al.International Journal of Food Microbiology|February 21, 2012
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory propertiesRossana Coda, Alessia Lanera, Antonio Trani, et al.Pageof 18