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Food Microbiology|May 17, 2011
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothiesRaffaella Di Cagno, Giovanna Minervini, Carlo G Rizzello, et al.
Critical Reviews in Food Science and Nutrition|July 2, 2019
The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industryMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno, et al.
Applied and Environmental Microbiology|December 18, 2008
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis startersSonya Siragusa, Raffaella Di Cagno, Danilo Ercolini, et al.
Applied and Environmental Microbiology|February 12, 2013
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400Maria Calasso, Raffaella Di Cagno, Maria De Angelis, et al.
Environmental Microbiology|August 11, 2018
How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitatsPasquale Filannino, Maria De Angelis, Raffaella Di Cagno, et al.
Food Microbiology|December 4, 2012
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat breadRossana Coda, Carlo G Rizzello, Raffaella Di Cagno, et al.
International Journal of Food Microbiology|January 19, 2021
Role prediction of Gram-negative species in the resistome of raw cow's milkOlga Nikoloudaki, Wilson J F Lemos Junior, Stefano Campanaro, et al.
International Journal of Food Microbiology|November 1, 2019
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanaseErica Pontonio, Cinzia Dingeo, Raffaella Di Cagno, et al.
Molecules (Basel, Switzerland)|July 8, 2020
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and ExploitationAli Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, et al.
Frontiers in Microbiology|July 13, 2018
Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare LErica Pontonio, Raffaella Di Cagno, Waed Tarraf, et al.
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