Davide Tagliazucchi

28PUBLICATIONS
27CO-AUTHORS
Food properties (incl. characteristics and health benefits)Food packaging, preservation and processingFermentationPredictive and prognostic markersProteins and peptides
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Publications (28)

|Jul 15, 2026
Comparative Bioaccessibility of Phenolic Compounds from Almonds, Peanuts, Pistachios and Their Corresponding Butters.

|Jan 10, 2026
The Food Matrix Protects Dark Chocolate Flavan-3-Ols and Onion Flavonols from Degradation During In Vitro Gastrointestinal Digestion.

Alice Cattivelli, Melissa Zannini, Maddalena De Angeli

|Oct 16, 2025
Gastrointestinal Survivability of a BSH-Positive Lacticaseibacillus rhamnosus VB4 Strain and Its Effect on Bile Acid Deconjugation in a Dynamic In Vitro Gut Model.

Amanda Vaccalluzzo, Gianluigi Agolino, Alessandra Pino

|Jun 26, 2025
Gut microbial metabolites of phenolic compounds inhibit colon cancer cell proliferation by triggering apoptosis and cell cycle arrest.

Melissa Zannini, Maddalena De Angeli, Angela Conte

|Jan 25, 2025
Genome Mining and Characterization of Two Novel Lacticaseibacillus rhamnosus Probiotic Candidates with Bile Salt Hydrolase Activity.

Gianluigi Agolino, Marianna Cristofolini, Amanda Vaccalluzzo

|Jan 08, 2025
Bioaccessibility of Flavones, Flavanones, and Flavonols from Vegetable Foods and Beverages.

Alice Cattivelli, Melissa Zannini, Maddalena De Angeli

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Frequent Collaborators

11 joint publications

Angela Conte

9 joint publications

Alice Cattivelli

8 joint publications

Serena Martini

7 joint publications

Lisa Solieri