Raffaella Di Cagno

4PUBLICATIONS
9CO-AUTHORS
Food properties (incl. characteristics and health benefits)Microbial geneticsGlycobiologyFood packaging, preservation and processing
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Publications (4)

|Jun 11, 2024
Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effects on the gut microbiota.

Olga Nikoloudaki, Giuseppe Celano, Andrea Polo

|Jun 14, 2022
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities.

Ali Zein Alabiden Tlais, Wilson José Fernandes Lemos Junior, Pasquale Filannino

|Jun 16, 2021
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain.

Marta Acin-Albiac, Pasquale Filannino, Rossana Coda

|Sep 18, 2020
How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept.

Marta Acín Albiac, Raffaella Di Cagno, Pasquale Filannino

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Frequent Collaborators

3 joint publications

Marco Gobbetti

2 joint publications

Pasquale Filannino

1 joint publications

Marta Acin-Albiac

1 joint publications

Rossana Coda