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Raffaella Di Cagno

This is a preview profile on BiomedExperts - the first literature-based scientific social network. It brings the right researchers together and allows them to collaborate online. Collexis and Dell provide the BiomedExperts network of +1.5 Million pre-calculated profiles free of charge to researchers worldwide.

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TOP 3
Di Cagno Raffaella; De Angelis Maria; Coda Rossana; Minervini Fabio; Gobbetti Marco
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.
Di Cagno Raffaella; Rizzello Carlo G; Gagliardi Francesca; Ricciuti Patrizia; Ndagijimana Maurice; Francavilla Ruggiero; Guerzoni M Elisabetta; Crecchio Carmine; Gobbetti Marco; De Angelis Maria
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease.
Giuseppe Rizzello Carlo; Coda Rossana; De Angelis Maria; Di Cagno Raffaella; Carnevali Paola; Gobbetti Marco
Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.

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All Publications

2009: Di Cagno Raffaella; De Angelis Maria; Coda Rossana; Minervini Fabio; Gobbetti Marco
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.
Research in microbiology 2009;160(5):358-66.
2009: Di Cagno Raffaella; Rizzello Carlo G; Gagliardi Francesca; Ricciuti Patrizia; Ndagijimana Maurice; Francavilla Ruggiero; Guerzoni M Elisabetta; Crecchio Carmine; Gobbetti Marco; De Angelis Maria
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease.
Applied and environmental microbiology 2009;75(12):3963-71.
2009: Giuseppe Rizzello Carlo; Coda Rossana; De Angelis Maria; Di Cagno Raffaella; Carnevali Paola; Gobbetti Marco
Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.
International journal of food microbiology 2009;131(2-3):189-96.
2009: Di Cagno Raffaella; Surico Rosalinda F; Minervini Giovanna; De Angelis Maria; Rizzello Carlo G; Gobbetti Marco
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature.
International journal of food microbiology 2009;130(2):108-16.
2009: Siragusa Sonya; Di Cagno Raffaella; Ercolini Danilo; Minervini Fabio; Gobbetti Marco; De Angelis Maria
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
Applied and environmental microbiology 2009;75(4):1099-109.
2008: Di Cagno Raffaella; Surico Rosalinda F; Siragusa Sonya; De Angelis Maria; Paradiso Annalisa; Minervini Fabio; De Gara Laura; Gobbetti Marco
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
International journal of food microbiology 2008;127(3):220-8.
2008: Rizzello C G; Cassone A; Di Cagno R; Gobbetti M
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and gamma-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.
Journal of agricultural and food chemistry 2008;56(16):6936-43.
2008: Di Cagno Raffaella; Rizzello Carlo G; De Angelis Maria; Cassone Angela; Giuliani Giammaria; Benedusi Anna; Limitone Antonio; Surico Rosalinda F; Gobbetti Marco
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
Journal of food protection 2008;71(7):1491-5.
2007: De Angelis Maria; Rizzello Carlo G; Alfonsi Giuditta; Arnault Philip; Cappelle Stefan; Di Cagno Raffaella; Gobbetti Marco
Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
The British journal of nutrition 2007;98(6):1196-205.
2007: Siragusa S; De Angelis M; Di Cagno R; Rizzello C G; Coda R; Gobbetti M
Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.
Applied and environmental microbiology 2007;73(22):7283-90.
2007: Gobbetti M; De Angelis M; Di Cagno R; Minervini F; Limitone A
Cell-cell communication in food related bacteria.
International journal of food microbiology 2007;120(1-2):34-45.
2007: Di Cagno R; De Angelis M; Gallo G; Settanni L; Berloco M G; Siragusa S; Parente E; Corsetti A; Gobbetti Marco
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.
Journal of applied microbiology 2007;103(4):821-35.
2007: Di Cagno Raffaella; De Angelis Maria; Limitone Antonio; Minervini Fabio; Simonetti Maria Carmela; Buchin Solange; Gobbetti Marco
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.
Proteomics 2007;7(14):2430-46.
2007: Rizzello Carlo G; De Angelis Maria; Di Cagno Raffaella; Camarca Alessandra; Silano Marco; Losito Ilario; De Vincenzi Massimo; De Bari Maria D; Palmisano Francesco; Maurano Francesco; Gianfrani Carmen; Gobbetti Marco
Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
Applied and environmental microbiology 2007;73(14):4499-507.
2007: Di Cagno R; Buchin S; de Candia S; De Angelis M; Fox P F; Gobbetti M
Characterization of Italian cheeses ripened under nonconventional conditions.
Journal of dairy science 2007;90(6):2689-704.
2007: Gobbetti Marco; Giuseppe Rizzello Carlo; Di Cagno Raffaella; De Angelis Maria
Sourdough lactobacilli and celiac disease.
Food microbiology 2007;24(2):187-96.
2007: De Angelis M; Di Cagno R; Gallo G; Curci M; Siragusa S; Crecchio C; Parente E; Gobbetti M
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.
International journal of food microbiology 2007;114(1):69-82.
2007: Gaggiano M; Di Cagno R; De Angelis M; Arnault P; Tossut P; Fox P F; Gobbetti M
Defined multi-species semi-liquid ready-to-use sourdough starter.
Food microbiology 2007;24(1):15-24.
2006: Di Cagno Raffaella; De Angelis Maria; Limitone Antonio; Minervini Fabio; Carnevali Paola; Corsetti Aldo; Gaenzle Michael; Ciati Roberto; Gobbetti Marco
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
Journal of agricultural and food chemistry 2006;54(26):9873-81.
2006: Coda R; Brechany E; De Angelis M; De Candia S; Di Cagno R; Gobbetti M
Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes' milk cheeses.
Journal of dairy science 2006;89(11):4126-43.
2006: Di Cagno Raffaella; De Angelis Maria; Limitone Antonio; Fox Patrick F; Gobbetti Marco
Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures.
Applied and environmental microbiology 2006;72(7):4503-14.
2005: di Cagno Raffaella; de Angelis Maria; Alfonsi Giuditta; de Vincenzi Massimo; Silano Marco; Vincentini Olimpia; Gobbetti Marco
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.
Journal of agricultural and food chemistry 2005;53(11):4393-402.
2004: De Angelis Maria; Di Cagno Raffaella; Huet Claude; Crecchio Carmine; Fox Patrick F; Gobbetti Marco
Heat shock response in Lactobacillus plantarum.
Applied and environmental microbiology 2004;70(3):1336-46.
2004: Di Cagno Raffaella; De Angelis Maria; Auricchio Salvatore; Greco Luigi; Clarke Charmaine; De Vincenzi Massimo; Giovannini Claudio; D'Archivio Massimo; Landolfo Francesca; Parrilli Giampaolo; Minervini Fabio; Arendt Elke; Gobbetti Marco
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
Applied and environmental microbiology 2004;70(2):1088-96.
2002: Di Cagno Raffaella; De Angelis Maria; Lavermicocca Paola; De Vincenzi Massimo; Giovannini Claudio; Faccia Michele; Gobbetti Marco
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.
Applied and environmental microbiology 2002;68(2):623-33.
2002: Gobbetti M; Stepaniak L; De Angelis M; Corsetti A; Di Cagno R
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.
Critical reviews in food science and nutrition 2002;42(3):223-39.

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