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Raffaella Di Cagno

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TOP 3
Pasquale Filannino; Marco Gobbetti; Carlo G Rizzello; olimpia vincentini; Loubna Azzi; Ivana Cavoski; Raffaella Di Cagno
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation.
Anna Lattanzi; Fiorenza Minervini; Livio Antonielli; Stefan Cappelle; Gianluigi Cardinali; Maria De Angelis; Raffaella Di Cagno; Annamaria Diviccaro; Marco Gobbetti
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
Maria Calasso; Daniela Campanella; Maria De Angelis; Raffaella Di Cagno; Fiorenza Minervini; Marco Gobbetti
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400.

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All Publications

2013: Pasquale Filannino; Marco Gobbetti; Carlo G Rizzello; olimpia vincentini; Loubna Azzi; Ivana Cavoski; Raffaella Di Cagno
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation.
International journal of food microbiology 2013;163(2-3):184-92.
2013: Anna Lattanzi; Fiorenza Minervini; Livio Antonielli; Stefan Cappelle; Gianluigi Cardinali; Maria De Angelis; Raffaella Di Cagno; Annamaria Diviccaro; Marco Gobbetti
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
International journal of food microbiology 2013;163(2-3):71-9.
2013: Maria Calasso; Daniela Campanella; Maria De Angelis; Raffaella Di Cagno; Fiorenza Minervini; Marco Gobbetti
Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400.
Applied and environmental microbiology 2013;79(8):2657-69.
2013: Rossana Coda; Raffaella Di Cagno; Carlo G Rizzello; Antonio Trani; Gianluigi Cardinali; Marco Gobbetti
Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread.
Food microbiology 2013;33(2):243-51.
2013: Raffaella Di Cagno; Rossana Coda; Maria De Angelis; Marco Gobbetti
Exploitation of vegetables and fruits through lactic acid fermentation.
Food microbiology 2013;33(1):1-10.
2012: Raffaella Di Cagno; Federica Cattonaro; Maria De Angelis; Marco Gobbetti
Draft genome sequence of Lactobacillus rossiae DSM 15814(T).
Journal of bacteriology 2012;194(19):5460-1.
2012: Raffaella Di Cagno; M De Angelis; I De Pasquale; M Gobbetti
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli.
Journal of dairy science 2012;95(9):4784-95.
2012: Barbara Marzani; Fiorenza Minervini; Daniela Pinto; Maria Calasso; Raffaella Di Cagno; giammaria giuliani; Marco Gobbetti; Maria De Angelis
The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes.
Experimental dermatology 2012;21(9):665-71.
2012: Fiorenza Minervini; Anna Lattanzi; Maria De Angelis; Raffaella Di Cagno; Marco Gobbetti
Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.
Applied and environmental microbiology 2012;78(15):5328-40.
2012: Beatrice Vitali; Patrizia Brigidi; Marco Gobbetti; Simone Maccaferri; Giovanna Minervini; Carlo G Rizzello; Enzo Spisni; Raffaella Di Cagno
Novel probiotic candidates for humans isolated from raw fruits and vegetables.
Food microbiology 2012;31(1):116-25.
2012: Maria Calasso; Cristina Felli; Marco Gobbetti; Francesco Valitutti; olimpia vincentini; Raffaella Di Cagno
The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.
European journal of nutrition 2012;51(4):507-12.
2012: Rossana Coda; Marco Gobbetti; Alessia Lanera; Antonio Trani; Raffaella Di Cagno
Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties.
International journal of food microbiology 2012;155(3):120-7.
2012: Fiorenza Minervini; Anna Lattanzi; Livio Antonielli; Stefan Cappelle; Gianluigi Cardinali; Maria De Angelis; Raffaella Di Cagno; Marco Gobbetti
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.
Applied and environmental microbiology 2012;78(4):1251-64.
2011: Rossana Coda; Raffaella Di Cagno; Mojisola O Edema; Luana Nionelli; Carlo G Rizzello; Marco Gobbetti
Utilization of African grains for sourdough bread making.
Journal of food science 2011;76(6):M329-35.
2011: Raffaella Di Cagno; Giovanna Minervini; Carlo G Rizzello; Maria De Angelis; Marco Gobbetti
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies.
Food microbiology 2011;28(5):1062-71.
2011: Raffaella Di Cagno; Rosalinda Fortunata Surico; Giovanna Minervini; Carlo G Rizzello; Raffaella Lovino; Maurizio Servili; Agnese Taticchi; Sefania Urbani; Marco Gobbetti
Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.
Food microbiology 2011;28(5):900-9.
2011: Raffaella Di Cagno; Carmine Crecchio; Maria De Angelis; Ilaria De Pasquale; Francesca Gagliardi; Marco Gobbetti; Maria Elisabetta Guerzoni; Luca Laghi; maurice ndagijimana; Patrizia Ricciuti; Pamela Vernocchi; Ruggiero Francavilla
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization.
BMC microbiology 2011;11():219.
2010: Rossana Coda; Raffaella Di Cagno; Mojisola O Edema; Luana Nionelli; Marco Gobbetti
Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.
Food microbiology 2010;27(8):1043-50.
2010: Maria De Angelis; M Calasso; Raffaella Di Cagno; Sonya Siragusa; Fiorenza Minervini; Marco Gobbetti
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.
Journal of applied microbiology 2010;109(5):1763-74.
2010: Raffaella Di Cagno; G Minervini; E Sgarbi; C Lazzi; V Bernini; E Neviani; Marco Gobbetti
Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables and fruits.
International journal of food microbiology 2010;143(3):246-53.
2010: Raffaella Di Cagno; Francesco Mazzacane; Carlo G Rizzello; olimpia vincentini; Marco Silano; giammaria giuliani; Maria De Angelis; Marco Gobbetti
Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.
Journal of agricultural and food chemistry 2010;58(19):10338-46.
2010: Fiorenza Minervini; Maria De Angelis; Raffaella Di Cagno; Daniela Pinto; Sonya Siragusa; Carlo G Rizzello; Marco Gobbetti
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.
Food microbiology 2010;27(7):897-908.
2010: Maria De Angelis; Raffaella Di Cagno; Fiorenza Minervini; Carlo Giuseppe Rizzello; Marco Gobbetti
Two-dimensional electrophoresis and IgE-mediated food allergy.
Electrophoresis 2010;31(13):2126-36.
2010: Fiorenza Minervini; Maria De Angelis; R F Surico; Raffaella Di Cagno; Michael Gänzle; Marco Gobbetti
Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.
International journal of food microbiology 2010;141(1-2):130-5.
2010: Raffaella Di Cagno; Maria De Angelis; Maria Calasso; olimpia vincentini; Pamela Vernocchi; maurice ndagijimana; Massimo De Vincenzi; Maria Rita Dessì; Maria Elisabetta Guerzoni; Marco Gobbetti
Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells.
Proteomics 2010;10(11):2175-90.
2010: Raffaella Di Cagno; Gainluigi Cardinali; Giovanna Minervini; Livio Antonielli; Carlo G Rizzello; Patrizia Ricciuti; Marco Gobbetti
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.
Food microbiology 2010;27(3):381-9.
2010: Raffaella Di Cagno; Francesco Mazzacane; Carlo Giuseppe Rizzello; Maria De Angelis; giammaria giuliani; Marisa Meloni; Barbara De Servi; Marco Gobbetti
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications.
Applied microbiology and biotechnology 2010;86(2):731-41.
2010: Maria De Angelis; Angela Cassone; Carlo G Rizzello; Francesca Gagliardi; Fiorenza Minervini; Maria Calasso; Raffaella Di Cagno; Ruggiero Francavilla; Marco Gobbetti
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
Applied and environmental microbiology 2010;76(2):508-18.
2009: Raffaella Di Cagno; Maria De Angelis; Rossana Coda; Fiorenza Minervini; Marco Gobbetti
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.
Research in microbiology 2009;160(5):358-66.
2009: Raffaella Di Cagno; Carlo G Rizzello; Francesca Gagliardi; Patrizia Ricciuti; maurice ndagijimana; Ruggiero Francavilla; Maria Elisabetta Guerzoni; Carmine Crecchio; Marco Gobbetti; Maria De Angelis
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: Carlo Giuseppe Rizzello; Rossana Coda; Maria De Angelis; Raffaella Di Cagno; Paola Carnevali; Marco Gobbetti
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: Raffaella Di Cagno; Rosalinda F Surico; Giovanna Minervini; Maria De Angelis; Carlo G Rizzello; Marco Gobbetti
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: Sonya Siragusa; Raffaella Di Cagno; Danilo Ercolini; Fiorenza Minervini; Marco Gobbetti; Maria De Angelis
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: Raffaella Di Cagno; Rosalinda F Surico; Sonya Siragusa; Maria De Angelis; Annalisa Paradiso; Fiorenza Minervini; Laura De Gara; Marco Gobbetti
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: Carlo G Rizzello; A Cassone; Raffaella Di Cagno; Marco Gobbetti
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: Raffaella Di Cagno; Carlo G Rizzello; Maria De Angelis; Angela Cassone; giammaria giuliani; Anna Benedusi; Antonio Limitone; Rosalinda F Surico; Marco Gobbetti
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.
2008: Raffaella Di Cagno; Giovanna Gallo; Maria De Angelis; Walter P Hammes; Clemencia Chaves Lòpez; Antonello Paparella; Rosanna Tofalo; Marco Gobbetti
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.
Meat science 2008;79(2):224-35.
2007: Maria De Angelis; Carlo G Rizzello; Giuditta Alfonsi; Philip Arnault; Stefan Cappelle; Raffaella Di Cagno; Marco Gobbetti
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: Marco Gobbetti; Maria De Angelis; Raffaella Di Cagno; Fiorenza Minervini; Antonio Limitone
Cell-cell communication in food related bacteria.
International journal of food microbiology 2007;120(1-2):34-45.
2007: Sonya Siragusa; Maria De Angelis; Raffaella Di Cagno; Carlo G Rizzello; Rossana Coda; Marco Gobbetti
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: Raffaella Di Cagno; Maria De Angelis; G Gallo; Luca Settanni; M G Berloco; Sonya Siragusa; Eugenio Parente; Aldo Corsetti; Marco Gobbetti
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.
Journal of applied microbiology 2007;103(4):821-35.
2007: Raffaella Di Cagno; Maria De Angelis; Antonio Limitone; Fiorenza Minervini; Maria Carmela Simonetti; Solange Buchin; Marco Gobbetti
Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.
Proteomics 2007;7(14):2430-46.
2007: Carlo G Rizzello; Maria De Angelis; Raffaella Di Cagno; Alessandra Camarca; Marco Silano; Ilario Losito; Massimo De Vincenzi; Maria D De Bari; Francesco Palmisano; Francesco Maurano; Carmen Gianfrani; Marco Gobbetti
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: Raffaella Di Cagno; S Buchin; S De Candia; Maria De Angelis; Patrick F Fox; Marco Gobbetti
Characterization of Italian cheeses ripened under nonconventional conditions.
Journal of dairy science 2007;90(6):2689-704.
2007: Marco Gobbetti; Carlo Giuseppe Rizzello; Raffaella Di Cagno; Maria De Angelis
Sourdough lactobacilli and celiac disease.
Food microbiology 2007;24(2):187-96.
2007: Maria De Angelis; Raffaella Di Cagno; G Gallo; M Curci; Sonya Siragusa; C Crecchio; Eugenio Parente; Marco Gobbetti
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.
International journal of food microbiology 2007;114(1):69-82.
2007: M Gaggiano; Raffaella Di Cagno; Maria De Angelis; P Arnault; P Tossut; Patrick F Fox; Marco Gobbetti
Defined multi-species semi-liquid ready-to-use sourdough starter.
Food microbiology 2007;24(1):15-24.
2006: Raffaella Di Cagno; Maria De Angelis; Antonio Limitone; Fiorenza Minervini; Paola Carnevali; Aldo Corsetti; Michael Gänzle; Roberto Ciati; Marco Gobbetti
Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
Journal of agricultural and food chemistry 2006;54(26):9873-81.
2006: Rossana Coda; E Brechany; Maria De Angelis; S De Candia; Raffaella Di Cagno; Marco Gobbetti
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: Raffaella Di Cagno; Maria De Angelis; Antonio Limitone; Patrick F Fox; Marco Gobbetti
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: Raffaella Di Cagno; Maria De Angelis; Giuditta Alfonsi; Massimo De Vincenzi; Marco Silano; olimpia vincentini; Marco Gobbetti
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: Maria De Angelis; Raffaella Di Cagno; Claude Huet; Carmine Crecchio; Patrick F Fox; Marco Gobbetti
Heat shock response in Lactobacillus plantarum.
Applied and environmental microbiology 2004;70(3):1336-46.
2004: Raffaella Di Cagno; Maria De Angelis; Salvatore Auricchio; Luigi Greco; Charmaine Clarke; Massimo De Vincenzi; Claudio Giovannini; Massimo D'Archivio; Francesca Landolfo; Giampaolo Parrilli; Fiorenza Minervini; Elke Arendt; Marco Gobbetti
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: Raffaella Di Cagno; Maria De Angelis; Paola Lavermicocca; Massimo De Vincenzi; Claudio Giovannini; Michele Faccia; Marco Gobbetti
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: Marco Gobbetti; L Stepaniak; Maria De Angelis; Aldo Corsetti; Raffaella Di Cagno
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.