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Marco Gobbetti
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45
De Angelis, Maria
26
Di Cagno, Raffaella
15
Fox, Patrick
14
Minervini, Fiorenza
14
Rizzello, Carlo
13
Corsetti, Aldo
8
Siragusa, Sonya
6
Smacchi, E
6
Coda, Rossana
5
De Vincenzi, Massimo
5
Limitone, Antonio
5
Corbo, Maria Rosaria
5
McSweeney, P L H
5
Faccia, Michele
4
Losito, Ilario
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All Publications
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2009: Minervini Fabio; Bilancia Maria Teresa; Siragusa Sonya; Gobbetti Marco; Caponio Francesco
Fermented goats' milk produced with selected multiple starters as a potentially functional food.
Food microbiology 2009;26(6):559-64.
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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.
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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.
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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.
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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.
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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.
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2008: Coda Rossana; Rizzello Carlo G; Nigro Franco; De Angelis Maria; Arnault Philip; Gobbetti Marco
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage.
Applied and environmental microbiology 2008;74(23):7391-8.
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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.
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2008: De Angelis Maria; Minervini Fabio; Caputo Leonardo; Cassone Angela; Coda Rossana; Calasso Maria Piera; Divella Francesco; Divella Fabio; Gobbetti Marco
Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making.
Journal of agricultural and food chemistry 2008;56(18):8619-28.
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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.
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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.
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2008: De Angelis Maria; de Candia Silvia; Calasso Maria Piera; Faccia Michele; Guinee Timothy P; Simonetti Maria C; Gobbetti Marco
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese.
International journal of food microbiology 2008;125(2):123-32.
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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.
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2007: Di Cagno Raffaella; Miracle R Evan; De Angelis Maria; Minervini Fabio; Rizzello Carlo G; Drake Mary Anne; Fox Patrick F; Gobbetti Marco
Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses.
The Journal of dairy research 2007;74(4):468-77.
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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.
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2007: de Candia S; De Angelis M; Dunlea E; Minervini F; McSweeney P L H; Faccia M; Gobbetti M
Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.
International journal of food microbiology 2007;119(3):182-91.
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2007: Losacco Maurizio; Gallerani Raffaele; Gobbetti Marco; Minervini Fabio; De Leo Francesca
Production of active angiotensin-I converting enzyme inhibitory peptides derived from bovine beta-casein by recombinant DNA technologies.
Biotechnology journal 2007;2(11):1425-34.
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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.
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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.
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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.
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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.
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2007: De Angelis Maria; Siragusa Sonya; Caputo Leonardo; Ragni Adriano; Burzigotti Roberto; Gobbetti Marco
Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs.
Veterinary microbiology 2007;123(1-3):133-44.
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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.
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2007: Gobbetti Marco; Giuseppe Rizzello Carlo; Di Cagno Raffaella; De Angelis Maria
Sourdough lactobacilli and celiac disease.
Food microbiology 2007;24(2):187-96.
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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.
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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.
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2007: De Angelis Maria; Rizzello Carlo G; Scala Enrico; De Simone Claudio; Farris Giovanni A; Turrini Francesco; Gobbetti Marco
Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy.
Journal of food protection 2007;70(1):135-44.
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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.
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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.
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2006: De Angelis Maria; Siragusa Sonya; Berloco Mariagrazia; Caputo Leonardo; Settanni Luca; Alfonsi Giuditta; Amerio Marica; Grandi Augusto; Ragni Adriano; Gobbetti Marco
Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding.
Research in microbiology 2006;157(8):792-801.
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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.
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2006: De Angelis Maria; Rizzello Carlo G; Fasano Alessio; Clemente Maria G; De Simone Claudio; Silano Marco; De Vincenzi Massimo; Losito Ilario; Gobbetti Marco
VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.
Biochimica et biophysica acta 2006;1762(1):80-93.
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2006: Losito Ilario; Carbonara Teresa; Domenica De Bari Maria; Gobbetti Marco; Palmisano Francesco; Rizzello Carlo Giuseppe; Zambonin Pier Giorgio
Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation.
Rapid communications in mass spectrometry : RCM 2006;20(3):447-55.
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2005: Rizzello C G; Losito I; Gobbetti M; Carbonara T; De Bari M D; Zambonin P G
Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.
Journal of dairy science 2005;88(7):2348-60.
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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.
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2005: Corsetti Aldo; Settanni Luca; van Sinderen Douwe; Felis Giovanna E; Dellaglio Franco; Gobbetti Marco
Lactobacillus rossii sp. nov., isolated from wheat sourdough.
International journal of systematic and evolutionary microbiology 2005;55(Pt 1):35-40.
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2005: Rollán G; De Angelis M; Gobbetti M; de Valdez G F
Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli.
Journal of applied microbiology 2005;99(6):1495-502.
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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.
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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.
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2004: De Angelis Maria; Gobbetti Marco
Environmental stress responses in Lactobacillus: a review.
Proteomics 2004;4(1):106-22.
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2003: De Angelis Maria; Gallo Giovanna; Corbo Maria Rosaria; McSweeney Paul L H; Faccia Michele; Giovine Marinella; Gobbetti Marco
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
International journal of food microbiology 2003;87(3):259-70.
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2003: Minervini F; Algaron F; Rizzello C G; Fox P F; Monnet V; Gobbetti M
Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from Lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species.
Applied and environmental microbiology 2003;69(9):5297-305.
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2003: Corsetti A; De Angelis M; Dellaglio F; Paparella A; Fox P F; Settanni L; Gobbetti M
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.
Journal of applied microbiology 2003;94(4):641-54.
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2002: De Angelis Maria; Mariotti Liberato; Rossi Jone; Servili Maurizio; Fox Patrick F; Rollán Graciela; Gobbetti Marco
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.
Applied and environmental microbiology 2002;68(12):6193-201.
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2002: Curtin A C; Gobbetti M; McSweeney P L H
Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese.
International journal of food microbiology 2002;76(3):231-40.
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2002: De Angelis Maria; Curtin Aine C; McSweeney Paul L H; Faccia Michele; Gobbetti Marco
Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking.
The Journal of dairy research 2002;69(2):255-67.
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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.
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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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2001: Corsetti A; Rossi J; Gobbetti M
Interactions between yeasts and bacteria in the smear surface-ripened cheeses.
International journal of food microbiology 2001;69(1-2):1-10.
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2001: Curtin AC; De Angelis M; Cipriani M; Corbo M R; McSweeney P L; Gobbetti M
Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.
Journal of applied microbiology 2001;91(2):312-21.
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2001: Albenzio M; Corbo M R; Rehman S U; Fox P F; De Angelis M; Corsetti A; Sevi A; Gobbetti M
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey.
International journal of food microbiology 2001;67(1-2):35-48.
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2001: De Angelis M; Bini L; Pallini V; Cocconcelli P S; Gobbetti M
The acid-stress response in Lactobacillus sanfranciscensis CB1.
Microbiology (Reading, England) 2001;147(Pt 7):1863-73.
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2001: De Angelis M; Corsetti A; Tosti N; Rossi J; Corbo M R; Gobbetti M
Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.
Applied and environmental microbiology 2001;67(5):2011-20.
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2001: Gobbetti M; Smacchi E; Semeraro M; Fox P F; Lanciotti R; Cogan T
Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101.
Journal of applied microbiology 2001;90(3):449-56.
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2001: Corbo M R; Albenzio M; De Angelis M; Sevi A; Gobbetti M
Microbiological and biochemical properties of canestrato pugliese hard cheese supplemented with bifidobacteria.
Journal of dairy science 2001;84(3):551-61.
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2001: Corsetti A; Lavermicocca P; Morea M; Baruzzi F; Tosti N; Gobbetti M
Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
International journal of food microbiology 2001;64(1-2):95-104.
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2000: Lavermicocca P; Valerio F; Evidente A; Lazzaroni S; Corsetti A; Gobbetti M
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B.
Applied and environmental microbiology 2000;66(9):4084-90.
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2000: Gobbetti M; Ferranti P; Smacchi E; Goffredi F; Addeo F
Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4.
Applied and environmental microbiology 2000;66(9):3898-904.
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2000: Corsetti A; Gobbetti M; De Marco B; Balestrieri F; Paoletti F; Russi L; Rossi J
Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.
Journal of agricultural and food chemistry 2000;48(7):3044-51.
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2000: Gobbetti M; Lavermicocca P; Minervini F; de Angelis M; Corsetti A
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alphaalpha-L-arabinofuranosidase: a tool to increase the production of acetic acid.
Journal of applied microbiology 2000;88(2):317-24.
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1999: Smacchi E; Gobbetti M; Lanciotti R; Fox P F
Purification and characterization of an extracellular proline iminopeptidase from Arthrobacter nicotianae 9458.
FEMS microbiology letters 1999;178(1):191-7.
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1999: De Angelis M; Gobbetti M
Lactobacillus sanfranciscensis CB1: manganese, oxygen, superoxide dismutase and metabolism.
Applied microbiology and biotechnology 1999;51(3):358-63.
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1999: Smacchi E; Fox P F; Gobbetti M
Purification and characterization of two extracellular proteinases from Arthrobacter nicotianae 9458.
FEMS microbiology letters 1999;170(2):327-33.
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1998: Smacchi E; Gobbetti M
Purification and characterization of cystathionine gamma-lyase from Lactobacillus fermentum DT41.
FEMS microbiology letters 1998;166(2):197-202.
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1998: Corsetti A; Gobbetti M; Rossi J; Damiani P
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1.
Applied microbiology and biotechnology 1998;50(2):253-6.
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1997: Gobbetti M; Fox P F; Stepaniak L
Isolation and characterization of a tributyrin esterase from Lactobacillus plantarum 2739.
Journal of dairy science 1997;80(12):3099-106.
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1996: Gobbetti M; Smacchi E; Corsetti A
The proteolytic system of Lactobacillus sanfrancisco CB1: purification and characterization of a proteinase, a dipeptidase, and an aminopeptidase.
Applied and environmental microbiology 1996;62(9):3220-6.
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1996: Stepaniak L; Gobbetti M; Sørhaug T; Fox P F; Højrup P
Peptides inhibitory to endopeptidase and aminopeptidase from Lactococcus lactis ssp. lactis MG1363, released from bovine beta-casein by chymosin, trypsin or chymotrypsin.
Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1996;202(4):329-33.
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1996: Gobbetti M; Fox P F
Purification and characterization of a dipeptidase from Pseudomonas fluorescens ATCC 948.
Journal of dairy science 1996;79(3):357-65.
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1992: Gobbetti M; Rossi J
Peptidase profiles of Pseudomonas fluorescens: identification and properties.
Journal of dairy science 1992;75(4):924-34.
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