Marco Gobbetti
- The Controversial Role of Human Gut Lachnospiraceae
2020/04/15 by Mirco Vacca, Giuseppe Celano, Francesco Maria Calabrese +3 · 16 citations
Biochemistry, Genetics and Molecular Biology · #Ginseng Biological Effects and Applications #Gut microbiota and health #Metabolomics and Mass Spectrometry Studies
- House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
2015/07/02 by Fabio Minervini, Anna Lattanzi, Maria De Angelis +2 · 4 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Food composition and properties #Gut microbiota and health #Probiotics and Fermented Foods
- Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
2014/08/30 by Pasquale Filannino, Yunpeng Bai, Raffaella Di Cagno +3 · 3 citations
Medicine · Nursing · #Microbial Metabolites in Food Biotechnology #Phytochemicals and Antioxidant Activities #Tea Polyphenols and Effects
- Thirty years of knowledge on sourdough fermentation: A systematic review
2020/12/16 by Kashika Arora, Hana Ameur, Andrea Polo +3 · 4 citations
Agricultural and Biological Sciences · Nursing · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods
- Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth
2017/08/19 by Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti · 2 citations
Agricultural and Biological Sciences · Engineering · Nursing · #Biofuel production and bioconversion #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods
- The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters
1996/01/01 by Lina Cossignani, L. Cossignani, M. Gobbetti +8 · 1 citation
Agricultural and Biological Sciences · Nursing · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods