Raffaella Di Cagno
Raffaella Di Cagno
Associate Professor in Food Microbiology
Verified email at unibz.it - Homepage
TitleCited byYear
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing
M Gobbetti, L Stepaniak, M De Angelis, A Corsetti, R Di Cagno
Critical reviews in food science and nutrition 42 (3), 223-239, 2002
3202002
Biochemistry and physiology of sourdough lactic acid bacteria
M Gobbetti, M De Angelis, A Corsetti, R Di Cagno
Trends in Food Science & Technology 16 (1-3), 57-69, 2005
3042005
Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses
S Siragusa, M De Angelis, R Di Cagno, CG Rizzello, R Coda, M Gobbetti
Appl. Environ. Microbiol. 73 (22), 7283-7290, 2007
2512007
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients
R Di Cagno, M De Angelis, S Auricchio, L Greco, C Clarke, M De Vincenzi, ...
Appl. Environ. Microbiol. 70 (2), 1088-1096, 2004
2472004
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome
F De Filippis, N Pellegrini, L Vannini, IB Jeffery, A La Storia, L Laghi, ...
Gut 65 (11), 1812-1821, 2016
2432016
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance
R Di Cagno, M De Angelis, P Lavermicocca, M De Vincenzi, C Giovannini, ...
Appl. Environ. Microbiol. 68 (2), 623-633, 2002
2232002
Contribution of diet to the composition of the human gut microbiota
D Graf, R Di Cagno, F Fåk, HJ Flint, M Nyman, M Saarela, B Watzl
Microbial ecology in health and disease 26 (1), 26164, 2015
2202015
Exploitation of vegetables and fruits through lactic acid fermentation
R Di Cagno, R Coda, M De Angelis, M Gobbetti
Food Microbiology 33 (1), 1-10, 2013
2142013
Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease
CG Rizzello, M De Angelis, R Di Cagno, A Camarca, M Silano, I Losito, ...
Appl. Environ. Microbiol. 73 (14), 4499-4507, 2007
2012007
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization
R Di Cagno, M De Angelis, I De Pasquale, M Ndagijimana, P Vernocchi, ...
BMC microbiology 11 (1), 219, 2011
1802011
Heat shock response in Lactobacillus plantarum
M De Angelis, R Di Cagno, C Huet, C Crecchio, PF Fox, M Gobbetti
Appl. Environ. Microbiol. 70 (3), 1336-1346, 2004
1522004
Functional microorganisms for functional food quality
M Gobbetti, RD Cagno, M De Angelis
Critical reviews in food science and nutrition 50 (8), 716-727, 2010
1482010
Sourdough lactobacilli and celiac disease
M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis
Food microbiology 24 (2), 187-196, 2007
1432007
How the sourdough may affect the functional features of leavened baked goods
M Gobbetti, CG Rizzello, R Di Cagno, M De Angelis
Food microbiology 37, 30-40, 2014
1392014
Comparison of the microbiological, compositional, biochemical, volatile profile and sensory characteristics of three Italian PDO ewes’ milk cheeses
R Di Cagno, J Banks, L Sheehan, PF Fox, EY Brechany, A Corsetti, ...
International Dairy Journal 13 (12), 961-972, 2003
1332003
Microbiological, compositional, biochemical and textural characterisation of Caciocavallo Pugliese cheese during ripening
M Gobbetti, M Morea, F Baruzzi, MR Corbo, A Matarante, T Considine, ...
International Dairy Journal 12 (6), 511-523, 2002
1232002
Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum
R Di Cagno, M De Angelis, A Limitone, F Minervini, P Carnevali, ...
Journal of Agricultural and Food Chemistry 54 (26), 9873-9881, 2006
1192006
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
R Di Cagno, RF Surico, A Paradiso, M De Angelis, JC Salmon, S Buchin, ...
International journal of food microbiology 128 (3), 473-483, 2009
1082009
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
R Di Cagno, RF Surico, S Siragusa, M De Angelis, A Paradiso, ...
International journal of food microbiology 127 (3), 220-228, 2008
1032008
Synthesis of angiotensin I-converting enzyme (ACE)-inhibitory peptides and γ-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria
CG Rizzello, A Cassone, R Di Cagno, M Gobbetti
Journal of agricultural and food chemistry 56 (16), 6936-6943, 2008
1032008
The system can't perform the operation now. Try again later.
Articles 1–20