المؤلفون: Pontonio E., Stringari A., Di Cagno R., Filannino P., Rizzello C. G., Polo A., Nikoloudaki O., Gobbetti M.

المساهمون: Pontonio, E., Stringari, A., Di Cagno, R., Filannino, P., Rizzello, C. G., Polo, A., Nikoloudaki, O., Gobbetti, M.

مصطلحات موضوعية: food waste, functional feature, lactic acid bacteria, nutritional propertie, sourdough fermentation

Relation: volume:150; numberofpages:12; journal:TRENDS IN FOOD SCIENCE & TECHNOLOGY; https://hdl.handle.net/11573/1713153; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85195817117

الاتاحة: https://hdl.handle.net/11573/1713153
https://doi.org/10.1016/j.tifs.2024.104589

المؤلفون: Nikoloudaki O., Pinto D., Acin Albiac M., Celano G., Da Ros A., De Angelis M., Rinaldi F., Gobbetti M., Di Cagno R.

المساهمون: Nikoloudaki, O., Pinto, D., Acin Albiac, M., Celano, G., Da Ros, A., De Angelis, M., Rinaldi, F., Gobbetti, M., Di Cagno, R.

مصطلحات موضوعية: alopecia areata, biomarker, gut microbiome, immunoregulation, metabolome

Relation: info:eu-repo/semantics/altIdentifier/pmid/38542770; info:eu-repo/semantics/altIdentifier/wos/WOS:001192845000001; volume:16; issue:6; firstpage:858; journal:NUTRIENTS; https://hdl.handle.net/11586/473169

الاتاحة: https://hdl.handle.net/11586/473169
https://doi.org/10.3390/nu16060858
https://www.mdpi.com/2072-6643/16/6/858

المؤلفون: Arora, K., Gaudioso, G., Solovyev, P., Tuohy, K., Di Cagno, R., Gobbetti, M., Fava, F.

المساهمون: Arora, K., Gaudioso, G., Solovyev, P., Tuohy, K., Di Cagno, R., Gobbetti, M., Fava, F.

مصطلحات موضوعية: Tritordeum, Sourdough fermentation, Simulated in vitro digestion, Gut microbiota, Epithelial integrity, Settore CHIM/01 - CHIMICA ANALITICA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001139880000001; volume:6; journal:CURRENT RESEARCH IN MICROBIAL SCIENCES; https://hdl.handle.net/10449/83439; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85179983352

الاتاحة: https://hdl.handle.net/10449/83439
https://doi.org/10.1016/j.crmicr.2023.100214

المؤلفون: Arora K., Tlais A. Z. A., Augustin G., Grano D., Filannino P., Gobbetti M., Di Cagno R.

المساهمون: Arora, K., Tlais, A. Z. A., Augustin, G., Grano, D., Filannino, P., Gobbetti, M., Di Cagno, R.

مصطلحات موضوعية: Gluten-free ingredients, Nutritional properties, Physicochemical properties, Texture, Composite bread

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001016496000001; volume:177; firstpage:114566; journal:LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE; https://hdl.handle.net/11586/421979

الاتاحة: https://hdl.handle.net/11586/421979
https://doi.org/10.1016/j.lwt.2023.114566

المؤلفون: Tlais A. Z. A., Kanwal S., Filannino P., Acin Albiac M., Gobbetti M., Di Cagno R.

المساهمون: Tlais, A. Z. A., Kanwal, S., Filannino, P., Acin Albiac, M., Gobbetti, M., Di Cagno, R.

مصطلحات موضوعية: Bioactive compound, Controlled fermentation, Sauerkraut, Sequential inoculum, Ternary starter

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000799050300005; volume:156; firstpage:111116; journal:FOOD RESEARCH INTERNATIONAL; https://hdl.handle.net/11586/392153

الاتاحة: https://hdl.handle.net/11586/392153
https://doi.org/10.1016/j.foodres.2022.111116

المؤلفون: Acin-Albiac M., Filannino P., Coda R., Rizzello C. G., Gobbetti M., Di Cagno R.

المساهمون: Acin-Albiac, M., Filannino, P., Coda, R., Rizzello, C. G., Gobbetti, M., Di Cagno, R.

مصطلحات موضوعية: metabolism of lactic acid bacteria, brewers’ spent grain fermentation, phenomics, gene expression

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000661841000001; volume:15; firstpage:915; lastpage:930; numberofpages:16; journal:MICROBIAL BIOTECHNOLOGY; https://hdl.handle.net/11586/369773

الاتاحة: https://hdl.handle.net/11586/369773
https://doi.org/10.1111/1751-7915.13846

المؤلفون: Bizzotto E., Zampieri G., Treu L., Filannino P., Di Cagno R., Campanaro S.

المساهمون: Bizzotto, E., Zampieri, G., Treu, L., Filannino, P., Di Cagno, R., Campanaro, S.

مصطلحات موضوعية: Bioactive peptide, Functional classification, Machine learning, Sequence encoding, Systematic evaluation

Relation: info:eu-repo/semantics/altIdentifier/pmid/38867723; info:eu-repo/semantics/altIdentifier/wos/WOS:001249631800001; volume:23; firstpage:2442; lastpage:2452; numberofpages:11; journal:COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL; https://hdl.handle.net/11577/3517139; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85194922187; https://www.sciencedirect.com/science/article/pii/S2001037024001867

الاتاحة: https://hdl.handle.net/11577/3517139
https://doi.org/10.1016/j.csbj.2024.05.040
https://www.sciencedirect.com/science/article/pii/S2001037024001867

المؤلفون: Centurion V. B., Bizzotto E., Tonini S., Filannino P., Di Cagno R., Zampieri G., Campanaro S.

المساهمون: Centurion, V. B., Bizzotto, E., Tonini, S., Filannino, P., Di Cagno, R., Zampieri, G., Campanaro, S.

مصطلحات موضوعية: Bacteria, Bioactive peptide, Digestion, Food waste, Protease, Yeasts

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001181892200001; volume:7; journal:CURRENT RESEARCH IN BIOTECHNOLOGY; https://hdl.handle.net/11577/3517162; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85184604071; https://www.sciencedirect.com/science/article/pii/S2590262824000121?via=ihub

الاتاحة: https://hdl.handle.net/11577/3517162
https://doi.org/10.1016/j.crbiot.2024.100186
https://www.sciencedirect.com/science/article/pii/S2590262824000121?via=ihub

المؤلفون: Schettino, R., Verni, M., Acin‐albiac, M., Vincentini, O., Krona, Annika, Knaapila, A., Di Cagno, R., Gobbetti, M., Rizzello, C. G., Coda, R.

المصدر: Antioxidants. 10(5)

مصطلحات موضوعية: Antioxidant activity, Brewers’ spent grain, Enzymes, Fiber, Lactic acid bacteria, Nutritional values, Pasta, Sensory analysis

وصف الملف: print

URL الوصول: https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-53183
https://doi.org/10.3390/antiox10050742

المؤلفون: De Angelis M., Siragusa S., Vacca M., Di Cagno R., Cristofori F., Schwarm M., Pelzer S., Flugel M., Speckmann B., Francavilla R., Gobbetti M.

المساهمون: De Angelis, M., Siragusa, S., Vacca, M., Di Cagno, R., Cristofori, F., Schwarm, M., Pelzer, S., Flugel, M., Speckmann, B., Francavilla, R., Gobbetti, M.

مصطلحات موضوعية: Bacillus, Bacterial peptidases, Gluten epitopes, Lacticaseibacillus, Lactiplantibacillus, Limosilactobacillus

Relation: info:eu-repo/semantics/altIdentifier/pmid/33808622; info:eu-repo/semantics/altIdentifier/wos/WOS:000634000600001; volume:13; issue:Article number 992; firstpage:1; lastpage:18; numberofpages:18; journal:NUTRIENTS; https://hdl.handle.net/11586/370533

الاتاحة: https://hdl.handle.net/11586/370533
https://doi.org/10.3390/nu13030992
https://www.mdpi.com/2072-6643/13/3/992

المؤلفون: De Angelis M., Ferrocino I., Calabrese F. M., De Filippis F., Cavallo N., Siragusa S., Rampelli S., Di Cagno R., Rantsiou K., Vannini L., Pellegrini N., Lazzi C., Turroni S., Lorusso N., Ventura M., Chieppa M., Neviani E., Brigidi P., O'Toole P. W., Ercolini D., Gobbetti M., Cocolin L.

المساهمون: De Angelis, M., Ferrocino, I., Calabrese, F. M., De Filippis, F., Cavallo, N., Siragusa, S., Rampelli, S., Di Cagno, R., Rantsiou, K., Vannini, L., Pellegrini, N., Lazzi, C., Turroni, S., Lorusso, N., Ventura, M., Chieppa, M., Neviani, E., Brigidi, P., O'Toole, P. W., Ercolini, D., Gobbetti, M., Cocolin, L.

مصطلحات موضوعية: Cell Line, Tumor, Computational Biology, Fece, Human, Metabolic Networks and Pathway, Metagenome, Metagenomic, Nitrogen, Diet, Gastrointestinal Microbiome

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000560102000015; volume:10; issue:1; firstpage:4247; journal:SCIENTIFIC REPORTS; http://hdl.handle.net/11390/1202626; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85081532649

الاتاحة: http://hdl.handle.net/11390/1202626
https://doi.org/10.1038/s41598-020-61192-y

المؤلفون: Milanovic V., Aquilanti L., Tavoletti S., Garofalo C., Osimani A., De Filippis F., Ercolini D., Ferrocino I., Di Cagno R., Turroni S., Lazzi C., Pellegrini N., Clementi F.

المساهمون: Milanovic, V., Aquilanti, L., Tavoletti, S., Garofalo, C., Osimani, A., De Filippis, F., Ercolini, D., Ferrocino, I., Di Cagno, R., Turroni, S., Lazzi, C., Pellegrini, N., Clementi, F.

مصطلحات موضوعية: Antibiotic resistance gene, Dietary habit, Human saliva, Human salivary resistome, Oral cavity

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000580111000001; volume:11; issue:9; firstpage:1; lastpage:18; numberofpages:18; journal:GENES; http://hdl.handle.net/11390/1190412; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85091042142

الاتاحة: http://hdl.handle.net/11390/1190412
https://doi.org/10.3390/genes11091088

المؤلفون: Pontonio E., Dingeo C., Di Cagno R., Blandino M., Gobbetti M., Rizzello C. G.

المساهمون: Pontonio E., Dingeo C., Di Cagno R., Blandino M., Gobbetti M., Rizzello C.G.

مصطلحات موضوعية: High fiber content, Lactic acid bacteria, Milling by-product, Nutritional profile, Sourdough fermentation

Relation: info:eu-repo/semantics/altIdentifier/pmid/31670259; info:eu-repo/semantics/altIdentifier/wos/WOS:000499766800003; volume:313; issue:108384; firstpage:1; lastpage:12; numberofpages:12; journal:INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; http://hdl.handle.net/2318/1720454; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85074165078; www.elsevier.com/locate/ijfoodmicro

الاتاحة: http://hdl.handle.net/2318/1720454
https://doi.org/10.1016/j.ijfoodmicro.2019.108384

المؤلفون: Acin Albiac M., Di Cagno R., Filannino P., Cantatore V., Gobbetti M.

المساهمون: Acin Albiac, M., Di Cagno, R., Filannino, P., Cantatore, V., Gobbetti, M.

مصطلحات موضوعية: Bread, FODMAP, Fructan, Fructophilic lactic acid bacteria, IBS, Wheat flour

Relation: info:eu-repo/semantics/altIdentifier/pmid/32943064; info:eu-repo/semantics/altIdentifier/wos/WOS:000573610600001; volume:19; issue:Article number 182; firstpage:1; lastpage:11; numberofpages:11; journal:MICROBIAL CELL FACTORIES; https://hdl.handle.net/11586/312193

الاتاحة: https://hdl.handle.net/11586/312193
https://doi.org/10.1186/s12934-020-01438-6

المؤلفون: Di Cagno, R., Guidi, L., de Gara, L., Soldatini, G. F.

المصدر: The New Phytologist, 2001 Sep 01. 151(3), 627-636.

URL الوصول: https://www.jstor.org/stable/1353606

المؤلفون: Di Cagno, R., Guidi, L., Stefani, A., Soldatini, G. F.

المصدر: The New Phytologist, 1999 Oct 01. 144(1), 65-71.

URL الوصول: https://www.jstor.org/stable/2588276

المؤلفون: Gobbetti M., Neviani E., Calasso M., De Angelis M., Fox F. P., Di Cagno R.

المساهمون: Gobbetti, M., Neviani, E., Calasso, M., De Angelis, M., Fox, F. P., Di Cagno, R.

مصطلحات موضوعية: Italian cheese

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000440960900022; volume:78; firstpage:244; lastpage:254; numberofpages:11; journal:TRENDS IN FOOD SCIENCE & TECHNOLOGY; http://hdl.handle.net/11381/2848204; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85049072232

الاتاحة: http://hdl.handle.net/11381/2848204
https://doi.org/10.1016/j.tifs.2018.06.010

المؤلفون: Costantini A., Da Ros A., Nikoloudaki O., Montemurro M., Di Cagno R., Genot B., Gobbetti M., Rizzello Carlo Giuseppe

المساهمون: Costantini, A., Da Ros, A., Nikoloudaki, O., Montemurro, M., Di Cagno, R., Genot, B., Gobbetti, M., Rizzello, CARLO GIUSEPPE

مصطلحات موضوعية: baked good, fermentation, IVPD, lactic acid bacteria, raw material, sourdough biotechnology

Relation: info:eu-repo/semantics/altIdentifier/pmid/35940807; info:eu-repo/semantics/altIdentifier/wos/WOS:000852818500010; volume:159; numberofpages:12; journal:FOOD RESEARCH INTERNATIONAL; https://hdl.handle.net/11573/1715895; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85133699301

الاتاحة: https://hdl.handle.net/11573/1715895
https://doi.org/10.1016/j.foodres.2022.111614

المؤلفون: Gobbetti, M., Di Cagno, R.

المصدر: Encyclopedia of Dairy Sciences ; page 172-195 ; ISBN 9780128187678

الاتاحة: http://dx.doi.org/10.1016/b978-0-12-818766-1.00285-3
https://api.elsevier.com/content/article/PII:B9780128187661002853?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:B9780128187661002853?httpAccept=text/plain

المؤلفون: Pontonio E, Di Cagno R, Mahony J, Lanera A, De Angelis M, van Sinderen D, Gobbetti M

وصف الملف: application/pdf

Relation: http://dx.doi.org/10.1038/s41598-017-00549-2; https://www.nature.com/articles/s41598-017-00549-2.epdf; http://hdl.handle.net/10863/4020

الاتاحة: http://hdl.handle.net/10863/4020
https://doi.org/10.1038/s41598-017-00549-2
https://www.nature.com/articles/s41598-017-00549-2.epdf