| Novel insights on the functional/nutritional features of the sourdough fermentation M Gobbetti, M De Angelis, R Di Cagno, M Calasso, G Archetti, ... International journal of food microbiology 302, 103-113, 2019 | 301 | 2019 |
| Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread CG Rizzello, M Calasso, D Campanella, M De Angelis, M Gobbetti International journal of food microbiology 180, 78-87, 2014 | 217 | 2014 |
| Effect of lactose on gut microbiota and metabolome of infants with cow’s milk allergy R Francavilla, M Calasso, L Calace, S Siragusa, M Ndagijimana, ... Pediatric allergy and immunology 23 (5), 420-427, 2012 | 183 | 2012 |
| Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases M De Angelis, A Cassone, CG Rizzello, F Gagliardi, F Minervini, ... Applied and Environmental Microbiology 76 (2), 508-518, 2010 | 130 | 2010 |
| Drivers that establish and assembly the lactic acid bacteria biota in cheeses M Gobbetti, R Di Cagno, M Calasso, E Neviani, PF Fox, M De Angelis Trends in Food Science & Technology 78, 244-254, 2018 | 124 | 2018 |
| Proteomics of the bacterial cross-talk by quorum sensing R Di Cagno, M De Angelis, M Calasso, M Gobbetti Journal of proteomics 74 (1), 19-34, 2011 | 117 | 2011 |
| Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm-to liquid-sourdough fermentation R Di Cagno, E Pontonio, S Buchin, M De Angelis, A Lattanzi, F Valerio, ... Applied and Environmental Microbiology 80 (10), 3161-3172, 2014 | 108 | 2014 |
| Nutritional characterization and shelf-life of packaged microgreens VM Paradiso, M Castellino, M Renna, CE Gattullo, M Calasso, R Terzano, ... Food & function 9 (11), 5629-5640, 2018 | 107 | 2018 |
| Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant M Calasso, D Ercolini, L Mancini, G Stellato, F Minervini, R Di Cagno, ... Food Microbiology 54, 115-126, 2016 | 101 | 2016 |
| Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus M De Angelis, F Bottacini, B Fosso, P Kelleher, M Calasso, R Di Cagno, ... PloS one 9 (9), e107232, 2014 | 99 | 2014 |
| Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions S Siragusa, M De Angelis, M Calasso, D Campanella, F Minervini, ... Journal of proteomics 96, 366-380, 2014 | 93 | 2014 |
| Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co‐cultivation with other lactic acid bacteria and effect of … R Di Cagno, M De Angelis, M Calasso, O Vincentini, P Vernocchi, ... Proteomics 10 (11), 2175-2190, 2010 | 89 | 2010 |
| Functional proteomics within the genus Lactobacillus M De Angelis, M Calasso, N Cavallo, R Di Cagno, M Gobbetti Proteomics 16 (6), 946-962, 2016 | 87 | 2016 |
| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese M De Angelis, S de Candia, MP Calasso, M Faccia, TP Guinee, ... International journal of food microbiology 125 (2), 123-132, 2008 | 69 | 2008 |
| Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese‐like environmental conditions compared to de Man, Rogosa … CG Bove, MD Angelis, M Gatti, M Calasso, E Neviani, M Gobbetti Proteomics 12 (21), 3206-3218, 2012 | 63 | 2012 |
| Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread G Perri, R Coda, CG Rizzello, G Celano, M Ampollini, M Gobbetti, ... Food Chemistry 355, 129638, 2021 | 57 | 2021 |
| Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits CG Rizzello, P Filannino, R Di Cagno, M Calasso, M Gobbetti Applied and Environmental Microbiology 80 (2), 777-787, 2014 | 55 | 2014 |
| Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese I De Pasquale, M Calasso, L Mancini, D Ercolini, A La Storia, ... Applied and environmental microbiology 80 (14), 4085-4094, 2014 | 53 | 2014 |
| Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties F Caponio, G Difonzo, M Calasso, L Cosmai, M De Angelis Food research international 116, 1306-1317, 2019 | 42 | 2019 |
| Effects of the peptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus … M Calasso, R Di Cagno, M De Angelis, D Campanella, F Minervini, ... Applied and Environmental Microbiology 79 (8), 2657-2669, 2013 | 41 | 2013 |
Maria De AngelisFull professor of Microbiology, University of Bari Aldo MoroEmail verificata su uniba.it
