검색결과 : 17건
| No. | Article |
|---|---|
| 1 |
Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications Di Cagno R, Mazzacane F, Rizzello CG, De Angelis M, Giuliani G, Meloni M, De Servi B, Gobbetti M Applied Microbiology and Biotechnology, 86(2), 731, 2010 |
| 2 |
Two-dimensional electrophoresis and IgE-mediated food allergy De Angelis M, Di Cagno R, Minervini F, Rizzello CG, Gobbetti M Electrophoresis, 31(13), 2126, 2010 |
| 3 |
Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M Journal of Applied Microbiology, 108(3), 925, 2010 |
| 4 |
NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression De Angelis M, Calasso M, Di Cagno R, Siragusa S, Minervini F, Gobbetti M Journal of Applied Microbiology, 109(5), 1763, 2010 |
| 5 |
Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco MG, Siragusa S, Parente E, Corsetti A, Gobbetti M Journal of Applied Microbiology, 103(4), 821, 2007 |
| 6 |
Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli Rollan G, De Angelis M, Gobbetti M, de Valdez GF Journal of Applied Microbiology, 99(6), 1495, 2005 |
| 7 |
Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses Corsetti A, De Angelis M, Dellaglio F, Paparella A, Fox PF, Settanni L, Gobbetti M Journal of Applied Microbiology, 94(4), 641, 2003 |
| 8 |
Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101 Gobbetti M, Smacchi E, Semeraro M, Fox PF, Lanciotti R, Cogan T Journal of Applied Microbiology, 90(3), 449, 2001 |
| 9 |
Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology Curtin AC, De Angelis M, Cipriani M, Corbo MR, McSweeney PLH, Gobbetti M Journal of Applied Microbiology, 91(2), 312, 2001 |
| 10 |
Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and alpha-L-arabinofuranosidase: a tool to increase the production of acetic acid Gobbetti M, Lavermicocca P, Minervini F, De Angelis M, Corsetti A Journal of Applied Microbiology, 88(2), 317, 2000 |