Maria De Angelis
0000-0002-2010-884X
156 papers found
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Glutamate dehydrogenase in non-starter lactic acid bacteria
Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian caciotta cheese
Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli
Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease
Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads
Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage
Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese
Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
Results of stereospecific analysis of triacylglycerol fraction from donkey, cow, ewe, goat and buffalo milk
Sourdough/lactic acid bacteria
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