Carlo Giuseppe Rizzello

Papers authored by Carlo Giuseppe Rizzello

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2010 Raffaella Di Cagno, Maria Barbato, Chiara Di Camillo, Carlo Giuseppe Rizzello

, Maria De Angelis

, Giammaria Giuliani, Massimo De Vincenzi, Marco Gobbetti, Salvatore Cucchiara

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

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Maria De Angelis

, Raffaella Di Cagno, Fabio Minervini

, Carlo Giuseppe Rizzello

, Rizzello Cg, Marco Gobbetti

Two-dimensional electrophoresis and IgE-mediated food allergy

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Raffaella Di Cagno, Gainluigi Cardinali, Giovanna Minervini, Livio Antonielli

, Carlo Giuseppe Rizzello

, Rizzello Cg, Patrizia Ricciuti, Marco Gobbetti

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

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Carlo Giuseppe Rizzello

, Luana Nionelli, Rossana Coda, Maria De Angelis

, Marco Gobbetti

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

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Rossana Coda, Carlo Giuseppe Rizzello

, Rizzello Cg, Marco Gobbetti

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

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R. Coda, L. Nionelli, Rizzello Cg, C. G. Rizzello

, M. De Angelis

, P. Tossut, M. Gobbetti

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

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2009 Raffaella Di Cagno, Francesco Mazzacane, Carlo Giuseppe Rizzello

, Maria De Angelis

, Giammaria Giuliani, Marisa Meloni, Barbara De Servi, Marco Gobbetti

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications

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Maria De Angelis

, Angela Cassone, Carlo G. Rizzello

, Rizzello Cg, Francesca Gagliardi, Fabio Minervini

, Maria Calasso, Raffaella Di Cagno, Ruggero Francavilla

, Marco Gobbetti

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

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Raffaella Di Cagno, Carlo G. Rizzello

, Francesca Gagliardi, Patrizia Ricciuti, Maurice Ndagijimana, Ruggiero Francavilla

, M. Elisabetta Guerzoni, Carmine Crecchio, Marco Gobbetti, Maria De Angelis

Different Fecal Microbiotas and Volatile Organic Compounds in Treated and Untreated Children with Celiac Disease

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Carlo Giuseppe Rizzello

, Carlo Giuseppe Rizzello, Rossana Coda, Maria De Angelis

, Raffaella Di Cagno, Paola Carnevali, Marco Gobbetti

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

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Raffaella Di Cagno, Rosalinda F. Surico, Giovanna Minervini, Maria De Angelis

, Carlo G. Rizzello

, Marco Gobbetti

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

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Carlo Giuseppe Rizzello

, Luana Nionelli, Rossana Coda, Raffaella Di Cagno, Marco Gobbetti

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

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S. M’hir, C. G. Rizzello

, R. Di Cagno, A. Cassone, M. Hamdi

Use of selected enterococci andRhizopus oryzaeproteases to hydrolyse wheat proteins responsible for celiac disease

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M. De Angelis

, N. Damiano, C. G. Rizzello

, Rizzello Cg, A. Cassone, R. Di Cagno, Marco Gobbetti

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

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2008 Rossana Coda, Carlo G. Rizzello

, Franco Nigro, Maria De Angelis

, Philip Arnault, Marco Gobbetti

Long-Term Fungal Inhibitory Activity of Water-Soluble Extracts of Phaseolus vulgaris cv. Pinto and Sourdough Lactic Acid Bacteria during Bread Storage

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C. G. Rizzello

, A. Cassone, R. Di Cagno, M. Gobbetti

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

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Raffaella Di Cagno, Carlo G. Rizzello

, Rizzello Cg, Maria De Angelis

, Angela Cassone, Giammaria Giuliani, Anna Benedusi, Antonio Limitone, Rosalinda F. Surico, Surico Rf, Marco Gobbetti

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread

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Marco Gobbetti, Maria De Angelis

, Raffaella Di Cagno, Carlo Giuseppe Rizzello

Sourdough/lactic acid bacteria

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2007 Raffaella Di Cagno, R. Evan Miracle, R. E. Miracle, Maria De Angelis, Fabio Minervini

, Carlo G. Rizzello

, Mary Anne Drake, M. A. Drake, Patrick F. Fox, Marco Gobbetti

Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses

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Maria De Angelis

, Carlo G. Rizzello

, Giuditta Alfonsi, Philip Arnault, Stefan Cappelle, Raffaella Di Cagno, Marco Gobbetti

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

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Papers authored by Carlo Giuseppe Rizzello