| Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree P Filannino, Y Bai, R Di Cagno, M Gobbetti, MG Gänzle Food microbiology 46, 272-279, 2015 | 304 | 2015 |
| Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth P Filannino, R Di Cagno, M Gobbetti Current Opinion in Biotechnology 49, 64-72, 2018 | 289 | 2018 |
| Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation P Filannino, L Azzi, I Cavoski, O Vincentini, CG Rizzello, M Gobbetti, ... International journal of food microbiology 163 (2-3), 184-192, 2013 | 168 | 2013 |
| Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices P Filannino, G Cardinali, CG Rizzello, S Buchin, M De Angelis, M Gobbetti, ... Applied and environmental microbiology 80 (7), 2206-2215, 2014 | 143 | 2014 |
| Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice R Di Cagno, P Filannino, M Gobbetti International Journal of Food Microbiology 248, 56-62, 2017 | 136 | 2017 |
| Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries JA Curiel, D Pinto, B Marzani, P Filannino, GA Farris, M Gobbetti, ... Microbial Cell Factories 14, 1-10, 2015 | 127 | 2015 |
| How to improve the gluten-free diet: The state of the art from a food science perspective M Gobbetti, E Pontonio, P Filannino, CG Rizzello, M De Angelis, ... Food Research International 110, 22-32, 2018 | 122 | 2018 |
| Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria P Filannino, M Gobbetti, M De Angelis, R Di Cagno Applied and environmental microbiology 80 (24), 7574-7582, 2014 | 109 | 2014 |
| High-value compounds in fruit, vegetable and cereal byproducts: an overview of potential sustainable reuse and exploitation AZA Tlais, GM Fiorino, A Polo, P Filannino, R Di Cagno Molecules 25 (13), 2987, 2020 | 98 | 2020 |
| Metabolism of fructophilic lactic acid bacteria isolated from the Apis mellifera L. bee gut: Phenolic acids as external electron acceptors P Filannino, R Di Cagno, R Addante, E Pontonio, M Gobbetti Applied and environmental microbiology 82 (23), 6899-6911, 2016 | 84 | 2016 |
| Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties P Filannino, I Cavoski, N Thlien, O Vincentini, M De Angelis, M Silano, ... PLoS One 11 (3), e0152575, 2016 | 84 | 2016 |
| Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread R Di Cagno, P Filannino, V Cantatore, M Gobbetti Food microbiology 82, 218-230, 2019 | 69 | 2019 |
| Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree R Di Cagno, P Filannino, O Vincentini, A Lanera, I Cavoski, M Gobbetti Food microbiology 59, 176-189, 2016 | 61 | 2016 |
| 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 | 57 | 2014 |
| Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury R Di Cagno, P Filannino, O Vincentini, V Cantatore, I Cavoski, M Gobbetti Nutrients 11 (2), 248, 2019 | 56 | 2019 |
| Effects of sourdough on FODMAPs in bread and potential outcomes on irritable bowel syndrome patients and healthy subjects LAA Menezes, F Minervini, P Filannino, MLS Sardaro, M Gatti, ... Frontiers in microbiology 9, 1972, 2018 | 56 | 2018 |
| Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp CG Rizzello, R Coda, DS Macías, D Pinto, B Marzani, P Filannino, ... Microbial Cell Factories 12, 1-15, 2013 | 56 | 2013 |
| Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement R Di Cagno, P Filannino, I Cavoski, A Lanera, BM Mamdouh, M Gobbetti Journal of functional foods 31, 9-19, 2017 | 53 | 2017 |
| Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species P Filannino, R Di Cagno, AZA Tlais, V Cantatore, M Gobbetti Critical reviews in microbiology 45 (1), 65-81, 2019 | 50 | 2019 |
| Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L. E Pontonio, R Di Cagno, W Tarraf, P Filannino, G De Mastro, M Gobbetti Frontiers in microbiology 9, 1372, 2018 | 45 | 2018 |
Raffaella Di CagnoFull Professor in Food Microbiology在 unibz.it 的电子邮件经过验证
