M Gobbetti
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Explore the profile of M Gobbetti including associated specialties, affiliations and a list of published articles.
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51
Citations
1033
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Recent Articles
1.
Pontonio E, Montemurro M, Pinto D, Marzani B, Trani A, Ferrara G, et al.
Front Microbiol
. 2019 Jul;
10:1550.
PMID: 31333636
An increasing consumer demand for pomegranate has been globally observed, mainly thanks to the scientific evidence related to its functional and health-promoting features. Pomegranate fruits from twenty accessions identified in...
2.
Gobbetti M, Smacchi E, Corsetti A, Bellucci M
J Food Prot
. 2019 Jun;
60(5):499-504.
PMID: 31195588
Peptides inhibitory to partially purified endopeptidase and crude proteinase from Pseudomonas fluorescens ATCC 948 were isolated from tryptic hydrolysates of zein and hordein by reversed-phase fast protein liquid chromatography and...
3.
Mandile R, Picascia S, Parrella C, Camarca A, Gobbetti M, Greco L, et al.
Aliment Pharmacol Ther
. 2017 Jun;
46(4):440-446.
PMID: 28627070
Background: A gluten-free diet is currently the only reliable therapeutic strategy that is approved for coeliac disease (CD). For many patients, however, compliance remains inadequate. Aim: To investigate the immunogenicity...
4.
Filannino P, Cardinali G, Rizzello C, Buchin S, De Angelis M, Gobbetti M, et al.
Appl Environ Microbiol
. 2014 Feb;
80(7):2206-15.
PMID: 24487533
Strains of Lactobacillus plantarum were grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour...
5.
Gobbetti M, Corsetti A, Rossi J
World J Microbiol Biotechnol
. 2014 Jan;
10(3):275-9.
PMID: 24421010
Co-culture of Lactobacillus brevis subsp. lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates...
6.
Gobbetti M, Corsetti A, Rossi J
World J Microbiol Biotechnol
. 2014 Jan;
11(6):625-30.
PMID: 24415009
Rheofermentometer assays were used to characterize the leavening of sour-doughs produced using species of lactic acid bacteria (LAB) and yeasts, alone or in combination. Saccharomyces cerevisiae 141 produced the most...
7.
Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Rizzello C, Gobbetti M
J Dairy Sci
. 2013 Nov;
97(1):72-84.
PMID: 24183686
Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ~0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and...
8.
Di Cagno R, De Pasquale I, De Angelis M, Gobbetti M
J Dairy Sci
. 2012 Aug;
95(9):4784-4795.
PMID: 22916882
The nonstarter lactic acid bacteria Lactobacillus plantarum CC3M8, Lactobacillus paracasei CC3M35, and Lactobacillus casei LC01, previously isolated from aged Caciocavallo Pugliese cheese or used in cheesemaking, were used as adjunct...
9.
Cantatore M, Gobbetti M, Romussi S, Brambilla G, Giudice C, Grieco V, et al.
Vet Rec
. 2012 Apr;
170(20):518.
PMID: 22472536
Laryngeal saccule eversion has been widely reported as an important component of brachycephalic airway obstructive syndrome (BAOS). The authors hypothesised that saccules affected by acute histological changes in patients showing...
10.
Minervini F, Siragusa S, Faccia M, Dal Bello F, Gobbetti M, De Angelis M
J Dairy Sci
. 2012 Jan;
95(2):508-20.
PMID: 22281315
This work aimed to select heat-resistant probiotic lactobacilli to be added to Fior di Latte (high-moisture cow milk Mozzarella) cheese. First, 18 probiotic strains belonging to Lactobacillus casei, Lactobacillus delbrueckii...