| Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides M Gobbetti, F Minervini, CG Rizzello International Journal of Dairy Technology 57 (2‐3), 173-188, 2004 | 381 | 2004 |
| Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species F Minervini, F Algaron, CG Rizzello, PF Fox, V Monnet, M Gobbetti Applied and environmental microbiology 69 (9), 5297-5305, 2003 | 376 | 2003 |
| Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients R Di Cagno, M De Angelis, S Auricchio, L Greco, C Clarke, M De Vincenzi, ... Applied and environmental microbiology 70 (2), 1088-1096, 2004 | 357 | 2004 |
| Ecological parameters influencing microbial diversity and stability of traditional sourdough F Minervini, M De Angelis, R Di Cagno, M Gobbetti International journal of food microbiology 171, 136-146, 2014 | 271 | 2014 |
| Microbial ecology dynamics during rye and wheat sourdough preparation D Ercolini, E Pontonio, F De Filippis, F Minervini, A La Storia, M Gobbetti, ... Applied and Environmental Microbiology 79 (24), 7827-7836, 2013 | 222 | 2013 |
| Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: interactions between ingredients and microbial species diversity F Minervini, R Di Cagno, A Lattanzi, M De Angelis, L Antonielli, ... Applied and environmental microbiology 78 (4), 1251-1264, 2012 | 208 | 2012 |
| Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum R Di Cagno, M De Angelis, A Limitone, F Minervini, P Carnevali, ... Journal of Agricultural and Food chemistry 54 (26), 9873-9881, 2006 | 196 | 2006 |
| Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows R Di Cagno, RF Surico, S Siragusa, M De Angelis, A Paradiso, ... International journal of food microbiology 127 (3), 220-228, 2008 | 170 | 2008 |
| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods A Lattanzi, F Minervini, R Di Cagno, A Diviccaro, L Antonielli, G Cardinali, ... International Journal of Food Microbiology 163 (2-3), 71-79, 2013 | 158 | 2013 |
| Cell–cell communication in food related bacteria M Gobbetti, M De Angelis, R Di Cagno, F Minervini, A Limitone International journal of food microbiology 120 (1-2), 34-45, 2007 | 157 | 2007 |
| Bioactive peptides in dairy products M Gobbetti, F Minervini, CG Rizzello Handbook of food products manufacturing, 489-517, 2007 | 155 | 2007 |
| Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters S Siragusa, R Di Cagno, D Ercolini, F Minervini, M Gobbetti, M De Angelis Applied and environmental microbiology 75 (4), 1099-1109, 2009 | 150 | 2009 |
| Drivers for the establishment and composition of the sourdough lactic acid bacteria biota M Gobbetti, F Minervini, E Pontonio, R Di Cagno, M De Angelis International Journal of Food Microbiology 239, 3-18, 2016 | 146 | 2016 |
| Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I F Minervini, M De Angelis, R Di Cagno, D Pinto, S Siragusa, CG Rizzello, ... Food Microbiology 27 (7), 897-908, 2010 | 144 | 2010 |
| Fermented goats’ milk produced with selected multiple starters as a potentially functional food F Minervini, MT Bilancia, S Siragusa, M Gobbetti, F Caponio Food Microbiology 26 (6), 559-564, 2009 | 143 | 2009 |
| House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs F Minervini, A Lattanzi, M De Angelis, G Celano, M Gobbetti Food Microbiology 52, 66-76, 2015 | 133 | 2015 |
| Manufacture of a functional fermented milk enriched of Angiotensin-I Converting Enzyme (ACE)-inhibitory peptides and γ-amino butyric acid (GABA) F Nejati, CG Rizzello, R Di Cagno, M Sheikh-Zeinoddin, A Diviccaro, ... LWT-Food Science and Technology 51 (1), 183-189, 2013 | 133 | 2013 |
| Influence of artisan bakery-or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas F Minervini, A Lattanzi, M De Angelis, R Di Cagno, M Gobbetti Applied and Environmental Microbiology 78 (15), 5328-5340, 2012 | 133 | 2012 |
| Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs E Lhomme, A Lattanzi, X Dousset, F Minervini, M De Angelis, G Lacaze, ... International Journal of Food Microbiology 215, 161-170, 2015 | 132 | 2015 |
| Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases M De Angelis, A Cassone, CG Rizzello, F Gagliardi, F Minervini, ... Applied and Environmental Microbiology 76 (2), 508-518, 2010 | 130 | 2010 |
