Rizzello, Carlo Giuseppe

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C. G., Coda, R., & Gobbetti, M. (2007) · Applied and Environmental Microbiology

GABA and Rice ResearchProbiotics and Fermented Foods

Cited by 438

Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

Minervini, F., Algaron, F., Rizzello, C. G., Fox, P. F., Monnet, V., & Gobbetti, M. (2003) · Applied and Environmental Microbiology

Protein Hydrolysis and Bioactive PeptidesPeptidase Inhibition and Analysis

Cited by 270

Angiotensin I-converting-enzyme-inhibitory and antimicrobial bioactive peptides.

Gobbetti, M., Minervini, F., & Rizzello, C. G. (2004) · International Journal of Dairy Technology

Protein Hydrolysis and Bioactive PeptidesAntimicrobial Peptides and Activities

Cited by 268

Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

Rizzello, C. G., Tagliazucchi, D., Babini, E., Sefora Rutella, G., Taneyo Saa, D. L., & Gianotti, A. (2016) · Journal of Functional Foods

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 250

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

Coda, R., Rizzello, C. G., Pinto, D., & Gobbetti, M. (2012) · Applied and Environmental Microbiology

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 238

Antibacterial Activities of Peptides from the Water-Soluble Extracts of Italian Cheese Varieties

Rizzello, C. G., Losito, I., Gobbetti, M., Carbonara, T., De Bari, M. D., & Zambonin, P. G. (2005) · Journal of Dairy Science

Protein Hydrolysis and Bioactive PeptidesAntimicrobial Peptides and Activities

Cited by 196

Synthesis of angiotensin i-converting enzyme (ACE)-inhibitory peptides and γ-aminobutyric acid (GABA) during sourdough fermentation by selected lactic acid bacteria.

Rizzello, C. G., Cassone, A., Di Cagno, R., & Gobbetti, M. (2008) · Journal of Agricultural and Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProbiotics and Fermented Foods

Cited by 179

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

Di Cagno, R., Barbato, M., Di Camillo, C., Rizzello, C. G., De Angelis, M., Giuliani, G., De Vincenzi, M., Gobbetti, M., & Cucchiara, S. (2010) · Journal of Pediatric Gastroenterology and Nutrition

Celiac Disease Research and ManagementFood composition and properties

Cited by 97

Bioprocessing to preserve and improve microalgae nutritional and functional potential: novel insight and perspectives

Verni, M., Demarinis, C., Rizzello, C. G., & Pontonio, E. (2023) · Foods

Seaweed-derived Bioactive CompoundsAlgal biology and biofuel production

Cited by 69

Use of Microparticulated Whey Protein Concentrate, Exopolysaccharide-Producing Streptococcus thermophilus, and Adjunct Cultures for Making Low-Fat Italian Caciotta-Type Cheese

Di Cagno, R., De Pasquale, I., De Angelis, M., Buchin, S., Rizzello, C. G., & Gobbetti, M. (2014) · Journal of Dairy Science

Probiotics and Fermented FoodsProteins in Food Systems

Cited by 61

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization

Montemurro, M., Verni, M., Rizzello, C. G., & Pontonio, E. (2023) · Foods

Probiotics and Fermented FoodsFood Nutrient Composition and Product Development

Cited by 36