Gobbetti, Marco

The Cheeses of Italy: Science and Technology

Gobbetti, M., Neviani, E., & Fox, P. (2018) · Springer eBooks

Probiotics and Fermented FoodsAdvanced Scientific Research Methods

Cited by 85

Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance

Calabrese, F. M., Ameur, H., Nikoloudaki, O., Celano, G., Vacca, M., Junior, W. J., Manzari, C., Vertè, F., Di Cagno, R., Pesole, G., et al. (2022) · Microbiome

Probiotics and Fermented FoodsGut microbiota and health

Cited by 85

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

Response of Lactobacillus helveticus PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures

Di Cagno, R., De Angelis, M., Limitone, A., Fox, P. F., & Gobbetti, M. (2006) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsBacterial Genetics and Biotechnology

Cited by 55

Lack of immunogenicity of hydrolysed wheat flour in patients with coeliac disease after a short-term oral challenge

Mandile, R., Picascia, S., Parrella, C., Camarca, A., Gobbetti, M., Greco, L., Troncone, R., Gianfrani, C., & Auricchio, R. (2017) · Alimentary Pharmacology & Therapeutics

Celiac Disease Research and ManagementWheat and Barley Genetics and Pathology

Cited by 38

Sourdough authentication: Quantitative PCR to detect the lactic acid bacterial microbiota in breads

Pontonio, E., Di Cagno, R., Mahony, J., Lanera, A., De Angelis, M., van Sinderen, D., & Gobbetti, M. (2017) · Scientific Reports

Probiotics and Fermented FoodsIdentification and Quantification in Food

Cited by 35

Ensuring safety in artisanal food microbiology

Cocolin, L., Gobbetti, M., Neviani, E., & Daffonchio, D. (2016) · Nature Microbiology

Probiotics and Fermented FoodsFood Safety and Hygiene

Cited by 33

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Calasso, M., Mancini, L., Di Cagno, R., Cardinali, G., & Gobbetti, M. (2015) · Journal of Dairy Science

Probiotics and Fermented FoodsFermentation and Sensory Analysis

Cited by 29