Rantsiou, Kalliopi

The need for an integrated multi-OMICs approach in microbiome science in the food system

Ferrocino, I., Rantsiou, K., McClure, R., Kostic, T., de Souza, R. S. C., Lange, L., FitzGerald, J., Kriaa, A., Cotter, P., Maguin, E., et al. (2023) · Comprehensive Reviews in Food Science and Food Safety

Gut microbiota and healthProbiotics and Fermented Foods

Cited by 110

Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE Profiling

Ferrocino, I., Di Cagno, R., De Angelis, M., Turroni, S., Vannini, L., Bancalari, E., Rantsiou, K., Cardinali, G., Neviani, E., & Cocolin, L. (2015) · PLOS ONE

Gut microbiota and healthProbiotics and Fermented Foods

Cited by 107

Fructose liquid and solid formulations differently affect gut integrity, microbiota composition and related liver toxicity: a comparative in vivo study

Mastrocola, R., Ferrocino, I., Liberto, E., Chiazza, F., Cento, A. S., Collotta, D., Querio, G., Nigro, D., Bitonto, V., Cutrin, J. C., et al. (2018) · The Journal of Nutritional Biochemistry

Gut microbiota and healthDiet, Metabolism, and Disease

Cited by 68

Microbiome and -omics application in food industry

Ferrocino, I., Rantsiou, K., & Cocolin, L. (2022) · International Journal of Food Microbiology

Probiotics and Fermented FoodsGut microbiota and health

Cited by 34