Tagliazucchi, Davide

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

LC-ESI-QTOF-MS identification of novel antioxidant peptides obtained by enzymatic and microbial hydrolysis of vegetable proteins

Babini, E., Tagliazucchi, D., Martini, S., Dei Più, L., & Gianotti, A. (2017) · Food Chemistry

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 117

Effect of ripening and in vitro digestion on the evolution and fate of bioactive peptides in Parmigiano-Reggiano cheese.

Martini, S., Conte, A., & Tagliazucchi, D. (2020) · International Dairy Journal

Protein Hydrolysis and Bioactive PeptidesProteins in Food Systems

Cited by 61

Genome Mining and Characterization of Two Novel Lacticaseibacillus rhamnosus Probiotic Candidates with Bile Salt Hydrolase Activity

Agolino, G., Cristofolini, M., Vaccalluzzo, A., Tagliazucchi, D., Cattivelli, A., Pino, A., Caggia, C., Solieri, L., & Randazzo, C. L. (2025) · Biomolecules

Probiotics and Fermented FoodsGut microbiota and health

Cited by 19

Bile Salt Hydrolase Activity in the Food-Derived Strain Levilactobacillus brevis M3R3: Genomic and Functional Characterization

Agolino, G., Cristofolini, M., Ronsivalle, M. A., Cattivelli, A., Tagliazucchi, D., Caggia, C., Solieri, L., & Randazzo, C. L. (2026) · Probiotics and Antimicrobial Proteins

Probiotics and Fermented FoodsEnzyme Production and Characterization

Cited by 1