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Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M. Di Cagno R, et al. Among authors: minervini f. Appl Environ Microbiol. 2004 Feb;70(2):1088-96. doi: 10.1128/AEM.70.2.1088-1096.2004. Appl Environ Microbiol. 2004. PMID: 14766592 Free PMC article. Clinical Trial.
Cell-cell communication in food related bacteria.
Gobbetti M, De Angelis M, Di Cagno R, Minervini F, Limitone A. Gobbetti M, et al. Among authors: minervini f. Int J Food Microbiol. 2007 Nov 30;120(1-2):34-45. doi: 10.1016/j.ijfoodmicro.2007.06.012. Epub 2007 Jun 13. Int J Food Microbiol. 2007. PMID: 17617483 Review.
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M. Siragusa S, et al. Among authors: minervini f. Appl Environ Microbiol. 2009 Feb;75(4):1099-109. doi: 10.1128/AEM.01524-08. Epub 2008 Dec 16. Appl Environ Microbiol. 2009. PMID: 19088320 Free PMC article.
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
De Angelis M, Cassone A, Rizzello CG, Gagliardi F, Minervini F, Calasso M, Di Cagno R, Francavilla R, Gobbetti M. De Angelis M, et al. Among authors: minervini f. Appl Environ Microbiol. 2010 Jan;76(2):508-18. doi: 10.1128/AEM.01630-09. Epub 2009 Nov 30. Appl Environ Microbiol. 2010. PMID: 19948868 Free PMC article.
206 results