List of works - Raffaella Di Cagno

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli.

scientific article

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Ascorbate content of wheat leaves is not determined by maximal l-galactono-1,4-lactone dehydrogenase (GalLDH) activity under drought stress

scientific article published in September 2005

Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese

scientific article

Cell-cell communication in food related bacteria.

scientific article published on 13 June 2007

Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.

scientific article published in July 2007

Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200.

scientific article published on 10 April 2015

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables a

scientific article published on 26 August 2010

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.

scientific article published on 15 September 2007

Defined multi-species semi-liquid ready-to-use sourdough starter

scientific article published on 25 April 2006

Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease

scientific article

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

scientific article

Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization

scientific article

Ecological parameters influencing microbial diversity and stability of traditional sourdough

scientific article

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

scientific article published on 25 October 2008

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

scientific article published on 2 March 2011

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation

scientific article published on 15 July 2010

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

scientific article

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

scientific article published on 31 December 2010

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

article

Exploitation of vegetables and fruits through lactic acid fermentation.

scientific article published on 17 September 2012

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

scientific article published on 2 June 2015

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions.

scientific article

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

scientific article

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

scientific article

Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum

scientific article published in December 2006

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

Heat shock response in Lactobacillus plantarum.

scientific article published on March 2004

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease

scientific article

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

scientific article published on 19 March 2010

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

scientific article published on 17 September 2020

How the sourdough may affect the functional features of leavened baked goods.

scientific article published on 16 May 2013

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

scientific article published on 26 September 2014

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

scientific article published on 25 May 2012

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

scientific article published on 9 December 2014

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

scientific article published on 04 May 2013

Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus

scientific article

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

scientific article

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

scientific article published on 30 November 2009

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

scientific article published on 31 January 2014

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

scientific article published on 30 August 2014

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

article

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

scientific article published on 13 May 2009

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

scientific article published on 16 January 2007

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.

scientific article published on 21 July 2010

Novel probiotic candidates for humans isolated from raw fruits and vegetables.

scientific article

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

scientific article

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance

scientific article

Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation

scientific article published on 20 January 2015

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

scientific article published on February 2002

Proteomics of the bacterial cross-talk by quorum sensing

scientific article published on 16 October 2010

Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells

scientific article published on 01 June 2010

Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits

scientific article published on 15 November 2013

Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures

scientific article

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

scientific article published on 01 June 2010

Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

scientific article

Salivary Microbiota Associated with Immunoglobulin A Nephropathy.

scientific article published on 13 March 2015

Salivary microbiota and metabolome associated with celiac disease

scientific article

Screening of bean cultivars for their response to ozone as evaluated by visible symptoms and leaf chlorophyll fluorescence

scientific article published in March 2000

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

scientific article published on 13 July 2008

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

scientific article

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

scientific article published on 16 July 2008

Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

scientific article published on 15 December 2009

Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.

scientific article published on October 2010

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

scientific article

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.

scientific article published on 26 November 2009

The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes

article

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

article

The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals

scientific article

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

scientific article published on 4 February 2012

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

scientific article published on 27 January 2009

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

scientific article

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

article

Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.

scientific article published in February 2009

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

scientific article published on 15 August 2007

Utilization of African grains for sourdough bread making.

scientific article published on 21 June 2011

Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties

scientific article published on 24 January 2012

List of works by Raffaella Di Cagno

Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli.

Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread

Ascorbate content of wheat leaves is not determined by maximal l-galactono-1,4-lactone dehydrogenase (GalLDH) activity under drought stress

Causal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato Pugliese

Cell-cell communication in food related bacteria.

Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.

Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200.

Comparison of phenotypic (Biolog System) and genotypic (random amplified polymorphic DNA-polymerase chain reaction, RAPD-PCR, and amplified fragment length polymorphism, AFLP) methods for typing Lactobacillus plantarum isolates from raw vegetables a

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.

Defined multi-species semi-liquid ready-to-use sourdough starter

Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation

Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization

Ecological parameters influencing microbial diversity and stability of traditional sourdough

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Exploitation of vegetables and fruits through lactic acid fermentation.

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

Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions.

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum

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

Heat shock response in Lactobacillus plantarum.

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease

Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

How the sourdough may affect the functional features of leavened baked goods.

Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases

Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

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

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli.

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.

Novel probiotic candidates for humans isolated from raw fruits and vegetables.

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis

Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance

Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

Proteomics of the bacterial cross-talk by quorum sensing

Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells

Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits

Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.

Salivary Microbiota Associated with Immunoglobulin A Nephropathy.

Salivary microbiota and metabolome associated with celiac disease

Screening of bean cultivars for their response to ozone as evaluated by visible symptoms and leaf chlorophyll fluorescence

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients

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

Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.

The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β-defensin 2 and tumor necrosis factor-α genes

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals

The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten

Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese

Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

Utilization of African grains for sourdough bread making.

Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties