• ENG 
    • ENG
    • ITA
    • DEU
Search 
  •   Bozen-Bolzano Institutional Archive (BIA)
  • Free University of Bozen-Bolzano (unibz)
  • Publications of the Faculty of Science and Technology
  • Articles - Science and Technology
  • Search
  •   Bozen-Bolzano Institutional Archive (BIA)
  • Free University of Bozen-Bolzano (unibz)
  • Publications of the Faculty of Science and Technology
  • Articles - Science and Technology
  • Search
JavaScript is disabled for your browser. Some features of this site may not work without it.

Search

Show Advanced FiltersHide Advanced Filters

Filters

Use filters to refine the search results.

Now showing items 11-20 of 22

  • Sort Options:
  • Relevance
  • Title Asc
  • Title Desc
  • Issue Date Asc
  • Issue Date Desc
  • Results Per Page:
  • 5
  • 10
  • 20
  • 40
  • 60
  • 80
  • 100
  • Thumbnail

    Assessment of comparative methods for storing type-I wheat sourdough 

    Lattanzi A; Minervini F; Gobbetti M (2014)
    This study assessed the influence of refrigerated, frozen and dried storage on technological performances and bacterial diversity of three type-I sourdoughs periodically reactivated. Overall, the tested methods did not ...
  • Thumbnail

    Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation 

    Coda R; Di Cagno R; Gobbetti M; Rizzello CG (2014)
    Cereal-based foods represent a very important source cif biological as well as of cultural diversity, as testified by the wide range of derived fermented products. A trend that is increasingly attracting bakery industries ...
  • Thumbnail

    Salivary Microbiota and Metabolome Associated with Celiac Disease 

    Francavilla R; Ercolini D; Piccolo M; Vannini L; Siragusa S; De Filippis F; De Pasquale I; Di Cagno R; Di Toma M; Gozzi G; Serrazanetti D; De Angelis M; Gobbetti M (2014)
    This study aimed to investigate the salivary microbiota and metabolome of 13 children with celiac disease (CD) under a glutenfree diet (treated celiac disease [T-CD]). The same number of healthy children (HC) was used as ...
  • Thumbnail

    Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread 

    Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M (2014)
    This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I sourdough containing legumes or wheat-legume flours were prepared and propagated (back slopped) in ...
  • Thumbnail

    Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria 

    Curiel JA; Coda R; Limitone A; Katina K; Raulio M; Rizzello CG; Gobbetti M (2014)
    Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and fungal proteases, was used for manufacturing experimental gluten-free pasta (E-GFp), according to a traditional process with ...
  • Thumbnail

    Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits 

    Rizzello CG; Filannino P; Di Cagno R; Calasso M; Gobbetti M (2014)
    This study aimed at investigating the regulatory system of bacteriocin synthesis by Lactobacillus plantarum strains in vegetables and fruits in a model system. Sterile and neutralized cell-free supernatant (CFS) from L. ...
  • Thumbnail

    Lactobacillus rossiae, a Vitamin B-12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus 

    De Angelis M; Bottacini F; Fosso B; Kelleher P; Calasso M; Di Cagno R; Ventura M; Picardi E; van Sinderen D; Gobbetti M (2014)
    Lactobacillus rossiae is an obligately hetero-fermentative lactic acid bacterium, which can be isolated from a broad range of environments including sourdoughs, vegetables, fermented meat and flour, as well as the ...
  • Thumbnail

    What Would You Like to Eat, Mr CKD Microbiota? A Mediterranean Diet, please! 

    Montemurno E; Cosola C; Dalfino G; Daidone G; De Angelis M; Gobbetti M; Gesualdo L (2014)
    In this review we elucidate the role of gut microbiota as the plausible missing link between food and health, focusing on chronic kidney disease (CKD). Microbiota, the microbial community harboured in the large intestine, ...
  • Thumbnail

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

    Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R (2014)
    This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of ...
  • Thumbnail

    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 CG; Gobbetti M (2014)
    Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of similar to 0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); ...
  • 1
  • 2
  • 3

Browse

All of BIACommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

My Account

Admin Login

Discover

Author
Gobbetti M (22)
Di Cagno R (17)De Angelis M (15)Rizzello CG (8)Calasso M (6)Buchin S (4)De Pasquale I (4)Ercolini D (4)Vannini L (4)Coda R (3)... View MoreDate Issued
2014 (22)
Full Text Availabilityreserved (11)open (10)none (1)TypeArticle (22)Has File(s)No (12)Yes (10)

Bia is a project of the University Library of Bozen-Bolzano (Learn More)
PrivacyContact Us
DSpace Express is a service operated by 
Atmire NV