PUBBLICAZIONI RECENTI

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1 PUBBLICAZIONI De Angelis Maria è autore o coautore di circa 220 pubblicazioni, la maggior parte delle quali su riviste internazionali e recensite dall ISI (Institute for Scientific Information of Philadelphia, USA), 9 capitoli su libri e 9 brevetti. In base alla valutazione dell ISI, le pubblicazioni hanno ricevuto un indice di citazioni superiore a 1304 (without self-citations), indice h pari ad 26 e un indice di citazione medio per articolo pari a In ca. il 50% delle pubblicazioni risulta come primo, ultimo e/o autore per la corrispondenza. PUBBLICAZIONI RECENTI (ultimi dieci anni su riviste internazionali) 1) M. De Angelis, A. C. Curtin, P. L. H. McSweeney, M. Faccia, M. Gobbetti Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine - lyase and use as adjunct starter in cheesemaking. J. Dairy Res. 69, (Impact Factor 1,507). 2) M. De Angelis, L. Mariotti, J. Rossi, M. Servili, P. F. Fox, G. Rollàn, M. Gobbetti Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. Appl. Environ. Microbiol. 68, (Impact Factor 4,004). 3) R. Di Cagno, M. De Angelis, P. Lavermicocca, M. De Vincenzi, C. Giovannini, M. Faccia, M. Gobbetti Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Appl. Environ. Microbiol. 68, (Impact Factor 4,004). 4) M. Gobbetti, L. Stepaniak, M. De Angelis, A. Corsetti, R. Di Cagno Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing. Crit. Rev. Food Sci. Nutr. 42, (Impact Factor 4,211). 5) R. Di Cagno, M. De Angelis, A. Corsetti, P. Lavermicocca, P. Arnault, P. Tossut, G. Gallo, M. Gobbetti Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties. Food Microbiol. 20, (Impact Factor 2,039). 6) R. Di Cagno, M. De Angelis, V. K. Upadhyay, P. L. H. McSweeney, F. Minervini, G. Gallo, M. Gobbetti Effect of proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum DPC2741. Int. Dairy J. 13, (Impact Factor 2,198). 7) A. Corsetti, M. De Angelis, F. Dellaglio, A. Paparella, L. Settanni, M. Gobbetti Characterization of sourdough lactic acid bacteria based on genotypic and cell wall protein 1

2 analyses. J. Appl. Microbiol. 94, (Impact Factor 2,501). 8) M. De Angelis, G. Gallo, M. R. Corbo, P. L. H. McSweeney, M. Faccia, M. Giovine, M. Gobbetti Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. Int. J. Food Microbiol. 87, (Impact Factor 2,581). 9) M. De Angelis, M. Gobbetti Environmental stress responses in Lactobacillus: a review. Proteomics. 4, (Impact Factor 5,479). 10) M. De Angelis, R. Di Cagno, C. Huet, C. Crecchio, P. F. Fox, M. Gobbetti Heat shock response in Lactobacillus plantarum. Appl. Environ. Microbiol. 70, (Impact Factor 4,004). 11) R. Di Cagno, M. De Angelis, S. Auricchio, L. Greco, C. Clarke, M. De Vincenzi, C. Giovannini, M. D Archivio, F. Landolfo, G. Parrilli, F. Minervini, E. Arendt, M. Gobbetti Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl. Environ. Microbiol. 70, (Impact Factor 4,004). 12) R. Di Cagno, A. Tamborrini, G. Gallo, C. Leone, M. De Angelis, M. Faccia, P. Amirante, M. Gobbetti Uses of mares milk in manufacture of fermented milks. Int. Dairy J. 14, (Impact Factor 2,198). 13) P. Lavermicocca, S. L. Lonigro, F. Valerio, M. De Angelis, L. Morelli, M. L. Callegari, C. G. Rizzello, A. Visconti Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food. Appl. Environ. Microbiol. 71, (Impact Factor 4,004). 14) G. Gallo, M. De Angelis, P. L. H. McSweeney, M. R. Corbo, M. Gobbetti Partial purification and characterization of an X-prolyl dipeptidyl aminopeptidase from Lactobacillus sanfranciscensis CB1. Food Chem. 91, (Impact Factor 3,052). 15) M. Gobbetti, M. De Angelis, A. Corsetti, R. Di Cagno Biochemistry and physiology of sourdough lactic acid bacteria. Trends Food Sci. Technol. 16, (Impact Factor 3,739). 16) G. Rollán, M. De Angelis, M. Gobbetti G. Font de Valdez Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli. J. Appl. Microbiol. 99, (Impact Factor 2,501). 17) R. Di Cagno, M. De Angelis, G. Alfonsi, M. De Vincenzi, M. Silano, O. Vincentini, M. Gobbetti Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J. Agr. Food Chem. 53,

3 4402. (Impact Factor 2,532). 18) M. De Angelis, G. Gallo, L. Settanni, M. R. Corbo, P. L. H. McSweeney, M. Gobbetti Purification and characterization of an intracellular family 3 -glucosidase from Lactobacillus sanfranciscensis CB1. Ital. J. Food Sci. 17, (Impact Factor 0,518). 19) M. De Angelis, C. G. Rizzello, A. Fasano, M. G. Clemente, C. De Simone, M. Silano, M. De Vincenti, I. Losito, M. Gobbetti VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for celiac sprue. BBA Mol. Basis Dis. 1762, (Impact Factor 4,041). 20) M. De Angelis, R. Coda, M. Silano, F. Minervini, C. G. Rizzello, R. Di Cagno, O. Vicentini, M. De Vincenti, M. Gobbetti Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour. J. Cereal Sci. 43, (Impact Factor 1,905). 21) M. De Angelis, S. Siragusa, M. Berloco, L. Caputo, L. Settanni, G. Alfonsi, M. Amerio, A. Grandi, A. Ragni, M. Gobbetti Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding. Res. Microbiol. 157, (Impact Factor 2,219). 22) R. Di Cagno, M. De Angelis, A. Limitone, P. F. Fox, M. Gobbetti Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures. Appl. Environ. Microbiol. 72, (Impact Factor 4,004). 23) C. G. Rizzello, M. De Angelis, R. Coda, M. Gobbetti Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy. Eur. Food Res. Technol. 223, (Impact Factor 1,159). 24) M. Gaggiano, R. Di Cagno, M. De Angelis, P. Arnault, P. Tossut, P. F. Fox, M. Gobbetti Defined multi-species semi-liquid ready-to-use sourdough starter. Food Microbiol. 24, (Impact Factor 2,039). 25) C. Chaves-López, M. De Angelis, M. Martuscelli, A. Serio, A. Paparella, G. Suzzi Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe s cheese (Pecorino Abruzzese). J. Appl. Microbiol. 101, (Impact Factor 2,501). 26) R. Coda, E. Brechany, M. De Angelis, S. De Candia, R. Di Cagno, M. Gobbetti Comparison of the compositional, microbiological, biochemical, and volatile profile characteristics of nine Italian ewes milk cheeses. J. Dairy Sci. 89, (Impact Factor 2,361). 27) R. Di Cagno, M. De Angelis, A. Limitone, F. Minervini, P. Carnevali, A. Corsetti, M. 3

4 Gaenzle, R. Ciati, M. Gobbetti Glucans and fructans production by sourdough Weissella cibaria and Lactobacillus plantarum. J. Agr. Food Chem. 54, (Impact Factor 2,532). 28) M. De Angelis, S. de Candia, R. Di Cagno, P. L. H. McSweeney, M. Gobbetti Microbiology and biochemistry of traditional Mozzarella cheese. Aust. J. Dairy Technol. 61, (Impact Factor 0,385). 29) M. De Angelis, C. G. Rizzello, E. Scala, C. De Simone, G. A. Farris, F. Turrini, M. Gobbetti Probiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy. J. Food Protect. 70, (Impact Factor 1,886). 30) M. De Angelis, R. Di Cagno, G. Gallo, M. Curci, S. Siragusa, C. Crecchio, E. Parente, M. Gobbetti Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. Int. J. Food Microbiol. 114, (Impact Factor 2,581). 31) M. Gobbetti, C. G. Rizzello, R. Di Cagno, M. De Angelis Sourdough lactobacilli and celiac disease. Food Microbiol. 24, (Impact Factor 2,039). 32) R. Di Cagno, M. De Angelis, G. Gallo, L. Settanni, M. G. Berloco, S. Siragusa, E. Parente, A. Corsetti, M. Gobbetti Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough. J. Appl. Microbiol. 103, (Impact Factor 2,501). 33) R. Di Cagno, S. Buchin, S. de Candia, M. De Angelis, P. F. Fox, M. Gobbetti Characterization of Italian cheeses ripened under nonconventional conditions. J. Dairy Sci. 90, (Impact Factor 2,361). 34) M. Gobbetti, M. De Angelis, R. Di Cagno, F. Minervini, A. Limitone Cell-cell communication in food related bacteria. Int. J. Food Microbiol. 120 (1-2), (Impact Factor 2,581). 35) M. De Angelis, S. Siragusa, L. Caputo, A. Ragni, R. Burzigotti, M. Gobbetti Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs. Vet. Microbiol. 123, (Impact Factor 2,010). 36) M. De Angelis, C. G. Rizzello, G. Alfonsi, P. Arnault, S. Cappelle, R. Di Cagno, M. Gobbetti Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. Brit. J. Nutr. 98, (Impact Factor 2,339). 37) R. Di Cagno, R. E. Miracle, M. De Angelis, F. Minervini, C. G. Rizzello, M. A. Drake, P. F. Fox, M. Gobbetti Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats cheeses. J. Dairy Res. 74, (Impact Factor 2,361). 38) C. G. Rizzello, M. De Angelis, R. Di Cagno, C. Gianfrani, M. Silano, I. Losito, M. De 4

5 Vincenzi, M. D. De Bari, F. Palmisano, F. Maurano, A. Camarca, M. Gobbetti Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Appl. Environ. Microbiol. 73, (Impact Factor 4,004). 39) S. de Candia, M. De Angelis, E. Dunlea, F. Minervini, P. L. H. McSweeney, M. Faccia, M. Gobbetti Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses. Int. J. Food Microbiol. 119, (Impact Factor 2,581). 40) R. Di Cagno, M. De Angelis, A. Limitone, F. Minervini, C. Simonetti, S. Buchin, M. Gobbetti Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1. Proteomics. 7, (Impact Factor 5,479). 41) S. Siragusa, M. De Angelis, R. Di Cagno, C. G. Rizzello, R. Coda, M. Gobbetti Production of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Appl. Environ. Microbiol. 73 (22), (Impact Factor 4,004). 42) R. Di Cagno, C. Chaves Lòpez, R. Tofalo, G. Gallo, M. De Angelis, A. Paparella, W. P. Hammes, M. Gobbetti Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages. Meat Sci. 79, (Impact Factor 2,006). 43) R. Di Cagno, R. Surico, S. Siragusa, M. De Angelis, A. Paradiso, F. Minervini, L. De Gara, M. Gobbetti. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, french beans or marrows. Int. J. Food Microbiol. (doi: /j.ijfoodmicro ). (Impact Factor 2,581). 44) R. Di Cagno, C. G. Rizzello, M. De Angelis, A. Cassone, G. Giuliani, A. Benedusi, A. Limitone, R. Surico, M. Gobbetti Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. J. Food Protect. 71, (Impact Factor 1,886). 45) M. De Angelis, S. de Candia, M. P. Calasso, M. Faccia, T. P. Guinee, M. C. Simonetti, M. Gobbetti Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese. Int. J. Food Microbiol. 125, (Impact Factor 2,581). 46) M. De Angelis, F. Minervini, L. Caputo, A. Cassone, R. Coda, M. P. Calasso, F. Divella, F. Divella, M. Gobbetti Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making. J. 5

6 Agr. Food Chem. 56(18): (Impact Factor 2,352). 47) R. Coda, C. G. Rizzello, F. Nigro, M. De Angelis, P. Arnault, M. Gobbetti Longterm fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris, cv Pinto, and sourdough lactic acid bacteria during bread storage. Appl. Environ. Microbiol. 74(23): ) S. Siragusa, R. Di Cagno, D. Ercolini, F. Minervini, M. Gobbetti, M. De Angelis Taxonomic structure and monitoring of the dominant lactic acid bacteria population during wheat flour sourdough type I propagation by using Lactobacillus sanfranciscensis starters. Appl. Environ. Microbiol. 75(4): ) R. Di Cagno, R. Surico, A. Paradiso, M. De Angelis, S. Buchin, M. Gobbetti Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. Int. J. Food Microbiol. 128: ) R. Di Cagno, R. Surico, G. Minervini, M. De Angelis, C. G. Rizzello and M. Gobbetti Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature. Int. J. Food Microbiol. 130, ) S. L. Lonigro, F. Valerio, M. De Angelis, P. Lavermicocca Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria Int. J. Food Microbiol. 15;130(1): ) R. Di Cagno, C. G. Rizzello, F. Gagliano, P. Ricciuti, M. Ndagijimana, R. Francavilla, M. E. Guerzoni, C. Crecchio, M. Gobbetti, and M. De Angelis Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease. Appl. Environ. Microbiol. 75, ) C. G. Rizzello, R. Coda, M. De Angelis, R. Di Cagno, P. Carnevali, and M. Gobbetti Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads. Int. J. Food Microbiol. 131, ) M. De Angelis, N. Damiano, C. G. Rizzello, A. Cassone, R. Di Cagno, M. Gobbetti Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. Eur. Food Res. Technol. 229: ) R. Di Cagno, M. De Angelis, R. Coda, F. Minervini and M. Gobbetti Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli Res. Microbiol. 160, ) C.G. Rizzello, L. Nionelli, R. Coda, M. De Angelis, M. Gobbetti Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chem. 119,

7 57) M. De Angelis, A. Cassone, C.G. Rizzello, F. Gagliardi, F. Minervini, M. Calasso, R. Di Cagno, R. Francavilla and M. Gobbetti Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases. Appl. Environ. Microbiol. 76, ) R. Coda, L. Nionelli, C. Rizzello, M. De Angelis, P. Tossut, M. Gobbetti Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. J. Appl. Microbiol. 108, ) R. Di Cagno, F. Mazzacane, C.G. Rizzello, M. De Angelis, G. Giuliani, M. Meloni, B. De Servi, and M. Gobbetti Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Appl. Microbiol. Biotechnol. 86: ) R. Di Cagno, M. De Angelis, M. Calasso, O. Vicentini, P. Vernocchi, M. Ndagijimana, M. De Vincenzi, M.R. Dessì, M.E. Guerzoni, M. Gobbetti 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. Proteomics 10, ) R. Francavilla, M. De Angelis, L. Calace, R. Sardaro, P. Vernocchi, M.E. Guerzoni, M. Gobbetti Effects of a whey protein hydrolyzed formula containing lactose on the metabolic profiles and fecal microbiota of infants with cow s milk allergy. Digestive and Liver Disease 42S, S321 S ) M. Gobbetti, R. Di Cagno and M. De Angelis Functional microorganisms for functional food quality. Trends Food Sci. 50, ) F. Minervini, M. De Angelis, R. Di Cagno, M. Gänzle, and M. Gobbetti. Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar Int. J. Food Microbiol. 141, ) M. De Angelis, R. Di Cagno, F. Minervini, C. Rizzello, M. Gobbetti Twodimensional electrophoresis and IgE-mediated food allergy. Electrophoresis. 31, ) M. De Angelis, M. P. Calasso, R. Di Cagno, F. Minervini, and M. Gobbetti. NADPglutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, ph and NaCl on enzyme activity and expression. J. Appl. Microbiol. 109, ) Di Cagno R., Mazzacane F., Rizzello CG., Vincentini O., Silano M., Giuliano G., De Angelis M., Gobbetti M. 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. J. Agr. Food Chem. 58,

8 67) Di Cagno R., Barbato M., Di Camillo C., Rizzello CG., De Angelis M., Giuliani G., De Vincenzi M., Gobbetti M., Cucchiara S Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study. J. Ped. Gastroenterol. Nutr. 51, ) Di Cagno R., De Pasquale I., De Angelis M., Calasso MP., Buchin S., Gobbetti M Contribution of selected adjunct or attenuated non-starter lactobacilli to ripening of Italian Caciotta cheese. Aust. J. Dairy Technol. 65, ) De Angelis M., Siragusa S., Fontana C., Cappa F., Di Cagno R., Cocconcelli P., Gobbetti M Glutamate dehydrogenase in non-starter lactic acid bacteria. Aust. J. Dairy Technol. 65, ) F. Minervini, M. De Angelis, R. Di Cagno, D. Pinto, S. Siragusa, C. G. Rizzello, M. Gobbetti Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. Food Microbiol. 27: ) Di Cagno R., De Angelis M., Calasso M., Gobbetti M Proteomics of the bacterial cross-talk by quorum sensing. J. Prot. 74, ) Siragusa S., Fontana C., Cappa F., Caputo L., Cocconcelli PS., Gobbetti M., De Angelis M Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001. Int. Dairy J. 21, ) L. Greco, M. Gobbetti, R. Auricchio, R. Di Mase, F. Paparo, R. Di Cagno, M. De Angelis, C.G. Rizzello, A. Cassone, G. Terrone, L. Timpone, M. D Aniello, R. Troncone and S. Auricchio Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. Clin. Gastroenterol. Hepatol. 9, ) Di Cagno R, De Pasquale I, De Angelis M, Buchin S, Calasso M, Fox PF, Gobbetti M Manufacture of Italian Caciotta-type cheeses with adjuncts and attenuated adjuncts of selected non-starter lactobacilli. Int. Dairy J. 21, ) Di Cagno R., Minervini G., Rizzello C. G., De Angelis M., Gobbetti M Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiol. 28: ) Pinto D., Marzani B., Minervini F., Calasso M., Giuliani G., Gobbetti M., De Angelis M Plantaricin A synthesized by Lactobacillus plantarum induces in vitro proliferation and migration of human keratinocytes and increases the expression of TGF-β1, FGF7, VEGF-A and IL-8 genes. Peptides, 32, ) G. Giuliani, D. Pinto, M. De Angelis, F. Minervini, M. Gobbetti and B. Marzani In vitro wound healing-promoting activities of quorum sensing peptide Plantaricin A. J. Investigative Dermatol. 131: 2, S3. 8

9 78) Minervini F., Pinto D., Di Cagno R., De Angelis M., Gobbetti M Scouting the application of sourdough to frozen dough bread technology. J. Cereal Sci. 54: ) Di Cagno R, De Angelis M, De Pasquale I, Ndagijimana M, Vernocchi P, Ricciuti P, Gagliardi F, Laghi L, Crecchio C, Guerzoni ME, Gobbetti M, Francavilla R Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization. BMC Microbiol. 4;11(1): ) Minervini, F., S. Siragusa, M. Faccia, F. Dal Bello, M. Gobbetti, and M. De Angelis Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli. J. Dairy Sci. 95; ) Marzani, B., Pinto, D., De Angelis, M., Gobbetti, M., Benedusi, A., Giuliani, G Plantaricin A accelerates wound healing by modulating the gene expression of TGF-beta 1, FGF7, VEGF-A and IL-8 in human keratinocytes. Journal of Investigative Dermatology 132:2, S12-S12. 82) Marzani, B., Pinto, D., De Angelis, M., Gobbetti, M., Benedusi, A., Giuliani, G Plantaricin A promotes the cellular antioxidant defenses of human keratinocytes and modulates the synthesis of filaggrin, involucrin, beta-defensin 2, and tumor necrosis factor alpha. Journal of Investigative Dermatology 132:2, S84-S84. 83) Minervini F, Di Cagno R, Lattanzi A, De Angelis M, Antonielli L, Cardinali G, Cappelle S, Gobbetti M Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: interactions between ingredients and microbial species diversity. Appl Environ Microbiol. 78, ) Francavilla R, Calasso M., Calace L., Siragusa S., Ndagijimana M., Vernocchi P., Brunetti L., Mancino G., Tedeschi G., Guerzoni E., Indrio F., Laghi L., Miniello V., Gobbetti M., De Angelis M Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy. Pediatric Allergy Immunology, 23, ) Minervini F, Lattanzi A, De Angelis M, Di Cagno R, Gobbetti M Artisan bakery or laboratory propagated sourdoughs: influence on the diversity of lactic acid bacterium and yeast microbiotas. Appl Environ Microbiol., 78, ) Di Cagno R., De Pasquale I., De Angelis M., and Gobbetti M Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli. J. Dairy Sci. 95, ) Marzani B, Pinto D, Minervini F, Calasso M, Di Cagno R, Giuliani G, Gobbetti M and De Angelis M The antimicrobial peptide pheromone Plantaricin A increases antioxidant defenses of human keratinocytes and modulates the expression of filaggrin, involucrin, β- 9

10 defensin 2 and tumor necrosis factor-α genes. Experimental Dermatology, 21, ) Di Cagno R., De Angelis M., Cattonaro F. and Gobbetti M Draft genome sequence of Lactobacillus rossiae DSM T. Journal of Bacteriology. 94: ) Bove C. G., De Angelis M., Gatti M., Calasso M., Neviani E. and Gobbetti M Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to MRS medium. Proteomics, 12, ) Di Cagno R., R. Coda, M. De Angelis, M. Gobbetti Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33, ) Lattanzi A., Minervini F., Di Cagno R., Diviccaro A., Antonielli L., Cardinali G., Cappelle S., De Angelis M., and M. Gobbetti The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods. Int. J. Food Microbiol. 163, ) Calasso M., R. Di Cagno, M. De Angelis, D. Campanella, F. Minervini and M. Gobbetti. Effects of the Ppeptide pheromone plantaricin A and cocultivation with Lactobacillus sanfranciscensis DPPMA174 on the exoproteome and the adhesion capacity of Lactobacillus plantarum DC400. Appl. Environm. Microbiol. 79, ) Gobbetti M., C. G. Rizzello, R. Di Cagno, M. De Angelis. How the sourdough may affect the functional features of leavened baked goods. Food Microbiology. In press. Pubblicazioni su libri (ultimi dieci anni ) 1) M. Gobbetti, M. De Angelis, R. Di Cagno, C. G. Rizzello Relative contributions of starter cultures and non-starter bacteria to flavour of cheese. In: Improving Cheese Flour (Ed. B. Weimer), p , Woodhead Publishing, USA. 2) M. Gobbetti, M. De Angelis, R. Di Cagno, C. G. Rizzello Sourdough/lactic acid bacteria. In: Gluten-Free Cereal Products and Beverages (Ed. E. Arendt), Food Science and Technology International Series, Elsevier, Amsterdam, The Netherlands. 3) M. De Angelis, e R. Di Cagno I prodotti lievitati da forno senza glutine. In: Gobbetti, M., Corsetti, A. Biotecnologie dei prodotti da forno. vol. 1, p , MILANO: Ambrosiana, ISBN/ISSN: ISBN ) M. De Angelis and Gobbetti M Pasta-Filata Cheeses Traditional Pasta-Filata Cheese. In: Fuquay JW, Fox PF and McSweeney PLH (eds.), Encyclopedia of Dairy Sciences, Second Edition, vol. 1, pp San Diego: Academic Press. 5) M De Angelis and Gobbetti M Lactic Acid Bacteria Lactobacillus spp.: General 10

11 Characteristics. In: Fuquay JW, Fox PF and McSweeney PLH (eds.), Encyclopedia of Dairy Sciences, Second Edition, vol. 3, pp San Diego: Academic Press. 6) Rizzello CG and De Angelis M Lactic Acid Bacteria Lactobacillus spp.: Lactobacillus delbrueckii Group. In: Fuquay JW, Fox PF and McSweeney PLH (eds.), Encyclopedia of Dairy Sciences, Second Edition, vol. 3, pp San Diego: Academic Press. 7) M. De Angelis and Gobbetti M Stress Responses of Lactobacilli. In: Stress Responses of Lactic Acid Bacteria, K. Papadimitriou and E. Tsakalidou Eds., Springer Science & Business Media, LLC, NY, USA, in press. DOI / _11. 8) M. De Angelis, I. De Pasquale and M. Gobbetti Catabolism of free amino acids by lactic acid bacteria during ripening: Quality, Safety and Health Aspects in Series Advances in Food Safety and Food Microbiology, edited by Anderson de Souza Sant'Ana and Bernadette D.G.M. Franco. NOVA SCIENCE PUBLISHERS, INC. Chapter 5. 9) M. De Angelis and M. Calasso MOLECULAR BIOLOGY Proteomics. Encyclopedia of Food Microbiology. MS376 In press. Brevetti (ultimi dieci anni) 1) P. Lavermicocca, S. L. Lonigro, A. Visconti, M. De Angelis, F. Valerio, L. Morelli. Olive da mensa contenenti microrganismi probiotici Ente Consiglio Nazionale delle Ricerche, Italia, 5 Dicembre 2003, MI2003A ) G.M. Giuliani, A. Benedusi, R. Di Cagno, M. De Angelis, A. Luisi, M. Gobbetti. Brevetto italiano-miscela di batteri lattici per la preparazione di prodotti da forno senza glutine. Brevetto per invenzione tecnologica, 2007, RM2006A ) P. Lavermicocca, S. L. Lonigro, A. Visconti, M. De Angelis, F. Valerio, L. Morelli. (2007). Table olives containing probiotic microrganisms. WO/2005/ ) G.M. Giuliani, A. Benedusi, R. Di Cagno, C.G. Rizzello, M. De Angelis, F. Mazzacane, M. Gobbetti. Brevetto italiano-procedimento per la preparazione di acido γ-ammino butirrico (GABA) mediante batteri lattici (LAB) su surplus agro-alimentari, 2007, RM2007A ) G.M. Giuliani, A. Benedusi, R. Di Cagno, M. De Angelis, C.G. Rizzello, A. Cassone, M. Gobbetti. Procedimento di biotecnologia microbica per la completa degradazione di glutine nelle farine, 2008, ITRM2008A Giuliani S.p.A. 6) G.M. Giuliani, A. Benedusi, R. Di Cagno, C.G. Rizzello, M. De Angelis, F. Mazzacane, M. Gobbetti. (2009). Process for the preparation of gamma-amino butyric acid (GABA by the use of lactic acid bacteria (LAB) on agro- and food-industry surplus. WO 2009/

12 Giuliani S.p.A. 7) Giuliani G, Benedusi A, Gobbetti M, Di Cagno R, De Angelis M, Calasso M. (2010). Procedimento di preparazione di una biomassa comprendente plantaricina e suoi usi in campo medico. RM2010A ) Giuliani G, Benedusi A, Gobbetti M, Di Cagno R, De Angelis M, Calasso M (2011). Process for the preparation of a biomass comprising plantaricin and uses the use in medical field. WO/2011/ ) Gobbetti M., Faccia M, De Angelis M., Minervini F (2011). Processo per la preparazione di formaggi a pasta filata arricchiti in fermenti probiotici. P56007IT00-1/ Pubblicazioni su atti di convegni e congressi nazionali ed internazionali (ultimi dieci anni) 1) M. Gobbetti, C. I. Clarke, M. De Angelis, R. Di Cagno, A. Corsetti, E. K. Arendt, M. De Vincenti, P. Lavermicocca Combinations of selected lactic acid bacteria and nonconventional flours to produce sourdough breads with a decreased toxicity for human cereal intolerance. Book of Abstracts (FEMS) Seventh Symposium on Lactic Acid Bacteria- Genetics, Metabolism and Applications, 1-5 Settembre, Egmond aan Zee, the Netherlands, A41. 2) R. Di Cagno, M. De Angelis, V. Upadhyay, P. L. H. McSweeney, F. Minervini, G. Gallo, M. Gobbetti Effects of the cell-envelope proteinases of starter bacteria on the growth and proteolytic activity of Lactobacillus plantarum Book of Abstracts (FEMS) Seventh Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 1-5 Settembre, Egmond aan Zee, the Netherlands, K3. 3) M. De Angelis, L. Mariotti, J. Rossi, P. F. Fox, M. Gobbetti Arginine catabolism by sourdough lactic acid bacteria: purification and chacterization of the arginine deiminase (ADI) pathway enzymes from Lactobacillus sanfranciscensis CB1. Book of Abstracts (FEMS) Seventh Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 1-5 Settembre, Egmond aan Zee, the Netherlands, G33. 4) A. Corsetti, M. De Angelis, M. Finetti, M. Gobbetti Cold stress responses in sourdough lactic acid bacteria: induction of cryotolerance and identification of cold shock gene in Lactobacillus spp. Book of Abstracts (FEMS) Seventh Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 1-5 Settembre, Egmond aan Zee, the Netherlands, G66. 5) G. Rollan, M. De Angelis, G. Font de Valdez, M. Gobbetti Proteolytic activity of sourdough lactobacilli: effect in the reduction of gliadin-like fractions. Book of Abstracts 12

13 (FEMS) Seventh Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 1-5 Settembre, Egmond aan Zee, the Netherlands, K10. 6) R. Di Cagno, M. De Angelis, S. Auricchio, L. Greco, C. Clarke, M. De Vincenzi, C. Giovannini, M. D Archivio, F. Landolfo, G. Parrilli, F. Minervini, E. Arendt, M. Gobbetti A sourdough bread which is tolerated in Celiac Sprue (CS). FOSARE SEMINAR series 2 the SAFE Consortium, Food Allergy and Intolerance, including methods to predict allergenicity, June, Brussels, p ) R. Di Cagno, M. De Angelis, S. Auricchio, L. Greco, C. Clarke, M. De Vincenzi, F. Landolfo, G. Parrilli, F. Minervini, M. Gobbetti Detossificazione delle frazioni proteiche responsabili dell intolleranza umana ai cereali: uso di lattobacilli selezionati per la produzione di pani contenenti farina di grano in miscela con farine non tossiche. Atti del 5 Convegno AISTEC, Porto Conte Ricerche, Giugno, Alghero, p ) A. Corsetti, L. Settanni, M. De Angelis, R. Di Cagno, M. Gobbetti Adattamento agli stress ambientali in batteri lattici dell impasto acido: risposta allo shock osmotico. Congresso Italiano di Scienza e Tecnologia degli alimenti (CISETA), Settembre, Villa Erba, Cernobbio, Como, p. 1. 9) M. De Angelis, G. Gallo, M. Gobbetti Attività fitasica e -glucosidasica dei batteri lattici del lievito naturale. Atti del 6 Congresso Italiano di Scienza e Tecnologia degli alimenti (CISETA), Settembre, Villa Erba, Cernobbio, Como, p ) R. Di Cagno, F. Minervini, M. De Angelis, M. De Vincenzi, M. Gobbetti Attività proteolitica di batteri lattici del lievito naturale : possibili meccanismi di idrolisi delle frazioni proteiche responsabili dell intolleranza umana ai cereali. Congresso Italiano di Scienza e Tecnologia degli alimenti (CISETA), Settembre, Villa Erba, Cernobbio, Como, p ) M. De Angelis, A. Corsetti, M. Gobbetti Environmental stress responses in sourdough lactic acid bacteria. Book of Abstracts Second International Symposium on Sourdough, 8-11 October, Brussels, Belgium, P. 33, S ) R. Di Cagno, M. De Angelis, S. Auricchio, L. Greco, C. Clarke, M. De Vincenzi, F. Landolfo, G. Parrilli, F. Minervini, M. Gobbetti Use of selected lactobacilli to produce a sourdough bread made of wheat and non-toxic flours: in vitro and in vivo human gluten tolerance. Book of Abstracts Second International Symposium on Sourdough, 8-11 Ottobre, Brussels, Belgium, P. 108, S ) F. Baruzzi, A. Matarante, M. De Angelis, M. Morea Ruolo dei lattobacilli proteolitici naturali nella fermentazione e stagionatura della Scamorza Altamurana. 6 Congresso 13

14 Italiano di Scienza e Tecnologia degli Alimenti, Settembre, Cernobbio, Como. 14) M. De Angelis, R. Di Cagno, C. Huet, C. Crecchio, P. F. Fox, M. Gobbetti Heat stress resistance in Lactobacillus plantarum. FOSARE SEMINAR the SAFE Consorsium, Novel (mild) preservation technologies in relation to food safety, January, Brussels. 15) M. Gobbetti, C. De Simone, M. De Angelis, C. Rizzello, M. De Vincenzi Proteolytic activity of probiotic cells as a potential tool for decreasing gluten intolerance. Probiotics in the Digestive Tracts: Mechanisms and Efficacy. VSL Pharmaceuticals, April, Rome, p ) M. De Angelis, C. G. Rizzello, C. De Simone, G. A. Farris, F. Turrini, E. Scala, M. Gobbetti Attività proteolitica di batteri lattici del lievito naturale su allergeni da frumento. Atti del 6 Convegno AISTEC, Giugno, Valenzano, Bari, p ) R. Di Cagno, M. De Angelis, G. Alfonsi, M. De Vincenzi, M. Silano, O. Vicentini, M. Gobbetti Pasta a base di farina di grano duro fermentata con batteri lattici: uno strumento per ridurre l intolleranza umana al glutine. Atti del 6 Convegno AISTEC, Giugno, Valenzano, Bari, p ) R. Di Cagno, M. De Angelis, G. Alfonsi, M. De Vincenzi, M. Silano, O. Vincentini, M. Gobbetti Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. Book of Abstracts (FEMS) Eighty Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 28 August-5 September, Egmond aan Zee, the Netherlands. 19) M. De Angelis, S. Siragusa, M. Berloco, L. Caputo, L. Settanni, G. Alfonsi, M. Gobbetti Isolation, identification and selection of potential probiotic lactobacilli from pig faeces to be used as additives in pelleted feeding. Book of Abstracts (FEMS) Eighty Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 28 August-5 Settembre, Egmond aan Zee, the Netherlands. 20) R. Di Cagno, M. De Angelis, A. Limitone, M. Gobbetti Physiological mechanisms of adaptation of Lactobacillus helveticus to different temperatures during natural whey starter manufacture. Book of Abstracts (FEMS) Eighty Symposium on Lactic Acid Bacteria- Genetics, Metabolism and applications, 28 August-5 Settembre, Egmond aan Zee, the Netherlands. 21) M. De Angelis, L. Settanni, M. Berloco, G. Gallo, A. Corsetti, M. Gobbetti Biodiversity of Lactobacillus rossii strains isolated from sourdough. Book of Abstracts (FEMS) Eighty Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 28 August-5 Settembre, Egmond aan Zee, the Netherlands. 14

15 22) M. De Angelis, C. G. Rizzello, E. Scala, C. De Simone, G. A. Farris, F. Turrini, M. Gobbetti VSL#3 probiotic preparation has the capacity to hydrolyze wheat protein responsible for food allergy. Book of Abstracts (FEMS) Eighty Symposium on Lactic Acid Bacteria-Genetics, Metabolism and applications, 28 August-5 Settembre, Egmond aan Zee, the Netherlands. 23) G. Gallo, M. De Angelis, E. Parente, R. Di Cagno, G. Alfonsi, M. Gobbetti Diversità genotipica e fenotipica di ceppi di Lactobacillus sanfranciscensis isolati da impasti acidi. 7 Congresso Italiano di Scienza e Tecnologia degli Alimenti, Settembre, Cernobbio, Como. 24) C. G. Rizzello, M. De Angelis, C. De Simone, G. A. Farris, M. Gobbetti Degradazione di proteine allergeniche da frumento da parte di microrganismi probiotici. In: Ricerche e innovazioni nell industria alimentare, Vol. 7, pag ) M. De Angelis, G. Alfonsi, G. Gallo, M. Gobbetti Effetto del lievito naturale e delle fibre alimentari sull indice glicemico dei prodotti lievitati da forno. 7 Congresso Italiano di Scienza e Tecnologia degli Alimenti, Settembre, Cernobbio, Como. 26) L. Caputo, A. Visconti, M. De Angelis, M. Gobbetti Attività fitasica di alcuni biotipi di Saccaromyces spp. isolati da differenti fonti alimentari. In: Ricerche e innovazioni nell industria alimentare, Vol. 7, pag ) R. Di Cagno, M. De Angelis, C. G. Rizzello, F. Minervini, M. Gobbetti Lactobacilli del lievito naturale e patologia celiaca. 1 Convegno Nazionale della società Italiana di microbiologia agro-alimentare e Ambientale; Ruolo della microbiologia nei settori agroalimentari ed ambientale, Luglio, Bologna, P ) F. Minervini, C. G. Rizzello, M. De Angelis, R. Di Cagno, M. Gobbetti Caratteristiche funzionali di derivati lattiero-caseari. 1 Convegno Nazionale della società Italiana di microbiologia agro-alimentare e Ambientale; Ruolo della microbiologia nei settori agro-alimentari ed ambientale, Luglio, Bologna, P ) Pollacci P., De Angelis M., Sardella A. and Patumi M Production according to natural style and evaluation of black table olives of cultivar Leccino. Olivebioteq 30) M. De Angelis, R. di Cagno, M. Gobbetti Caratterizzazione microbiologica, chimicofisica, biochimica e sensoriale di formaggi italiani tipici e tradizionali. 1 Convegno Nazionale della società Italiana di microbiologia agro-alimentare e Ambientale; Ruolo della microbiologia nei settori agro-alimentari ed ambientale, Luglio, Bologna, P ) M. De Angelis, R. di Cagno, M. Gobbetti Proteomica dei batteri lattici dell industria lattiero-casearia. 1 Convegno Nazionale della società Italiana di microbiologia agro- 15

16 Alimentare e Ambientale; Ruolo della microbiologia nei settori agro-alimentari ed ambientale, Luglio, Bologna, P ) R. Di Cagno, M. De Angelis, S. Buchin, S. De Candia, P. F. Fox, M. Gobbetti Compositional, microbiological, biochemical and volatile profile characterization of Italian non-conventionally ripened cheese varieties. Dairy Science World Series Conference proceedings Cheese Science 2006, July, Sydney, Australia, P ) R. Coda, E. Brechany, M. De Angelis, S. De Candia, F. Minervini, M. Gobbetti Compositional, microbiological, biochemical and volatile profile characterization of nine Italian ewes milk cheeses. Dairy Science World Series Conference proceedings Cheese Science 2006, July, Sydney, Australia, P ) R. Di Cagno, M. De Angelis, A. Limitone, P. F. Fox, M. Gobbetti Heat stress response of Lactobacillus helveticus PR4 during propagation in cheese-whey under a temperature gradient. FoodMicro-Food safety and food biotechnology: diversity and global impact, 29 August-2 September, Bologna, P ) M. Gobbetti, S. de Candia, R. Di Cagno, M. De Angelis, S. Bouchin, J. L. La Quere Compositional, microbiological, biochemical and volatile profile characterization of Italian cheeses ripened under non-conventional conditions. FoodMicro-Food safety and food biotechnology: diversity and global impact, 29 August-2 September, Bologna, P ) M. De Angelis, M. Gobbetti, R. Di Cagno, C. G. Rizzello Treatment using bacterial endopeptidases to increase the human gluten tolerance. FoodMicro-Food safety and food biotechnology: diversity and global impact, 29 August-2 September, Bologna, P ) M. De Angelis, F. Minervini, R. Di Cagno, G. Gallo, S. Siragusa, M. Curci, C. Crecchio, E. Parente, M. Gobbetti Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs. Book of Abstracts 3 rd International Symposium on Sourdough, October, Bari, Italia, P ) A. Benedusi, R. Di Cagno, S. Bellinvia, G. Giuliani, A. Luisi, M. De Angelis, M. Gobbetti Use of selected sourdough lactic acid bacteria to improve the flavour of gluten-free breads and to eliminate the risk of cross-contamination. Book of Abstracts 3 rd International Symposium on Sourdough, October, Bari, Italia, P ) P. Carnevali, R. Di Cagno, M. De Angelis, F. Minervini, A. Limitone, A. Corsetti, M. G. Gänzle, R. Ciati, M. Gobbetti In situ exopolysaccharides production by sourdough Weissella cibaria and Lactobacillus plantarum: molecular aharacterization and their effect on bread texture. Book of Abstracts 3 rd International Symposium on Sourdough, October, Bari, Italia, P

17 40) M. De Angelis, G. Alfonsi, R. Di Cagno, P. Tossut, S. Cappelle, P. Arnoult Use of selected sourdough lactic acid bacteria and dietary fibre to decrease the glycemic index of wheat breads. Book of Abstracts 3 rd International Symposium on Sourdough, October, Bari, Italia, P ) C.G. Rizzello, M. De Angelis, R. Coda, S. de Candia, G. A. Farris, F. Turrini, M. Gobbetti Use of selected probiotic VSL#3 and sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy. Book of Abstracts 3 rd International Symposium on Sourdough, October, Bari, Italia, P ) R. Di Cagno, A. Benedusi, G. Giuliani, M. De Angelis, A. Luisi, M. Gobbetti The use of selected sourdough lactic acid bacteria to improve the nutritional and sensory properties of gluten-free bread. XII International Celiac Disease Symposium, 9-11 November, New York, D-359, P ) R. Di Cagno, M. De Angelis, A. Limitone, F. Minervini, M. C. Simonetti, M. Gobbetti Comunicazione cellulare tra i batteri lattici del lievito naturale : uno studio di proteomica applicato a Lactobacillus sanfranciscensis CB1. Riassunti delle comunicazioni e dei poster dell 8 Congresso Italiano di Scienza e Tecnologia degli Alimenti, 6-7 Maggio, Milano, P ) C. G. Rizzello, M. De Angelis, A. Cassone, R. Di Cagno, M. Gobbetti Componenti funzionali del lievito naturale : peptidi anti-ipertensivi e acido- -amminobutirrico (GABA). Riassunti delle comunicazioni e dei poster dell 8 Congresso Italiano di Scienza e Tecnologia degli Alimenti, 6-7 Maggio, Milano, P ) M. De Angelis, C. G. Rizzello, R. Di Cagno, M. De Vincenzi, C. Gianfrani, M. Gobbetti Degradazione del glutine con batteri lattici e proteasi fungine: nuove prospettive per la patologia celiaca. Riassunti delle comunicazioni e dei poster dell 8 Congresso Italiano di Scienza e Tecnologia degli Alimenti, 6-7 Maggio, Milano, P ) F. Minervini, M. De Angelis, R. Di Cagno, C. G. Rizzello, M. Gobbetti Catabolismo degli aminoacidi nei batteri lattici. Riassunti delle comunicazioni e dei poster dell 8 Congresso Italiano di Scienza e Tecnologia degli Alimenti, 6-7 Maggio, Milano, P ) F. Minervini, R. Di Cagno, M. De Angelis, R. Surico, M. Gobbetti Uso di batteri lattici selezionati ed autoctoni per l ottenimento di conserve vegetali. I Congresso Nazionale Qualità del suolo, alimenti e salute, Ottobre, Palermo. 48) M. De Angelis, C. G. Rizzello, F. Minervini, R. Di Cagno, M. Gobbetti Degradazione di allergeni dei cereali mediante la fermentazione con lievito naturale. I Congresso Nazionale Qualità del suolo, alimenti e salute, ottobre, Palermo. 17

18 49) M. Gobbetti, M. De Angelis, R. Di Cagno, F. Minervini Proteomics of cell-cell communication in food related lactic acid bacteria. Italian Proteomic association 3rd Annual National Conference, June, Selva di Fasano, Brindisi, Italia, O-Mic4. 50) R. Coda, C. G. Rizzello, F. Nigro, M. De Angelis, P. Arnault, M. Gobbetti Longterm fungi inhibitory activity of water-soluble extract from Phaseolus vulgaris, cv Pinto, and sourdough lactic acid bacteria during bread storage. 9 th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology, 31 August-4 Settembre, Egmond aan Zee, the Netherlands. 51) M. De Angelis, R. Di Cagno, S. Siragusa, C. G. Rizzello, R. Coda, F. Mazzacane, G. Giuliani, A. Benedusi, M. Gobbetti Selection of lactic acid bacteria isolated from Italian cheese varieties for the synthesis of γ-aminobutyric acid (GABA) in different food matrices. 9 th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology, 31 August-4 Settembre, Egmond aan Zee, the Netherlands. 52) M. De Angelis, N. Damiano, C. G. Rizzello, A. Cassone, R. Di Cagno M. Gobbetti Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. 9 th Symposium on Lactic Acid Bacteria-Health, Evolution and Systems Biology, 31 August-4 Settembre, Egmond aan Zee, the Netherlands. 53) M. De Angelis, C. G. Rizzello, R. Di Cagno, A. Camarca, M. Silano, I. Losito, M. De Vincenzi, M. D. De Bari, F. Palmisano, F. Maurano, C.Gianfrani M. Gobbetti. Degradazione del glutine mediante l utilizzo di batteri lattici e proteasi fungine: nuove prospettive per la celiachia. II Congresso nazionale Qualità del Suolo, Alimenti e Salute ottobre 2008, Bari. P ) R. Di Cagno, R. F. Surico, A. Paradiso, M. De Angelis, J. C. Salmon, S. Buchin, L. De Gara M. Gobbetti. Effetto di uno starter di batteri lattici autoctoni sulle proprietà salutistiche e sensoriali del succo di pomodoro. II Congresso nazionale Qualità del Suolo, Alimenti e Salute ottobre 2008, Bari. P ) M. De Angelis. Proteomica applicata ai batteri lattici. Workshop Proteomica microbica e degli alimenti. SIMTREA, 30 ottobre 2008, Bari. P ) L. Bini, M. De Angelis. Spettrometria di massa: aspetti pratici. Workshop Proteomica microbica e degli alimenti. SIMTREA, 30 ottobre 2008, Bari. P ) M. De Angelis, R. Di Cagno, C. G. Rizzello, F. Gagliano, R. Francavilla, M. Gobbetti. Differences between the faecal microbiota of celiac and healthy children. 13th International Coeliac Disease Symposium, 6-8 April, ) R. Di Cagno, M. De Angelis, F. Minervini, M. Calasso, M. Gobbetti. Cell-cell 18

19 communication within sourdough lactic acid bacteria: a matter of discussion. Annals of Microbiology, 2009, 59, P ) A. Cassone, M. De Angelis, R. Di Cagno, C.G. Rizzello, M. Calasso, L. Greco, R. Di Mase, R. Auricchio, R. Troncone, S. Auricchio, M. Gobbetti. Safety of celiac patients of breads made of wheat flour hydrolyzed during food processing. Annals of Microbiology, 2009, 59, P ) A. Cassone, R. Surico, R. Di Cagno, M. De Angelis, F. Minervini, C.G. Rizzello, M. Gobbetti. Effect of autochthonous lactic acid bacteria starters on shelf-life, health-promoting and sensory properties of raw vegetables. Annals of Microbiology, 2009, 59, P ) R. Coda, C.G. Rizzello, M. De Angelis, R. Di Cagno, A. Cassone, S. Siragusa, M. Gobbetti. Synthesis of γ-aminobutiric acid (GABA) by lactic acid bacteria: from functional foods to cosmetics. Annals of Microbiology, 2009, 59, P ) D. Serrazanetti, P. Vernocchi, M. Ndagijimana, M. De Angelis, A. Corsetti, M.E. Guerzoni. Lactobacillus plantarum acidic stress response in terms isovaleric acid pathway. Annals of Microbiology, 2009, 59, P ) S. Siragusa, M. De Angelis, R. Di Cagno, C. G. Rizzello, M. Ndagijimana, R. Francavilla, M.E. Guerzoni, M. Gobbetti. Imbalance of the faecal microbiota and volatile organic compounds between treated and untreated celiac children. Annals of Microbiology, 2009, 59, P ) M. Gobbetti, R. Di Cagno, M. De Angelis, F. Minervini, M. Calasso. Cell-cell communication within sourdough lactic acid bacteria: a matter of discussion. Book of Abstracts 4 rd International Symposium on Sourdough, October, 2009, Freising, Germany, P ) F. Minervini, R. Di Cagno, D. Ercolini, M. Gobbetti, M. De Angelis. Taxonomic structure and monitoring of the dominant lactic acid bacteria population during wheat flour sourdough type I propagation by using Lactobacillus sanfranciscensis or Lactobacillus plantarum starters. Book of Abstracts 4 rd International Symposium on Sourdough, October, 2009, Freising, Germany, P ) C. G. Rizzello, R. Coda, M. De Angelis, R. Di Cagno, F. Minervini, and M.Gobbetti. Longterm fungal inhibition activity of water-soluble extracts of edible plants and sourdough lactic acid bacteria during storage of gluten-free and wheat flour breads. Book of Abstracts 4 rd International Symposium on Sourdough, October, 2009, Freising, Germany, P ) M. De Angelis, R. Di Cagno, C. G. Rizzello, A. Cassone, L. Greco, R. Di Mase, R. 19

20 Auricchio, R. Troncone, S. Auricchio, M. Gobbetti. Safety for celiac patients of breads made of wheat flour hydrolyzed during food processing. Book of Abstracts 4 rd International Symposium on Sourdough, October, 2009, Freising, Germany, P ) C. G. Rizzello, R.Coda, A. Cassone, M. De Angelis, R. Di Cagno, M. Gobbetti. Synthesis of γ-aminobutiric acid (GABA) by sourdough lactic acid bacteria in cereal and pseudocereal flours. Book of Abstracts 4 rd International Symposium on Sourdough, October, 2009, Freising, Germany, P ) R. Di Cagno, M. De Angelis, M. Calasso, F. Minervini, M. Gobbetti. Comunicazione cellulare nei batteri degli alimenti. In Riassunti del 37 Congresso della Società Italiana di Microbiologia SIM ottobre 2009, Torino, Italia, P ) P. Vernocchi, M. Ndagijimana, M. De Angelis, R. Di Cagno, M. Calasso, L. Laghi, M. Gobbetti, M.E. Guerzoni Application of an integrated metabolomic-proteomic approach to the study of quorum-sensing in sourdough lactobacilli. Italian Proteomic association 5rd Annual National Conference, Firenze, June 9 12, 2010 Abstract ) R. Francavilla, L. Calace, L. Brunetti, G. Mancino, F. Indrio, M. Gobbetti, M. De Angelis Faecal microbiota and gut metabolic profiles in infants with Cow s Milk Protein Allergy before and after lactose containing diet. 28 may 2011 Sorrento, Italy. 44th Annual Meeting of The European Society for Paediatric Gastroenterology, Hepatology and Nutrition PO-G-0080/PD-G ) M. Gobbetti, L. Greco, S. Cucchiara, S. Auricchio, R. Auricchio, R. Di Cagno, M. De Angelis, C. G. Rizzello, M. Barbato, R. Troncone, and G. Giuliani Safety for celiac patients of baked goods made of wheat flour hydrolyzed during food processing: results from two clinical trials". 14th International Coeliac Disease Symposium, June Oslo, Norway. 73) M. De Angelis, R. Di Cagno, I. De Pasquale, M. Ndagijimana, P. Vernocchi, P. Ricciuti, F. Gagliardi, L. Laghi, C. Crecchio, M. E. Guerzoni, M. Gobbetti and R. Francavilla Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization. 14th International Coeliac Disease Symposium, June Oslo, Norway. 74) P. Vernocchi, M. Ndagijimana, L. Laghi, M. De Angelis, M. Gobbetti, M. E. Guerzoni Metabolic profiles of human biofluids associated with specific intolerance determined by an instrumental omics approach. 2nd International Conference on FOOD-OMICS A science for nutrition, health and wellness in the post-genomic era, June 22-24, Cesena (Italy). 20