Marco Gobbetti researcher
Gobbetti, Marco
Gobbetti, Marco, 19..-....
![Sudoc [ABES], France](/viaf/images/flags/SUDOC.png "Sudoc [ABES], France")
Gobbetti, Marco, 1960-
VIAF ID: 296577320 (Personal)
Permalink: http://viaf.org/viaf/296577320
Preferred Forms
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100 1 _ ‡a Gobbetti, Marco
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100 1 _ ‡a Gobbetti, Marco
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100 1 _
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Gobbetti, Marco
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100 1 _
‡a
Gobbetti, Marco
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100 1 _ ‡a Gobbetti, Marco
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100 1 _
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Gobbetti, Marco
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100 1 _
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Gobbetti, Marco,
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19..-....
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100 1 _ ‡a Gobbetti, Marco, ‡d 1960-
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100 0 _
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Marco Gobbetti
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researcher
4xx's: Alternate Name Forms (2)
5xx's: Related Names (1)
Works
| Title | Sources |
|---|---|
| Bacterial communication in foods |
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| Basic Methods and Protocols on Sourdough |
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| The Cheeses of Italy: Science and Technology |
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| Dispersion, selection and effect of sourdough microbial species in low-input French bakery. |
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| Dispersion, sélection et rôle des espèces microbiennes des levains en boulangerie française à faible intrant |
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| Handbook on sourdough biotechnology, 2013: |
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| Microbial ecology dynamics during rye and wheat sourdough preparation |
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| Microbial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese |
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| Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey |
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| Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses. |
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| Novel probiotic candidates for humans isolated from raw fruits and vegetables. |
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| Peptidolytic, esterolytic and amino acid catabolic activities of selected bacterial strains from the surface of smear cheese |
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| Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation |
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| Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy |
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| 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 |
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| Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening |
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| Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality |
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| Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli |
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| Proteomic Analysis by Two-Dimensional Gel Electrophoresis and Starch Characterization of Triticum turgidum L. var. durum Cultivars for Pasta Making |
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| Proteomics of the bacterial cross-talk by quorum sensing |
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| Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101. |
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| 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 |
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| Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits |
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| Relationships among house, rind and core microbiotas during manufacture of traditional Italian cheeses at the same dairy plant |
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| Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures |
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| Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. |
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| Salivary microbiota and metabolome associated with celiac disease |
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| The same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individuals |
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| Scouting the application of sourdough to frozen dough bread technology |
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| Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion |
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| Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows |
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| Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese |
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| Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines |
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| Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding |
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| Sourdough applications for bread production: Industrial perspectives |
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| Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads |
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| Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients |
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| The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet. |
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| The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids |
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| Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications |
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| Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses |
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| Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making. |
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| Study of the effects of temperature, pH and NaCl on the peptidase activities of non-starter lactic acid bacteria (NSLAB) by quadratic response surface methodology |
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| Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs |
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| Synthesis of angiotensin I-converting enzyme |
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| Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications |
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| 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. |
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| Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation |
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| Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters |
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| Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. |
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| Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches |
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| Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns |
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| Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature |
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| Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features |
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| Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese |
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| Use of selected sourdough lactic acid bacteria to hydrolyze wheat and rye proteins responsible for cereal allergy |
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| Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA). |
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| Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread |
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| Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread |
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| Uses of mares’ milk in manufacture of fermented milks |
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| Utilization of African grains for sourdough bread making. |
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| Vegetable and Fruit Fermentation by Lactic Acid Bacteria |
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| VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue |
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| What would you like to eat, Mr CKD Microbiota? A Mediterranean Diet, please! |
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| Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties |
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