Carlo Giuseppe Rizzello

Research.com Recognitions

• 2023 - Research.com Biology and Biochemistry in Italy Leader Award

Overview

Best Publications

• Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

  S. Siragusa;M. De Angelis;R. Di Cagno;C. G. Rizzello

  514
  Citations

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

  Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis

  445
  Citations

• Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

  Marco Gobbetti;Fabio Minervini;Carlo G Rizzello

  367
  Citations

• Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from Lactobacillus helveticus PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

  F. Minervini;F. Minervini;F. Algaron;C. G. Rizzello;P. F. Fox

  364
  Citations

• Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

  Carlo G. Rizzello;Maria De Angelis;Raffaella Di Cagno;Alessandra Camarca

  348
  Citations

• VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue.

  Maria De Angelis;Carlo G. Rizzello;Alessio Fasano;Maria G. Clemente

  322
  Citations

• Novel insights on the functional/nutritional features of the sourdough fermentation.

  Marco Gobbetti;Maria De Angelis;Raffaella Di Cagno;Maria Calasso

  317
  Citations

• Thirty years of knowledge on sourdough fermentation: A systematic review

  Kashika Arora;Hana Ameur;Andrea Polo;Raffaella Di Cagno

  317
  Citations

• Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

  Carlo Giuseppe Rizzello;Luana Nionelli;Rossana Coda;Maria De Angelis

  292
  Citations

• Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

  Rossana Coda;Carlo Giuseppe Rizzello;Marco Gobbetti

  277
  Citations

• Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties.

  C.G. Rizzello;I. Losito;M. Gobbetti;T. Carbonara

  262
  Citations

• Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours

  Rossana Coda;Carlo Giuseppe Rizzello;Daniela Pinto;Marco Gobbetti

  244
  Citations

• Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

  Carlo Giuseppe Rizzello;Davide Tagliazucchi;Elena Babini;Giuseppina Sefora Rutella

  224
  Citations

• Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.

  Carlo Giuseppe Rizzello;Angela Cassone;Rossana Coda;Marco Gobbetti

  216
  Citations

• Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

  Rossana Coda;Angela Cassone;Carlo G. Rizzello;Luana Nionelli

  209
  Citations

• 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.

  Carlo Giuseppe Rizzello;Anna Lorusso;Marco Montemurro;Marco Gobbetti

  208
  Citations

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

  Carlo Giuseppe Rizzello;Maria Calasso;Daniela Campanella;Maria De Angelis

  206
  Citations

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

  Raffaella Di Cagno;Giovanna Minervini;Carlo G. Rizzello;Maria De Angelis

  203
  Citations

• Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.

  Rossana Coda;Leena Melama;Carlo Giuseppe Rizzello;José Antonio Curiel

  201
  Citations

• Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria.

  Nionelli Luana;Coda Rossana;José Antonio Curiel;Poutanen Kaisa

  194
  Citations