2022 - Research.com Biology and Biochemistry in Italy Leader Award
His main research concerns Lactic acid, Biochemistry, Food science, Fermentation and Lactobacillus. Lactic acid is the subject of his research, which falls under Bacteria. Biochemistry is closely attributed to Lactobacillus sanfranciscensis in his study.
The concepts of his Food science study are interwoven with issues in Probiotic and Food microbiology. His work deals with themes such as Lactobacillus plantarum, Lactic acid fermentation, Yeast and Wheat flour, which intersect with Fermentation. His studies in Lactobacillus integrate themes in fields like Hydrolysate, Enterococcus, Lactococcus lactis and Lactobacillus brevis.
Marco Gobbetti mainly focuses on Food science, Lactic acid, Fermentation, Biochemistry and Lactobacillus plantarum. Food science is closely attributed to Yeast in his work. Lactic acid is a primary field of his research addressed under Bacteria.
His Fermentation research is multidisciplinary, incorporating elements of Lactic acid fermentation, Antioxidant, Phytase and Lactobacillus brevis. His Biochemistry study frequently links to related topics such as Lactococcus lactis. As part of the same scientific family, Marco Gobbetti usually focuses on Lactobacillus plantarum, concentrating on Microbiology and intersecting with Probiotic.
His primary scientific interests are in Food science, Fermentation, Lactic acid, Bacteria and Lactobacillus plantarum. His Food science research incorporates themes from Lactobacillus sanfranciscensis and Yeast. His Fermentation research integrates issues from Wheat flour, Bran, Lactic acid fermentation and Antioxidant.
His Lactic acid research incorporates elements of Fructose, Phytic acid and Biota. Marco Gobbetti has researched Bacteria in several fields, including Biotechnology, Nutrient and Microbiology. His Lactobacillus study improves the overall literature in Biochemistry.
Marco Gobbetti focuses on Food science, Fermentation, Lactic acid, Biochemistry and Lactobacillus plantarum. In the subject of general Food science, his work in Lactobacillus, Gluten and Biological value is often linked to Protein efficiency ratio, thereby combining diverse domains of study. Marco Gobbetti combines subjects such as Ethyl acetate, Lactic acid fermentation, Pediococcus acidilactici and Shelf life with his study of Fermentation.
His Lactic acid research is included under the broader classification of Bacteria. The Bacteria study combines topics in areas such as Biotechnology and Caffeic acid. His study on Lactobacillus brevis is often connected to Phoenix dactylifera as part of broader study in Lactobacillus plantarum.
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High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.
Francesca De Filippis;Nicoletta Pellegrini;Lucia Vannini;Ian B Jeffery.
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
Paola Lavermicocca;Francesca Valerio;Antonio Evidente;Silvia Lazzaroni.
Applied and Environmental Microbiology (2000)
Fecal microbiota and metabolome of children with autism and pervasive developmental disorder not otherwise specified.
Maria De Angelis;Maria Piccolo;Lucia Vannini;Sonya Siragusa.
PLOS ONE (2013)
The sourdough microflora: Interactions of lactic acid bacteria and yeasts
Trends in Food Science and Technology (1998)
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1
Aldo Corsetti;M. Gobbetti;J. Rossi;P. Damiani.
Applied Microbiology and Biotechnology (1998)
Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4
M. Gobbetti;P. Ferranti;E. Smacchi;F. Goffredi.
Applied and Environmental Microbiology (2000)
Environmental stress responses in Lactobacillus: A review
Maria De Angelis;Marco Gobbetti.
Biochemistry and physiology of sourdough lactic acid bacteria
M. Gobbetti;M. De Angelis;A. Corsetti;R. Di Cagno.
Trends in Food Science and Technology (2005)
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno;Rossana Coda;Maria De Angelis;Marco Gobbetti.
Food Microbiology (2013)
Latent bioactive peptides in milk proteins: proteolytic activation and significance in dairy processing.
M Gobbetti;L Stepaniak;M De Angelis;A Corsetti.
Critical Reviews in Food Science and Nutrition (2002)
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