Raffaella Di Cagno is conducting research in Temperature gradient gel electrophoresis and Firmicutes as part of her 16S ribosomal RNA study. Her research on Temperature gradient gel electrophoresis frequently connects to adjacent areas such as 16S ribosomal RNA. Her Food science study frequently links to adjacent areas such as Starter. Her Starter study frequently draws connections to adjacent fields such as Food science. Raffaella Di Cagno brings together Bacteria and Bacteroides to produce work in her papers. In her works, Raffaella Di Cagno performs multidisciplinary study on Genetics and Anatomy. Fermentation is frequently linked to Leavening agent in her study. Raffaella Di Cagno integrates several fields in her works, including Lactic acid and Lactobacillus. Borrowing concepts from Weissella, Raffaella Di Cagno weaves in ideas under Lactobacillus.
With her scientific publications, her incorporates both Genetics and Ecology. In her research, Raffaella Di Cagno performs multidisciplinary study on Ecology and Genetics. Her Food science study frequently draws parallels with other fields, such as Starter. In her works, Raffaella Di Cagno performs multidisciplinary study on Bacteria and 16S ribosomal RNA. She combines Fermentation and Yeast in her studies. Raffaella Di Cagno undertakes multidisciplinary studies into Yeast and Fermentation in her work. Raffaella Di Cagno integrates Lactic acid and Lactobacillus in her research. She conducted interdisciplinary study in her works that combined Lactobacillus and Lactobacillus plantarum. She regularly links together related areas like Lactic acid in her Lactobacillus plantarum studies.
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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.
Exploitation of vegetables and fruits through lactic acid fermentation
Raffaella Di Cagno;Rossana Coda;Maria De Angelis;Marco Gobbetti.
Food Microbiology (2013)
Contribution of diet to the composition of the human gut microbiota.
Daniela Graf;Raffaella Di Cagno;Frida Fåk;Harry J Flint.
Microbial Ecology in Health and Disease (2015)
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.
Raffaella Di Cagno;Maria De Angelis;Salvatore Auricchio;Luigi Greco.
Applied and Environmental Microbiology (2004)
How the sourdough may affect the functional features of leavened baked goods.
Marco Gobbetti;Carlo Giuseppe Rizzello;Raffaella Di Cagno;Maria De Angelis.
Food Microbiology (2014)
Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance
Raffaella Di Cagno;Maria De Angelis;Paola Lavermicocca;Massimo De Vincenzi.
Applied and Environmental Microbiology (2002)
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.
Applied and Environmental Microbiology (2007)
Duodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization.
Raffaella Di Cagno;Maria De Angelis;Ilaria De Pasquale;Maurice Ndagijimana.
BMC Microbiology (2011)
Ecological parameters influencing microbial diversity and stability of traditional sourdough.
Fabio Minervini;Maria De Angelis;Raffaella Di Cagno;Marco Gobbetti.
International Journal of Food Microbiology (2014)
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices.
Raffaella Di Cagno;Rosalinda F. Surico;Annalisa Paradiso;Maria De Angelis.
International Journal of Food Microbiology (2009)
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