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Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
Coda R, Cassone A, Rizzello CG, Nionelli L, Cardinali G, Gobbetti M. Coda R, et al. Among authors: cassone a. Appl Environ Microbiol. 2011 May;77(10):3484-92. doi: 10.1128/AEM.02669-10. Epub 2011 Mar 25. Appl Environ Microbiol. 2011. PMID: 21441340 Free PMC article.
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
Greco L, Gobbetti M, Auricchio R, Di Mase R, Landolfo F, Paparo F, Di Cagno R, De Angelis M, Rizzello CG, Cassone A, Terrone G, Timpone L, D'Aniello M, Maglio M, Troncone R, Auricchio S. Greco L, et al. Among authors: cassone a. Clin Gastroenterol Hepatol. 2011 Jan;9(1):24-9. doi: 10.1016/j.cgh.2010.09.025. Epub 2010 Oct 15. Clin Gastroenterol Hepatol. 2011. PMID: 20951830 Clinical Trial.
398 results