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124 results
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Two-dimensional electrophoresis and IgE-mediated food allergy.
De Angelis M, Di Cagno R, Minervini F, Rizzello CG, Gobbetti M. De Angelis M, et al. Among authors: rizzello cg. Electrophoresis. 2010 Jul;31(13):2126-36. doi: 10.1002/elps.201000101. Electrophoresis. 2010. PMID: 20593388 Review.
Teff Type-I Sourdough to Produce Gluten-Free Muffin.
Dingeo C, Difonzo G, Paradiso VM, Rizzello CG, Pontonio E. Dingeo C, et al. Among authors: rizzello cg. Microorganisms. 2020 Jul 29;8(8):1149. doi: 10.3390/microorganisms8081149. Microorganisms. 2020. PMID: 32751312 Free PMC article.
Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease.
Rizzello CG, De Angelis M, Di Cagno R, Camarca A, Silano M, Losito I, De Vincenzi M, De Bari MD, Palmisano F, Maurano F, Gianfrani C, Gobbetti M. Rizzello CG, et al. Appl Environ Microbiol. 2007 Jul;73(14):4499-507. doi: 10.1128/AEM.00260-07. Epub 2007 May 18. Appl Environ Microbiol. 2007. PMID: 17513580 Free PMC article.
124 results