Microbial high throughput phenomics: The potential of an irreplaceable omics

by Marta Acin-Albiac, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno
Published 2020-01-01

How fructophilic lactic acid bacteria may reduce the FODMAPs content in wheat-derived baked goods: a proof of concept

by Marta Acín Albiac, Raffaella Di Cagno, Pasquale Filannino, Vincenzo Cantatore, Marco Gobbetti
Published 2020-09-01

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

by Marta Acin-Albiac, Pasquale Filannino, Kashika Arora, Alessio Da Ros, Marco Gobbetti, Raffaella Di Cagno
Published 2021-01-01

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta

by Rosa Schettino, Michela Verni, Marta Acin-Albiac, Olimpia Vincentini, Annika Krona, Antti Knaapila, Raffaella Di Cagno, Marco Gobbetti, Carlo Giuseppe Rizzello, Rossana Coda
Published 2021-05-01