Fabio Dal Bello

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Fabio Dal Bello, Charmaine I. Clarke, Liam A. M. Ryan et al. · Journal of Cereal Science · 2006 · 343 citations

Probiotic, Microbial Inactivation, Wheat Bread +9

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Stefano Renzetti, Fabio Dal Bello, Elke K. Arendt · Journal of Cereal Science · 2007 · 263 citations

Biomanufacturing, Different Gluten-free Flours, Microbial Transglutaminase +5

In vitro study of Prebiotic Properties of Levan-type Exopolysaccharides from Lactobacilli and Non-digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis

Fabio Dal Bello, Jens Walter, Christian Hertel et al. · Systematic and Applied Microbiology · 2001 · 215 citations

Food Fermentation, Biochemistry, In Vitro Fermentation +9

Fundamental studies on the reduction of salt on dough and bread characteristics

E.J. Lynch, Fabio Dal Bello, Elizabeth M. Sheehan et al. · Food Research International · 2009 · 206 citations

Fundamental Studies, Bread Characteristics

Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

Sandra Galle, Clarissa Schwab, Fabio Dal Bello et al. · International Journal of Food Microbiology · 2012 · 187 citations

Food Chemistry, Glycobiology, Polysaccharide +5