Carlo Giuseppe Rizzello

Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian Cheeses

Sonya Siragusa, Maria De Angelis, Raffaella Di Cagno et al. · Applied and Environmental Microbiology · 2007 · 434 citations · Full text

Agriculture, Food Science, Microbiology +17

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Carlo Giuseppe Rizzello, Maria De Angelis, Raffaella Di Cagno et al. · Applied and Environmental Microbiology · 2007 · 273 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

Angiotensin I-Converting-Enzyme-Inhibitory and Antibacterial Peptides from <i>Lactobacillus helveticus</i> PR4 Proteinase-Hydrolyzed Caseins of Milk from Six Species

Fabio Minervini, Florence Algaron, Carlo Giuseppe Rizzello et al. · Applied and Environmental Microbiology · 2003 · 269 citations · Full text

Life Sciences, Biochemistry, Enzymology +16

Angiotensin I‐converting‐enzyme‐inhibitory and antimicrobial bioactive peptides

Marco Gobbetti, Fabio Minervini, Carlo Giuseppe Rizzello · International Journal of Dairy Technology · 2004 · 268 citations

Life Sciences, Biochemistry, Dairy Science +17

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Carlo Giuseppe Rizzello, Luana Nionelli, Rossana Coda et al. · Food Chemistry · 2009 · 258 citations

Agriculture, Agronomy, Food Science +16