Angela Cassone

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Carlo Giuseppe Rizzello, Angela Cassone, Rossana Coda et al. · Food Chemistry · 2011 · 188 citations

Wheat Germ, Antifungal Agent, Food Fermentation +6

Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread

Rossana Coda, Angela Cassone, Carlo Giuseppe Rizzello et al. · Applied and Environmental Microbiology · 2011 · 183 citations · Full text

Microbial Inactivation, Wheat Bread, Wickerhamomyces Anomalus +9

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

Carlo Giuseppe Rizzello, Angela Cassone, Raffaella Di Cagno et al. · Journal of Agricultural and Food Chemistry · 2008 · 170 citations

Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing

Luigi Greco, Marco Gobbetti, Renata Auricchio et al. · Clinical Gastroenterology and Hepatology · 2010 · 119 citations · Full text

Nutrition, Food Intolerance, Clinical Presentation +7

Mechanism of Degradation of Immunogenic Gluten Epitopes from <i>Triticum turgidum</i> L. var. <i>durum</i> by Sourdough Lactobacilli and Fungal Proteases

Maria De Angelis, Angela Cassone, Carlo Giuseppe Rizzello et al. · Applied and Environmental Microbiology · 2009 · 113 citations · Full text