Claudio Giovannini

Polyphenols, dietary sources and bioavailability.

Massimo D’Archivio, Carmela Filesi, Roberta Di Benedetto et al. · PubMed · 2007 · 790 citations

Food Chemistry, Nutrition, Polyphenolics +13

Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

Raffaella Di Cagno, Maria De Angelis, Paola Lavermicocca et al. · Applied and Environmental Microbiology · 2002 · 298 citations · Full text

Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients

Raffaella Di Cagno, Maria De Angelis, Salvatore Auricchio et al. · Applied and Environmental Microbiology · 2004 · 268 citations · Full text

Celiac Sprue Patients, Glycobiology, Gastroenterology +17

Cyanidin-3-<i>O</i>-β-Glucoside and Protocatechuic Acid Exert Insulin-Like Effects by Upregulating PPARγ Activity in Human Omental Adipocytes

Beatrice Scazzocchio, Carmelina Filesi, Massimo D’Archivio et al. · Diabetes · 2011 · 253 citations · Full text

Extra Virgin Olive Oil Biophenols Inhibit Cell-Mediated Oxidation of LDL by Increasing the mRNA Transcription of Glutathione-Related Enzymes

Roberta Masella, Massimo D’Archivio, Roberta Di Benedetto et al. · Journal of Nutrition · 2004 · 187 citations

Glutathione-related Enzymes, Mrna Transcription, Oxysterol +7