Claudio Giovannini

Polyphenols, dietary sources and bioavailability.

Massimo D’Archivio, Carmela Filesi, Roberta Di Benedetto et al. · PubMed · 2007 · 791 citations

Agriculture, Nutrition, Nutritional Sciences +17

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 · 304 citations · Full text

Agriculture, Food Science, Microbiology +15

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 · 269 citations · Full text

Life Sciences, Food Science, Immunology +11

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 · 259 citations · Full text

Life Sciences, Biochemistry, Pharmacology +17

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

Life Sciences, Biochemistry, Cellular Metabolism +10