Antonio Limitone

Glucan and Fructan Production by Sourdough <i>Weissella cibaria</i> and <i>Lactobacillus plantarum</i>

Raffaella Di Cagno, Maria De Angelis, Antonio Limitone et al. · Journal of Agricultural and Food Chemistry · 2006 · 159 citations

Use of Selected Sourdough Strains of Lactobacillus for Removing Gluten and Enhancing the Nutritional Properties of Gluten-Free Bread

Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis et al. · Journal of Food Protection · 2008 · 110 citations · Full text

Probiotic, Removing Gluten, Food Fermentation +7

Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria

José Antonio Curiel, Rossana Coda, Antonio Limitone et al. · Journal of Cereal Science · 2013 · 66 citations

Food Chemistry, Food Fermentation, Wheat Flour +7

Response of <i>Lactobacillus helveticus</i> PR4 to Heat Stress during Propagation in Cheese Whey with a Gradient of Decreasing Temperatures

Raffaella Di Cagno, Maria De Angelis, Antonio Limitone et al. · Applied and Environmental Microbiology · 2006 · 53 citations · Full text

Cell–cell communication in sourdough lactic acid bacteria: A proteomic study in <b><i>Lactobacillus sanfranciscensis</i></b> CB1

Raffaella Di Cagno, Maria De Angelis, Antonio Limitone et al. · PROTEOMICS · 2007 · 51 citations

Cell-cell Communication, Bacteriology, Molecular Biology +19