Fabio Minervini

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

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 · 267 citations · Full text

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

Marco Gobbetti, Fabio Minervini, Carlo Giuseppe Rizzello · International Journal of Dairy Technology · 2004 · 266 citations

Peptide Engineering, Peptide Science, Peptide Therapeutics +16

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

Danilo Ercolini, Erica Pontonio, Francesca De Filippis et al. · Applied and Environmental Microbiology · 2013 · 197 citations · Full text

Microbial Diversity, Microbial Systematics, Lactic Acid Bacteria +11

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi et al. · Applied and Environmental Microbiology · 2011 · 190 citations · Full text