Maria Calasso

Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread

Carlo Giuseppe Rizzello, Maria Calasso, Daniela Campanella et al. · International Journal of Food Microbiology · 2014 · 186 citations

Food Chemistry, Nutrition, Food Fermentation +10

Effect of lactose on gut microbiota and metabolome of infants with cow’s milk allergy

Ruggiero Francavilla, Maria Calasso, Laura Calace et al. · Pediatric Allergy and Immunology · 2012 · 146 citations

Nutritional characterization and shelf-life of packaged microgreens

Vito Michele Paradiso, Maria Castellino, Massimiliano Renna et al. · Food & Function · 2018 · 138 citations · Full text

Drivers that establish and assembly the lactic acid bacteria biota in cheeses

Marco Gobbetti, Raffaella Di Cagno, Maria Calasso et al. · Trends in Food Science & Technology · 2018 · 136 citations

Food Fermentation, Lactic Acid Bacteria, Bacteriology +6

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