Massimo De Vincenzi

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

Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

Carlo Giuseppe Rizzello, Maria De Angelis, Raffaella Di Cagno et al. · Applied and Environmental Microbiology · 2007 · 270 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

VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue probiotics and gluten intolerance

Maria De Angelis, Carlo Giuseppe Rizzello, Alessio Fasano et al. · Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease · 2005 · 229 citations

Probiotic, Gliadin Polypeptides, Celiac Disease +8

Constituents of aromatic plants: carvacrol

Massimo De Vincenzi, A. Stammati, A. De Vincenzi et al. · Fitoterapia · 2004 · 227 citations

Organic Chemistry, Phytochemical, Chemistry +3