日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative

携手共进:通过 HealthFerm 公民科学计划中的共同设计探索酸面团发酵的多样性

Meyer, Annina R; Gettemans, Thomas; Tan, Jan Patrick; Tuccillo, Fabio; Viretto, Chiara; Angelescu, Iulia-Roxana; De Bondt, Yamina; Neugebauer, Michelle; Zein Alabiden Tlais, Ali; Cavelti, Fabio; De Vuyst, Luc; Gobbetti, Marco; Courtin, Christophe M; Zamfir, Medana; Coda, Rossana; Nyström, Laura; Weckx, Stefan; Bokulich, Nicholas A

Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages

通过酵母发酵增强接骨木果汁的生物活性成分:一条通往低糖功能饮料的途径

Shazad, Amir; Tlais, Ali Zein Alabiden; Gottardi, Davide; Filannino, Pasquale; Patrignani, Francesca; Lanciotti, Rosalba; Gobbetti, Marco; Di Cagno, Raffaella

Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta

利用酸面团发酵和红扁豆蛋白强化技术,可持续地将意大利面副产品增值利用,制成新型意大利面

Stringari, Alessandro; Tlais, Ali Zein Alabiden; Polo, Andrea; Ameur, Hana; De Micheli, Tiziana; Aquaro, Nicoletta; Zannini, Emanuele; Gobbetti, Marco; Di Cagno, Raffaella

Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation

解锁微生物相互作用:利用水克非尔菌种进行多植物底物发酵,实现功能性饮料创新

Tajmousavilangerudi, Adineh; Viretto, Chiara; Anzelini, Nicolò; Stringari, Alessandro; Prati, Anna; Larcher, Michele; Gobbetti, Marco; Di Cagno, Raffaella; Tlais, Ali Zein Alabiden

Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts

利用嗜果乳酸菌和酵母发酵,使酿酒废麦焕发活力并富含生物活性化合物

Stringari, Alessandro; Tlais, Ali Zein Alabiden; Tonini, Stefano; Pinto, Daniela; Mondadori, Giorgia; Filannino, Pasquale; Di Cagno, Raffaella; Gobbetti, Marco

Novel formulations for developing fresh hybrid cheese analogues utilizing fungal-fermented brewery side-stream flours

利用真菌发酵啤酒厂副产品面粉开发新鲜混合奶酪类似物的新型配方

Palatzidi, Anastasia; Nikoloudaki, Olga; Torreiro, Maria Garcia; Matteucci, Carolina; Ferrentino, Giovanna; Scampicchio, Matteo Mario; Di Cagno, Raffaella; Gobbetti, Marco

Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides

比较牛奶、绵羊奶和山羊奶制成的牛奶开菲尔:微生物来源胞外多糖的抗氧化作用

M'hir, Sana; Ayed, Lamia; De Pasquale, Ilaria; Fanizza, Elisabetta; Tlais, Ali Zein Alabiden; Comparelli, Roberto; Verni, Michela; Latronico, Rosanna; Gobbetti, Marco; Di Cagno, Raffaella; Filannino, Pasquale

Sugar lowering in fermented apple-pear juice orchestrates a promising metabolic answer in the gut microbiome and intestinal integrity

发酵苹果梨汁中的糖分降低为肠道微生物群和肠道完整性带来了有希望的代谢答案

Ali Zein Alabiden Tlais, Andrea Polo, Lena Granehäll, Pasquale Filannino, Olimpia Vincentini, Francesca De Battistis, Raffaella Di Cagno, Marco Gobbetti

In vitro faecal fermentation of Tritordeum breads and its effect on the human gut health

体外粪便发酵三齿菌面包及其对人类肠道健康的影响

Arora, Kashika; Gaudioso, Giulia; Solovyev, Pavel; Tuohy, Kieran; Di Cagno, Raffaella; Gobbetti, Marco; Fava, Francesca

Exploring the Gut Microbiome and Metabolome in Individuals with Alopecia Areata Disease

探索斑秃患者的肠道微生物组和代谢组

Olga Nikoloudaki, Daniela Pinto, Marta Acin Albiac, Giuseppe Celano, Alessio Da Ros, Maria De Angelis, Fabio Rinaldi, Marco Gobbetti, Raffaella Di Cagno