Marco Gobbetti
Libera Università di Bolzano
H-index: 117
Europe-Italy
Top articles of Marco Gobbetti
Comparative analysis of microbial succession and proteolysis focusing on amino acid pathways in Asiago-PDO cheese from two dairies
International Journal of Food Microbiology
2024/2/2
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
International Journal of Food Microbiology
2024/1/30
Marco Gobbetti
H-Index: 72
Andrea Polo
H-Index: 12
Wheat Sourdough Breadmaking: A Scoping Review
2024/1/25
Marco Gobbetti
H-Index: 72
Emanuele Zannini
H-Index: 40
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species
Microbial Biotechnology
2024/1/23
Ahmed Helal
H-Index: 3
Davide Tagliazucchi
H-Index: 25
Emanuele Zannini
H-Index: 40
Marco Gobbetti
H-Index: 72
In vitro gastrointestinal gas monitoring with carbon nanotube sensors
Scientific Reports
2024/1/8
In vitro faecal fermentation of Tritordeum breads and its effect on the human gut health
Current Research in Microbial Sciences
2024/1/1
Marco Gobbetti
H-Index: 72
Effectiveness of modified atmosphere and vacuum packaging in preserving the volatilome of Stelvio PDO cheese over time
Food Chemistry
2024/6/30
Marco Gobbetti
H-Index: 72
Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion
Food Science and Human Wellness
2024/3/29
Exploring the Gut Microbiome and Metabolome in Individuals with Alopecia Areata Disease
Nutrients
2024/3/15
Olga Nikoloudaki
H-Index: 0
Giuseppe Celano
H-Index: 24
Alessio Da Ros
H-Index: 4
Fabio Rinaldi
H-Index: 18
Marco Gobbetti
H-Index: 72
Comparison of Milk Kefirs Obtained from Cow’s, Ewe’s and Goat’s Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides
Antioxidants
2024/3/11
Marco Gobbetti
H-Index: 72
Determination of Lactic and Acetic Acids and Estimation of Their Molar Ratio
2024/2/20
Andrea Polo
H-Index: 12
Marco Gobbetti
H-Index: 72
How to Prepare, Propagate, and Use the Sourdough
2024/2/20
Carlo Giuseppe Rizzello
H-Index: 51
Marco Gobbetti
H-Index: 72
Descriptive Sensory Analyses
2024/2/20
Marco Gobbetti
H-Index: 72
Fisiologia e biochimica dei batteri lattici
2023
Marco Gobbetti
H-Index: 72
Front-of-pack labels:“Directive” versus “informative” approaches
Nutrition
2023/1/1
Lorenzo M Donini
H-Index: 36
Elliot M Berry
H-Index: 28
Fabio Fava
H-Index: 35
Marco Gobbetti
H-Index: 72
Andrea Lenzi
H-Index: 54
Biotecnologia dei prodotti lievitati da forno
2023
Marco Gobbetti
H-Index: 72
Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union?
Msystems
2023/12/21
Pier Sandro Cocconcelli
H-Index: 32
Monica Gatti
H-Index: 26
Marco Gobbetti
H-Index: 72
Eugenio Parente
H-Index: 25
A novel plant-based food to make the benefits of the Mediterranean diet accessible to not adhering people
2023/12/15
Inline and continuous gas monitoring in gastrointestinal tract models with carbon nanotube-based chemiresistive sensors
2023/9/11
Triacylglycerols hydrolysis and hydroxy-and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter-and intra-species …
Food Chemistry
2023/6/30
Marco Gobbetti
H-Index: 72
