Publications by authors named "Angela Cassone"

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Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
Luigi Greco, Marco Gobbetti, Renata Auricchio, Raffaella Di Mase, Francesca Landolfo, Francesco Paparo, Raffaella Di Cagno, Maria De Angelis, Carlo Giuseppe Rizzello, Angela Cassone

Clin Gastroenterol Hepatol· January 2011

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Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese.
Antonio Trani, Giuseppe Gambacorta, Tommaso F Gomes, Pasqua Loizzo, Angela Cassone

J Dairy Res· May 2016

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Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making.
Carlo Giuseppe Rizzello, Angela Cassone, Rossana Coda, Marco Gobbetti

Food Chem· August 2011

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Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread.
Rossana Coda, Angela Cassone, Carlo G Rizzello, Luana Nionelli, Gianluigi Cardinali

Appl Environ Microbiol· May 2011

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Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases.
Maria De Angelis, Angela Cassone, Carlo G Rizzello, Francesca Gagliardi, Fabio Minervini

Appl Environ Microbiol· January 2010

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Proteomic analysis by two-dimensional gel electrophoresis and starch characterization of Triticum turgidum L. var. durum cultivars for pasta making.
Maria De Angelis, Fabio Minervini, Leonardo Caputo, Angela Cassone, Rossana Coda

J Agric Food Chem· September 2008

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Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.
Raffaella Di Cagno, Carlo G Rizzello, Maria De Angelis, Angela Cassone, Giammaria Giuliani

J Food Prot· July 2008

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