R
Raffaella Di Cagno
Researcher at University of Bari
Publications - 132
Citations - 10320
Raffaella Di Cagno is an academic researcher from University of Bari. The author has contributed to research in topics: Fermentation & Lactobacillus plantarum. The author has an hindex of 58, co-authored 113 publications receiving 8608 citations. Previous affiliations of Raffaella Di Cagno include Federal University of Agriculture, Abeokuta.
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Journal ArticleDOI
High-level adherence to a Mediterranean diet beneficially impacts the gut microbiota and associated metabolome.
Francesca De Filippis,Nicoletta Pellegrini,Lucia Vannini,Ian B. Jeffery,Antonietta La Storia,Luca Laghi,Diana Isabella Serrazanetti,Raffaella Di Cagno,Ilario Ferrocino,Camilla Lazzi,Silvia Turroni,Luca Simone Cocolin,Patrizia Brigidi,Erasmo Neviani,Marco Gobbetti,Paul W. O'Toole,Danilo Ercolini +16 more
TL;DR: High-level consumption of plant foodstuffs consistent with an MD is associated with beneficial microbiome-related metabolomic profiles in subjects ostensibly consuming a Western diet, as well as higher urinary trimethylamine oxide levels in individuals with lower adherence to the MD.
Journal ArticleDOI
Contribution of diet to the composition of the human gut microbiota.
Daniela Graf,Raffaella Di Cagno,Frida Fåk,Harry J. Flint,Margareta Nyman,Maria Saarela,Bernhard Watzl +6 more
TL;DR: The aim of this review is to summarize the recently published evidence from human in vivo studies on the gut microbiota-modulating effects of diet and highlight the problems faced by scientists in this fast-developing field of research, and the need for high-quality, large-scale human dietary intervention studies.
Journal ArticleDOI
Exploitation of vegetables and fruits through lactic acid fermentation
TL;DR: The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed and several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix.
Journal ArticleDOI
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,Massimo De Vincenzi,Claudio Giovannini,Michele Faccia,Marco Gobbetti +6 more
TL;DR: Compared to the chemically acidified dough, proteolysis by lactobacilli positively influenced the softening of the dough during fermentation, as determined by rheological analyses.
Journal ArticleDOI
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,L. Greco,Charmaine Clarke,Massimo De Vincenzi,Claudio Giovannini,Massimo D'Archivio,Francesca Landolfo,Giampaolo Parrilli,Fabio Minervini,Elke K. Arendt,Marco Gobbetti +12 more
TL;DR: Results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool for decreasing the level of gluten intolerance in humans.