F. Dal Bello

发表

Increased Complexity of the Species Composition of Lactic Acid Bacteria in Human Feces Revealed by Alternative Incubation Condition

J. Walter, W. Hammes, C. Hertel, 2003, Microbial Ecology.

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley.

A. Coffey, E. Arendt, F. Bello, 2010, International journal of food microbiology.

Genomic Characterization of Dairy Associated Leuconostoc Species and Diversity of Leuconostocs in Undefined Mixed Mesophilic Starter Cultures

H. Neve, F. Vogensen, L. Hansen, 2017, Front. Microbiol..

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.

E. Arendt, F. Bello, F. Dal Bello, 2008, International journal of food microbiology.

The Baseplate of Lactobacillus delbrueckii Bacteriophage Ld17 Harbors a Glycerophosphodiesterase*

C. Cambillau, S. Spinelli, D. van Sinderen, 2016, The Journal of Biological Chemistry.

Influence of ACTN3 R/X gene polymorphisms on racing strategy in rowing athletes

C. Brito, C. Goulart, D. Fukuda, 2017 .

The effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota.

J. O’Doherty, A. Coffey, T. Sweeney, 2013, Anaerobe.

Injuries during a World Judo Championship: differences between sex, weight category and competition phase

C. Brito, K. Chamari, J. Amtmann, 2018 .

Exploratory study on illegal pharmacologic agents in mixed martial arts performance

Lindsei Brabec Mota Barreto, C. Brito, B. Miarka, 2018, Brazilian Journal of Kinanthropometry and Human Performance.

Bacteriophage-insensitive mutants for high quality Crescenza manufacture

F. Dal Bello, P. Pedersen, Donatella Chirico, 2014, Front. Microbiol..

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

P. Koehler, E. Arendt, E. Zannini, 2011, International journal of food microbiology.

Impact of sourdough on the texture of bread.

E. Arendt, F. Dal Bello, L. Ryan, 2007, Food microbiology.

Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread.

P. Koehler, E. Arendt, F. Dal Bello, 2009, Journal of agricultural and food chemistry.

Candida milleri species reveals intraspecific genetic and metabolic polymorphisms.

L. Corte, L. Roscini, G. Cardinali, 2014, Food microbiology.

Development of buckwheat and teff sourdoughs with the use of commercial starters.

J. Morrissey, E. Arendt, F. Dal Bello, 2010, International journal of food microbiology.

Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?

E. Arendt, Elke K Arendt, F. Dal Bello, 2009, Food microbiology.

Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.

P. Koehler, E. Arendt, M. Czerny, 2009, Journal of agricultural and food chemistry.

Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese

B. Simionati, D. Bassi, P. Cocconcelli, 2020, Microorganisms.

In vitro inhibition of Clostridium difficile and Clostridium perfringens by commercial probiotic strains.

L. Guardabassi, F. Dal Bello, A. Permin, 2013, Anaerobe.

Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

M. Gobbetti, M. De Angelis, S. Siragusa, 2012, Journal of dairy science.

Increasing the Heme-Dependent Respiratory Efficiency of Lactococcus lactis by Inhibition of Lactate Dehydrogenase

I. De Noni, S. Guglielmetti, D. Mora, 2012, Applied and Environmental Microbiology.

Exploration of the Genomic Diversity and Core Genome of the Bifidobacterium adolescentis Phylogenetic Group by Means of a Polyphasic Approach

M. Delledonne, F. Turroni, M. Ventura, 2012, Applied and Environmental Microbiology.

Selected Probiotic Lactobacilli Have the Capacity To Hydrolyze Gluten Peptides during Simulated Gastrointestinal Digestion

C. Rizzello, M. Gobbetti, M. De Angelis, 2017, Applied and Environmental Microbiology.

Needle in a Whey-Stack: PhRACS as a Discovery Tool for Unknown Phage-Host Combinations

M. Ventura, D. van Sinderen, S. Hayes, 2022, mBio.

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.

E. Arendt, F. Dal Bello, Alice V. Moroni, 2011, Food microbiology.

Technical-tactical ratios by round, genders and weight division of mixed martial arts for training

C. Brito, J. Amtmann, B. Miarka, 2018 .

Ecological Behavior of Lactobacillus reuteri 100-23 Is Affected by Mutation of the luxS Gene

M. Surette, J. Walter, P. Bremer, 2005, Applied and Environmental Microbiology.

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour

Elke K. Arendt, E. Arendt, Edith K. Hüttner, 2010 .

Novel Phage Group Infecting Lactobacillus delbrueckii subsp. lactis, as Revealed by Genomic and Proteomic Analysis of Bacteriophage Ldl1

H. Neve, D. van Sinderen, Eoghan Casey, 2014, Applied and Environmental Microbiology.

Oral cavity as natural reservoir for intestinal lactobacilli.

C. Hertel, F. Dal Bello, 2006, Systematic and applied microbiology.

Inhibition of growth of Shiga toxin-producing Escherichia coli by nonpathogenic Escherichia coli.

W. Hammes, A. Rakin, K. Hantke, 2009, FEMS microbiology letters.

A High-Molecular-Mass Surface Protein (Lsp) and Methionine Sulfoxide Reductase B (MsrB) Contribute to the Ecological Performance of Lactobacillus reuteri in the Murine Gut

J. Walter, W. Hammes, G. Tannock, 2005, Applied and Environmental Microbiology.

Investigating the growth kinetics in sourdough microbial associations.

F. Dal Bello, D. Antoniani, S. Grassi, 2021, Food microbiology.

Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.

A. Coffey, C. Schwab, M. Gänzle, 2012, International journal of food microbiology.

Molecular Characterization of Three Lactobacillus delbrueckii subsp. bulgaricus Phages

H. Neve, D. van Sinderen, K. Heller, 2014, Applied and Environmental Microbiology.

A 12-Year Cohort Study of Doc-Stoppage in Professional Mixed Martial Arts.

C. Brito, K. Chamari, J. Amtmann, 2019, International journal of sports physiology and performance.

10 Years on Time-Motion and Motor Actions of Paired Mixed Martial Arts Athletes.

C. Brito, B. Miarka, R. Beneke, 2019, International journal of sports physiology and performance.

Inducible Gene Expression in Lactobacillus reuteri LTH5531 during Type II Sourdough Fermentation

J. Walter, H. Jonsson, S. Roos, 2005, Applied and Environmental Microbiology.

Complete Genome Sequence of Bifidobacterium animalis subsp. lactis BLC1

F. Turroni, M. Ventura, D. van Sinderen, 2011, Journal of bacteriology.

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae.

J. O’Doherty, A. Coffey, T. Sweeney, 2013, Animal : an international journal of animal bioscience.

Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.

P. Koehler, E. Arendt, E. Zannini, 2011, International journal of food microbiology.

The Baseplate of Lactobacillus delbrueckii Bacteriophage Ld17 Harbors a Glycerophosphodiesterase*

C. Cambillau, S. Spinelli, D. van Sinderen, 2016, The Journal of Biological Chemistry.

Bacteriophage-host interactions as a platform to establish the role of phages in modulating the microbial composition of fermented foods

D. van Sinderen, J. Mahony, A. Nauta, 2022, Microbiome research reports.