S. Cappelle

Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

C. Rizzello, R. Di Cagno, M. Gobbetti, 2007, British Journal of Nutrition.

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread.

M. Gobbetti, M. De Angelis, M. Quinto, 2017, Food chemistry.

History and Social Aspects of Sourdough

M. Gobbetti, M. Gänzle, S. Cappelle, 2013 .

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

G. Cardinali, R. Di Cagno, M. Gobbetti, 2011, Applied and Environmental Microbiology.

Bread technology and sourdough technology

Pieter Decock, Stefan Cappelle, S. Cappelle, 2005 .

Emerging fermentation technologies: development of novel sourdoughs.

G. Lacaze, M. Wick, S. Cappelle, 2007, Food microbiology.

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.

G. Cardinali, R. Di Cagno, M. Gobbetti, 2013, International journal of food microbiology.