Francesco Mazzacane

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

C. Rizzello, M. Gobbetti, M. Meloni, 2010, Applied Microbiology and Biotechnology.

Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.

C. Rizzello, R. Di Cagno, M. Gobbetti, 2010, Journal of agricultural and food chemistry.

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.

M. Servili, R. Selvaggini, S. Urbani, 2011, International journal of food microbiology.

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

C. Rizzello, M. Gobbetti, R. Coda, 2012 .