Published in BMC Microbiol on October 04, 2011
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Application of multilocus sequence analysis (MLSA) for rapid identification of Enterococcus species based on rpoA and pheS genes. Microbiology (2005) 1.49
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VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue. Biochim Biophys Acta (2005) 1.19
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Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses. Appl Environ Microbiol (2001) 1.12
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Predominant genera of fecal microbiota in children with atopic dermatitis are not altered by intake of probiotic bacteria Lactobacillus acidophilus NCFM and Bifidobacterium animalis subsp. lactis Bi-07. FEMS Microbiol Ecol (2011) 1.02
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Bifidobacterium strains suppress in vitro the pro-inflammatory milieu triggered by the large intestinal microbiota of coeliac patients. J Inflamm (Lond) (2008) 0.96
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The intestinal microflora of childhood patients with indicated celiac disease. Folia Microbiol (Praha) (2008) 0.87
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Survival and persistence of Lactobacillus plantarum 4.1 and Lactobacillus reuteri 3S7 in the gastrointestinal tract of pigs. Vet Microbiol (2007) 0.85
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Thrombotic events after pediatric liver transplantation. Pediatr Transplant (2009) 1.54
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Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding. Res Microbiol (2006) 1.29
Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol (2012) 1.28
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VSL#3 probiotic preparation has the capacity to hydrolyze gliadin polypeptides responsible for Celiac Sprue. Biochim Biophys Acta (2005) 1.19
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters. Appl Environ Microbiol (2008) 1.19
Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. Appl Environ Microbiol (2004) 1.17
Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. Appl Environ Microbiol (2002) 1.16
Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. Appl Environ Microbiol (2011) 1.12
The neurology of coeliac disease in childhood: what is the evidence? A systematic review and meta-analysis. Dev Med Child Neurol (2010) 1.12
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Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food. Appl Environ Microbiol (2005) 1.08
Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ Microbiol (2002) 1.07
Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac disease. Appl Environ Microbiol (2009) 1.06
Heat shock response in Lactobacillus plantarum. Appl Environ Microbiol (2004) 1.06
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I. Food Microbiol (2010) 1.06
The effects of probiotics on feeding tolerance, bowel habits, and gastrointestinal motility in preterm newborns. J Pediatr (2007) 1.05
Antioxidant treatment of hindlimb-unloaded mouse counteracts fiber type transition but not atrophy of disused muscles. Pharmacol Res (2010) 1.05
Role of probiotics in pediatric patients with Helicobacter pylori infection: a comprehensive review of the literature. Helicobacter (2010) 1.05
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity. Appl Environ Microbiol (2011) 1.04
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Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Appl Environ Microbiol (2007) 1.04
Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing. Food Microbiol (2009) 1.03
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing. Clin Gastroenterol Hepatol (2010) 1.02
Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. Int J Food Microbiol (2003) 0.99
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. Int J Food Microbiol (2008) 0.99
Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of "Pecorino" cheese. Int J Food Microbiol (2008) 0.98
Acid stress-mediated metabolic shift in Lactobacillus sanfranciscensis LSCE1. Appl Environ Microbiol (2011) 0.98
Gastrointestinal function development and microbiota. Ital J Pediatr (2013) 0.98
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Food Microbiol (2011) 0.97
High prevalence of autoimmune urticaria in children with chronic urticaria. J Allergy Clin Immunol (2004) 0.97
Lactobacillus rossii sp. nov., isolated from wheat sourdough. Int J Syst Evol Microbiol (2005) 0.97
Effect of lactose on gut microbiota and metabolome of infants with cow's milk allergy. Pediatr Allergy Immunol (2012) 0.96
How the sourdough may affect the functional features of leavened baked goods. Food Microbiol (2013) 0.96
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. J Agric Food Chem (2010) 0.96
Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. J Agric Food Chem (2005) 0.95
Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA). Int J Food Microbiol (2009) 0.95
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. Int J Food Microbiol (2008) 0.93
Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread. Appl Environ Microbiol (2011) 0.93
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours. Appl Environ Microbiol (2011) 0.92
Lactobacillus reuteri DSM 20016: purification and characterization of a cystathionine gamma-lyase and use as adjunct starter in cheesemaking. J Dairy Res (2002) 0.91
Oxidative stress in obesity and metabolic syndrome in children and adolescents. Horm Res Paediatr (2012) 0.91
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Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation. Nutr Cancer (2011) 0.91
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Oats in the diet of children with celiac disease: preliminary results of a double-blind, randomized, placebo-controlled multicenter Italian study. Nutrients (2013) 0.89
Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteases. Appl Environ Microbiol (2009) 0.89
Microbial ecology dynamics during rye and wheat sourdough preparation. Appl Environ Microbiol (2013) 0.89
Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage. Appl Environ Microbiol (2008) 0.89
Functional modification of CD11c+ liver dendritic cells during liver regeneration after partial hepatectomy in mice. Hepatology (2006) 0.89
Gluten-free sourdough wheat baked goods appear safe for young celiac patients: a pilot study. J Pediatr Gastroenterol Nutr (2010) 0.89