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R

Raffaella Di Cagno

Free University of Bozen-Bolzano

82H指数
324论文数
2.0W被引数
收录论文 177
发表时间
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Digestion-Guided Fermentation of Tiger Nut by Fructophilic Lactic Acid Bacteria Reshapes Metabolite and Peptide Profiles and Intestinal Cell Responses虎坚果经嗜果糖乳酸菌的消化引导发酵重塑代谢物和肽谱及肠细胞应答
errFuture Foods
IF8.2
err2026-08-31
err0
errOAAI
errAmir Shazad; Ali Zein Alabiden Tlais; Blanca Hernández-Ledesma; Pilar Gómez-Cortés; Elisabetta Trossolo; Pasquale Filannino; Marco Gobbetti; Raffaella Di Cagno
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Microbial co-cultures within self-generated cellulose scaffolds offer toolkits for controlling plant juice fermentation微生物共培养在自生成纤维素支架中为控制植物汁液发酵提供工具包
errApplied Food Research
IF6.2
err2026-08-20
err0
errOAAI
errAdineh Tajmousavilangerudi; Rosanna Latronico; Ali Zein Alabiden Tlais; Pasquale Filannino; Ilaria De Pasquale; Roberto Comparelli; Domenico Nuzzolese; Vincenzo Cantatore; Marco Gobbetti; Raffaella Di Cagno
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The in vitro supplementation with Sambucus nigra extract promisingly impacts the human gut ecosystem in an individual-dependent way体外补充接骨木属植物提取物有望以个体依赖的方式影响人类肠道生态系统。
errFood Bioscience
IF5.9
err2026-02-10
err0
errOAAI
errFrancis Aheto; Lena Granehäll; Olga Nikoloudaki; Martina Ben; Stephan Plattner; Marco Gobbetti; Raffaella Di Cagno; Andrea Polo
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Bacterial-driven lipid remodeling in avocado fermentation via hydroxylation and oxidation routes通过羟基化和氧化途径驱动的细菌介导的鳄梨发酵过程中的脂质重塑
errFood Chemistry
IF9.8
err2025-12-13
err0
errOAAI
errAli Zein Alabiden Tlais; Ilario Losito; Pasquale Filannino; Elisabetta Trossolo; Stefano Tonini; Giuliana Garofalo; Vittorio Farina; Luca Settanni; Marco Gobbetti; Raffaella Di Cagno
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Development of nutritionally enhanced sourdough bread through Tritordeum bran incorporation and assessment in an in vitro gut simulation通过Tritordeum麸皮的添加开发营养强化型酸面团面包及其在体外肠道模拟中的评估
errFuture Foods
IF8.2
err2025-12-11
err0
errOAAI
errBilal Sajid Mushtaq; Olga Nikoloudaki; Martina Ben; Kashika Arora; Ali Zein Alabiden Tlais; Andrea Polo; Raffaella Di Cagno; Marco Gobbetti
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Pre-digestion of soybeans, fermentation with fructophilic lactic acid bacteria, and in silico analyses to uncover psychobiotic potential大豆预处理、与嗜果糖乳酸菌的发酵以及通过计算机模拟分析来揭示精神益生菌的潜力
errFood Research International
IF8
err2025-11-19
err0
PREAI
errAmir Shazad; Ali Zein Alabiden Tlais; Elisabetta Trossolo; Sara Casagrande Bacchiocchi; Pasquale Filannino; Daniela Pinto; Marco Gobbetti; Raffaella Di Cagno
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Bioprocessing of food industry surplus to obtain novel food ingredients enriched in bioactive peptides食品工业剩余物的生物加工以获得富含生物活性肽的新型食品成分
errFuture Foods
IF8.2
err2025-10-09
err0
errOAAI
errFederica Violetta Conti; Elisabetta Trossolo; Pasquale Filannino; Rosalba Lanciotti; Francesca Patrignani; Margherita D’Alessandro; Marco Gobbetti; Raffaella Di Cagno; Carlo Giuseppe Rizzello; Michela Verni
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Influence of bioactive peptides from fermented red lentil protein isolate on gut microbiota: a dynamic in vitro investigation发酵红小扁豆蛋白分离物中生物活性肽对肠道微生物群的影响：一项动态体外研究
errFuture Foods
IF8.2
err2025-09-24
err0
errOAAI
errFederica Mastrolonardo; Stefano Tonini; Lena Granehäll; Andrea Polo; Emanuelle Zanini; Marco Gobbetti; Raffaella Di Cagno; Olga Nikoloudaki
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Unlocking Microbial Interactions: Multi-Plant-based-Substrate Fermentation with Water Kefir Starters for Functional Beverage Innovation解析微生物相互作用：基于多种植物基底物的发酵与水开菲尔起子用于功能性饮料创新
errCurrent Research in Food Science
IF7
err2025-09-03
err0
errOAAI
errAdineh Tajmousavilangerudi; Chiara Viretto; Nicolò Anzelini; Alessandro Stringari; Anna Prati; Michele Larcher; Marco Gobbetti; Raffaella Di Cagno; Ali Zein Alabiden Tlais
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Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages最大化微生物共菌群与植物基基质之间的协同作用，设计发酵谷物-豆类基饮料
errFood Research International
IF8
err2025-07-26
err0
errOAAI
errChiara Viretto; Ali Zein Alabiden Tlais; Fabio Tuccillo; Andrea Polo; Kashika Arora; Fabienne Verté; Kati Katina; Raffaella Di Cagno; Marco Gobbetti
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Five years after the lactobacillus reclassification: genomic and functional insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in fermented foods五年后的乳杆菌重新分类：Levilactobacillus、Lacticaseibacillus、Limosilactobacillus、Lactiplantibacillus和Ligilactobacillus在发酵食品中的基因组学及功能见解
errTrends in Food Science & Technology
IF15.4
err2025-07-02
err0
PREAI
errWilson J.F. Lemos Junior; Anderson S. Sant’Ana; Raffaella Di Cagno; Stefano Campanaro; Marco Gobbetti
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Corrigendum to: “Exploiting the synergy among olive oil mill wastewater, microalgae, and fermentation for wheat bread fortification” [Lebensmittel-Wissenschaft & Technologie, 228 118030]勘误：针对“利用橄榄油厂废水、微藻和发酵的协同作用强化小麦面包” [Lebensmittel-Wissenschaft & Technologie, 228 118030]
errLWT
IF0
err2025-07-02
err0
errOAAI
errAli Zein Alabiden Tlais; Elisabetta Trossolo; Alessandro Stringari; Giulia Gramenzi; Pasquale Filannino; Daniela Pinto; Marco Gobbetti; Raffaella Di Cagno
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Comparative evaluation of stability and interfacial characteristics of Pickering emulsions co-stabilized by zein and hydrocolloids: Role of charge profile, emulsifying ability, and rheological properties利用谷蛋白和亲水胶体共稳定的Pickering乳液的稳定性与界面特性比较评价：电荷分布、乳化能力和流变特性的作用
errFood Research International
IF8
err2025-06-24
err0
errOAAI
errParham Joolaei Ahranjani; Andrea Polo; Raffaella Di Cagno; Giovanna Ferrentino
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Revitalising Brewers' Spent Grains and Enriching With Biogenic Compounds Through the Fermentation of Fructophilic Lactic Acid Bacteria and Yeasts通过嗜果糖乳酸菌和酵母的发酵，活化啤酒厂废料麦芽并富集生物活性化合物
errMicrobial Biotechnology
IF5.2
err2025-06-09
err0
errOAAI
errAlessandro Stringari; Ali Zein Alabiden Tlais; Stefano Tonini; Daniela Pinto; Giorgia Mondadori; Pasquale Filannino; Raffaella Di Cagno; Marco Gobbetti
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Fermentation of a wine pomace and microalgae blend to synergistically enhance the functional value of protein- and polyphenol-rich matrices发酵葡萄酒酒渣和微藻混合物，以协同增强富含蛋白质和多酚基质的功能价值
errFOOD RESEARCH INTERNATIONAL
IF8
err2025-02-01
err0
errOAAI
errTrossolo, Elisabetta; Tlais, Ali Zein Alabiden; Tonini, Stefano; Filannino, Pasquale; Gobbetti, Marco; Di Cagno, Raffaella
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Development, optimization and integrated characterization of rice-based yogurt alternatives enriched with roasted and non-roasted sprouted barley flour稻基酸奶替代品的开发、优化及综合表征：富含烘烤和非烘烤发芽大麦粉
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errMario Caponio; Michela Verni; Ali Zein Alabiden Tlais; Edoardo Longo; Erica Pontonio; Raffaella Di Cagno; Carlo Giuseppe Rizzello
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Sourdough fermentation and red lentil protein enrichment as sustainable valorization of pasta by-products to make new pasta酸面团发酵和红小扁豆蛋白富集作为可持续化增值策略，用于将面条副产品转化为新型面条
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errAlessandro Stringari; Ali Zein Alabiden Tlais; Andrea Polo; Hana Ameur; Tiziana De Micheli; Nicoletta Aquaro; Emanuele Zannini; Marco Gobbetti; Raffaella Di Cagno
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Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages通过酵母发酵增强黑加仑果汁的生物活性谱：低糖功能饮料的一条途径
errCurrent Research in Food Science
IF7
err2025-01-01
err0
errOAAI
errAmir Shazad; Ali Zein Alabiden Tlais; Davide Gottardi; Pasquale Filannino; Francesca Patrignani; Rosalba Lanciotti; Marco Gobbetti; Raffaella Di Cagno
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New fermented plant-based ingredients in sourdough breads enhanced nutritional value and impacted on gut microbiota
errFUTURE FOODS
IF8.2
err2024-12-01
err0
errOAAI
errMastrolonardo, Federica; Costantini, Alice; Polo, Andrea; Verni, Michela; Lemos Junior, Wilson Jose Fernandes; Tlais, Ali Zein Alabiden; Nikoloudaki, Olga; Granehall, Lena Birgitta Marie; Gobbetti, Marco; Pontonio, Erica; Di Cagno, Raffaella
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Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-09-01
err1
errOAAI
errNikoloudaki, Olga; Aheto, Francis; Di Cagno, Raffaella; Gobbetti, Marco
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err收藏

研究方向

暂无研究方向
合作学者
合作期刊
C
Christine H. Foyer
H 指数: 130 · 论文数: 725
M
Marco Gobbetti
H 指数: 112 · 论文数: 555
D
Douwe van Sinderen
H 指数: 111 · 论文数: 715
E
Elke K. Arendt
H 指数: 103 · 论文数: 525
P
Paul W. O’Toole
H 指数: 100 · 论文数: 426
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