Pinto D - Search Results

1

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.

Torreggiani A, Demarinis C, Pinto D, Papale A, Difonzo G, Caponio F, Pontonio E, Verni M, Rizzello CG. Torreggiani A, et al. Among authors: pinto d. Antioxidants (Basel). 2023 Jul 29;12(8):1521. doi: 10.3390/antiox12081521. Antioxidants (Basel). 2023. PMID: 37627516 Free PMC article.

2

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.

Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M. Minervini F, et al. Among authors: pinto d. Food Microbiol. 2010 Oct;27(7):897-908. doi: 10.1016/j.fm.2010.05.021. Epub 2010 Jun 1. Food Microbiol. 2010. PMID: 20688231

3

Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours.

Coda R, Rizzello CG, Pinto D, Gobbetti M. Coda R, et al. Among authors: pinto d. Appl Environ Microbiol. 2012 Feb;78(4):1087-96. doi: 10.1128/AEM.06837-11. Epub 2011 Dec 9. Appl Environ Microbiol. 2012. PMID: 22156436 Free PMC article.

4

Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.

Rizzello CG, Coda R, Macías DS, Pinto D, Marzani B, Filannino P, Giuliani G, Paradiso VM, Di Cagno R, Gobbetti M. Rizzello CG, et al. Among authors: pinto d. Microb Cell Fact. 2013 May 4;12:44. doi: 10.1186/1475-2859-12-44. Microb Cell Fact. 2013. PMID: 23642310 Free PMC article.

5

Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries.

Curiel JA, Pinto D, Marzani B, Filannino P, Farris GA, Gobbetti M, Rizzello CG. Curiel JA, et al. Among authors: pinto d. Microb Cell Fact. 2015 May 7;14:67. doi: 10.1186/s12934-015-0250-4. Microb Cell Fact. 2015. PMID: 25947251 Free PMC article.

6

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides.

Rizzello CG, Hernández-Ledesma B, Fernández-Tomé S, Curiel JA, Pinto D, Marzani B, Coda R, Gobbetti M. Rizzello CG, et al. Among authors: pinto d. Microb Cell Fact. 2015 Oct 22;14:168. doi: 10.1186/s12934-015-0358-6. Microb Cell Fact. 2015. PMID: 26494432 Free PMC article.

7

Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria.

Rizzello CG, Lorusso A, Russo V, Pinto D, Marzani B, Gobbetti M. Rizzello CG, et al. Among authors: pinto d. Int J Food Microbiol. 2017 Jan 16;241:252-261. doi: 10.1016/j.ijfoodmicro.2016.10.035. Epub 2016 Oct 29. Int J Food Microbiol. 2017. PMID: 27810447

8

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity.

Campanella D, Rizzello CG, Fasciano C, Gambacorta G, Pinto D, Marzani B, Scarano N, De Angelis M, Gobbetti M. Campanella D, et al. Among authors: pinto d. Food Microbiol. 2017 Aug;65:25-35. doi: 10.1016/j.fm.2017.01.019. Epub 2017 Feb 1. Food Microbiol. 2017. PMID: 28400010

9

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity.

Pontonio E, Montemurro M, Pinto D, Marzani B, Trani A, Ferrara G, Mazzeo A, Gobbetti M, Rizzello CG. Pontonio E, et al. Among authors: pinto d. Front Microbiol. 2019 Jul 3;10:1550. doi: 10.3389/fmicb.2019.01550. eCollection 2019. Front Microbiol. 2019. PMID: 31333636 Free PMC article.

10

Bioprocessing of Brewers' Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides.

Verni M, Pontonio E, Krona A, Jacob S, Pinto D, Rinaldi F, Verardo V, Díaz-de-Cerio E, Coda R, Rizzello CG. Verni M, et al. Among authors: pinto d. Front Microbiol. 2020 Jul 31;11:1831. doi: 10.3389/fmicb.2020.01831. eCollection 2020. Front Microbiol. 2020. PMID: 32849431 Free PMC article.

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