Synthesis of γ-Aminobutyric Acid by Lactic Acid Bacteria Isolated from a Variety of Italian CheesesSonya Siragusa, Marco Gobbetti, Carlo Giuseppe Rizzello et al.|Applied and Environmental Microbiology|2007Cited by 433
How the sourdough may affect the functional features of leavened baked goodsMarco Gobbetti, Maria De Angelis, Raffaella Di Cagno et al.|Food Microbiology|2013Cited by 385
Thirty years of knowledge on sourdough fermentation: A systematic reviewKashika Arora, Marco Gobbetti, Hana Ameur et al.|Trends in Food Science & Technology|2020Cited by 339
Novel insights on the functional/nutritional features of the sourdough fermentationMarco Gobbetti, Carlo Giuseppe Rizzello, Gabriele Archetti et al.|International Journal of Food Microbiology|2018Cited by 318