Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21BPaola Lavermicocca, Marco Gobbetti, Francesca Valerio et al.|Applied and Environmental Microbiology|2000Cited by 623
Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1Aldo Corsetti, Pietro Damiani, Marco Gobbetti et al.|Applied Microbiology and Biotechnology|1998Cited by 361
Latent Bioactive Peptides in Milk Proteins: Proteolytic Activation and Significance in Dairy ProcessingMarco Gobbetti, Raffaella Di Cagno, Maria De Angelis et al.|Critical Reviews in Food Science and Nutrition|2002Cited by 338
Biochemistry and physiology of sourdough lactic acid bacteriaMarco Gobbetti, Raffaella Di Cagno, Maria De Angelis et al.|Trends in Food Science & Technology|2005Cited by 321