Pasquale Filannino

Loop profile Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 27

Top Venues

Microbial biotechnology

Antioxidants (Basel, Switzerland)

Foods (Basel, Switzerland)

Nutrients

Università degli Studi di Bari Aldo Moro

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Università degli Studi di Bari Aldo Moro Jan 01 2011

Italy

Postdoctoral researcher :: Department of Soil, Plant and Food Science

Publications

Stefano Tonini, Ali Zein Alabiden Tlais, Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing. Antioxidants (Basel, Switzerland) 13 (7) (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species. Microbial biotechnology 17 (1) (2024)
Sana M'hir, Lamia Ayed, Ilaria De Pasquale, Elisabetta Fanizza, Ali Zein Alabiden Tlais, Roberto Comparelli, Michela Verni, Rosanna Latronico, Marco Gobbetti, Raffaella Di Cagno, Pasquale Filannino
Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides. Antioxidants (Basel, Switzerland) 13 (3) (2024)
Lamia Ayed, Sana M'hir, Domenico Nuzzolese, Raffaella Di Cagno, Pasquale Filannino
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review. Foods (Basel, Switzerland) 13 (10) (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing. Antioxidants (Basel, Switzerland) 13 (7) (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species. Microbial biotechnology 17 (1) (2024)
Sana M'hir, Lamia Ayed, Ilaria De Pasquale, Elisabetta Fanizza, Ali Zein Alabiden Tlais, Roberto Comparelli, Michela Verni, Rosanna Latronico, Marco Gobbetti, Raffaella Di Cagno, Pasquale Filannino
Comparison of Milk Kefirs Obtained from Cow's, Ewe's and Goat's Milk: Antioxidant Role of Microbial-Derived Exopolysaccharides. Antioxidants (Basel, Switzerland) 13 (3) (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species. Microbial biotechnology (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species. Microbial biotechnology 17 (1) (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Pasquale Filannino, Raffaella Di Cagno, Marco Gobbetti
Apple Blossom Agricultural Residues as a Sustainable Source of Bioactive Peptides through Microbial Fermentation Bioprocessing. Antioxidants (Basel, Switzerland) 13 (7) (2024)
Lamia Ayed, Sana M'hir, Domenico Nuzzolese, Raffaella Di Cagno, Pasquale Filannino
Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review. Foods (Basel, Switzerland) 13 (10) (2024)
Stefano Tonini, Ali Zein Alabiden Tlais, Bruno Domingues Galli, Ahmed Helal, Davide Tagliazucchi, Pasquale Filannino, Emanuele Zannini, Marco Gobbetti, Raffaella Di Cagno
Lentils protein isolate as a fermenting substrate for the production of bioactive peptides by lactic acid bacteria and neglected yeast species. Microbial biotechnology 17 (1) (2024)
Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin-Albiac, Wilson José Fernandes Lemos Junior, Daniela Pinto, Pasquale Filannino, Fabio Rinaldi, Marco Gobbetti, Raffaella Di Cagno
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements. Nutrients 15 (6) (2023)
Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin-Albiac, Wilson José Fernandes Lemos Junior, Daniela Pinto, Pasquale Filannino, Fabio Rinaldi, Marco Gobbetti, Raffaella Di Cagno
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements. Nutrients 15 (6) (2023)
Ali Zein Alabiden Tlais, Elisabetta Trossolo, Stefano Tonini, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno
Fermented Whey Ewe's Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity. Antioxidants (Basel, Switzerland) 12 (5) (2023)
Claudia Cappello, Ali Zein Alabiden Tlais, Marta Acin-Albiac, Wilson José Fernandes Lemos Junior, Daniela Pinto, Pasquale Filannino, Fabio Rinaldi, Marco Gobbetti, Raffaella Di Cagno
Identification and Selection of Prospective Probiotics for Enhancing Gastrointestinal Digestion: Application in Pharmaceutical Preparations and Dietary Supplements. Nutrients 15 (6) (2023)
Ali Zein Alabiden Tlais, Wilson José Fernandes Lemos, Pasquale Filannino, Stefano Campanaro, Marco Gobbetti, Raffaella Di Cagno
How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities. Microbiology spectrum 10 (4) (2022)
Ali Zein Alabiden Tlais, Andrea Polo, Pasquale Filannino, Vincenzo Cantatore, Marco Gobbetti, Raffaella Di Cagno
Biofilm formation as an extra gear for Apilactobacillus kunkeei to counter the threat of agrochemicals in honeybee crop. Microbial biotechnology 15 (8) (2022)
Sana M'hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation. Foods (Basel, Switzerland) 10 (2) (2021)
Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, Ali Zein Alabiden Tlais, Vincenzo Cantatore, Marco Gobbetti
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen. Foods (Basel, Switzerland) 10 (2) (2021)
Marta Acin-Albiac, Pasquale Filannino, Kashika Arora, Alessio Da Ros, Marco Gobbetti, Raffaella Di Cagno
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods (Basel, Switzerland) 10 (1) (2021)
Marta Acin-Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno
How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain. Microbial biotechnology (2021)
Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Microbial Metabolic Pathways and the "Fermented Plant Foods-Human Health" Axis. Foods (Basel, Switzerland) 10 (5) (2021)
Gautam Gaur, Jee-Hwan Oh, Pasquale Filannino, Marco Gobbetti, Jan-Peter van Pijkeren, Michael G Gaenzle
Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli. Applied and environmental microbiology 86 (5) (2020)
Ali Zein Alabiden Tlais, Giuseppina Maria Fiorino, Andrea Polo, Pasquale Filannino, Raffaella Di Cagno
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation. Molecules (Basel, Switzerland) 25 (13) (2020)
Raffaella Di Cagno, Pasquale Filannino, Olimpia Vincentini, Vincenzo Cantatore, Ivana Cavoski, Marco Gobbetti
Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury. Nutrients 11 (2) (2019)
Pasquale Filannino, Raffaella Di Cagno, Ali Zein Alabiden Tlais, Vincenzo Cantatore, Marco Gobbetti
Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. Critical reviews in microbiology 45 (1) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Pasquale Filannino