Mirco Vacca

@uniba.it

Department of Soil, Plant and Food Sciences
University of Bari Aldo Moro

Mirco Vacca


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https://researchid.co/vaccam91

RESEARCH, TEACHING, or OTHER INTERESTS

Food Science, Agricultural and Biological Sciences, Biotechnology
64

Scopus Publications

4453

Scholar Citations

25

Scholar h-index

42

Scholar i10-index

Scopus Publications

  • Leishmania Infection: A Bioorganic Model Under the Light of Benchtop Low Field Nuclear Magnetic Resonance
    Jairo Mendoza-Roldan, Paola Albanese, Carmela Di Spiridione, Mirco Vacca, Matteo Spagnuolo, Mario Alves, Mariaelisa Carbonara, Maria De Angelis, Danilo Vona, Domenico Otranto
    Biological Procedures Online, 2026
    Low-field benchtop Nuclear Magnetic Resonance (NMR) spectrometers rely on permanent magnets and do not require deuterated solvents, being increasingly employed for quality control and the profilometric assays of complex matrices from food products to metabolically enriched exudates. In this study, the non-destructive, non-invasive, low-cost and time-effective nature of benchtop NMR investigations was exploited to separate Leishmania infantum -positive and -negative dog (Canis lupus familiaris) sera. Moreover, among the Leishmania-positive samples, sera with either circulating free or complexed antibody molecules displayed distinctive NMR profiles with promising discriminatory potential. This approach is made possible by the identification of specific bioorganic 1D and 2D NMR signals, such as protons found in pyranose (PYR), phospholipid (SPC), and acetyl moieties (Glyc), whose distribution in serum samples varies in association with specific parasitic infections. The discrimination among Leishmania Negative (n=5) vs Low positive (n=8) samples was successfully performed using the summed integration areas of 3 main buckets (SPC, Glyc, late PYR), while the analytical speciation of High (Ab+) positive (n=8) samples was reached recurring to a further integrated area, belonging to early PYR signals. The characterization of inflammatory states through traces of oxidized lipids, and the study of immunological activation using bioorganic signals of glycoproteins, can be easily exploited on a broad scale even in different pathological contexts with features similar to the Leishmania case report.
  • Semi-industrial scale-up of functional biscuits enriched with wine lees: nutritional enhancement and consumer acceptance
    Giusy Rita Caponio, Roberta Miolla, Mirco Vacca, Maria De Angelis, Sara Spinelli, Graziana Difonzo
    Applied Food Research, 2026
    The increasing consumer demand for healthier and more sustainable food products has driven interest in functional ingredients derived from food by-products. Wine lees, a by-product of winemaking, are rich in polyphenols, anthocyanins, and dietary fiber, offering significant nutritional and functional potential. However, their incorporation into baked products is often limited by sensory challenges. This study aimed to develop semi-industrial scale-up biscuit formulations enriched with wine lees, addressing both nutritional enhancement and consumer acceptance. Three prototype formulations were produced, and the most promising – identified through sensory evaluation – was selected for scale-up (B3s). The selected formulation was further characterized for physicochemical and nutritional properties and evaluated through consumer testing. B3s exhibited a high nutritional profile, meeting the criteria for “high in fiber” in accordance with Regulation (EC) 1924/2006, and demonstrating a low predicted glycemic index according to the International Standards Organization (ISO) criteria. Based on simulated colonic fermentation, B3s also exhibited a slight prebiotic effect supported by the significant increase in total aerobes and bacillus-shaped lactic acid bacteria. The consumer test indicated that the prototype was well received by consumers, with liking for all assessed variables, including color, flavor, aroma, texture, and overall acceptability, scoring above 6 (“liked slightly”). These findings suggest the potential marketability of biscuits enriched with wine lees, as their nutritional and sensory characteristics are positively accepted by consumers.
  • Clinical trial: Efficacy of a Low FODMAP Diet in Paediatric Irritable Bowel Syndrome—A Randomised Crossover Trial With Exploratory Metabolomic Analysis
    Fernanda Cristofori, Giuseppe Celano, Vanessa Nadia Dargenio, Carmen Aurora Apa, Monica Amendolara, Maria Stella, Stefania Castellaneta, Michele Barone, Mirco Vacca, Maria De Angelis, Ruggiero Francavilla
    Alimentary Pharmacology and Therapeutics, 2026
    Background Evidence supporting the low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAP) diet in paediatric irritable bowel syndrome (IBS) remains limited. Mechanisms underlying inter‐individual variability in dietary response in children are poorly understood. Aim To compare the clinical efficacy of a low FODMAP diet (LFD) versus a dietitian‐guided habitual diet (HD; standard FODMAP intake) in children with IBS and to identify faecal and urinary metabolomic signatures associated with treatment response. Methods Single‐centre, randomised assessor‐blinded crossover trial. Children with Rome IV‐defined IBS underwent a 2‐week run‐in, followed by 14 days of LFD or dietitian‐guided HD, a 2‐week washout, and crossover to the alternate diet. The primary outcome was treatment success (≥ 50% reduction in abdominal pain; period‐specific baseline VAS). Secondary outcomes included IBS Severity Scoring System (IBS‐SSS), stool pattern, and metabolomic profiling. Results Sixty‐six children (mean age 10.2 years) completed the trial. Treatment success was achieved in 57.6% during LFD versus 30.3% during HD ( p = 0.024), with the greatest benefit observed in children with severe baseline pain (VAS > 5). LFD was associated with significant reductions in IBS‐SSS scores and bloating. Targeted SCFA analyses showed lower faecal acetic acid during LFD than during HD, while exploratory faecal and urinary volatilome analyses identified candidate features associated with response categories. Conclusion In this randomised crossover trial, a LFD improved abdominal pain and symptom severity in children with IBS, with the greatest benefit in those with severe baseline pain. Exploratory faecal and urinary metabolomic analyses identified candidate features associated with non‐response, warranting further validation. Trial Registration ClinicalTrials.gov identifier: NCT06618677
  • Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment
    Mirco Vacca, Francesco Maria Calabrese, Pasquale Filannino, Maria De Angelis
    International Journal of Molecular Sciences, 2026
    Genetically modified (GM) lactic acid bacteria (LAB) are gaining attention as tools for innovation in the food sector, health applications, and industrial processes. LAB have long been used safely due to their GRAS/QPS status, making them suitable for improving fermentation and synthesizing specific and beneficial metabolites. Advances in genomics and gene editing have significantly expanded the available tools, ranging from classical mutagenesis to site-specific recombination, homologous recombination in non-coding regions, CRISPR-based systems, and food-grade chromosomal integration. These approaches enable the insertion of desired genes and the development of engineered strains with tailored functionalities. GM-LAB are also being studied as live delivery systems for therapeutic molecules, including cytokines, hormones, antimicrobial peptides, and vaccine antigens. Engineered strains of Lactococcus lactis and Lactobacillus spp. have yielded promising outcomes in applications such as mucosal immunization, modulation of inflammatory and metabolic responses, and inhibition of pathogenic microorganisms, including multidrug-resistant bacteria. From an industrial perspective, several studies highlight their potential for cost-effective recombinant protein production and the synthesis of high-value metabolites through fermentation. However, within the European Union, their use is subject to stringent regulatory oversight, requiring comprehensive molecular and environmental risk assessments, careful evaluation of horizontal gene transfer, and a preference for markerless chromosomal integrations. Despite these constraints, GM-LAB offer significant potential to improve food quality, sustainability, and human health.
  • Addressing bacteria with tannins chemistry: an innovative food inspired organic lauryl gallate-based coating to increase probiotics resistance
    Mirco Vacca, Mariasimona Cavaliere, Giuseppe Celano, Daniela Pinto, Angelo De Stradis, Matteo Spagnuolo, Gennaro Brunetti, Francesco De Mastro, Benito Di Bari, Danilo Vona, Maria De Angelis
    International Journal of Biological Macromolecules, 2026
    Functional foods and various applications based on beneficial effect provided by probiotics have gained increasing attention due to the well-established link with human health. Probiotics are pivotally involved in regulating the intestinal microbiota, influencing various physiological processes that impact the overall well-being of hosts. However, ensuring probiotics survival and, after delivery, keeping a residual biological activity remains one of the most major challenges. To address this issue, various encapsulation strategies have been developed to protect probiotics. In this study, we investigated an innovative approach of single-cell coating to enhance cell resistance under stress conditions, including simulated digestion, heat exposure, and refrigerated storage. The methodology employs the natural antioxidant lauryl gallate (LG), entrapped at the molecular level in probiotics membranes via hydrophobic insertion, which can be further involved in the synthesis of the macromolecular coating using (and comparing) 3 defined methodologies: oxidative polymerization, cross-linking and metal:organic chelation. All the coated products exhibited the ability to preserve the viability. Our findings demonstrated that coated probiotics showed significantly higher survival rates compared to uncoated controls, particularly under harsh gastric (+2 log) and intestinal conditions (+1 log), as well as during heat treatment (+ 1.5 log) and long-term cold storage (+3 log). Therefore, the present study highlights the potential of single-cell coatings as an alternative way to encapsulate probiotics enhancing the protection against environmental stressors. These findings provide valuable insights for the development of advanced probiotic delivery systems, including the plausible future applications in functional foods and personalized biomedicine.
  • Microbiome preterm birth DREAM challenge: Crowdsourcing machine learning approaches to advance preterm birth research
    Jonathan L. Golob, Tomiko T. Oskotsky, Alice S. Tang, Alennie Roldan, Verena Chung, Connie W.Y. Ha, Ronald J. Wong, Kaitlin J. Flynn, Rong Chai, Claire Dubin, Antonio Parraga-Leo, Camilla Wibrand, Samuel S. Minot, Boris Oskotsky, Gaia Andreoletti, Idit Kosti, Julie Bletz, Amber Nelson, Jifan Gao, Zhoujingpeng Wei, Guanhua Chen, Zheng-Zheng Tang, Pierfrancesco Novielli, Donato Romano, Ester Pantaleo, Nicola Amoroso, Alfonso Monaco, Mirco Vacca, Maria De Angelis, Roberto Bellotti, Sabina Tangaro, Zehua Wang, Jiaming Yao, Akhil Goel, Jiangyue Mao, Huiqian Wang, Yuci Zhang, Ambuj Tewari, Abigail Kuntzleman, Isaac Bigcraft, Stephen Techtmann, Daehun Bae, Eunyoung Kim, Jongbum Jeon, Soobok Joe, Kevin R. Theis, Sherrianne Ng, Yun S. Lee, Patricia Diaz-Gimeno, Phillip R. Bennett, David A. MacIntyre, Gustavo Stolovitzky, Susan V. Lynch, Jake Albrecht, Nardhy Gomez-Lopez, Roberto Romero, David K. Stevenson, Nima Aghaeepour, Adi L. Tarca, James C. Costello, Marina Sirota
    Cell Reports Medicine, 2025
  • Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria
    Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, Mariasimona Cavaliere, Ilenia Ceglie, Marianna Ranieri, Alessio Di Luca, Angela Gabriella D’Alessandro, Grazia Tamma, Maria De Angelis
    Antioxidants, 2025
    Milk represents not only a source of essential nutrients but also a versatile matrix for the development of functional foods when combined with lactic acid bacteria (LAB) fermentation. While cow milk is the most widely consumed, alternative matrices such as goat and donkey milk possess distinctive compositional features that may influence the bioactivity of fermented products. In this work, fifteen different strains belonging to LAB and bifidobacteria were initially tested for their ability to ferment cow, goat, and donkey milk. Fermented samples showing the best acidification rate were further screened for total phenolic content (TPC), radical scavenging activity (RSA), and effects in human colon epithelial cells and Caco-2 adenocarcinoma cells. The results showed that fermentation modulated TPC in a strain- and matrix-dependent manner, with donkey milk showing the most consistent increases. RSA was significantly enhanced in fermented samples, particularly those inoculated with Lacticaseibacillus casei BGP93 and LC4P1 strains and Limosilactobacillus reuteri ATCC23272. Cell viability assays confirmed the absence of cytotoxicity, and fermented milk extracts reduced ROS under induced oxidative stress. Antimicrobial assay showed that Lactiplantibacillus plantarum LPAL selectively inhibited Listeria monocytogenes, with the strongest effect observed in donkey milk. These findings suggest that LAB-fermented milks from goats and donkeys may represent safe functional foods with improved antioxidant and antimicrobial activities.
  • Nutritional, rheological, and sensory effect of oat okara enrichment in plant-based ice cream
    Giusy Rita Caponio, Davide De Angelis, Lia Mansueto, Mirco Vacca, Roccangelo Silletti, Maria De Angelis, Graziana Difonzo
    Lwt, 2025
    The use of agri-food by-products as novel ingredients has gained attention for developing functional foods. This study investigated the effect of non-dairy ice creams fortified with oat okara (OK) at different concentrations (6 %, 12 %, and 15 %), compared to a control (CTR), through proximate composition, rheological measurements (flow behavior and viscosity), in vitro glycemic index, simulated fecal microbiota, sensory analysis. OK6, OK12, and OK15 showed significantly higher dietary fiber (up to 6 g/100 g already in OK6) and protein content (up to 7.70 g/100 g in OK15), meeting the claims for “high fiber” and “source of protein”, respectively (Regulation (EC) No. 1924/2006). Rheological analysis revealed enhanced viscosity, consistency, and thixotropy in enriched OK samples, due to the water-holding capacity of fibers and the structuring effect of residual oat proteins. Specifically, OK12 reached a significant increase of viscosity (0.88) and thixotropy (30.46) compared to CTR (0.21 and 17.77, respectively). Furthermore, OK12 and OK15 displayed a significant reduction (67.36 % and 64.49 %, respectively) of predicted glycemic index (pGI) compared to CTR (76.43 %). Although no significant differences in prebiotic activity were shown between CTR and OK-enriched samples, all ice creams promoted the growth of beneficial bacteria compared to the baseline (T0), suggesting a prebiotic potential. • Oat okara is a good source of protein and fiber, rich in β-glucans. • Oat okara has potential health benefits and can be used as ingredients in non-dairy functional foods. • Incorporation of oat okara enhanced viscosity, consistency, and thixotropy of plant-based ice cream. • Ice cream enriched with oat okara displayed a significant reduction in predicted glycemic index (pGI).
  • Phenolic characterization and nutraceutical evaluation of by-products from different globe artichoke cultivars
    Giusy Rita Caponio, Mirco Vacca, Laura Scalvenzi, Alessandro Annunziato, Roccangelo Silletti, Claudia Ruta, Graziana Difonzo, Maria De Angelis, Giuseppe De Mastro
    Journal of the Science of Food and Agriculture, 2025
    BACKGROUNDThe globe artichoke (Cynara cardunculus var. scolymus L.) is extensively cultivated in the Mediterranean region, with Italy being a leading producer. Industrial processing of artichoke plants generates substantial amounts of residual materials, which are discarded annually. This accumulation of biowaste presents environmental challenges. However, these by‐products remain rich in phytochemicals, such as dietary fibers, phenolic acids, sesquiterpene lactones, flavonoids, vitamins and minerals, similar to those found in the edible parts of the plant. The present study aimed to evaluate the potential of artichoke by‐products by analyzing aqueous extracts (AEs) from seven cultivars, comprising two commercial hybrids and five local varieties, focusing on their phenolic content, antioxidant activity, and prebiotic potential.RESULTSThe primary phenolic compounds identified in the AEs were hydroxycinnamates, notably 5‐O‐caffeoylquinic acid and 3,5‐di‐O‐caffeoylquinic acid, and flavonoids, primarily apigenin‐7‐O‐rutinoside, luteolin and luteolin‐7‐O‐rutinoside. These bioactive compounds were more abundant in two of the five local varieties, with concentrations exceeding those in commercial hybrids by more than twofold. Local varieties consistently exhibited higher total phenolic content and greater antioxidant activity, as determined by the DPPH (i.e. 2,2‐diphenyl‐1‐picrilyhydrazil) assay. Furthermore, local varieties demonstrated a remarkable prebiotic potential, supporting more robust probiotic cell growth and resulting in greater acidification compared to commercial hybrids.CONCLUSIONThe findings highlight the potential for valorizing artichoke biowastes as dietary supplements. The rich functional and bioactive properties of these by‐products, particularly in local varieties, offer promising applications in food‐related industries. This approach not only leverages their nutritional benefits, but also addresses environmental concerns by valorizing biowaste. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
  • Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits
    Annamaria Tarantini, Leonardo Mancini, Mirco Vacca, Giuseppe Celano, Giuseppe Romano, Leone D'Amico, Angela Cardinali, Gianluca Bleve, Maria De Angelis
    Lwt, 2025
    Black cabbage can be promising to prepare innovative functional products. This research explores controlled fermentation as a new sustainable food production and stabilization technology to enhance the nutritional traits of black cabbage. Two different approaches were applied: soaking cut leaves in brine and pressing cut leaves adding salt. Lactiplantibacillus plantarum (TB 11-32) and Saccharomyces cerevisiae (LI 180-7) starter strains were employed to drive the fermentation and stabilize the final product for human consumption. Fermenting cut pressed leaves of black cabbage allowed to obtain a pH level below 4.6 and to ensure required safety aspects. Lactic Acid Bacteria fermentation (P-LAB) revealed a higher presence of some alcohols, carboxylic acids, terpenes, phenols, and dimethyl disulphide; the yeast fermentation (P-YST) promoted several esters. The fermented final product was enriched in polyphenol content of 3.7-4.6 times and of 2.7-3.4 times in antioxidant activity in comparison with the raw untreated material. Both P-YST and P-LAB fermented black cabbage favoured gut microbial growth and were beneficial for human health. P-YST specifically increased the production of some short chain fatty acids (SCFAs) and relative esters and carboxylic acids, whereas released phenolics compounds in LAB fermented sample could prevent the formation of reactive free radicals and improve human cardiovascular health. • The fermentation is a sustainable approach for stabilizing black cabbage • Selected Lactic Acid Bacteria and yeast starters can drive optimal fermentation • The nutritional traits of black cabbage were enhanced after controlled fermentation • Fermented black cabbage are new functional food beneficial for human health
  • Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple
    Maria Calasso, Alessia Lisi, Arianna Ressa, Giusy Rita Caponio, Graziana Difonzo, Fabio Minervini, Maria Letizia Gargano, Mirco Vacca, Maria De Angelis
    Antioxidants, 2025
  • Metabolic characterization of selected probiotic consortia during gluten and wheat bread simulated digestion
    Mirco Vacca, Giuseppe Celano, Olga Nikoloudaki, Bodo Speckmann, Francesco Maria Calabrese, Marco Gobbetti, Maria de Angelis
    Food Science and Human Wellness, 2025
  • Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese
    Vita D’Amico, Mariasimona Cavaliere, Marianna Ivone, Chiara Lacassia, Giuseppe Celano, Mirco Vacca, Flavia Maria la Forgia, Sergio Fontana, Maria De Angelis, Nunzio Denora, Angela Assunta Lopedota
    Pharmaceutics, 2025
  • Pasta Filata Cheeses: Traditional Varieties
    Mirco Vacca, Francesco Maria Calabrese, Giuseppe Costantino, Maria De Angelis
    Cheese Chemistry Physics and Microbiology, 2025
  • Gut microbiota and fecal volatilome profile inspection in metabolically healthy and unhealthy obesity phenotypes
    F. M. Calabrese, V. A. Genchi, N. Serale, G. Celano, M. Vacca, G. Palma, M. Svelto, L. Gesualdo, M. De Angelis, F. Giorgino, S. Perrini
    Journal of Endocrinological Investigation, 2024
  • Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products
    Mirco Vacca, Mohamad Khalil, Antonio Rampino, Giuseppe Celano, Elisa Lanza, Giusy R. Caponio, Felice Ungaro, Alessandro Bertolino, Agostino Di Ciaula, Maria De Angelis, Piero Portincasa, Alessandro Annunziato, Maria Calasso, Graziana Difonzo, Ilaria Farella, Marcello Greco Miani, Valeria Perniola, Arianna Ressa, Nadia Serale
    Journal of Functional Foods, 2024
  • Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta
    Ilaria Iacobellis, Alessia Lisi, Mirco Vacca, Carmen Aurora Apa, Giuseppe Celano, Leonardo Mancini, Fabio Minervini, Maria Calasso, Maria De Angelis
    Foods, 2024
  • All Bio-Based µ-Beads from Microalgae for Probiotics Delivery
    Danilo Vona, Stefania Roberta Cicco, Flavia Maria la Forgia, Mirco Vacca, Annalisa Porrelli, Gianvito Caggiano, Maria De Angelis, Loreto Gesualdo, Gianluca Maria Farinola
    Advanced Sustainable Systems, 2024
  • Anthocyanins from purple corn affect gut microbiota and metabolome in inflammatory bowel disease patients under infliximab infusion: the SiCURA pilot study
    Mirco Vacca, Eduardo Maria Sommella, Marina Liso, Giulio Verna, Aurelia Scarano, Annamaria Sila, Margherita Curlo, Mauro Mastronardi, Katia Petroni, Chiara Tonelli, Bruno Di Jeso, Angelo Santino, Vincenzo Vestuto, Fabrizio Merciai, Gianluigi Giannelli, Pietro Campiglia, Maria De Angelis, Marcello Chieppa, Francesco Maria Calabrese
    Food Science and Human Wellness, 2024
  • Personalized identification of autism-related bacteria in the gut microbiome using explainable artificial intelligence
    Pierfrancesco Novielli, Donato Romano, Michele Magarelli, Domenico Diacono, Alfonso Monaco, Nicola Amoroso, Mirco Vacca, Maria De Angelis, Roberto Bellotti, Sabina Tangaro
    Iscience, 2024
  • Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol
    Mirco Vacca, Giuseppe Celano, Nadia Serale, Giuseppe Costantino, Francesco Maria Calabrese, Maria Calasso, Maria De Angelis
    Journal of Dairy Science, 2024
  • Enhanced production of xylooligosaccharides from vine shoots and their impact on the nutritional and technological properties of spreadable goat cheese
    Graziana Difonzo, Claudia Antonino, Giusy Rita Caponio, Mirco Vacca, Federico Liuzzi, Isabella De Bari, Vito Valerio, Michele Faccia, Maria De Angelis
    Lwt, 2024
  • A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
    Giuseppe Natrella, Mirco Vacca, Fabio Minervini, Michele Faccia, Maria De Angelis
    Foods, 2024
  • Nutritional, antioxidant and biological activity characterization of orange peel flour to produce nutraceutical gluten-free muffins
    Giusy Rita Caponio, Alessandro Annunziato, Mirco Vacca, Graziana Difonzo, Giuseppe Celano, Fabio Minervini, Marianna Ranieri, Giovanna Valenti, Grazia Tamma, Maria De Angelis
    Food and Function, 2024
  • Novel probiotic preparation with in vivo gluten-degrading activity and potential modulatory effectson the gut microbiota
    Olga Nikoloudaki, Giuseppe Celano, Andrea Polo, Claudia Cappello, Lena Granehäll, Alice Costantini, Mirco Vacca, Bodo Speckmann, Raffaella Di Cagno, Ruggiero Francavilla, Maria De Angelis, Marco Gobbetti
    Microbiology Spectrum, 2024
  • Multistimuli responsive microcapsules produced by the prilling/vibration technique for targeted colonic delivery of probiotics
    Vita D'Amico, Antonio Lopalco, Rosa Maria Iacobazzi, Mirco Vacca, Sonya Siragusa, Maria De Angelis, Angela Assunta Lopedota, Nunzio Denora
    International Journal of Pharmaceutics, 2024
  • Celiac Disease: The Importance of Studying the Duodenal Mucosa-Associated Microbiota
    Alessandro Annunziato, Mirco Vacca, Fernanda Cristofori, Vanessa Nadia Dargenio, Giuseppe Celano, Ruggiero Francavilla, Maria De Angelis
    Nutrients, 2024
  • Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
    Giusy Rita Caponio, Roberta Miolla, Mirco Vacca, Graziana Difonzo, Maria De Angelis
    Lwt, 2024
  • Functional and Therapeutic Potential of Cynara scolymus in Health Benefits
    Chiara Porro, Tarek Benameur, Antonia Cianciulli, Mirco Vacca, Margherita Chiarini, Maria De Angelis, Maria Antonietta Panaro
    Nutrients, 2024
  • Nutritional and Physiological Properties of Thymbra spicata: In Vitro Study Using Fecal Fermentation and Intestinal Integrity Models
    Mohamad Khalil, Francesca Piccapane, Mirco Vacca, Giuseppe Celano, Laura Mahdi, Valeria Perniola, Carmen Aurora Apa, Alessandro Annunziato, Ilaria Iacobellis, Giuseppe Procino, Maria Calasso, Maria De Angelis, Rosa Caroppo, Piero Portincasa
    Nutrients, 2024
  • Microbiome preterm birth DREAM challenge: Crowdsourcing machine learning approaches to advance preterm birth research
    Jonathan L. Golob, Tomiko T. Oskotsky, Alice S. Tang, Alennie Roldan, Verena Chung, Connie W.Y. Ha, Ronald J. Wong, Kaitlin J. Flynn, Antonio Parraga-Leo, Camilla Wibrand, Samuel S. Minot, Boris Oskotsky, Gaia Andreoletti, Idit Kosti, Julie Bletz, Amber Nelson, Jifan Gao, Zhoujingpeng Wei, Guanhua Chen, Zheng-Zheng Tang, Pierfrancesco Novielli, Donato Romano, Ester Pantaleo, Nicola Amoroso, Alfonso Monaco, Mirco Vacca, Maria De Angelis, Roberto Bellotti, Sabina Tangaro, Abigail Kuntzleman, Isaac Bigcraft, Stephen Techtmann, Daehun Bae, Eunyoung Kim, Jongbum Jeon, Soobok Joe, Kevin R. Theis, Sherrianne Ng, Yun S. Lee, Patricia Diaz-Gimeno, Phillip R. Bennett, David A. MacIntyre, Gustavo Stolovitzky, Susan V. Lynch, Jake Albrecht, Nardhy Gomez-Lopez, Roberto Romero, David K. Stevenson, Nima Aghaeepour, Adi L. Tarca, James C. Costello, Marina Sirota
    Cell Reports Medicine, 2024
  • Maternal Exposure to Endocrine-Disrupting Chemicals: Analysis of Their Impact on Infant Gut Microbiota Composition
    Mirco Vacca, Francesco Maria Calabrese, Federica Loperfido, Beatrice Maccarini, Rosa Maria Cerbo, Eduardo Sommella, Emanuela Salviati, Luana Voto, Maria De Angelis, Gabriele Ceccarelli, Ilaria Di Napoli, Benedetta Raspini, Debora Porri, Elisa Civardi, Francesca Garofoli, Pietro Campiglia, Hellas Cena, Rachele De Giuseppe
    Biomedicines, 2024
  • Metabolomic Profiling of Obese Patients with Altered Intestinal Permeability Undergoing a Very Low-Calorie Ketogenic Diet
    Francesco Maria Calabrese, Giuseppe Celano, Giuseppe Riezzo, Benedetta D’Attoma, Antonia Ignazzi, Martina Di Chito, Annamaria Sila, Sara De Nucci, Roberta Rinaldi, Michele Linsalata, Mirco Vacca, Carmen Aurora Apa, Maria De Angelis, Gianluigi Giannelli, Giovanni De Pergola, Francesco Russo
    Nutrients, 2023
  • Correction to: The establishment of the gut microbiota in 1‑year‑aged infants: from birth to family food (European Journal of Nutrition, (2022), 61, 5, (2517-2530), 10.1007/s00394-022-02822-1)
    Mirco Vacca, Benedetta Raspini, Francesco Maria Calabrese, Debora Porri, Rachele De Giuseppe, Marcello Chieppa, Marina Liso, Rosa Maria Cerbo, Elisa Civardi, Francesca Garofoli, Hellas Cena, Maria De Angelis
    European Journal of Nutrition, 2023
  • Effects of a Very-Low-Calorie Ketogenic Diet on the Fecal and Urinary Volatilome in an Obese Patient Cohort: A Preliminary Investigation
    Giuseppe Celano, Francesco Maria Calabrese, Giuseppe Riezzo, Benedetta D’Attoma, Antonia Ignazzi, Martina Di Chito, Annamaria Sila, Sara De Nucci, Roberta Rinaldi, Michele Linsalata, Mirco Vacca, Carmen Aurora Apa, Maria De Angelis, Gianluigi Giannelli, Giovanni De Pergola, Francesco Russo
    Nutrients, 2023
  • Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties
    Mirco Vacca, Daniela Pinto, Alessandro Annunziato, Arianna Ressa, Maria Calasso, Erica Pontonio, Giuseppe Celano, Maria De Angelis
    Antioxidants, 2023
  • Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
    Maria Calasso, Marinella Marzano, Giusy Rita Caponio, Giuseppe Celano, Bruno Fosso, Francesco Maria Calabrese, Domenico De Palma, Mirco Vacca, Elisabetta Notario, Graziano Pesole, Maria De Angelis, Francesca De Leo
    Lwt, 2023
  • Colonic budesonide delivery by multistimuli alginate/Eudragit® FS 30D/inulin-based microspheres as a paediatric formulation
    Vita D'Amico, Ilaria Arduino, Mirco Vacca, Rosa Maria Iacobazzi, Davide Altamura, Antonio Lopalco, Rosanna Rizzi, Annalisa Cutrignelli, Valentino Laquintana, Franco Massimo, Maria De Angelis, Nunzio Denora, Angela Assunta Lopedota
    Carbohydrate Polymers, 2023
  • In vivo evaluation of an innovative synbiotics on stage IIIb-IV chronic kidney disease patients
    Mirco Vacca, Giuseppe Celano, Francesco Maria Calabrese, Maria Teresa Rocchetti, Ilaria Iacobellis, Nadia Serale, Maria Calasso, Loreto Gesualdo, Maria De Angelis
    Frontiers in Nutrition, 2023
  • Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
    Francesco Maria Calabrese, Hana Ameur, Olga Nikoloudaki, Giuseppe Celano, Mirco Vacca, Wilson JFLemos Junior, Caterina Manzari, Fabienne Vertè, Raffaella Di Cagno, Graziano Pesole, Maria De Angelis, Marco Gobbetti
    Microbiome, 2022
  • Phenotyping of Fecal Microbiota of Winnie, a Rodent Model of Spontaneous Chronic Colitis, Reveals Specific Metabolic, Genotoxic, and Pro-inflammatory Properties
    Adelfia Talà, Flora Guerra, Silvia Caterina Resta, Matteo Calcagnile, Amilcare Barca, Salvatore Maurizio Tredici, Maria Dolores De Donno, Mirco Vacca, Marina Liso, Marcello Chieppa, Maria De Angelis, Tiziano Verri, Maria Giuseppina Bozzetti, Cecilia Bucci, Pietro Alifano
    Inflammation, 2022
  • Evaluation of the Effects of the Tritordeum-Based Diet Compared to the Low-FODMAPs Diet on the Fecal Metabolome of IBS-D Patients: A Preliminary Investigation
    Giusy Caponio, Giuseppe Celano, Francesco Calabrese, Giuseppe Riezzo, Antonella Orlando, Benedetta D’Attoma, Antonia Ignazzi, Mirco Vacca, Annalisa Porrelli, Valeria Tutino, Maria De Angelis, Gianluigi Giannelli, Francesco Russo
    Nutrients, 2022
  • Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta
    Graziana Difonzo, Giuditta de Gennaro, Giusy Rita Caponio, Mirco Vacca, Giovanni dal Poggetto, Ignazio Allegretta, Barbara Immirzi, Antonella Pasqualone
    Foods, 2022
  • Extension of the shelf-life of fresh pasta using modified atmosphere packaging and bioprotective cultures
    Marinella Marzano, Maria Calasso, Giusy Rita Caponio, Giuseppe Celano, Bruno Fosso, Domenico De Palma, Mirco Vacca, Elisabetta Notario, Graziano Pesole, Francesca De Leo, Maria De Angelis
    Frontiers in Microbiology, 2022
  • Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy
    Giuseppe Celano, Maria Calasso, Giuseppe Costantino, Mirco Vacca, Arianna Ressa, Olga Nikoloudaki, Pasquale De Palo, Francesco Maria Calabrese, Marco Gobbetti, Maria De Angelis
    Microbiology Spectrum, 2022
  • Vineyard establishment under exacerbated summer stress: effects of mycorrhization on rootstock agronomical parameters, leaf element composition and root-associated bacterial microbiota
    Massimiliano Cardinale, Fabio Minervini, Maria De Angelis, Paride Papadia, Danilo Migoni, Matteo Dimaglie, Daniel Grigorie Dinu, Claudio Quarta, Filippo Selleri, Alessandro Caccioppola, Mirco Vacca, Laura Rustioni
    Plant and Soil, 2022
  • The establishment of the gut microbiota in 1-year-aged infants: from birth to family food
    Mirco Vacca, Benedetta Raspini, Francesco Maria Calabrese, Debora Porri, Rachele De Giuseppe, Marcello Chieppa, Marina Liso, Rosa Maria Cerbo, Elisa Civardi, Francesca Garofoli, Hellas Cena, Maria De Angelis
    European Journal of Nutrition, 2022
  • How Metabolomics Provides Novel Insights on Celiac Disease and Gluten-Free Diet: A Narrative Review
    Mirco Vacca, Annalisa Porrelli, Francesco Maria Calabrese, Tamara Lippolis, Ilaria Iacobellis, Giuseppe Celano, Daniela Pinto, Francesco Russo, Gianluigi Giannelli, Maria De Angelis
    Frontiers in Microbiology, 2022
  • A Low Glycemic Index Mediterranean Diet Combined with Aerobic Physical Activity Rearranges the Gut Microbiota Signature in NAFLD Patients
    Francesco Calabrese, Vittoria Disciglio, Isabella Franco, Paolo Sorino, Caterina Bonfiglio, Antonella Bianco, Angelo Campanella, Tamara Lippolis, Pasqua Pesole, Maurizio Polignano, Mirco Vacca, Giusy Caponio, Gianluigi Giannelli, Maria De Angelis, Alberto Osella
    Nutrients, 2022
  • Gut Microbiota and Short Chain Fatty Acids: Implications in Glucose Homeostasis
    Piero Portincasa, Leonilde Bonfrate, Mirco Vacca, Maria De Angelis, Ilaria Farella, Elisa Lanza, Mohamad Khalil, David Q.-H. Wang, Markus Sperandio, Agostino Di Ciaula
    International Journal of Molecular Sciences, 2022
  • Metaproteomics approach and pathway modulation in obesity and diabetes: A narrative review
    Francesco Maria Calabrese, Annalisa Porrelli, Mirco Vacca, Blandine Comte, Katharina Nimptsch, Mariona Pinart, Tobias Pischon, Estelle Pujos-Guillot, Maria De Angelis
    Nutrients, 2022
  • WHOLE-meal ancient wheat-based diet: Effect on metabolic parameters and microbiota
    Antonio Carroccio, Giuseppe Celano, Carmelo Cottone, Giuseppe Di Sclafani, Lucia Vannini, Alberto D'Alcamo, Mirco Vacca, Francesco Maria Calabrese, Pasquale Mansueto, Maurizio Soresi, Ruggiero Francavilla, Maria De Angelis
    Digestive and Liver Disease, 2021
  • Fecal Microbiota Transplantation Modulates Renal Phenotype in the Humanized Mouse Model of IgA Nephropathy
    Gabriella Lauriero, Lilia Abbad, Mirco Vacca, Giuseppe Celano, Jonathan M. Chemouny, Maria Calasso, Laureline Berthelot, Loreto Gesualdo, Maria De Angelis, Renato C. Monteiro
    Frontiers in Immunology, 2021
  • In vitro selection of probiotics, prebiotics, and antioxidants to develop an innovative synbiotic (Naturen g) and testing its effect in reducing uremic toxins in fecal batches from ckd patients
    Mirco Vacca, Giuseppe Celano, Marcello Salvatore Lenucci, Sergio Fontana, Flavia Maria la Forgia, Fabio Minervini, Aurelia Scarano, Angelo Santino, Giuseppe Dalfino, Loreto Gesualdo, Maria De Angelis
    Microorganisms, 2021
  • Early Life Microbiota Colonization at Six Months of Age: A Transitional Time Point
    Benedetta Raspini, Mirco Vacca, Debora Porri, Rachele De Giuseppe, Francesco Maria Calabrese, Marcello Chieppa, Marina Liso, Rosa Maria Cerbo, Elisa Civardi, Francesca Garofoli, Maria De Angelis, Hellas Cena
    Frontiers in Cellular and Infection Microbiology, 2021
  • Selection of gut-resistant bacteria and construction of microbial consortia for improving gluten digestion under simulated gastrointestinal conditions
    Maria De Angelis, Sonya Siragusa, Mirco Vacca, Raffaella Di Cagno, Fernanda Cristofori, Michael Schwarm, Stefan Pelzer, Monika Flügel, Bodo Speckmann, Ruggiero Francavilla, Marco Gobbetti
    Nutrients, 2021
  • Ketoanalogs’ effects on intestinal microbiota modulation and uremic toxins serum levels in chronic kidney disease (Medika2 study)
    Maria Teresa Rocchetti, Biagio Raffaele Di Iorio, Mirco Vacca, Carmela Cosola, Stefania Marzocco, Ighli di Bari, Francesco Maria Calabrese, Roberto Ciarcia, Maria De Angelis, Loreto Gesualdo
    Journal of Clinical Medicine, 2021
  • Dysbiosis triggers ACF development in genetically predisposed subjects
    Stefania De Santis, Marina Liso, Mirco Vacca, Giulio Verna, Elisabetta Cavalcanti, Sergio Coletta, Francesco Maria Calabrese, Rajaraman Eri, Antonio Lippolis, Raffaele Armentano, Mauro Mastronardi, Maria De Angelis, Marcello Chieppa
    Cancers, 2021
  • Bile acids and gpbar-1: Dynamic interaction involving genes, environment and gut microbiome
    Piero Portincasa, Agostino Di Ciaula, Gabriella Garruti, Mirco Vacca, Maria De Angelis, David Q.-H. Wang
    Nutrients, 2020
  • Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease
    Ruggiero Francavilla, Fernanda Cristofori, Mirco Vacca, Michele Barone, Maria De Angelis
    Expert Review of Gastroenterology and Hepatology, 2020
  • Prenatal and postnatal determinants in shaping offspring's microbiome in the first 1000 days: Study protocol and preliminary results at one month of life
    Benedetta Raspini, Debora Porri, Rachele De Giuseppe, Marcello Chieppa, Marina Liso, Rosa Maria Cerbo, Elisa Civardi, Francesca Garofoli, Maria Cristina Monti, Mirco Vacca, Maria De Angelis, Hellas Cena
    Italian Journal of Pediatrics, 2020
  • The controversial role of human gut lachnospiraceae
    Mirco Vacca, Giuseppe Celano, Francesco Maria Calabrese, Piero Portincasa, Marco Gobbetti, Maria De Angelis
    Microorganisms, 2020
  • Nutritional therapy modulates intestinal microbiota and reduces serum levels of total and free indoxyl sulfate and p-cresyl sulfate in chronic kidney disease (Medika study)
    Biagio Raffaele Di Iorio, Maria Teresa Rocchetti, Maria De Angelis, Carmela Cosola, Stefania Marzocco, Lucia Di Micco, Ighli di Bari, Matteo Accetturo, Mirco Vacca, Marco Gobbetti, Mattia Di Iorio, Antonio Bellasi, Loreto Gesualdo
    Journal of Clinical Medicine, 2019
  • A bronze-tomato enriched diet affects the intestinal microbiome under homeostatic and inflammatory conditions
    Marina Liso, Stefania De Santis, Aurelia Scarano, Giulio Verna, Manuela Dicarlo, Vanessa Galleggiante, Pietro Campiglia, Mauro Mastronardi, Antonio Lippolis, Mirco Vacca, Anastasia Sobolewski, Grazia Serino, Eugenio Butelli, Maria De Angelis, Cathie Martin, Angelo Santino, Marcello Chieppa
    Nutrients, 2018

RECENT SCHOLAR PUBLICATIONS

  • Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment
    M Vacca, FM Calabrese, P Filannino, M De Angelis
    International Journal of Molecular Sciences 27 (9), 3759 , 2026
    2026
  • Semi-industrial scale-up of functional biscuits enriched with wine lees: nutritional enhancement and consumer acceptance
    GR Caponio, R Miolla, M Vacca, M De Angelis, S Spinelli, G Difonzo
    Applied Food Research, 101983 , 2026
    2026
  • Leishmania Infection: A Bioorganic Model Under the Light of Benchtop Low Field Nuclear Magnetic Resonance
    J Mendoza-Roldan, P Albanese, C Di Spiridione, M Vacca, M Spagnuolo, ...
    Biological Procedures Online , 2026
    2026
  • Addressing bacteria with tannins chemistry: an innovative food inspired organic lauryl-gallate-based coating to increase probiotics resistance
    M Vacca, M Cavaliere, G Celano, D Pinto, A De Stradis, M Spagnuolo, ...
    International Journal of Biological Macromolecules, 150164 , 2026
    2026
    Citations: 1
  • Clinical trial: Efficacy of a Low FODMAP Diet in Paediatric Irritable Bowel Syndrome-A Randomised Crossover Trial With Exploratory Metabolomic Analysis
    F Cristofori, G Celano, VN Dargenio, CA Apa, M Amendolara, M Stella, ...
    Alimentary pharmacology & therapeutics , 2026
    2026
  • Cholesterol‐Lowering and Radical Scavenging Potential of Fermented Black Kale ( Brassica oleracea var. acephala ): From Pilot‐Scale Production to in Vivo Study
    M Vacca, A Tarantini, M Khalil, D Vona, FM Calabrese, G Celano, CA Apa, ...
    ChemFoodChem 1 (2), e00035 , 2025
    2025
    Citations: 2
  • Comparative Evaluation of Functional Properties of Cow, Goat, and Donkey Milks Fermented with Lactic Acid Bacteria
    GR Caponio, A Annunziato, M Vacca, M Cavaliere, I Ceglie, M Ranieri, ...
    Antioxidants 14 (11), 1331 , 2025
    2025
    Citations: 2
  • Nutritional, Rheological, and Sensory Effect of Oat Okara Enrichment in Plant-Based Ice Cream
    GR Caponio, D De Angelis, L Mansueto, M Vacca, R Silletti, M De Angelis, ...
    LWT, 118490 , 2025
    2025
    Citations: 3
  • Phenolic characterization and nutraceutical evaluation of by‐products from different globe artichoke cultivars
    GR Caponio, M Vacca, L Scalvenzi, A Annunziato, R Silletti, C Ruta, ...
    Journal of the Science of Food and Agriculture 105 (9), 5062-5073 , 2025
    2025
    Citations: 6
  • Innovative approaches for the fermentation of black cabbage with improved nutritional and health-promoting traits
    A Tarantini, L Mancini, M Vacca, G Celano, G Romano, L D'Amico, ...
    LWT 226, 117961 , 2025
    2025
    Citations: 3
  • Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello ( Pleurotus eryngii ) Mushroom Powder as a Mediterranean Diet Staple
    M Calasso, A Lisi, A Ressa, GR Caponio, G Difonzo, F Minervini, ...
    Antioxidants 14 (3), 284 , 2025
    2025
    Citations: 5
  • Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese
    V D’Amico, M Cavaliere, M Ivone, C Lacassia, G Celano, M Vacca, ...
    Pharmaceutics 17 (2), 185 , 2025
    2025
    Citations: 56
  • Pasta Filata Cheeses: Traditional Varieties
    M Vacca, FM Calabrese, G Costantino, M De Angelis
    Cheese, 1093-1107 , 2025
    2025
    Citations: 1
  • Agreeability and gastrointestinal motility responses to fully characterized experimental pasta enriched in wheat by-products
    M Vacca, M Khalil, A Rampino, G Celano, E Lanza, GR Caponio, ...
    Journal of Functional Foods 123, 106598 , 2024
    2024
    Citations: 9
  • Gut microbiota and fecal volatilome profile inspection in metabolically healthy and unhealthy obesity phenotypes
    FM Calabrese, VA Genchi, N Serale, G Celano, M Vacca, G Palma, ...
    Journal of Endocrinological Investigation 47 (12), 3077-3090 , 2024
    2024
    Citations: 10
  • Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta
    I Iacobellis, A Lisi, M Vacca, CA Apa, G Celano, L Mancini, F Minervini, ...
    Foods 13 (22), 3608 , 2024
    2024
    Citations: 12
  • Anthocyanins from purple corn affect gut microbiota and metabolome in inflammatory bowel disease patients under infliximab infusion: the SiCURA pilot study
    M Vacca, EM Sommella, M Liso, G Verna, A Scarano, A Sila, M Curlo, ...
    Food Science and Human Wellness 13 (6), 3536-3543 , 2024
    2024
    Citations: 8
  • All Bio‐Based µ‐Beads from Microalgae for Probiotics Delivery
    D Vona, SR Cicco, FM la Forgia, M Vacca, A Porrelli, G Caggiano, ...
    Advanced Sustainable Systems 8 (11), 2400384 , 2024
    2024
    Citations: 10
  • Personalized identification of autism-related bacteria in the gut microbiome using explainable artificial intelligence
    P Novielli, D Romano, M Magarelli, D Diacono, A Monaco, N Amoroso, ...
    Iscience 27 (9) , 2024
    2024
    Citations: 23
  • Dynamic microbial and metabolic changes during Apulian Caciocavallo cheesemaking and ripening produced according to a standardized protocol
    M Vacca, G Celano, N Serale, G Costantino, FM Calabrese, M Calasso, ...
    Journal of Dairy Science 107 (9), 6541-6557 , 2024
    2024
    Citations: 14

MOST CITED SCHOLAR PUBLICATIONS

  • The Controversial Role of Human Gut Lachnospiraceae
    M Vacca, G Celano, FM Calabrese, P Portincasa, M Gobbetti, ...
    Microorganisms 8 (4), 573 , 2020
    2020
    Citations: 1792
  • Gut Microbiota and Short Chain Fatty Acids: Implications in Glucose Homeostasis
    P Portincasa, L Bonfrate, M Vacca, M De Angelis, I Farella, E Lanza, ...
    International Journal of Molecular Sciences 23 (3), 1105 , 2022
    2022
    Citations: 1086
  • Nutritional Therapy Modulates Intestinal Microbiota and Reduces Serum Levels of Total and Free Indoxyl Sulfate and P-Cresyl Sulfate in Chronic Kidney Disease (Medika Study)
    BR Di Iorio, MT Rocchetti, M De Angelis, C Cosola, S Marzocco, ...
    Journal of clinical medicine 8 (9), 1424 , 2019
    2019
    Citations: 154
  • Fecal microbiota transplantation modulates renal phenotype in the humanized mouse model of IgA nephropathy
    G Lauriero, L Abbad, M Vacca, G Celano, JM Chemouny, M Calasso, ...
    Frontiers in Immunology 12, 694787 , 2021
    2021
    Citations: 81
  • Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
    FM Calabrese, H Ameur, O Nikoloudaki, G Celano, M Vacca, WJFL Junior, ...
    Microbiome 10 (1), 1-37 , 2022
    2022
    Citations: 71
  • A Low Glycemic Index Mediterranean Diet Combined with Aerobic Physical Activity Rearranges the Gut Microbiota Signature in NAFLD Patients
    FM Calabrese, V Disciglio, I Franco, P Sorino, C Bonfiglio, A Bianco, ...
    Nutrients 14 (9), 1773 , 2022
    2022
    Citations: 67
  • Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy
    G Celano, M Calasso, G Costantino, M Vacca, A Ressa, O Nikoloudaki, ...
    Microbiology spectrum 10 (5), e00514-22 , 2022
    2022
    Citations: 62
  • Bile Acids and GPBAR-1: Dynamic Interaction Involving Genes, Environment and Gut Microbiome
    P Portincasa, A Di Ciaula, G Garruti, M Vacca, M De Angelis, DQH Wang
    Nutrients 12 (12), 3709 , 2020
    2020
    Citations: 61
  • Microbiome preterm birth DREAM challenge: Crowdsourcing machine learning approaches to advance preterm birth research
    JL Golob, TT Oskotsky, AS Tang, A Roldan, V Chung, CWY Ha, RJ Wong, ...
    Cell Reports Medicine 5 (1) , 2024
    2024
    Citations: 59
  • Microencapsulation of Probiotics for Enhanced Stability and Health Benefits in Dairy Functional Foods: A Focus on Pasta Filata Cheese
    V D’Amico, M Cavaliere, M Ivone, C Lacassia, G Celano, M Vacca, ...
    Pharmaceutics 17 (2), 185 , 2025
    2025
    Citations: 56
  • Prenatal and postnatal determinants in shaping offspring’s microbiome in the first 1000 days: study protocol and preliminary results at one month of life
    B Raspini, D Porri, R De Giuseppe, M Chieppa, M Liso, RM Cerbo, ...
    Italian Journal of Pediatrics 46, 1-14 , 2020
    2020
    Citations: 55
  • Early life microbiota colonization at six months of age: a transitional time point
    B Raspini, M Vacca, D Porri, R De Giuseppe, FM Calabrese, M Chieppa, ...
    Frontiers in cellular and infection microbiology 11, 590202 , 2021
    2021
    Citations: 47
  • Functional and Therapeutic Potential of Cynara scolymus in Health Benefits
    C Porro, T Benameur, A Cianciulli, M Vacca, M Chiarini, M De Angelis, ...
    Nutrients 16 (6), 872 , 2024
    2024
    Citations: 46
  • A Bronze-Tomato Enriched Diet Affects the Intestinal Microbiome under Homeostatic and Inflammatory Conditions
    M Liso, S De Santis, A Scarano, G Verna, M Dicarlo, V Galleggiante, ...
    Nutrients 10 (12), 1862 , 2018
    2018
    Citations: 46
  • The establishment of the gut microbiota in 1-year-aged infants: from birth to family food
    M Vacca, B Raspini, FM Calabrese, D Porri, R De Giuseppe, M Chieppa, ...
    European Journal of Nutrition 61 (5), 2517-2530 , 2022
    2022
    Citations: 43
  • Selection of Gut-Resistant Bacteria and Construction of Microbial Consortia for Improving Gluten Digestion under Simulated Gastrointestinal Conditions
    M De Angelis, S Siragusa, M Vacca, R Di Cagno, F Cristofori, M Schwarm, ...
    Nutrients 13 (3), 992 , 2021
    2021
    Citations: 43
  • Ketoanalogs’ effects on intestinal microbiota modulation and uremic toxins serum levels in chronic kidney disease (Medika2 Study)
    MT Rocchetti, BR Di Iorio, M Vacca, C Cosola, S Marzocco, I di Bari, ...
    Journal of clinical medicine 10 (4), 840 , 2021
    2021
    Citations: 42
  • Advances in understanding the potential therapeutic applications of gut microbiota and probiotic mediated therapies in celiac disease
    R Francavilla, F Cristofori, M Vacca, M Barone, M De Angelis
    Expert review of gastroenterology & hepatology 14 (5), 323-333 , 2020
    2020
    Citations: 40
  • Wine lees as functional ingredient to produce biscuits fortified with polyphenols and dietary fibre
    GR Caponio, R Miolla, M Vacca, G Difonzo, M De Angelis
    LWT 198, 115943 , 2024
    2024
    Citations: 38
  • A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies
    G Natrella, M Vacca, F Minervini, M Faccia, M De Angelis
    Foods 13 (16), 2583 , 2024
    2024
    Citations: 37