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Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients

Nutrients, 2014-01, Vol.6 (2), p.575-590

2014

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HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite

Food research international, 2014-12, Vol.66, p.207-215

2014

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Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat

Journal of mass spectrometry., 2009-12, Vol.44 (12), p.1709-1723

2009

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Protein analysis-on-chip systems in foodomics

Nutrients, 2012-10, Vol.4 (10), p.1475-1489

2012

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Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins

Food chemistry, 2013-08, Vol.139 (1-4), p.203-212

2013

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Protein modifications in cooked pork products investigated by a proteomic approach

Food chemistry, 2015-04, Vol.172, p.447-455

2015

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Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams

Meat science, 2005-03, Vol.69 (3), p.479-491

2005

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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

European journal of lipid science and technology, 2018-06, Vol.120 (6), p.n/a

2018

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Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality

Foods, 2023-07, Vol.12 (14), p.2699

2023

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Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis

Journal of chromatography. B, 2006-03, Vol.833 (1), p.101-108

2006

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The haemoglobin subunits alpha and beta: Old and new genetic variants in the Italian Mediterranean buffalo

Czech Journal of Animal Science, 2019-01, Vol.64 (7), p.279-290

2019

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Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2010-02, Vol.878 (3), p.295-308

2010

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Nuclear aggregates of polyamines are supramolecular structures that play a crucial role in genomic DNA protection and conformation

The FEBS journal, 2005-08, Vol.272 (15), p.3777-3787

2005

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Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain

Mitochondrion, 2010-08, Vol.10 (5), p.464-471

2010

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Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes

Food chemistry, 2010, Vol.118 (2), p.191-198

2010

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Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles

Food chemistry, 2007, Vol.103 (2), p.344-354

2007

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Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour

Food chemistry, 2024-12, Vol.460 (Pt 1), p.140568, Article 140568

2024

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Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry

Proteomics (Weinheim), 2005-07, Vol.5 (11), p.2859-2865

2005

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Advances in Photodynamic Therapy of Cancer

Current cancer therapy reviews, 2011-08, Vol.7 (3), p.234-247

2011

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Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle: A preliminary study

Food chemistry, 2007, Vol.102 (2), p.471-474

2007

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Nuclear aggregates of polyamines

IUBMB life, 2006-02, Vol.58 (2), p.75-82

2006

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An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese

International dairy journal, 2022-10, Vol.133, p.105424, Article 105424

2022

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Two novel classes of neuroactive fatty acid amides are substrates for mouse neuroblastoma ‘anandamide amidohydrolase’

FEBS letters, 1995-12, Vol.377 (1), p.82-86

1995

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Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta

Food chemistry, 2019-06, Vol.283, p.454-461

2019

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Protein aggregation in cooked pork products: New details on the supramolecular organization

Food chemistry, 2019-10, Vol.294, p.238-247

2019

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Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients

HPLC-DAD–MS/MS characterization of phenolic compounds in white wine stored without added sulfite

Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat

Protein analysis-on-chip systems in foodomics

Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins

Protein modifications in cooked pork products investigated by a proteomic approach

Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Effect of the Addition of Freeze-Dried Grape Pomace on Fresh Tagliatelle Gluten Network and Relationship to Sensory and Chemical Quality

Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis

The haemoglobin subunits alpha and beta: Old and new genetic variants in the Italian Mediterranean buffalo

Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications

Nuclear aggregates of polyamines are supramolecular structures that play a crucial role in genomic DNA protection and conformation

Phosphorylation pattern of the NDUFS4 subunit of complex I of the mammalian respiratory chain

Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes

Evaluation of gamma rays influence on some biochemical and microbiological aspects in black truffles

Study on the induced polymeric protein aggregation and immunoreactivity in biscuits enriched with peanut flour

Characterization of wheat gliadin proteins by combined two-dimensional gel electrophoresis and tandem mass spectrometry

Advances in Photodynamic Therapy of Cancer

Mutagenic and antimutagenic properties of aqueous and ethanolic extracts from fresh and irradiated Tuber aestivum black truffle: A preliminary study

Nuclear aggregates of polyamines

An electrophoretic approach to reveal the freshness of buffalo mozzarella cheese

Two novel classes of neuroactive fatty acid amides are substrates for mouse neuroblastoma ‘anandamide amidohydrolase’

Effects of microwave treatment of durum wheat kernels on quality characteristics of flour and pasta

Protein aggregation in cooked pork products: New details on the supramolecular organization

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