Pubblicazioni

Comprehensive identification of native medium-sized and short bioactive peptides in sea bass muscle

2021 - FOOD CHEMISTRY
Cerrato, A.; Aita, S. E.; Cavaliere, C.; Lagana, A.; Montone, C. M.; Piovesana, S.; Zenezini Chiozzi, R.; Capriotti, A. L.

Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis

2021 - FOOD CHEMISTRY
Rapa, Mattia; Ciano, Salvatore; Ruggieri, Roberto; Vinci, Giuliana

Sourdough fermentation of whole and sprouted lentil flours. In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread

2021 - FOOD CHEMISTRY
Perri, Giuseppe; Coda, Rossana; Rizzello, Carlo Giuseppe; Celano, Giuseppe; Ampollini, Marco; Gobbetti, Marco; De Angelis, Maria; Calasso, Maria

An optimized method for sample preparation and elemental analysis of extra-virgin olive oil by inductively coupled plasma mass spectrometry

2021 - FOOD CHEMISTRY
Astolfi, Maria Luisa; Marconi, Elisabetta; Vitiello, Giulia; Massimi, Lorenzo

Effect of malting on nutritional and antioxidant properties of the seeds of two industrial hemp (Cannabis sativa L.) cultivars

2021 - FOOD CHEMISTRY
Farinon, Barbara; Costantini, Lara; Molinari, Romina; Di Matteo, Giacomo; Garzoli, Stefania; Ferri, Serena; Ceccantoni, Brunella; Mannina, Luisa; Merendino, Nicolò

Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process

2021 - FOOD CHEMISTRY
Ispiryan, Lilit; Kuktaite, Ramune; Zannini, Emanuele; Arendt, Elke K.

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