414 results on '"Sforza, Stefano"'
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2. Allergenicity of tropomyosin variants identified in the edible insect Hermetia illucens (black soldier fly)
3. Effectiveness of community hospital post-acute care on mortality, re-admission, institutionalization, and activation of a home care programme in Emilia-Romagna region, Italy
4. Development of a Quantitative UPLC-ESI/MS Method for the Simultaneous Determination of the Chitin and Protein Content in Insects
5. Comparison of protein quality and digestibility between plant-based and meat-based burgers
6. Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility
7. Valorization of soursop (Annona muricata) seeds as alternative oil and protein source using novel de-oiling and protein extraction techniques
8. Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins
9. Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta
10. Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation
11. Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products
12. Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility
13. The effect of pre-slaughter starvation on muscle protein degradation in sea bream (Sparus aurata): formation of ACE inhibitory peptides and increased digestibility of fillet
14. Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues.
15. Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactor
16. How D-amino acids embedded in the protein sequence modify its digestibility: Behaviour of digestive enzymes tested on a model peptide used as target
17. Towards predicting protein hydrolysis by bovine trypsin
18. A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease
19. Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification
20. Identification of target muscle-proteins using Western blotting and high-resolution mass spectrometry as early quality indicators of nutrient supply practices in rainbow trout (Oncorhynchus mykiss)
21. Continuous production of pectic oligosaccharides from sugar beet pulp in a cross flow continuous enzyme membrane reactor
22. Towards environmentally friendly skin unhairing process: A comparison between enzymatic and oxidative methods and analysis of the protein fraction of the related wastewaters
23. Insights into Peptide Nucleic Acid (PNA) Structural Features: The Crystal Structure of a D-Lysine-Based Chiral PNA-DNA Duplex
24. Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates
25. Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern
26. Demasking kinetics of peptide bond cleavage for whey protein isolate hydrolysed by Bacillus licheniformis protease
27. Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat
28. Pectin content and composition from different food waste streams
29. Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbumin
30. Spontaneous, non-enzymatic breakdown of peptides during enzymatic protein hydrolysis
31. Enzymatic pectic oligosaccharides (POS) production from sugar beet pulp using response surface methodology
32. Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin–sodium dodecyl sulphate mixtures
33. Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion.
34. Label-Free Quantification by Liquid Chromatography–Tandem Mass Spectrometry of the Kunitz Inhibitor of Trypsin KTI3 in Soy Products.
35. Inhibition of DPP-IV Activity and Stimulation of GLP-1 Release by Gastrointestinally Digested Black Soldier Fly Prepupae.
36. Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams
37. LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: Influence of growing area and variety
38. Applications of liquid chromatography–mass spectrometry for food analysis
39. Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysis
40. Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products
41. Chapter Six - Assessing food authenticity through protein and metabolic markers.
42. Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese
43. Evaluation of Alternate Isotope-Coded Derivatization Assay (AIDA) in the LC–MS/MS analysis of aldehydes in exhaled breath condensate
44. Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides
45. Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese
46. A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity
47. Effect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Rats.
48. The antibrowning agent sulfite inactivates Agaricus bisporus tyrosinase through covalent modification of the copper-B site
49. Fast and easy colorimetric tests for single mismatch recognition by PNA–DNA duplexes with the diethylthiadicarbocyanine dye and succinyl-β-cyclodextrin
50. Polymerase chain reaction coupled with peptide nucleic acid high-performance liquid chromatography for the sensitive detection of traces of potentially allergenic hazelnut in foodstuffs
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