696 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. Food (In)Security: The Role of Novel Foods on Sustainability
9. Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins
10. 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
11. Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation
12. Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products
13. Assessing food authenticity through protein and metabolic markers
14. Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility
15. 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
16. Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues.
17. Allergenicity of tropomyosin variants identified in the edible insect Hermetia illucens (black soldier fly)
18. Proteomics and Peptidomics in Dairy Science
19. List of contributors
20. Bioconversion of agri-food waste and by-products through insects: a new valorization opportunity
21. Continuous production of pectic oligosaccharides from onion skins with an enzyme membrane reactor
22. Towards predicting protein hydrolysis by bovine trypsin
23. A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease
24. Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification
25. 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)
26. Continuous production of pectic oligosaccharides from sugar beet pulp in a cross flow continuous enzyme membrane reactor
27. Towards environmentally friendly skin unhairing process: A comparison between enzymatic and oxidative methods and analysis of the protein fraction of the related wastewaters
28. Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
29. Label-Free Quantification by Liquid Chromatography–Tandem Mass Spectrometry of the Kunitz Inhibitor of Trypsin KTI3 in Soy Products
30. Inhibition of DPP-IV Activity and Stimulation of GLP-1 Release by Gastrointestinally Digested Black Soldier Fly Prepupae
31. Insights into Peptide Nucleic Acid (PNA) Structural Features: The Crystal Structure of a D-Lysine-Based Chiral PNA-DNA Duplex
32. The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates
33. Shotgun proteomics, in-silico evaluation and immunoblotting assays for allergenicity assessment of lesser mealworm, black soldier fly and their protein hydrolysates
34. Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern
35. Demasking kinetics of peptide bond cleavage for whey protein isolate hydrolysed by Bacillus licheniformis protease
36. Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat
37. Pectin content and composition from different food waste streams
38. Peroxidase induced oligo-tyrosine cross-links during polymerization of α-lactalbumin
39. Spontaneous, non-enzymatic breakdown of peptides during enzymatic protein hydrolysis
40. Effectiveness of community hospital post-acute care on mortality, re-admission, institutionalization, and activation of a home care programme in Emilia-Romagna region, Italy
41. Enzymatic pectic oligosaccharides (POS) production from sugar beet pulp using response surface methodology
42. Identifying changes in chemical, interfacial and foam properties of β-lactoglobulin–sodium dodecyl sulphate mixtures
43. Development of a Quantitative UPLC-ESI/MS Method for the Simultaneous Determination of the Chitin and Protein Content in Insects
44. Masked Mycotoxins and Mycotoxin Derivatives in Food: The Hidden Menace
45. Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams
46. 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
47. Applications of liquid chromatography–mass spectrometry for food analysis
48. In vitro simulated semi-dynamic gastrointestinal digestion: evaluation of the effects of processing on whey proteins digestibility and allergenicity
49. The Strategy for Screening of Antioxidant Constituents in Protein Hydrolysates
50. General and COVID-19-Related Mortality by Pre-Existing Chronic Conditions and Care Setting during 2020 in Emilia-Romagna Region, Italy
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