701 results on '"Sforza, Stefano"'
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52. Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (Coffea arabica) By-Products
53. Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysis
54. Qualitative and quantitative determination of peptides related to celiac disease in mixtures derived from different methods of simulated gastrointestinal digestion of wheat products
55. Chapter Six - Assessing food authenticity through protein and metabolic markers.
56. Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese
57. Evaluation of Alternate Isotope-Coded Derivatization Assay (AIDA) in the LC–MS/MS analysis of aldehydes in exhaled breath condensate
58. Effect of the Rearing Substrate on Total Protein and Amino Acid Composition in Black Soldier Fly
59. Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies
60. Bioactivity and peptide profile of whey protein hydrolysates obtained from Colombian double-cream cheese production and their products after gastrointestinal digestion
61. Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
62. Use of Peptide Nucleic Acids (PNAs) for Genotyping by Solution and Surface Methods
63. Chiral PNAs with Constrained Open-Chain Backbones
64. Common wheat determination in durum wheat samples through LC/MS analysis of gluten peptides
65. Preliminary investigation on the presence of peptides inhibiting the growth of Listeria innocua and Listeria monocytogenes in Asiago d’Allevo cheese
66. A new integrated membrane process for the production of concentrated blood orange juice: Effect on bioactive compounds and antioxidant activity
67. Effect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Rats.
68. The antibrowning agent sulfite inactivates Agaricus bisporus tyrosinase through covalent modification of the copper-B site
69. Gli insetti edibili nell���economia circolare
70. Cheeses
71. Fast and easy colorimetric tests for single mismatch recognition by PNA–DNA duplexes with the diethylthiadicarbocyanine dye and succinyl-β-cyclodextrin
72. Polymerase chain reaction coupled with peptide nucleic acid high-performance liquid chromatography for the sensitive detection of traces of potentially allergenic hazelnut in foodstuffs
73. The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach
74. Antimicrobial Biomasses from Lactic Acid Fermentation of Black Soldier Fly Prepupae and Related By-Products
75. 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
76. The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
77. ESI-mass spectrometry analysis of unsubstituted and disubstituted β-cyclodextrins: fragmentation mode and identification of the AB, AC, AD regioisomers
78. Electronic Circular Dichroism of Peptide Nucleic Acids and their Analogues
79. Growth promotion of Bifidobacterium and Lactobacillus species by proteinaceous hydrolysates derived from poultry processing leftovers
80. Gene Modulation by Peptide Nucleic Acids (PNAs) Targeting microRNAs (miRs)
81. Proteolytic Peptides as Molecular Markers of Species’ Authenticity in Cheeses
82. Control of Helical Handedness in DNA and PNA Nanostructures
83. Masked Mycotoxins and Mycotoxin Derivatives in Food: The Hidden Menace
84. Selective recognition of DNA from olive leaves and olive oil by PNA and modified-PNA microarrays
85. PNA bearing 5-azidomethyluracil: A novel approach for solid and solution phase modification
86. Letter from the Editors
87. miRNA therapeutics: delivery and biological activity of peptide nucleic acids targeting miRNAs
88. Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat
89. Influence of environmental and genetic factors on content of toxic and immunogenic wheat gluten peptides
90. Peptide fingerprinting of Hermetia illucens and Alphitobius diaperinus: Identification of insect species-specific marker peptides for authentication in food and feed
91. Degree of Hydrolysis Affects the Techno-Functional Properties of Lesser Mealworm Protein Hydrolysates
92. Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope
93. Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties
94. Assessment of Enzymatic Improvers in Flours Using LC–MS/MS Detection of Marker Tryptic Peptides
95. In vitro gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: Molecular characterization of the products and assessment of their IgE binding abilities
96. A pyrenyl-PNA probe for DNA and RNA recognition: Fluorescence and UV absorption studies
97. Free and bound fumonisins in gluten-free food products
98. Chiral introduction of positive charges to PNA for double-duplex invasion to versatile sequences
99. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications
100. Impact of Naturally Contaminated Substrates on Alphitobius diaperinus and Hermetia illucens: Uptake and Excretion of Mycotoxins
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