701 results on '"Sforza, Stefano"'
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102. Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes
103. UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey
104. Simulated Gastrointestinal Digestion of Cocoa: Detection of Resistant Peptides and In Silico/In Vitro Prediction of Their Ace Inhibitory Activity
105. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce
106. Technological Quality and Nutritional Value of Two Durum Wheat Varieties Depend on Both Genetic and Environmental Factors
107. Influence of the killing method of the black soldier fly on its lipid composition
108. Killing method affects the browning and the quality of the protein fraction of Black Soldier Fly (Hermetia illucens) prepupae: a metabolomics and proteomic insight
109. Occurrence of non-proteolytic amino acyl derivatives in dry-cured ham
110. Insights into a century of breeding of durum wheat in Tunisia: The properties of flours and starches isolated from landraces, old and modern genotypes
111. 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)
112. Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics
113. Peptide Nucleic Acids and Biosensor Technology for Real-Time Detection of the Cystic Fibrosis W1282X Mutation by Surface Plasmon Resonance
114. Oligopeptides and free amino acids in Parma hams of known cathepsin B activity
115. Recognition and strand displacement of DNA oligonucleotides by peptide nucleic acids (PNAs): High-performance ion-exchange chromatographic analysis
116. How Looking for Celiac-Safe Wheat Can Influence Its Technological Properties
117. Phlorotannin Composition of Laminaria digitata
118. Development of a strategy for the total chemical synthesis of an allergenic protein: the peach LTP Pru p 3
119. Fractionation of black soldier fly biomolecules for feed/food or technological applications
120. Peptides as probes for food authentication
121. Gluten peptides drive healthy and celiac monocytes toward an M2-like polarization
122. Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (Anacardium occidentale )
123. Composition of black soldier fly prepupae and systematic approaches for extraction and fractionation of proteins, lipids and chitin
124. Improving the Lipophilic Antioxidant Activity of Poultry Protein Hydrolisates Through Chemical Esterification
125. Pectin oligosaccharides from sugar beet pulp: molecular characterization and potential prebiotic activity
126. ENZYMATIC HYDROLYSIS AS A WAY TO RECOVERY BOVINE HIDES: LABORATORY AND MEDIUM SCALE TRIALS, CHARACTERIZATION OF THE HYDROLYSATES AND SCALE-UP TO SEMI-INDUSTRIAL SCALE
127. Effectiveness of Germination on Protein Hydrolysis as a Way To Reduce Adverse Reactions to Wheat
128. Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications
129. Direct enantiomeric separation of N-aminoethylamino acids: determination of the enantiomeric excess of chiral peptide nucleic acids (PNAs) by GC
130. Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria
131. Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 1. The Baker’s Asthma Case
132. Understanding the Effects of Genotype, Growing Year, and Breeding on Tunisian Durum Wheat Allergenicity. 2. The Celiac Disease Case
133. Phlorotannin Composition ofLaminaria digitata
134. Regular monitoring of breast-feeding rates: feasible and sustainable. The Emilia-Romagna experience
135. Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce
136. Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat
137. O-Methylisourea Can React with the α-Amino Group of Lysine: Implications for the Analysis of Reactive Lysine
138. Peptides from gluten digestion: A comparison between old and modern wheat varieties
139. Chapter 19 - Cheeses
140. Enzymatic production of pectic oligosaccharides from onion skins
141. Production, characterization and prebiotic potential of pectic oligosaccharides (POS) from onion hulls waste stream
142. Purification and Characterization of Anacardium occidentale (Cashew) Allergens Ana o 1, Ana o 2, and Ana o 3
143. Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues
144. Proteolytic resistance of actin but not of myosin heavy chain during processing of Italian PDO (protected designation of origin) dry-cured hams
145. Origin and Processing Methods Slightly Affect Allergenic Characteristics of Cashew Nuts (<italic>Anacardium occidentale</italic>).
146. Discovery of the combined oxidative cleavage of plant xylan and cellulose by a new fungal polysaccharide monooxygenase
147. Determination of the influence of the pH of hydrolysis on enzyme selectivity of Bacillus licheniformis protease towards whey protein isolate
148. Isolation and full characterization of a potentially allergenic lipid transfer protein (LTP) protein in almond
149. Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits
150. Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction
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