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Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckiisubsp. bulgaricus SS1 and Lactococcus lactissubsp. cremoris FT4
ABSTRACT Two fermented milks containing angiotensin-I-converting-enzyme (ACE)-inhibitory peptides were produced by using selectedLactobacillus delbrueckii subsp. bulgaricus SS1 and L. lactis subsp.Expand
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1H and 13C NMR of virgin olive oil. An overview
The authentication and quality assessment of virgin olive oil were performed using high‐resolution 1H and 13C NMR spectroscopy. An overview of the various determinations currently assessed isExpand
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Grana Padano cheese aroma
The volatile concentrate obtained from Grana Padano cheese by vacuum distillation was fractionated by continuous liquid–liquid extraction into neutral and acid fractions. Both were analysed by highExpand
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Odour-impact compounds of Gorgonzola cheese.
Volatile concentrates were obtained by vacuum distillation from both natural and creamy Gorgonzola cheese and isolated by continuous liquid-liquid extraction. Both were analysed by high resolutionExpand
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Proteomic characterization of donkey milk "caseome".
At present, compared with bovine milk, the characterization of donkey milk caseins is at a relatively early stage progress, and only limited data are related to its genetic polymorphism. In thisExpand
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Interallelic recombination is probably responsible for the occurrence of a new alpha(s1)-casein variant found in the goat species.
The alphas1-casein (alphas1-Cas) locus in the goat is characterized by a polymorphism, the main feature of which is to be qualitative as well as quantitative. A systematic analysis performed in anExpand
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Proteolysis of bovine beta-lactoglobulin during thermal treatment in subdenaturing conditions highlights some structural features of the temperature-modified protein and yields fragments with low
Bovine beta-lactoglobulin was hydrolyzed with trypsin or chymotrypsin in the course of heat treatment at 55, 60 and 65 degrees C at neutral pH. At these temperatures beta-lactoglobulin undergoesExpand
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Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides.
The protein and peptide fraction of human milk samples collected from mothers of pre- and full-term infants in the first week after parturition was analysed by use of liquid chromatography-massExpand
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Mass spectrometry analysis of gliadins in celiac disease.
In recent years, scientific research on wheat gluten proteins has followed three main directions aimed at (1) finding relationships between individual genetic alleles coding for gliadins, high or lowExpand
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Neutral volatile compounds in the raw milks from different species
A comparative study was carried out on the flavour constituents of bovine, ovine, caprine and water buffalo fresh raw milks. The volatiles were isolated from milks by means of vacuum distillation andExpand
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