P. Ferranti

Publications332
h-index48
Citations7,556
Highly Influential Citations240
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Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef
TLDR
Different microbial species can contribute to meat spoilage with release of different volatile compounds that concur to the overall quality decrease of spoiling meat.
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.…
Towards a new gliadin reference material-isolation and characterisation
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture
Proteomic characterization of donkey milk "caseome".
Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.
Interallelic recombination is probably responsible for the occurrence of a new alpha(s1)-casein variant found in the goat species.
TLDR
A systematic analysis performed in an autochthon southern Italy breed identified a new rare allele (M), which was characterized at both the protein and genomic level and indicates that the M allele probably arises from interallelic recombination between alleles A and B2, followed by a C-->T transition at nucleotide 23 of the ninth exon.
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…
TLDR
High-temperature proteolysis occurs in a progressive manner and mass spectrometry analysis of some large-sized breakdown intermediates formed in the early steps of hydrolysis indicated that both enzymes effectively hydrolyzed some regions of beta-lactoglobulin that were transiently exposed during the physical treatments and that were not accessible in the native protein.
Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy.
TLDR
In vitro approach provided a platform to study potential dietary agents to alleviate hyperglycaemia damage and suggested that grape skin phenolics could be effective even if the higher mass proanthocyanidins are bound to the food matrix.
Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides.
TLDR
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 and it was found that the action of a plasmin-like enzyme acting on specific lysine residues is the primary step in casein degradation.
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