PRANDI, Barbara

PRANDI, Barbara  

Dipartimento di Scienze degli Alimenti e del Farmaco  

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Risultati 1 - 20 di 61 (tempo di esecuzione: 0.037 secondi).
Titolo Data di pubblicazione Autore(i) File
Assessing food authenticity through protein and metabolic markers 1-gen-2022 Prandi, B.; Righetti, L.; Caligiani, A.; Tedeschi, T.; Cirlini, M.; Galaverna, G.; Sforza, S.
Assessment of Enzymatic Improvers in Flours Using LC-MS/MS Detection of Marker Tryptic Peptides 1-gen-2020 Prandi, B.; Lambertini, F.; Varani, M.; Faccini, A.; Suman, M.; Leporati, A.; Tedeschi, T.; Sforza, S.
Characterization of Celiac Disease-Related Epitopes and Gluten Fractions, and Identification of Associated Loci in Durum Wheat 1-gen-2020 Taranto, Francesca; D’Agostino, Nunzio; Catellani, Marcello; Laviano, Luca; Ronga, Domenico; Milc, Justyna; Prandi, Barbara; Boukid, Fatma; Sforza, Stefano; Graziano, Sara; Gulli', Mariolina; Visioli, Giovanna; Marmiroli, Nelson; Badeck, Franz-W.; Paola Minervini, Anna; Pecorella, Ivano; Pecchioni, Nicola; De Vita, Pasquale; Francia, Enrico
Characterization of the peptide fraction from digested Parmigiano Reggiano cheese and its effect on growth of lactobacilli and bifidobacteria 1-gen-2017 Bottari, Benedetta; Quartieri, Andrea; Prandi, Barbara; Raimondi, Stefano; Leonardi, Alan; Rossi, Maddalena; Ulrici, Alessandro; Gatti, Monica; Sforza, Stefano; Nocetti, Marco; Amaretti, Alberto
Common Wheat Determination in Durum Wheat Samples Through LC/MS Analysis of Gluten Peptides 1-gen-2012 Prandi, B.; Bencivenni, Mariangela; Tedeschi, Tullia; Marchelli, Rosangela; Dossena, Arnaldo; Galaverna, Gianni; Sforza, Stefano
Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes 1-gen-2019 Ficco, D. B. M.; Prandi, B.; Amaretti, A.; Anfelli, I.; Leonardi, Andrea; Raimondi, S.; Pecchioni, N.; De Vita, P.; Faccini, A.; Sforza, S.; Rossi, Maddalena
A Complete Mass Spectrometry (MS)-Based Peptidomic Description of Gluten Peptides Generated During In Vitro Gastrointestinal Digestion of Durum Wheat: Implication for Celiac Disease 1-gen-2019 Boukid, F.; Prandi, B.; Faccini, A.; Sforza, S.
Composition of pectins from food waste to be used in bulk feed and as feed additives 1-gen-2014 Baldassarre, S; Sforza, S; Prandi, B; Santarelli, M; Babbar, N; Elst, K; Gatti, M; Sforza, S
Composition Of Peptide Mixtures Derived From Simulated Gastrointestinal Digestion Of Prolamins From Different Wheat Varieties 1-gen-2012 Prandi, B.; Bencivenni, Mariangela; Faccini, Andrea; Tedeschi, Tullia; Dossena, Arnaldo; Marchelli, Rosangela; Galaverna, Gianni; Sforza, Stefano
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications 1-gen-2018 Boukid, F.; Folloni, S.; Sforza, S.; Vittadini, E.; Prandi, B.
Degradation of Collagen Increases Nitrogen Solubilisation During Enzymatic Hydrolysis of Fleshing Meat 1-gen-2018 Anzani, Cecilia; Prandi, Barbara; Tedeschi, Tullia; Baldinelli, Chiara; Sorlini, Giovanni; Wierenga, Peter A.; Dossena, Arnaldo; Sforza, Stefano
Development of an in vitro digestive model for studying the peptide profile of breast milk. 1-gen-2015 Dall'Asta, Chiara; Florio, Paola; Lammardo, Am; Prandi, Barbara; Mazzeo, Teresa; Budelli, A; Pellegrini, Nicoletta
The Diverse Potential of Gluten from Different Durum Wheat Varieties in Triggering Celiac Disease: A Multilevel In Vitro, Ex Vivo and In Vivo Approach 1-gen-2020 Gaiani, Federica; Graziano, Sara; Boukid, Fatma; Prandi, Barbara; Bottarelli, Lorena; Barilli, Amelia; Dossena, Arnaldo; Marmiroli, Nelson; Gullì, Mariolina; De’Angelis, Gian Luigi; Sforza, Stefano
Effect of Parmigiano Reggiano Consumption on Blood Pressure of Spontaneous Hypertensive Rats 1-gen-2022 Basiricò, Loredana; Morera, Patrizia; Evangelista, Chiara; Galaverna, Gianni; Sforza, Stefano; Prandi, Barbara; Bernabucci, Umberto; Nardone, Alessandro
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 1-gen-2021 Lippe, G.; Prandi, B.; Bongiorno, T.; Mancuso, F.; Tibaldi, E.; Faccini, A.; Sforza, S.; Stecchini, M. L.
Effectiveness of Germination on Protein Hydrolysis as a Way to Reduce Adverse Reactions to Wheat 1-gen-2017 Boukid, Fatma; Prandi, Barbara; Buhler, Sofie; Sforza, Stefano
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 1-gen-2019 Anzani, Cecilia; Prandi, Barbara; Tedeschi, Tullia; Baldinelli, Chiara; Sorlini, Giovanni; Dossena, Arnaldo; Sforza, Stefano
Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing 1-gen-2019 Monari, Stefania; Ferri, Maura; Russo, Claudio; Prandi, Barbara; Tedeschi, Tullia; Bellucci, Paolo; Zambrini, Angelo Vittorio; Donati, Emanuela; Tassoni, Annalisa
Enzymatic production of pectic oligosaccharides from onion skins 1-gen-2016 Babbar, Neha; Baldassarre, Stefania; Maesen, Miranda; Prandi, Barbara; Dejonghe, Winnie; Sforza, Stefano; Elst, Kathy
Extraction and chemical characterization of functional phenols and proteins from coffee (Coffea arabica) by-products 1-gen-2021 Prandi, B.; Ferri, M.; Monari, S.; Zurlini, C.; Cigognini, I.; Verstringe, S.; Schaller, D.; Walter, M.; Navarini, L.; Tassoni, A.; Sforza, S.; Tedeschi, T.