CUTRONEO, SARA
CUTRONEO, SARA
Dipartimento di Scienze degli Alimenti e del Farmaco
Amino acid profiles of hay-based diets in the Parmigiano-Reggiano cheese production area and the relationship with nitrogen use efficiency
2022-01-01 Righi, Federico; Simoni, Marica; Cutroneo, Sara; Prandi, Barbara; Tedeschi, Tullia; Pitino, Rosario; Danese, Tommaso; Sforza, Stefano; van Amburgh, Mike
Assessing residual allergenicity in heat-treated red lentil flours through simulated digestion, in vitro and in silico assays and peptidome approach
2026-01-01 Calcinai, L.; Villa, C.; Cutroneo, S.; Teixeira, C. S. S.; Prandi, B.; Puxeddu, I.; Ferreira, I. M. P. L. V. O.; Mafra, I.; Costa, J.; Tedeschi, T.
Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues
2024-01-01 Cutroneo, Sara; Prandi, Barbara; Pellegrini, Nicoletta; Sforza, Stefano; Tedeschi, Tullia
Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens
2025-01-01 Delfino, Danila; Cutroneo, Sara; Prandi, Barbara; Ridolo, Erminia; Nicoletta, Francesca; Carini, Eleonora; Pedroni, Lorenzo; Dellafiora, Luca; Tedeschi, Tullia; Folli, Claudia
Comparison of protein quality and digestibility between plant-based and meat-based burgers
2023-01-01 Cutroneo, S.; Prandi, B.; Faccini, A.; Pellegrini, N.; Sforza, S.; Tedeschi, T.
Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues
2024-01-01 Cutroneo, S.; Petrusan, J. I.; Stolzenberger, R.; Zurlini, C.; Tedeschi, T.
Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility
2020-01-01 Gasparini, A.; Van Gool, M. P.; Bultsma, M.; Cutroneo, S.; Sforza, S.; Tedeschi, T.
Multi-mycotoxin determination in plant-based meat alternatives and exposure assessment
2023-01-01 Augustin Mihalache, Octavian; Carbonell-Rozas, Laura; Cutroneo, Sara; Dall'Asta, Chiara
Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project
2022-01-01 Cutroneo, S.; Angelino, D.; Tedeschi, T.; Pellegrini, N.; Martini, D.
Optimization of Protein Extraction from Duckweed Using Different Extraction Processes
2025-01-01 Maag, P.; Cutroneo, S.; Tedeschi, T.; Gruner-Lempart, S.; Rauh, C.; Karslioglu, O. O.
Plant-based burgers: prototypes development, study of protein digestibility, and safety assessment
2025-01-01 Cutroneo, S.; Mihalache, O. A.; Prandi, B.; Baune, M. C.; Singer, F.; Terjung, N.; Dall'Asta, C.; Tedeschi, T.
Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion
2023-01-01 Prandi, Barbara; Boukid, Fatma; Van De Walle, Simon; Cutroneo, Sara; Comaposada, Josep; Van Royen, Geert; Sforza, Stefano; Tedeschi, Tullia; Castellari, Massimo
Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies
2021-01-01 Prandi, B.; Zurlini, C.; Maria, C. I.; Cutroneo, S.; Di Massimo, M.; Bondi, M.; Brutti, A.; Sforza, S.; Tedeschi, T.
Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods
2026-01-01 Aljurf, Bodoor Nabil; Cutroneo, Sara; Bugatti, Kelly; Barlas, Bora; Bashir, Amro K. H.; Sahin, Serpil; Oztop, Halil Mecit; Tedeschi, Tullia
Use of lactic acid bacteria to reduce the IgE-reactivity of the arginine kinase allergen from the edible insect Hermetia illucens
2026-01-01 Dellapina, C.; Delfino, D.; Cutroneo, S.; Ridolo, E.; Tedeschi, T.; Bernini, V.; Folli, C.
| Titolo | Data di pubblicazione | Autore(i) | File |
|---|---|---|---|
| Amino acid profiles of hay-based diets in the Parmigiano-Reggiano cheese production area and the relationship with nitrogen use efficiency | 1-gen-2022 | Righi, Federico; Simoni, Marica; Cutroneo, Sara; Prandi, Barbara; Tedeschi, Tullia; Pitino, Rosario; Danese, Tommaso; Sforza, Stefano; van Amburgh, Mike | |
| Assessing residual allergenicity in heat-treated red lentil flours through simulated digestion, in vitro and in silico assays and peptidome approach | 1-gen-2026 | Calcinai, L.; Villa, C.; Cutroneo, S.; Teixeira, C. S. S.; Prandi, B.; Puxeddu, I.; Ferreira, I. M. P. L. V. O.; Mafra, I.; Costa, J.; Tedeschi, T. | |
| Assessment of Protein Quality and Digestibility in Plant-Based Meat Analogues | 1-gen-2024 | Cutroneo, Sara; Prandi, Barbara; Pellegrini, Nicoletta; Sforza, Stefano; Tedeschi, Tullia | |
| Combined effect of temperature and pH on the structure and IgE-reactivity of Arginine Kinase from the edible insect Hermetia illucens | 1-gen-2025 | Delfino, Danila; Cutroneo, Sara; Prandi, Barbara; Ridolo, Erminia; Nicoletta, Francesca; Carini, Eleonora; Pedroni, Lorenzo; Dellafiora, Luca; Tedeschi, Tullia; Folli, Claudia | |
| Comparison of protein quality and digestibility between plant-based and meat-based burgers | 1-gen-2023 | Cutroneo, S.; Prandi, B.; Faccini, A.; Pellegrini, N.; Sforza, S.; Tedeschi, T. | |
| Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues | 1-gen-2024 | Cutroneo, S.; Petrusan, J. I.; Stolzenberger, R.; Zurlini, C.; Tedeschi, T. | |
| Modifications induced by controlled storage conditions on whey protein concentrates: Effects on whey protein lactosylation and solubility | 1-gen-2020 | Gasparini, A.; Van Gool, M. P.; Bultsma, M.; Cutroneo, S.; Sforza, S.; Tedeschi, T. | |
| Multi-mycotoxin determination in plant-based meat alternatives and exposure assessment | 1-gen-2023 | Augustin Mihalache, Octavian; Carbonell-Rozas, Laura; Cutroneo, Sara; Dall'Asta, Chiara | |
| Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project | 1-gen-2022 | Cutroneo, S.; Angelino, D.; Tedeschi, T.; Pellegrini, N.; Martini, D. | |
| Optimization of Protein Extraction from Duckweed Using Different Extraction Processes | 1-gen-2025 | Maag, P.; Cutroneo, S.; Tedeschi, T.; Gruner-Lempart, S.; Rauh, C.; Karslioglu, O. O. | |
| Plant-based burgers: prototypes development, study of protein digestibility, and safety assessment | 1-gen-2025 | Cutroneo, S.; Mihalache, O. A.; Prandi, B.; Baune, M. C.; Singer, F.; Terjung, N.; Dall'Asta, C.; Tedeschi, T. | |
| Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion | 1-gen-2023 | Prandi, Barbara; Boukid, Fatma; Van De Walle, Simon; Cutroneo, Sara; Comaposada, Josep; Van Royen, Geert; Sforza, Stefano; Tedeschi, Tullia; Castellari, Massimo | |
| Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies | 1-gen-2021 | Prandi, B.; Zurlini, C.; Maria, C. I.; Cutroneo, S.; Di Massimo, M.; Bondi, M.; Brutti, A.; Sforza, S.; Tedeschi, T. | |
| Tomato pomace as a sustainable protein source: Comprehensive characterization of proteins extracted by conventional alkaline, microwave, and ultrasound-assisted methods | 1-gen-2026 | Aljurf, Bodoor Nabil; Cutroneo, Sara; Bugatti, Kelly; Barlas, Bora; Bashir, Amro K. H.; Sahin, Serpil; Oztop, Halil Mecit; Tedeschi, Tullia | |
| Use of lactic acid bacteria to reduce the IgE-reactivity of the arginine kinase allergen from the edible insect Hermetia illucens | 1-gen-2026 | Dellapina, C.; Delfino, D.; Cutroneo, S.; Ridolo, E.; Tedeschi, T.; Bernini, V.; Folli, C. |