11. Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta. (August 2022) Authors: Accardo, Francesca; Miguéns-Gómez, Alba; Lolli, Veronica; Faccini, Andrea; Ardévol, Anna; Terra, Ximena; Caligiani, Augusta; Pinent, Montserrat; Sforza, Stefano Journal: Food research international Issue: Volume 158(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
12. Multielemental fingerprinting and geographic traceability of Theobroma cacao beans and cocoa products. (July 2016) Authors: Bertoldi, Daniela; Barbero, Alice; Camin, Federica; Caligiani, Augusta; Larcher, Roberto Journal: Food control Issue: Volume 65(2016:Jul.) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
13. Pectin content and composition from different food waste streams. (15th June 2016) Authors: Müller-Maatsch, Judith; Bencivenni, Mariangela; Caligiani, Augusta; Tedeschi, Tullia; Bruggeman, Geert; Bosch, Montse; Petrusan, Janos; Van Droogenbroeck, Bart; Elst, Kathy; Sforza, Stefano Journal: Food chemistry Issue: Volume 201(2016) Page Start: 37 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
14. Peptide fingerprinting of Hermetia illucens and Alphitobius diaperinus: Identification of insect species-specific marker peptides for authentication in food and feed. (1st August 2020) Authors: Leni, Giulia; Prandi, Barbara; Varani, Martina; Faccini, Andrea; Caligiani, Augusta; Sforza, Stefano Journal: Food chemistry Issue: Volume 320(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
15. Peptides as probes for food authentication. Issue 5 (14th April 2018) Authors: Tedeschi, Tullia; Prandi, Barbara; Buhler, Sofie; Caligiani, Augusta; Galaverna, Gianni; Sforza, Stefano Other Names: Morelli Giancarlo guestEditor.; Rovero Paolo guestEditor.; Toniolo Claudio guestEditor. Journal: Peptide science Issue: Volume 110:Issue 5(2018) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
16. Phlorotannin Composition of Laminaria digitata. Issue 6 (13th June 2017) Authors: Vissers, Anne M.; Caligiani, Augusta; Sforza, Stefano; Vincken, Jean‐Paul; Gruppen, Harry Journal: Phytochemical analysis Issue: Volume 28:Issue 6(2017:Nov.) Page Start: 487 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
17. Presence of cyclopropane fatty acids in foods and estimation of dietary intake in the Italian population. (19th May 2019) Authors: Lolli, Veronica; Dall'Asta, Margherita; Del Rio, Daniele; Palla, Gerardo; Caligiani, Augusta Journal: International journal of food sciences and nutrition Issue: Volume 70:Number 4(2019) Page Start: 467 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
18. Production of xylo-oligosaccharides (XOS) of tailored degree of polymerization from acetylated xylans through modelling of enzymatic hydrolysis. (December 2022) Authors: Fuso, Andrea; Rosso, Franco; Rosso, Ginevra; Risso, Davide; Manera, Ileana; Caligiani, Augusta Journal: Food research international Issue: Volume 162(2022)Part A Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
19. PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins. (15th August 2019) Authors: Acierno, Valentina; Fasciani, Giorgia; Kiani, Sajad; Caligiani, Augusta; van Ruth, Saskia Journal: Food chemistry Issue: Volume 289(2019) Page Start: 591 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
20. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation. (1st June 2017) Authors: Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Scazzina, Francesca; Chiavaro, Emma Journal: Food chemistry Issue: Volume 224(2017) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗