1. Identification of casein peptides in plasma of subjects after a cheese-enriched diet. (June 2016) Authors: Caira, Simonetta; Pinto, Gabriella; Vitaglione, Paola; Dal Piaz, Fabrizio; Ferranti, Pasquale; Addeo, Francesco Journal: Food research international Issue: Volume 84(2016:Jun.) Page Start: 108 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. FOODOMICS. Food to life. (November 2016) Authors: Bordoni, Alessandra; Capozzi, Francesco; Ferranti, Pasquale Journal: Food research international Issue: Volume 89:Part 3(2016) Page Start: 1047 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Peptidomic study on in vitro and in vivo phosphopeptide release during the chewing of gum fortified with a commercial casein hydrolysate. (April 2018) Authors: Quarto, Maria; Nitride, Chiara; Ferranti, Pasquale; Mauriello, Rosalba; Garro, Giuseppina; Di Stasio, Michele; Volpe, Maria Grazia; Ferrazzano, Gianmaria Fabrizio; Chianese, Lina Journal: International dairy journal Issue: Volume 79(2018) Page Start: 78 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Affinity and selectivity of plant proteins for red wine components relevant to color and aroma traits. (1st August 2018) Authors: Granato, Tiziana Mariarita; Ferranti, Pasquale; Iametti, Stefania; Bonomi, Francesco Journal: Food chemistry Issue: Volume 256(2018) Page Start: 235 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Comparative analysis of eliciting capacity of raw and roasted peanuts: the role of gastrointestinal digestion. (January 2020) Authors: Di Stasio, Luigia; Tranquet, Oliver; Picariello, Gianluca; Ferranti, Pasquale; Morisset, Martine; Denery-Papini, Sandra; Mamone, Gianfranco Journal: Food research international Issue: Volume 127(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product. (June 2020) Authors: Pourjoula, Mina; Picariello, Gianluca; Garro, Giuseppina; D'Auria, Giovanni; Nitride, Chiara; Rheza Ghaisari, Amid; Ferranti, Pasquale Journal: Food research international Issue: Volume 132(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Lentil flour: nutritional and technological properties, in vitro digestibility and perspectives for use in the food industry. (August 2021) Authors: Romano, Annalisa; Gallo, Veronica; Ferranti, Pasquale; Masi, Paolo Journal: Current opinion in food science Issue: Volume 40(2021) Page Start: 157 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. New ingredients and alternatives to durum wheat semolina for a high quality dried pasta. (October 2021) Authors: Romano, Annalisa; Ferranti, Pasquale; Gallo, Veronica; Masi, Paolo Journal: Current opinion in food science Issue: Volume 41(2021) Page Start: 249 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Antibody-independent identification of bovine milk-derived peptides in breast-milk. Issue 8 (11th July 2016) Authors: Picariello, Gianluca; Addeo, Francesco; Ferranti, Pasquale; Nocerino, Rita; Paparo, Lorella; Passariello, Annalisa; Dallas, David C.; Robinson, Randall C.; Barile, Daniela; Canani, Roberto Berni Journal: Food & function Issue: Volume 7:Issue 8(2016) Page Start: 3402 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Physicochemical properties, structure and digestibility in simulated gastrointestinal environment of bread added with green lentil flour. (15th January 2022) Authors: Gallo, Veronica; Romano, Annalisa; Miralles, Beatriz; Ferranti, Pasquale; Masi, Paolo; Santos-Hernández, Marta; Recio, Isidra Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗