selected publications
-
article
- UHPLC‐MSE Insights Into Extrusion‐Driven Changes in Wheat Phenolics and Their Bioaccessibility. Cereal Chemistry. 2026
- Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions. Food Chemistry. 2024
- NanoUPLC-MSE reveals differential abundance of gluten proteins in wheat flours of different technological qualities. Journal of Proteomics. 2021
- Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients. Journal of Cereal Science. 2020
- Modern Approaches in the Identification and Quantification of Immunogenic Peptides in Cereals by LC-MS/MS. Frontiers in Plant Science. 2019
- Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry. Journal of Food Composition and Analysis. 2018