selected publications
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article
- Label-free quantitative proteomics to exploit the impact of sourdough fermentation on reducing wheat allergenic fractions. Food Chemistry. 2024
- 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 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