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
- Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MSE. Journal of the Science of Food and Agriculture. 2020
- Effects of cooking on the phytochemical profile of breadfruit as revealed by high‐resolution UPLC‐MS E. Journal of the Science of Food and Agriculture. 2019
- Metabolomic approach for characterization of phenolic compounds in different wheat genotypes during grain development. Food Research International. 2019
- Dataset on phenolic profile of seven wheat genotypes along maturation.. Data in Brief. 21:284-288. 2018