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–MS^E.  Journal of the Science of Food and Agriculture.  2020
• 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.  2018