selected publications
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article
- Proteomic characterization of pistachio nut allergen proteins. Journal of Food Composition and Analysis. 2022
- Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products. Food Chemistry. 2021
- Comprehensive analysis of the peanut allergome combining 2-DE gel-based and gel-free proteomics. Food Research International. 2019
- Sorghum, a Healthy and Gluten-free Food for Celiac Patients As Demonstrated by Genome, Biochemical, and Immunochemical Analyses. Journal of Agricultural and Food Chemistry. 2013
- Isolation and characterization of Avenin-like protein type-B from durum wheat. Journal of Cereal Science. 2010
- Proteomic-based analytical approach for the characterization of glutenin subunits in durum wheat. Journal of Mass Spectrometry. 2009