selected publications
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article
- Bioactive peptides released by lactic acid bacteria fermented pistachio beverages. Food bioscience. 2024
- Functional proteomics analysis of Triticum durum germ. Journal of Food Composition and Analysis. 2024
- Exploring the potential of circular solutions to replace inorganic fertilizers in the European Union. Science of The Total Environment. 2023
- Tritordeum Bulel and Aucan: Promising Cultivars to Improve Health 2023
- 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
- Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour. Food Research International. 2019
- 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