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Food Research International (Ottawa, Ont.)|April 20, 2019
Mass spectrometry based proteomics for the molecular fingerprinting of Fiano, Greco and Falanghina cultivarsAndrea Carpentieri, Angelo Sebastianelli, Chiara Melchiorre, et al.
Communications Chemistry|March 2, 2025
Identifying G-quadruplex-interacting proteins in cancer-related gene promotersSimona Marzano, Gabriella Pinto, Anna Di Porzio, et al.
Food Chemistry|March 15, 2022
In vivo absorptomics: Identification of bovine milk-derived peptides in human plasma after milk intakeSimonetta Caira, Gabriella Pinto, Gianluca Picariello, et al.
Analytical and Bioanalytical Chemistry|December 28, 2011
Lactosylated casein phosphopeptides as specific indicators of heated milksGabriella Pinto, Simonetta Caira, Marina Cuollo, et al.
Osteoarthritis and Cartilage Open|December 7, 2022
Targeted phospholipidomic analysis of synovial fluid as a tool for osteoarthritis deep phenotypingBeatriz Rocha, Anna Illiano, Valentina Calamia, et al.
Analytical Chemistry|March 27, 2018
Multiple Reaction Monitoring Tandem Mass Spectrometry Approach for the Identification of Biological Fluids at Crime Scene InvestigationsAnna Illiano, Valentina Arpino, Gabriella Pinto, et al.
Frontiers in Immunology|August 21, 2023
Transcriptional and proteomic analysis of the innate immune response to microbial stimuli in a model invertebrate chordateAssunta Liberti, Carla Pollastro, Gabriella Pinto, et al.
ACS Food Science & Technology|April 25, 2022
LC-MS/MS-Based Quantification Method of Polyphenols for Valorization of Ancient Apple Cultivars from CilentoAnna Illiano, Gabriella Pinto, Maria Antonietta Carrera, et al.
Journal of Food Protection|October 31, 2024
Development of a Flexible Produce Supply Chain Food Safety Risk Model: Comparing Tradeoffs Between Improved Process Controls and Additional Product Testing for Leafy Greens as a Test CaseGabriella Pinto, Gustavo A Reyes, Cecil Barnett-Neefs, et al.
Journal of Dairy Science|August 18, 2024
Milk spoilage model predicts that share tables would not meaningfully increase spoilage, and improved storage systems can reduce spoilagePaola Corea, Gustavo A Reyes, Gabriella Pinto, et al.
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