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International Journal of Food Sciences and Nutrition|October 4, 2021
Beneficial effects of a T. monococcum wheat cultivar on diabetes incidence evaluated in non-obese diabetic mice and after in vitro simulated gastroduodenal digestionVera Rotondi Aufiero, Luigia Di Stasio, Francesco Maurano, et al.Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences|March 1, 2006
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresisGianluca Picariello, Alessandra De Martino, Gianfranco Mamone, et al.Food Research International (Ottawa, Ont.)|May 22, 2026
Molecular characterization of porcine pancreatin and α-amylase highlights protein and peptide complexity impacting in vitro digestion assaysValentina Spada, Salvatore De Caro, Luigia Di Stasio, et al.Molecules (Basel, Switzerland)|February 25, 2022
Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on BreadChiara Nitride, Giovanni D'Auria, Andrea Dente, et al.Electrophoresis|August 21, 2003
Casein phosphoproteome: identification of phosphoproteins by combined mass spectrometry and two-dimensional gel electrophoresisGianfranco Mamone, Simonetta Caira, Giuseppina Garro, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Identification of enzyme origin in dough improvers: DNA-based and proteomic approachesGianluca Picariello, Luigia Di Stasio, Gianfranco Mamone, et al.Appetite|February 11, 2018
Subjective satiety and plasma PYY concentration after wholemeal pastaGiuseppina Costabile, Ettore Griffo, Paola Cipriano, et al.Journal of Peptide Science : an Official Publication of the European Peptide Society|November 28, 2008
Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese wheyCarmela De Simone, Gianluca Picariello, Gianfranco Mamone, et al.Journal of Proteome Research|May 6, 2006
Glutamine-binding protein from Escherichia coli specifically binds a wheat gliadin peptide allowing the design of a new porous silicon-based optical biosensorLuca De Stefano, Mauro Rossi, Maria Staiano, et al.Food Chemistry|May 19, 2021
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough productsAnna Reale, Luigia Di Stasio, Tiziana Di Renzo, et al.Pageof 10