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Stefano Sforza

Showing results (31-40 of 145) with videos related to

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Analytical and Bioanalytical Chemistry|July 12, 2014
Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysisClaire I Butré, Stefano Sforza, Harry Gruppen, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Peptides from gluten digestion: A comparison between old and modern wheat varietiesBarbara Prandi, Tullia Tedeschi, Silvia Folloni, et al.
Critical Reviews in Biotechnology|February 3, 2015
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefitsNeha Babbar, Winnie Dejonghe, Monica Gatti, et al.
Food Chemistry|July 4, 2024
How D-amino acids embedded in the protein sequence modify its digestibility: Behaviour of digestive enzymes tested on a model peptide used as targetFrancesca Accardo, Barbara Prandi, Luca Dellafiora, et al.
Food Chemistry|April 13, 2013
LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: influence of growing area and varietyBarbara Prandi, Andrea Faccini, Tullia Tedeschi, et al.
Journal of Agricultural and Food Chemistry|April 1, 2024
Assessment of Protein Quality and Digestibility in Plant-Based Meat AnaloguesSara Cutroneo, Barbara Prandi, Nicoletta Pellegrini, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
How Looking for Celiac-Safe Wheat Can Influence Its Technological PropertiesFatma Boukid, Mondher Mejri, Nicoletta Pellegrini, et al.
Journal of Molecular Recognition : JMR|February 12, 2004
Enhanced recognition of cystic fibrosis W1282X DNA point mutation by chiral peptide nucleic acid probes by a surface plasmon resonance biosensorRoberto Corradini, Giordana Feriotto, Stefano Sforza, et al.
Meat Science|November 9, 2011
Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hamsStefano Sforza, Matteo Boni, Roberto Ruozi, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological ApplicationsFatma Boukid, Silvia Folloni, Stefano Sforza, et al.
Pageof 15

Showing results (31-40 of 145) with videos related to

Sort By:
Pageof 15
Analytical and Bioanalytical Chemistry|July 12, 2014
Introducing enzyme selectivity: a quantitative parameter to describe enzymatic protein hydrolysisClaire I Butré, Stefano Sforza, Harry Gruppen, et al.
Food Research International (Ottawa, Ont.)|March 15, 2017
Peptides from gluten digestion: A comparison between old and modern wheat varietiesBarbara Prandi, Tullia Tedeschi, Silvia Folloni, et al.
Critical Reviews in Biotechnology|February 3, 2015
Pectic oligosaccharides from agricultural by-products: production, characterization and health benefitsNeha Babbar, Winnie Dejonghe, Monica Gatti, et al.
Food Chemistry|July 4, 2024
How D-amino acids embedded in the protein sequence modify its digestibility: Behaviour of digestive enzymes tested on a model peptide used as targetFrancesca Accardo, Barbara Prandi, Luca Dellafiora, et al.
Food Chemistry|April 13, 2013
LC/MS analysis of proteolytic peptides in wheat extracts for determining the content of the allergen amylase/trypsin inhibitor CM3: influence of growing area and varietyBarbara Prandi, Andrea Faccini, Tullia Tedeschi, et al.
Journal of Agricultural and Food Chemistry|April 1, 2024
Assessment of Protein Quality and Digestibility in Plant-Based Meat AnaloguesSara Cutroneo, Barbara Prandi, Nicoletta Pellegrini, et al.
Comprehensive Reviews in Food Science and Food Safety|December 29, 2020
How Looking for Celiac-Safe Wheat Can Influence Its Technological PropertiesFatma Boukid, Mondher Mejri, Nicoletta Pellegrini, et al.
Journal of Molecular Recognition : JMR|February 12, 2004
Enhanced recognition of cystic fibrosis W1282X DNA point mutation by chiral peptide nucleic acid probes by a surface plasmon resonance biosensorRoberto Corradini, Giordana Feriotto, Stefano Sforza, et al.
Meat Science|November 9, 2011
Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hamsStefano Sforza, Matteo Boni, Roberto Ruozi, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological ApplicationsFatma Boukid, Silvia Folloni, Stefano Sforza, et al.
Pageof 15