| Production of angiotensin-I-converting-enzyme-inhibitory peptides in fermented milks started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp … M Gobbetti, P Ferranti, E Smacchi, F Goffredi, F Addeo Applied and environmental microbiology 66 (9), 3898-3904, 2000 | 499 | 2000 |
| Mesophilic and psychrotrophic bacteria from meat and their spoilage potential in vitro and in beef D Ercolini, F Russo, A Nasi, P Ferranti, F Villani Applied and environmental microbiology 75 (7), 1990-2001, 2009 | 453 | 2009 |
| Towards a new gliadin reference material–isolation and characterisation R Van Eckert, E Berghofer, PJ Ciclitira, F Chirdo, S Denery-Papini, ... Journal of cereal science 43 (3), 331-341, 2006 | 244 | 2006 |
| Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications G Picariello, P Ferranti, O Fierro, G Mamone, S Caira, A Di Luccia, ... Journal of Chromatography B 878 (3-4), 295-308, 2010 | 236 | 2010 |
| Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers D Ercolini, A Casaburi, A Nasi, I Ferrocino, R Di Monaco, P Ferranti, ... International journal of food microbiology 142 (1-2), 120-131, 2010 | 229 | 2010 |
| Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate F De Filippis, A Genovese, P Ferranti, JA Gilbert, D Ercolini Scientific reports 6 (1), 21871, 2016 | 207 | 2016 |
| Changes in the proteome of Salmonella enterica serovar Thompson as stress adaptation to sublethal concentrations of thymol R Di Pasqua, G Mamone, P Ferranti, D Ercolini, G Mauriello Proteomics 10 (5), 1040-1049, 2010 | 206 | 2010 |
| Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese F Addeo, L Chianese, A Salzano, R Sacchi, U Cappuccio, P Ferranti, ... Journal of Dairy Research 59 (3), 401-411, 1992 | 202 | 1992 |
| Production, digestibility and allergenicity of hemp (Cannabis sativa L.) protein isolates G Mamone, G Picariello, A Ramondo, MA Nicolai, P Ferranti Food Research International 115, 562-571, 2019 | 180 | 2019 |
| Identification of N‐linked glycoproteins in human milk by hydrophilic interaction liquid chromatography and mass spectrometry G Picariello, P Ferranti, G Mamone, P Roepstorff, F Addeo Proteomics 8 (18), 3833-3847, 2008 | 172 | 2008 |
| Analysis of food proteins and peptides by mass spectrometry-based techniques G Mamone, G Picariello, S Caira, F Addeo, P Ferranti Journal of Chromatography A 1216 (43), 7130-7142, 2009 | 151 | 2009 |
| Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture A Casaburi, V Di Martino, P Ferranti, L Picariello, F Villani Food Control 59, 31-45, 2016 | 144 | 2016 |
| The evolution of analytical chemistry methods in foodomics M Gallo, P Ferranti Journal of Chromatography A 1428, 3-15, 2016 | 142 | 2016 |
| Casein proteolysis in human milk: tracing the pattern of casein breakdown and the formation of potential bioactive peptides P Ferranti, MV Traisci, G Picariello, A Nasi, V Boschi, M Siervo, C Falconi, ... Journal of Dairy Research 71 (1), 74-87, 2004 | 131 | 2004 |
| Encyclopedia of food security and sustainability P Ferranti, E Berry, A Jock Elsevier, 2018 | 121 | 2018 |
| Mass spectrometry analysis of gliadins in celiac disease P Ferranti, G Mamone, G Picariello, F Addeo Journal of mass spectrometry 42 (12), 1531-1548, 2007 | 121 | 2007 |
| The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques M Gallo, G Vinci, G Graziani, C De Simone, P Ferranti Food research international 54 (1), 406-415, 2013 | 117 | 2013 |
| Proteomic approaches to study structure, functions and toxicity of legume seeds lectins. Perspectives for the assessment of food quality and safety A Nasi, G Picariello, P Ferranti Journal of proteomics 72 (3), 527-538, 2009 | 117 | 2009 |
| Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase–effect of food matrix and processing on efficacy V Lavelli, PSCS Harsha, P Ferranti, A Scarafoni, S Iametti Food & Function 7 (3), 1655-1663, 2016 | 115 | 2016 |
| The frontiers of mass spectrometry-based techniques in food allergenomics G Picariello, G Mamone, F Addeo, P Ferranti Journal of Chromatography A 1218 (42), 7386-7398, 2011 | 115 | 2011 |
Gianfranco MamoneInstitute of Food Sciences - CNR Italy在 isa.cnr.it 的电子邮件经过验证
