Francesca Lambertini

Food wastes from agrifood industry as possible sources of proteins: A detailed molecular view on the composition of the nitrogen fraction, amino acid profile and racemisation degree of 39 food waste streams

Barbara Prandi, Andrea Faccini, Francesca Lambertini et al. · Food Chemistry · 2019 · 109 citations

Food Chemistry, Engineering, Food Waste Streams +11

Cheese peptidomics: A detailed study on the evolution of the oligopeptide fraction in Parmigiano-Reggiano cheese from curd to 24 months of aging

Stefano Sforza, Valeria Cavatorta, Francesca Lambertini et al. · Journal of Dairy Science · 2012 · 93 citations · Full text

Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce

Barbara Prandi, M. Varani, Andrea Faccini et al. · Food Control · 2018 · 66 citations

Food Forensics, Meat Quality, Food Authentication +18

Liquid chromatography–full scan-high resolution mass spectrometry-based method towards the comprehensive analysis of migration of primary aromatic amines from food packaging

Monica Mattarozzi, Francesca Lambertini, Michele Suman et al. · Journal of Chromatography A · 2013 · 53 citations

Food Chemistry, Food Packaging, Engineering +12

Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

Barbara Prandi, Francesca Lambertini, Andrea Faccini et al. · Food Control · 2016 · 51 citations

Bolognese Sauce, Food Authentication, Food Quality +14