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, +8

Food Chemistry

Food ChemistryEngineeringFood Waste StreamsAmino Acid ProfileFood Composition +9

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, +3

Journal of Dairy Science

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

Barbara Prandi, M. Varani, Andrea Faccini, +5

Food Control

Food ForensicsMeat QualityFood AuthenticationBioanalysisBiostatistics +16

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, +1

Journal of Chromatography A

Food ChemistryFood PackagingEngineeringBiochemistryGas Chromatography +10

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

Barbara Prandi, Francesca Lambertini, Andrea Faccini, +4

Food Control

Bolognese SauceFood AuthenticationFood QualityFood AnalysisBioanalysis +12

Tolerability of a Fully Maturated Cheese in Cow’s Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects

Claudia Alessandri, Stefano Sforza, Paola Palazzo, +11

PLoS ONE

Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese

Chiara Bottesini, Sara Paolella, Francesca Lambertini, +5

International Journal of Food Sciences and Nutrition

Food ChemistryNutritionFood Bioactive CompoundParmigiano-reggiano CheeseBiochemistry +12

Microbial origin of non proteolytic aminoacyl derivatives in long ripened cheeses

Elisa Sgarbi, Camilla Lazzi, Luca Iacopino, +4

Food Microbiology

BiosynthesisFood FermentationBiochemistryFood MicrobiologyFood Bioprocessing +3

The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking

David Stadler, Francesca Lambertini, Lydia Woelflingseder, +5

Toxins

Untargeted LC–MS based 13C labelling provides a full mass balance of deoxynivalenol and its degradation products formed during baking of crackers, biscuits and bread

David Stadler, Francesca Lambertini, Christoph Bueschl, +10

Food Chemistry

Food ChemistryFull Mass BalanceBiochemistryExcipientsDegradation Products +4