Francesca Accardo

Sprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue

Diego Suárez‐Estrella, Gigliola Borgonovo, Susanna Buratti et al. · LWT · 2021 · 37 citations · Full text

Food Chemistry, Electronic Tongue, Food Quality +4

Structural and chemical changes induced by temperature and pH hinder the digestibility of whey proteins

Francesca Accardo, Giulia Leni, Tullia Tedeschi et al. · Food Chemistry · 2022 · 24 citations

Protein Chemistry, Engineering, Biochemistry +6

Molecular composition of lipid and protein fraction of almond, beef and lesser mealworm after in vitro simulated gastrointestinal digestion and correlation with the hormone-stimulating properties of the digesta

Francesca Accardo, Alba Miguéns‐Gómez, Veronica Lolli et al. · Food Research International · 2022 · 19 citations

Nutrition, Gastrointestinal Digestion, Hormone-stimulating Properties +7

Evaluation of in vitro whey protein digestibility in a protein-catechins model system mimicking milk chocolate: Interaction with flavonoids does not hinder protein bioaccessibility

Francesca Accardo, Barbara Prandi, Francesca Terenziani et al. · Food Research International · 2023 · 10 citations