Valeria Cavatorta

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

Angiotensin-converting enzyme inhibitory activity of water-soluble extracts of Asiago d'allevo cheese

Laura Lignitto, Valeria Cavatorta, Stefania Balzan et al. · International Dairy Journal · 2009 · 55 citations

Food Chemistry, Water-soluble Extracts, Asiago D'allevo Cheese +6

Unambiguous characterization and tissue localization of Pru P 3 peach allergen by electrospray mass spectrometry and MALDI imaging

Valeria Cavatorta, Stefano Sforza, Guido Mastrobuoni et al. · Journal of Mass Spectrometry · 2009 · 54 citations

Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening

Stefano Sforza, Valeria Cavatorta, Gianni Galaverna et al. · International Dairy Journal · 2009 · 49 citations

Food Chemistry, Biosynthesis, Engineering +6

<i>In vitro</i> gastrointestinal digestion of the major peach allergen Pru p 3, a lipid transfer protein: Molecular characterization of the products and assessment of their IgE binding abilities

Valeria Cavatorta, Stefano Sforza, Giancarlo Aquino et al. · Molecular Nutrition & Food Research · 2010 · 41 citations