Francesco Addeo

Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> SS1 and <i>Lactococcus lactis</i> subsp. <i>cremoris</i> FT4

Marco Gobbetti, Pasquale Ferranti, E. Smacchi et al. · Applied and Environmental Microbiology · 2000 · 336 citations

1H and13C NMR of virgin olive oil. An overview

Raffaele Sacchi, Francesco Addeo, Livio Paolillo · Magnetic Resonance in Chemistry · 1997 · 268 citations

Food Chemistry, Food Authenticity, Petroleomics +11

Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications

Gianluca Picariello, Pasquale Ferranti, Olga Fierro et al. · Journal of Chromatography B · 2009 · 198 citations

Biochemistry, Animal Nutrition, Protein Folding +13

Grana Padano cheese aroma

Luigi Moio, Francesco Addeo · Journal of Dairy Research · 1998 · 167 citations

Food Chemistry, Flavoromics, Volatile Concentrate +15

Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese

Francesco Addeo, Lina Chianese, Antonio Salzano et al. · Journal of Dairy Research · 1992 · 143 citations

Food Chemistry, Parmigiano-reggiano Cheese, Biochemistry +12