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Francesca Lambertini

barilla g.r. f.lli spa

H指数:20

被引数:1,054

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Ligation-Driven Electrochemical Magneto-Genoassay Platform Based on PNA Probes for the Multiple Detection of Soy and Mustard DNA in Wheat Flour

基于PNA探针的连接驱动型电化学磁珠-基因分析平台，用于检测小麦粉中大豆和芥末DNA

IF5.6

2026-06-170

OAAI

Mineral oil contamination in basil pesto from the Italian market: Ingredient contribution and market survey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-01-016

PRE

Fighting food frauds exploiting chromatography-mass spectrometry technologies: Scenario comparison between solutions in scientific literature and real approaches in place in industrial facilities

TRAC-TRENDS IN ANALYTICAL CHEMISTRY

IF12

2021-09-0117

PRE

Are current analytical methods suitable to verify VITAL® 2.0/3.0 allergen reference doses for EU allergens in foods?

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2020-11-01113

OAAI

Assessment of Enzymatic Improvers in Flours Using LC-MS/MS Detection of Marker Tryptic Peptides

使用lc-ms/MS检测标记胰蛋白酶肽评估面粉中的酶改良剂

JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY

IF2.7

2020-01-0313

PREAI

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

来自农业食品工业的食物废物作为蛋白质的可能来源: 关于39种食物废物流的氮部分组成，氨基酸谱和外消旋化程度的详细分子视图

IF9.8

2019-07-0178

PREAI

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

IF4

2019-06-0425

OAAI

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

IF9.8

2019-05-0128

PREAI

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

用于肉类真实性评估的物种特异性标记肽: 应用于肉酱的多物种定量方法

IF6.3

2019-03-0155

PREAI

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

IF6.3

2017-04-0143

PREAI

Biocatalytic conversion of poultry processing leftovers: Optimization of hydrolytic conditions and peptide hydrolysate characterization

IF9.8

2016-04-0127

PRE

Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food

FOOD & FUNCTION

IF5.4

2014-01-015

PREAI

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

JOURNAL OF CHROMATOGRAPHY A

IF4

2013-12-0157

PREAI

Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2013-08-0139

PREAI

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

JOURNAL OF DAIRY SCIENCE

IF4.4

2012-07-0181

OAAI

Functional properties of protein hydrolizate (FAP) from poultry by-products

JOURNAL OF BIOTECHNOLOGY

IF3.9

2010-11-010

PREAI

Antioxidant Constituents of Functional Animal Protein

JOURNAL OF BIOTECHNOLOGY

IF3.9

2010-11-012

PREAI

Biocatalytic Approach for Poultry Meat&Bone Residues Conversion

JOURNAL OF BIOTECHNOLOGY

IF3.9

2010-11-013

PREAI