Chiara Nitride

university of naples federico ii

H指数:19

被引数:1,042

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Structure, Evolution and Functional Inference on the CDP Gene Family in European Hazelnut

欧洲榛子CDP基因家族的结构、演化和功能推断

International Journal of Molecular Sciences

IF4.9

2026-10-090

The nutritional quality and safety of edible insects _ ten years on

食用昆虫的营养品质与安全性：十年进展

Food Chemistry

IF9.8

2026-04-070

OAAI

A comparative analysis of antinutrient levels in commercial plant-based ingredients: The effect of processing into flours, concentrates and isolates

商业植物基原料中抗营养因子水平的比较分析：加工成粉、浓缩物和分离物的效果

Food Chemistry

IF9.8

2025-10-300

OAAI

Digestion supplemented with commercial proteases: Evaluation of the fate of gluten immunogenic peptides in pizza

添加商业蛋白酶的消化：对披萨中麸质免疫原性肽命运的评估

Food Research International

IF8

2025-07-250

From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry

从肽到蛋白质：使用靶向质谱法对麸质进行定量测定的转换因子开发

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-05-220

Proteomic Profiling of Celiac-Toxic Motifs and Allergens in Cereals Containing Gluten

JOURNAL OF PROTEOME RESEARCH

IF3.6

2025-04-010

PRE

The valorization of grape pomace from Montepulciano winemaking: A new source of functional ingredients for sustainable food industry

Montepulciano酿酒的葡萄渣的价格变化: 可持续食品工业的功能性成分的新来源

FOOD RESEARCH INTERNATIONAL

IF8

2025-01-010

PRE

INFOGEST in vitro digestion: protein breakdown in relation to food composition and moisture content

INFOGEST体外消化：蛋白质降解与食品组成和水分含量的关系

FOOD & FUNCTION

IF5.4

2025-01-010

Proteomic Characterisation and Digestibility Score of Milk Powders Obtained Through Pulse Spray Drying and Traditional Spray Drying

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-10-290

PRE

Bioactive peptides released by lactic acid bacteria fermented pistachio beverages

乳酸菌发酵开心果饮料释放的生物活性肽

FOOD BIOSCIENCE

IF5.9

2024-06-013

OAAI

In-house validation of an LC-MS method for the multiplexed quantitative determination of total allergenic food in chocolate

ANALYTICAL AND BIOANALYTICAL CHEMISTRY

IF3.8

2023-08-248

OAAI

Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues

NUTRIENTS

IF5

2023-03-2123

OAAI

Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves

FOOD CHEMISTRY

IF9.8

2023-02-019

PRE

Optimization of a sample preparation workflow based on UHPLC-MS/MS method for multi-allergen detection in chocolate: An outcome of the ThRAll project

FOOD CONTROL

IF6.3

2023-01-0116

OAAI

Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes

FOOD RESEARCH INTERNATIONAL

IF8

2022-04-0111

OAAI

Development of incurred chocolate bars and broth powder with six fully characterised food allergens as test materials for food allergen analysis

ANALYTICAL AND BIOANALYTICAL CHEMISTRY

IF3.8

2022-02-247

PRE

Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread

MOLECULES

IF4.6

2022-02-156

OAAI

Quantification of Barley Contaminants in Gluten-Free Oats by Four Gluten ELISA Kits

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-02-147

OAAI

The effect of nitrogen fertilization on the expression of protein in wheat and tritordeum varieties using a proteomic approach

FOOD RESEARCH INTERNATIONAL

IF8

2021-10-017

PREAI

Discovery based high resolution MS/MS analysis for selection of allergen markers in chocolate and broth powder matrices

FOOD CHEMISTRY

IF9.8

2021-05-0119

PREAI

Chiara Nitride

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