Novel Mass Spectrometry-Based Applications of the 'Omic' Sciences in Food Technology and Biotechnology by Gianluca Picariello, Gianfranco Mamone, Francesco Addeo, Pasquale Ferranti

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Structures and Bioactive Properties of Myrtucommulones and Related Acylphloroglucinols from Myrtaceae by Rosario Nicoletti, Maria Michela Salvatore, Pasquale Ferranti, Anna Andolfi

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Quantification of Protein “Biomarkers” in Wheat-Based Food Systems: Dealing with Process-Related Issues by Mauro Marengo, Aristodemo Carpen, Gianfranco Mamone, Pasquale Ferranti, Stefania Iametti

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Quinoa (chenopodium Quinoa Willd.) Flour as Novel and Safe Ingredient in Bread Formulation by Annalisa Romano, Paolo Masi, Maria Adalgisa Nicolai, Aniello Falciano, Pasquale Ferranti

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Differential Protein Expression in Berry Skin from Red Grapes with Varying Hybrid Character by Valentina Spada, Luigia Di Stasio, Pasquale Ferranti, Francesco Addeo, Gianfranco Mamone, Gianluca Picariello

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Spotting Frozen Curd in PDO Buffalo Mozzarella Cheese Through Insights on Its Supramolecular Structure Acquired by 1H TD-NMR Relaxation Experiments by Carlo Mengucci, Davide Rabiti, Eleonora Urbinati, Gianfranco Picone, Raffaele Romano, Alessandra Aiello, Pasquale Ferranti, Francesco Capozzi

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Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread by Chiara Nitride, Giovanni D’Auria, Andrea Dente, Viola Landolfi, Gianluca Picariello, Gianfranco Mamone, Massimo Blandino, Raffaele Romano, Pasquale Ferranti

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Bioactive peptides identified in pea and faba bean after in vitro digestion with human gastrointestinal enzymes by Tora Asledottir, Gerd Elisabeth Vegarud, Gianluca Picariello, Gianfranco Mamone, Tor Erling Lea, Arne Røseth, Pasquale Ferranti, Tove Gulbrandsen Devold

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Ancestral Wheat Types Release Fewer Celiac Disease Related T Cell Epitopes than Common Wheat upon Ex Vivo Human Gastrointestinal Digestion by Tora Asledottir, Rashida Rehman, Gianfranco Mamone, Gianluca Picariello, Tove Gulbrandsen Devold, Gerd Elisabeth Vegarud, Arne Røseth, Tor Erling Lea, Trond S. Halstensen, Pasquale Ferranti, Anne Kjersti Uhlen

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Exploring the Untapped Potential of Pine Nut Skin By-Products: A Holistic Characterization and Recycling Approach by Agata Nolasco, Jonathan Squillante, Salvatore Velotto, Giovanni D’Auria, Pasquale Ferranti, Gianfranco Mamone, Maria Emanuela Errico, Roberto Avolio, Rachele Castaldo, Lucia De Luca, Raffaele Romano, Francesco Esposito, Teresa Cirillo

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Polydatin Incorporated in Polycaprolactone Nanofibers Improves Osteogenic Differentiation by Stefania Lama, Amalia Luce, Giuseppe Bitti, Pilar Chacon-Millan, Annalisa Itro, Pasquale Ferranti, Giovanni D’Auria, Marcella Cammarota, Giovanni Francesco Nicoletti, Giuseppe Andrea Ferraro, Chiara Schiraldi, Michele Caraglia, Evzen Amler, Paola Stiuso

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