Beta-Lactoglobulin as a Model Food Protein: How to Promote, Prevent, and Exploit Its Unfolding Processes by Alberto Barbiroli, Stefania Iametti, Francesco Bonomi

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Docosahexaenoic Acid as Master Regulator of Cellular Antioxidant Defenses: A Systematic Review by Sara Margherita Borgonovi, Stefania Iametti, Mattia Di Nunzio

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Oxidases as Oxygen Scavengers in Hypoxic Conditions: A Kinetic Model by Paolo Bazzoli, Stefania Iametti, Dimitrios Fessas, Francesco Bonomi, Alberto Schiraldi

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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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Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior by Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli

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Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties by Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti

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Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols by Parisa Abbasi-Parizad, Patrizia De Nisi, Fabrizio Adani, Tommy Pepé Sciarria, Pietro Squillace, Alessio Scarafoni, Stefania Iametti, Barbara Scaglia

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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (<i>Fagopyrum esculentum</i>) by Sara Margherita Borgonovi, Elena Chiarello, Federica Pasini, Gianfranco Picone, Silvia Marzocchi, Francesco Capozzi, Alessandra Bordoni, Alberto Barbiroli, Alessandra Marti, Stefania Iametti, Mattia Di Nunzio

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