Molecular characterization and allergenicity assessment of different samples of Mung Bean by Luisa Calcinai, Barbara Prandi, Andrea Faccini, Ilaria Puxeddu, Tullia Tedeschi

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Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope by Alessandra Gasparini, Sofie Buhler, Andrea Faccini, Stefano Sforza, Tullia Tedeschi

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Formulation of new sourdough bread prototypes fortified with non-compliant chickpea and pea residues by Sara Cutroneo, Janos-Istvan Petrusan, Reiner Stolzenberger, Chiara Zurlini, Tullia Tedeschi

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Exploitation of bones-rich poultry by-products to produce protein hydrolysates: optimization of hydrolysis parameters and chemical characterization by Barbara Prandi, Seyedehparya Samaei, Fabio Beninati, Andrea Nardi, Tullia Tedeschi, Stefano Sforza

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Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds by Vincenzo Castellone, Barbara Prandi, Elena Bancalari, Tullia Tedeschi, Monica Gatti, Benedetta Bottari

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Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids by Tullia Tedeschi, Cecilia Anzani, Maura Ferri, Silvia Marzocchi, Maria Fiorenza Caboni, Stefania Monari, Annalisa Tassoni

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Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties by Cecilia Loffi, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, Tullia Tedeschi

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Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing. by Stefania Monari, Maura Ferri, Claudio Russo, Barbara Prandi, Tullia Tedeschi, Paolo Bellucci, Angelo Vittorio Zambrini, Emanuela Donati, Annalisa Tassoni

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Targeting the Nutritional Value of Proteins From Legumes By-Products Through Mild Extraction Technologies by Barbara Prandi, Chiara Zurlini, Cigognini Ilaria Maria, Sara Cutroneo, Martina Di Massimo, Marika Bondi, Andrea Brutti, Stefano Sforza, Tullia Tedeschi

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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion by Barbara Prandi, Fatma Boukid, Simon Van De Walle, Sara Cutroneo, Josep Comaposada, Geert Van Royen, Stefano Sforza, Tullia Tedeschi, Massimo Castellari

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Effectiveness of enzymatic hydrolysis for reducing the allergenic potential of legume by-products by Luisa Calcinai, Maria Giulia Bonomini, Giulia Leni, Andrea Faccini, Ilaria Puxeddu, Daiana Giannini, Fiorella Petrelli, Barbara Prandi, Stefano Sforza, Tullia Tedeschi

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Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (<i>Coffea arabica</i>) By-Products by Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi

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Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese by Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni

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Looking for peptides from rice starch processing by-product: Bioreactor production, anti-tyrosinase and anti-inflammatory activity, and in silico putative taste assessment by Maura Ferri, Tullia Tedeschi, Barbara Prandi, Elisa Michelini, Maria Maddalena Calabretta, Elena Babini, Elena Babini, Jürgen Graen-Heedfeld, Karlheinz Bretz, Noura Raddadi, Andrea Gianotti, Andrea Gianotti, Matteo Lamborghini, Annalisa Tassoni, Annalisa Tassoni

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Nutritional Quality of Meat Analogues: Results From the Food Labelling of Italian Products (FLIP) Project by Sara Cutroneo, Donato Angelino, Tullia Tedeschi, Nicoletta Pellegrini, Daniela Martini, SINU Young Working Group, Margherita Dall'Asta, Marika Dello Russo, Daniele Nucci, Stefania Moccia, Gaetana Paolella, Veronica Pignone, Alice Rosi, Emilia Ruggiero, Carmela Spagnuolo, Giorgia Vici

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State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts by Annalisa Tassoni, Tullia Tedeschi, Chiara Zurlini, Ilaria Maria Cigognini, Janos-Istvan Petrusan, Óscar Rodríguez, Simona Neri, Annamaria Celli, Laura Sisti, Patrizia Cinelli, Francesca Signori, Georgios Tsatsos, Marika Bondi, Stefanie Verstringe, Geert Bruggerman, Philippe F. X. Corvini

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