1.Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions

作　　者：Beatriz Martín-García , Federica Pasini , Vito Verardo ,, , Ana María Gómez-Caravaca , Emanuele Marconi ;Maria Fiorenza Caboni

出　　处：Foods. 2019 ;8(12):1-8.doi:10.3390/foods8120670

出版社：MDPI Publishing

文章 ID：242011498

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2.Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

作　　者：Federica Pasini ;Francesca Soglia ;Massimiliano Petracci 等

出　　处：Nutrients. 2018 ;10(10):1497-1512.doi:10.3390/nu10101497

出版社：MDPI Publishing

文章 ID：257142598

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3.Effect of Different Egg Products on Lipid Oxidation of Biscuits

作　　者：Vito Verardo ;Maria Cristina Messia ;Emanuele Marconi 等

出　　处：Foods. 2020 ;9(11):1714-1723.doi:10.3390/foods9111714

出版社：MDPI Publishing

文章 ID：257511497

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4.Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties

作　　者：Sofie Buhler ;Ylenia Riciputi ;Giuseppe Perretti 等

出　　处：Foods. 2020 ;9(3):310-321.doi:10.3390/foods9030310

出版社：MDPI Publishing

文章 ID：257045050

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5.Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids

作　　者：Tullia Tedeschi ;Cecilia Anzani ;Maura Ferri 等

出　　处：Foods. 2021 ;10(4):755.doi:10.3390/foods10040755

出版社：MDPI Publishing

文章 ID：260757745

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6.Wheat Germ and Lipid Oxidation: An Open Issue

作　　者：Silvia Marzocchi ;Maria Fiorenza Caboni ;Marcello Greco Miani 等

出　　处：Foods. 2022 ;11(7).doi:10.3390/foods11071032

出版社：MDPI Publishing

文章 ID：1037270790

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